In recent years, chef Chase Kojima has become a household name for his elaborate high-end sushi art and Sokyo is where to try it. The sashimi platter is the ideal showpiece, with lustrous slivers of otoro tuna, raw scampi and diced scallop sashimi splayed on ice with a garden of micro herbs and edible flowers – almost too beautiful to eat.

Although not quite as pretty, the Moreton Bay bug tempura delivers substance over style. The battered bites are crisp on the outside and soft inside, the delicate flesh complemented by a wincingly good citrus mayo. Order the tuna nigiri Sokyo-style and you’ll get lozenges of deep-fried rice cake draped with cured tuna on top.

For the ultimate VIP experience, high rollers can opt for the omakase menu, which includes 19-21 expertly-executed courses available to just six guests a night. Feeling lucky? A gamble on the caramel macchiato dessert will always pay off, the dreamy tiramisu-style mousse capped with a head of Nikka whisky foam.

If you prefer your dram in a glass, that’s available too, alongside sake served warm, cold, sparkling, aged and by the carafe or bottle.

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