Friendship on a plate at Sokyo

We express our care for someone in many ways. This evening I witnessed friendship expressed in the gift of food. I first met Mike’s friend Lenny Lim when he worked at Kobe Jones restaurant in Sydney in 2007. This time we booked dinner at Sokyo Japanese restaurant, where Lenny is sous-chef in the sushi section.
Mike and Lennie chatted happily and recalled how they first met some ten years ago in Canberra. Then Lenny told us to relax, there was no need to order, he would take care of the food.

I know that my written words will not do justice to these dishes, and the photos were taken with my phone (Huawei Ascend Mate 7). But I will make an attempt below.

I tried to hear what our waitress said, but without taking notes, it’s difficult to remember everything. She did say some of it was not on the menu, but I downloaded their menu anyway to try and identify some of our dishes.

Lenny found the time to describe the first dish we had  (in the feature picture), in a late WhatsApp message:

Lenny Lim, sous-chef, Sokyo
Lenny Lim, sous-chef, Sokyo

Smoked albacore with gari gel, ume kosho, ginger lime pickle, asparagus, chervil, and ponzu shiso dressing.



For the rest, you will have to make do with my layman words.


Salmon with cucumber, feta cheese and a scattering of crushed caramelised peanuts.


A plate covered with very thin slices of snapper marinated in lime soy vinaigrette, with beautiful micro herbs. The fish was as soft as butter and bursting with moisture.


Prawns on skewers, charred on the outside but still raw beneath the surface, with an explosion of very hot and clean chilli in the after taste.


Scallop tempura with Yasa caviar.


Caramelised miso cod with Japanese salsa and cucumber salad.


Slices of wagyu beef laid on a bed of cauliflower puree, topped with a teriyaki sauce and a salad


A selection of Sokyo nigiri on fabulously shaped plates.

We had two desserts. The first was a souffle rising high above a tall glazed bowl, with a tangy contrasting passionfruit sauce and ice cream.


The second was a matcha green tea pudding, cake-like on the outside but deliciously gooey when you broke it with the spoon, with ice-cream on a bed of crumbed darkest chocolate.


I don’t expect to ever dine like this again. What a privilege it was. I’d like to write about Lenny Lim and his journey to where he is today, when we next meet. It’s the least I could do, after being the lucky beneficiary of his and Mike’s friendship.

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