Never heard of chuuka? Let us explain. Chuuka (pronounced ch-oo-ka) is a fusion between Japanese and Chinese flavours that was born as a result of an influx of Chinese immigrants into Japan at the start of the 19th Century. The new Japanese residents couldn’t bare to part with their traditional fare (fair enough), over time resulting in a specialty cuisine that merges Chinese flavours with Japanese traditions and cooking techniques.

Now Sydney residents are about to become all the more aquainted with chuuka food thanks to the arrival of a new fine diner at The Star Sydney. Joining fellow Star residents Momofuku Seiōbo, Sokyo, BLACK Bar & Grill and Flying Fish, new eatery Chuuka, as its name suggests, will focus solely on the specialty cuisine. While Chuuka will be a part of The Star Sydney group, the restaurant will be the developments first off-property site, sitting in Jones Bay Wharf, Pyrmont, in the previous home of Flying Fish.

“We couldn’t pass up the opportunity to open our first standalone dining venue on the iconic Jones Bay Wharf,” says The Star Sydney CEO Dino Mezzatesta of the design to expand off-site. “As a beloved harbourside venue with unrivalled views, we knew that we could bring an exciting second life to the city’s favourite venue.”

Set to open in July, Chuuka will boast seating for 130 across two levels. The ground floor will be home to the main 60-seat dining space, alongside a wine room and outdoor bar area. Upstairs has been relegated to private dining, with a space which can cater up to 70.

At the helm of the new restaurant will be two star chefs; Chase Kojima (of The Star’s Sokyo and Kiyomi) and Victor Liong (of Melbourne’s Lee Ho Fook). The duo have already promised that their food direction will deviate from traditional chuuka, continuing to merge the flavours and techniques of Chinese and Japanese fare, but with the use of fresh local produce.

Expectations may already be high, but Mezzatesta promises we won’t be disappointed by what’s in store. “We brought Chase and Victor on board as we believed in their vision and they have blown us away with what they’ve delivered. “We are committed to delivering first-class experiences for our guests and I am excited to see the impact Chuuka will have on the vibrant and diverse Sydney food scene.”

Chuuka marks the first time that Kojima and Liong have worked together, though both see it as an opportunity to grow their skillset. “This will be the third signature dining restaurant I have opened with The Star, but the first in collaboration with Victor,” says Kojima. “It’s great to work with different people to expand your creative horizons. This is an incredible opportunity to challenge and push myself into new gastronomic realms and learn a whole new cuisine.

“Victor and I have really enjoyed being playful with this new menu – inserting both our own signature flavours and cooking styles while challenging each other to create something totally new. Chuuka is the realisation of that creative freedom and I can’t wait to share it with our guests.”

Liong is just as excited with the fusion concept and its potential. “We’ve had a lot of fun creating the concept and designing the menu,” he says. “We both have such different backgrounds which has worked to our advantage in coming up with a truly unique offering. I think we’ve created a concept that’s interactive and engaging by having a style of cuisine that is familiar, that references our heritages, all the while inserting our combined layers of creativity. Chuuka is this perfect synergy and harmony between Chinese and Japanese influences.”