Tokonoma by Toko, Sydney

April 27, 2017

I’ve always wanted to come back here for Tokonoma by Toko’s incredible fresh and unique dishes, all severed from their exposed kitchen within an informal, feels-like-home dining environment. As you enjoy a glass of dry signature sake take note of the designs on the ceiling, the murals on the concrete walls, how the sushi chef carefully, yet with masterful technique, slices the fresh sashimi on a marbled board and the smell of glorious Asian spices wafting in the air.

I love it. I ordered Sashimi Omakase to go with a glass of tsuru-ume ume nigori whilst Luke had his kizan sanban. My first bite was incredibly fresh, delicately melting in my mouth. I specifically enjoyed how slowly it registers, that mild taste of the sea mixed with soy blend spices.

sashimi omakase, daily selection of seasonal raw fish $34 – 12 piece

Moving on with a bovine feel we went with the Jacks Creek Wagyu Carpaccio and the Jacks Creek Wagyu Scotch Fillet. Served with strawberries and citrusy ginger relish.

jacks creek wagyu carpaccio, strawberries, yuzu giner relish $26

The fillet was a scrumptious little beast on a plate – excruciatingly tender, fantastic in taste with rich flavour and spices merrily playing wonderful pleasures in your mouth – I could hardly describe it (but I have!).

jacks creek wagyu scotch fillet, shiso chimmichurri

Back to fish and boy was it a beauty. The miso cod, or as I like to call it, ‘my favourite fish dish ever’ was an absolute treat. Rich and firm with a sticky sweet flavour, this is absolutely a ‘must order’ dish.

black cod, saikyo miso, cavalo nero, seasonal pickles $36

What a fantastic meal in a fantastic place. The service was absolutely impeccable while the atmosphere and decorum was casual enough for an any-time meal and intimate enough for a perfect date night. Enjoy!