Toko Sydney is a Japanese restaurant located in Surry Hills, Sydney, offering "izakaya" style dishes. The ambience was soothing, with really dim, yellow-toned lighting and soft music. They have a really extensive menu, consisting of 8 pages. We got the sora tasting menu that night, for $98 per person.
All these photos are heavily edited to bring out what we saw that night 😂
To start, this was the traditional dish, edamame, which are soy beans sprinkled with maldon sea salt. We ordered this on top, but it was a bit hefty in price, at $7.20, so it was hard to justify this side. If you didn't know, you can buy 1 kg edamame beans at Costco for $10 - bargain!
The start of the sora tasting menu was the nama gaki no tosazu to issho ni, or half a dozen pacific oysters with tosazu. We loved the sauce as it was not as overtly sour as vinaigrette. It created a mildly sweet profile for the creamy oysters.
This was a sake tasting flight, 3 glasses of 30 mls for $23 pp. We still need to develop our tasting palette for sake haha.
This was kangaroo no taru taru, with kangaroo tartare, pepita and blood lime. We love tartare because it brings out the sweetness of the meat. The texture was very similar to traditional Korean dish beef tartare so we couldn't taste the difference in the kangaroo meat. We did enjoy the contrasting slimy tartare with the crispy crunch of those flakes.
This was the hiramasa no uszukuri, of sliced kingfish in maki style, with yuzu and chives. The added tenkasu was fun to eat, as it gave the kingfish a crunchy texture. There was not much seasoning going on. The dish relied heavily on the aroma of the fish.
On the left was the scampi nigiri, with foie gras and truffle oil. The scampi was so creamy and the added delicacies made it even more delicious. Imagine a rich, beautifully-balanced piece of sushi. We wished we had ordered another plate.
On the right was the wagyu no nigiri, of seared wagyu beef nigiri, eschallots, chives. The wagyu had a nice smokey and savoury profile. The rice to meat texture was balanced. It was a nice piece but in comparison to the scampi, it only gets a "yum" from us 😂
This was the daily selection of sashimi, including maguro (tuna), sake (salmon) and hamachi (yellowtail). We could taste the freshness from these large and fatty cuts.
This picture would have been nice if it wasn't so yellow and dark. This was watari-gani no karaage - crispy soft shelf crab with wasabi mayonnaise. The crab was indeed crispy. The dip added a nice kick.
This was our favourite of the night, the wafu zucchini, which were tempura zucchini, wafu sauce and sesame. The tempura batter was light, airy, crispy and did not consume the product in the cooking process. The zucchini still had a nice, fresh crunch to it and retained all its flavour. Who knew eating vegetables could be so much fun 😆
This was an innovative palette cleanser, of cucumber with miso paste. It was very simple and refreshing.
For our mains, we had the amiyaki ro-su-niku no wafu sauce, which, in English, was the scotch fillet steak, wafu sauce and garlic chips. We love any Sydney Japanese restaurant that can create garlic chips! It's such a simple garnish to have. The beef was savoury and tender, cooked well to our liking.
I loved this main dish because I'm a fan of salmon. This was the sake no aburi yaki, or smoked miso king salmon with house pickled ginger. The smokiness created a sweet and slight bitter taste profile. The miso balanced the bitterness out and the flesh of the fish was so tender, it melted on our tongues.
They served shiro miso too, which you would find it a lot of traditional restaurants, comprising of white miso soup, spring onion, tofu and wakame. It was a lovely way to cut up the fat texture and reset our palettes for dessert.
Sorry for the poor photo. This was the tofu to chokoreto, or tofu cream, dark chocolate mousse, ume boshi dust. Very creamy, very cold, and not too sweet.
Overall, we really enjoyed our dining experience at Toko Sydney. The dishes came out at a steady pace, giving us enough time to enjoy and digest the previous dish. The staff were friendly and attentive. The only downside was the lighting, because I wanted good photos, but a good camera and Lightroom fixed that problem lol!
Thanks for reading. Happy eating.