Chase Kojima, Sokyo’s lauded executive chef, and head chef Teppei Yura deliver a single menu of seven beautifully presented courses, ending with ramen of choice and dessert – a steal at $65. Sashimi includes a transparent curl of snapper enhanced with white soy and flecks of nori and sesame seeds. Kagoshima A5 wagyu comes brushed with sukiyaki sauce and draped over seasoned nigiri rice; a stunning and generous mouthful.

The ramen servings are smaller than elsewhere, appropriately. Spicy tan tan black ramen has a thick gravy-like mouth-filling richness, with springy noodles and umami-rich pork mince on top. It’s fabulous, but it’s not for the faint hearted or the easily filled. Yuzu shio ramen is a delight. The chintan chicken broth – gloriously soul-soothing and refreshing at once – is filled with chopped leeks and bamboo shoots and thin slices of chashu chicken, a sunny half ramen egg on top.

A Japaneseleaning drinks menu designed by PS40’s Michael Chiem offers four beers, bottled and all from Japan, and the aged Houraisen “Bi” Junmai Daiginjo sake is a worthy mellow, fruity accompaniment to the snack courses and beyond. 

To read our full list of reviews for NSW, head here.