The official unveiling of The Star Brisbane at Queen’s Wharf  on Thursday August 29 was, undoubtedly, the biggest story of the month. Amidst all the buzz surrounding the launch of The Star Grand, the breathtaking Sky Deck and the ribbon cutting of the Neville Bonner Bridge was the almost understated debut of Sokyo, The Star Brisbane’s flagship restaurant. The sibling of Sokyo Sydney and Kiyomi on the Gold Coast, Sokyo delivers a similarly considered take on Japanese cuisine, with traditional touches accented by theatrical flair and modern innovation. Deftly orchestrating the culinary offering is executive head chef Alex Yu, who was previously head chef at Yugen Melbourne and, before that, long-time sous chef at Sokyo Sydney, where he earned the moniker of ‘sashimi florist’. Here, the detail-oriented chef is blending ritual and art, drawing upon Queensland’s bounty of incredible produce for the menu, which boasts a mix of Sokyo signatures and a number of Alex’s own creations. We encourage guests to try the spicy tuna (served on a bed of crispy rice), the miso-glazed toothfish with Japanese salsa and pickled cucumber, Wollemi duck breast with Brussels Sprout, goma dare and furikake, and a platter of Alex’s delicately arranged sashimi. Backed by a beverage menu filled with high-end sake, wine and cocktails – as well as a slickly pared-back interior – Sokyo is gunning for a spot amongst the upper echelon of Brisbane’s restaurant scene.