Here's how you can use an excellent tempura batter to lock in the magic of springtime vegetables - look out for the crunch!
Chase Kojima's rice bun hotspot is giving the milk bun a run for its money.
Robatayaki translates to “fireside cooking”, where meat and vegetables are slow-cooked over a charcoal grill.
There are a lot of hidden elements in this dish but you can’t see them on the plate. One of them is our signature carbonised leek aioli.
These are two-bite tempura. A mix of crab and feta is used to stuff capsicum and served with salmon tartare on top.
Here's a couple of quick tips to Japanese food at home from Sokyo's executive chef, Chase Kojima.
Award-winning chef Chase Kojima serves up creative Japanese food in a modern and relaxed setting, fitting in perfectly to its home city, Sydney. There's even a...
Love ramen? Did you know about the four basic broths? Or the code word for free noodle refills? In our guide to Japan’s most slurpable soup, we boil down the...