By Andrew Kim

Toko-Sydney is turning 10 soon and still making noises in the Dining Scene.

“When Toko opened almost a decade ago, there was hardly any restaurants in this area. Surry Hills was just a normal outlaying suburb close to the city, now the team travels all over Asia learning, exploring and mastering better distinctive techniques in creative cooking” restaurant manager Benito puts it. It is a testament to why loyal diners keep coming back and new clients like myself wanting a taste of it. It is no hype.

Fast forward to the present, looking through my menu I have decided to embark on the taster menu.

To simply put it, I love it. From the freshness of their oysters to their divine salmon and top it off, dessert was absolutely delightful. I kept wanting more.

In many ways Toko Sydney plays a huge part in pioneering Japanese dining cuisine in Sydney through their warm funky interiors and creative menus. Their dedication and commitment to producing a menu that is always evolving fits in nicely with an international city like Sydney. I guess thats why they are so popular.

sora | tasting menu

chef’s selection of signature dishes
98.00 per person order for entire table – minimum 2 persons
please note that our tasting menu is a shared dining experience served as courses

nama gaki no tosazu to issho ni

freshly shucked pacific oysters, tosazu

hon maguro no tru e to yuzu no taru taru

tuna tartare, tru e, yuzu, nori rice crackers

shikaniku no tataki

venison carpaccio, nashi pear, yuzu koshou, potato airbags

honjitsu no osusume no osashimi

daily selection of sashimi

tenaga ebi no nigiri

scampi nigiri, foie gras, tru e oil

wagyu no nigiri

seared wagyu beef nigiri, eschallots, chives

watari-gani no karaage

crispy soft-shell crab, wasabi mayonnaise

wafu zucchini

zucchini, wafu sauce, sesame

sake no aburi yaki

smoked miso king salmon, house pickled ginger

wagyu, 500 day grain-fed

marble score 9+

shiro miso

white miso soup, spring onion, tofu, wakame

dark chocolato to passion fruit

dark chocolate mousse, mixed berries, passion fruit

Below is my movie blog on Toko Sydney.