Sokyo, The Star Sydney’s signature Japanese dining venue, has launched a new breakfast menu that combines
traditional Japanese flavours with Sokyo’s signature creative twist.
Designed by Executive Chef Daniel Kwak and epitomising Sokyo’s ethos of “where art meets ritual,” the dishes merge
traditional Japanese ingredients with contemporary Australian flair. Available to overnight guests of The Darling, as
well as those looking for a unique breakfast option, diners can start their day with beautifully prepared dishes
presented as works of art, all made using locally sourced premium produce.
To begin, guests can enjoy an array of fresh fruit and golden pastries, the selection curated each day based on
seasonality and what’s been baked that morning – think yuzu, black sesame or matcha-infused treats.
The new a la carte breakfast menu also features five expertly crafted dishes including an indulgent Seafood udon with just-caught seafood from the Sydney Fish Market in a bright, spicy miso soup finished with Japanese green onion, Onigiri, a traditional Japanese dish consisting of white rice paired with the clean sweet meat of Spanner crab wrapped in seaweed and served alongside glazed chicken yakitori, and Ochazuke, an authentic Japanese savoury rice dish with green tea dashi poured in front of diners, paired with pickles and charred succulent fillets of unagi, also known as freshwater eel.
Those looking for something a little more traditional can try Sokyo’s elegant version of Avocado toast topped with fresh smoked salmon and furikake, a crunchy, salty and incredibly moreish seasoning, or Kwak’s take on the classic Eggs your way served with bacon, a crispy tempura hash brown and ciabatta toast.
Sokyo’s new breakfast menu is available from 6:00am to 10:30am for $48 per person. As well as a selection of
pastries and fresh fruit, each of the a la carte breakfast options is served with edamame, coffee, tea and freshly-squeezed juice.
For more details on Sokyo’s new breakfast menu and to make a booking, head to: