The Lifestyle Guide 2018

while the reputation of the Moreton Bay bug tempura precedes its arrival at your table (in short, it’s sensational). What’s not to like? www.toko-sydney.com Saké Chef Hats are just about as common as sushi rolls in Saké. Situated in tourist haven The Rocks, the original Saké blends old and new in both its restaurant space and menu. Playing host to hundreds of diners daily, Saké is as respectful of washoku (traditional Japanese food) as it is contemporary and fun. A card-carrying member of Australia’s biggest restaurant group, Rockpool, Saké has been acknowledged by The Good Food Guide every year since opening in 2009. There are two words that go most of the way to explaining its delectable culinary offering: Neil Perry. Perry’s passion for fine Australian produce and ingredients shines through in the menu. The hiramasa kingfish cold starter is the stuff of legends, while the reinvented Glacier 51 showcases the Patagonian toothfish, which comes served in bamboo leaves with a flood of miso butter. And desserts? Think tofu cheesecake with a raspberry coulis, miso caramel chocolate fondant, or a modern Japanese twist on the classic crème brulee. Go on; we won’t tell if you don’t. www.sakerestaurant.com.au Sokyo Chef Hats (and a couple of goblets) are filling up the trophy cabinet at Sokyo. One of the highlights of The Star precinct, there’s no gambling required as the restaurant is famed for delivering on its imaginative menu of sashimi, tempura and melt-in-the-mouth meats. Sokyo’s chef is a superstar of Sydney’s culinary scene. Born and raised in San Francisco, Chase Kojima is as dynamic as he is diligent about sourcing his produce. The result? A truly contemporary interpretation of Japanese food. The sashimi on offer at Sokyo has been carefully sourced: there’s New Zealand scampi, South Australian kingfish and Tasmanian salmon belly. The lamb chops have a stellar reputation, served as they are with a charred eggplant puree, vegemite and basil. Arguably one of the best things about Sokyo? You don’t even need to wait until lunch to get your fix. Serving Australian breakfast classics such as eggs benedict or lamington, but with a decidedly Japanese twist, Sokyo is a dining experience just waiting to be enjoyed, at any time of the day. www.star.com.au Saké Toko

RkJQdWJsaXNoZXIy NDUzMTY=