Alex Yu’s career has taken him around the world. From a farm outside Dublin to Sydney, where Yu cooked alongside Chase Kojima at Sokyo Sydney and earned the nickname “sashimi florist”, and then to Melbourne, where he played an instrumental role in opening Yugen Dining. In May 2024, Yu picked up and moved to Brisbane to open Queensland’s iteration of Sokyo.

With eight months in Brisbane under his belt, Broadsheet chatted to Yu about the Brisbane diners that he can’t get enough of.

What is your favourite dish to cook at Sokyo and why?

It changes all the time, but at the moment, the tempura dishes are my favourite to serve up. Here at Sokyo we are continuously evolving recipes. We have been developing the tempura recipe with new ingredients and techniques to deliver the perfect crispiness to the outer layer with juicy insides. I may be biased, but we have some of the best tempura in town!

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Tell us about a local producer you can’t stop thinking about.

This will come as no surprise to chefs and those who love seafood, but the Sunnybank Fish Market is a winner in my eyes. I first met Doan at Sokyo Sydney, he dined whilst I cooked, and he was impressed with the exceptional quality of seafood we served.
From then on, Doan would send me photos of unique seafood, like shako (mantis shrimp), and even sent me a sample box of shako to serve at Sokyo Sydney. We have been friends ever since. He has a thorough understanding of seafood from a chef’s perspective and is truly passionate about providing the highest quality produce.

Is there a hidden gem that you think is great in Brisbane?

Shunsai in East Brisbane. It’s owned by Shun [Mori] who is an acclaimed Japanese chef. It’s an intimate Japanese restaurant seating 18-guests. Some of the best omakase is served here, offering authentic dishes that are reminiscent of Japan. The menu rotates seasonally and Shun and his wife provide first-class service matched with a first-class experience. It is a must-visit when in Brisbane.

What’s your favourite spot for a late-night feed?

My favourite late-night meal has to be K-Pocha, a Korean restaurant in the heart of the city that stays open after midnight, which is rare in Brisbane! With its casual atmosphere, it’s the perfect spot to catch up with friends or hit up after a busy night of service.
Every dish on the menu is full of flavour, but my go-to would have to be the egg roll and Korean army stew, with a soju and beer mix to drink.

What’s your go-to hangover meal?

Whilst my hangovers are very few and far between these days, I will never say no to ramen. Even if it’s a hot summer day in Brisbane, Taro’s Ramen serves an unbeatable tonkotsu. My secret: order it spicy, and add bamboo shoots and shallots for that extra flavour punch.

Where can you find the best coffee?

I live in Newstead, so the coffee options are truly endless, but I’ve made myself at home at Single O. The consistency and quality never falls short. My regular order is an iced latte.

If it’s a special occasion, where are you booking? What are you ordering?

It’s a no-brainer. Stanley Restaurant has to be one of my favourite places to dine in Brisbane – the view, service, and hospitality are unmatched. I would order the whole menu if my stomach would allow, but the must-try dishes are the oyster and champagne pairing, tuna or kingfish sashimi, dim sum platter, the Peking duck pancakes and, of course, the lobster with XO sauce and crispy noodles for mains.
Stanley has expanded its offering with a new bar upstairs called Stan’s, which I highly recommend.

Where is your favourite fish’n’chips?

If you’re in Brisbane and haven’t tried The Fish Factory’s sea perch with calamari and chips, you are missing out! The quality is exceptional, with minimal oil used that makes it super fresh. It is a regular takeaway option in our household.

Where is your go-to gelato spot?

This is no secret. La Macelleria is undoubtedly one of the most authentic and popular gelaterias in all of Brisbane. The flavour combinations are exceptional, and it’s all natural ingredients. There are rotating weekly specials, and a mix of gelato and sorbet flavours with fresh waffle cones, cream, and toppings available. I’m a frequently there ordering pistachio.

www.star.com.au/brisbane/eat-drink/signature-dining/sokyo
@thestarbrisbane
@alex.yu84