Moku Sydney

Moku Sydney Boutique fusion Japanese bar and restaurant

ALONG THE WAY 🍓🥃A new creation by Jarsh for The Spirit of Chichibu Cocktail Challenge 2026.Inspired by regional Victoria...
08/10/2026

ALONG THE WAY 🍓🥃
A new creation by Jarsh for The Spirit of Chichibu Cocktail Challenge 2026.

Inspired by regional Victoria, Along the Way brings together strawberry, wattleseed, cheese and hojicha, with Ichiro’s Malt & Grain at the centre.

The story starts with strawberry.
When Jarsh first arrived in Australia in 2019, one of his earliest experiences of regional life was working on a strawberry farm. Years later, that same ingredient has found its way behind the bar.

Wattleseed and cheese bring roasted, nutty and savoury depth, while hojicha connects the drink back to MOKU and our love of Japanese flavours, tea and Australian ingredients.

Ichiro’s Malt & Grain / Strawberry / Wattleseed / Cheese / Hojicha

From a strawberry farm to the bar at MOKU.

Along the Way.
Available now at MOKU

Chichibu Distillery 【official】 
Casa de Vinos 


HENGE, now pouring at MOKU.For those who choose dinner around the sake.HENGE began exporting to Australia just last mont...
01/10/2026

HENGE, now pouring at MOKU.

For those who choose dinner around the sake.
HENGE began exporting to Australia just last month. In Japan, repeated sell-outs have led to lottery releases — making its arrival here something worth exploring.

Working closely with specialist Japanese breweries, HENGE brings a distinct approach to each expression, with traditional brewing methods shaping flavour, texture and depth.

This World Sake Day, settle in for HENGE alongside our Japanese-inspired cooking and Australian ingredients. Bring someone you’d like to share the discovery with.

1 October · MOKU, Darlinghurst
Reserve your table via the link in bio.

Agedashi, with a little Mediterranean sunshine🍅Silken tofu, lightly crisped and steeped in a tomato & basil dashi, finis...
22/09/2026

Agedashi, with a little Mediterranean sunshine🍅

Silken tofu, lightly crisped and steeped in a tomato & basil dashi, finished with native beach herbs.

Japanese comfort at heart, brightened with ripe tomato, aromatic basil and a salty coastal lift.

Familiar flavours, spoken in a different accent.

Sydney weather doing its thing again.Come inside. Get comfortable.Date night deserves a little extra.Start with our mini...
09/09/2026

Sydney weather doing its thing again.

Come inside. Get comfortable.
Date night deserves a little extra.

Start with our mini seared Engawa Don: buttery engawa, warm rice, sweet teriyaki, a touch of shichimi and fresh pops of sea grapes.

Then add uni on top.

Creamy, sweet and deeply ocean-rich, the uni melts into the warm engawa and rice, bringing everything together in one silky, savoury bite.

A small upgrade.
A much better bite.

Because some nights deserve Uni❤️

Feeling a little sweaty this week, Sydney?Spring has barely started, but the weather already has us thinking tropical.At...
04/09/2026

Feeling a little sweaty this week, Sydney?
Spring has barely started, but the weather already has us thinking tropical.

At MOKU, that means a cold cocktail in hand, something fresh on the table, and a few dishes made for sharing as the evening rolls on.

Start with our Mango Rice and torched edamame, then ease into wagyu carpaccio and hojicha smoked duck breast if you’re staying hungry.

A little tropical, a little smoky, a little indulgent.
Exactly the kind of early spring evening we’re into.

Come by, grab a seat, order something cold and let Sydney do its unpredictable spring thing.

Duck, smoked over hojicha.Skin rendered slow. Flesh still blushing.Beside it — heirloom carrot, softened until it forget...
22/08/2026

Duck, smoked over hojicha.
Skin rendered slow. Flesh still blushing.
Beside it — heirloom carrot, softened until it forgets its own shape. Hibiscus threaded through a plum dashi, sharp where the duck runs rich.
Smoke first. Then the fruit. Then the quiet.
Some nights start here.

SHAKE IT UP 🍊Bell pepper in a Margarita?Absolutely.We’re proud to share that this creation from MOKU Jarsh made the Top ...
15/08/2026

SHAKE IT UP 🍊

Bell pepper in a Margarita?

Absolutely.

We’re proud to share that this creation from MOKU Jarsh made the Top 5 in Australia for the Cointreau Margarita Challenge 2026. 🇦🇺

Built around Cointreau’s bright orange and citrus character, we bring in fresh bell pepper for a vibrant twist, Lapsang Souchong for a whisper of smoke, and salted cherry blossom rice vinegar for a savoury, refreshing finish.

Unexpected ingredients.
A familiar classic.
One seriously shaken-up Margarita.

Cointreau / Lapsang Souchong / Tequila / Bell Pepper / Salted Cherry Blossom Rice Vinegar

Top 5 in Australia. 🍊
Come taste what made the cut.

Moku’s Signature Oyster A taste of two coastlines.We take the delicate, naturally sweet Sydney Rock Oyster and give it a...
08/08/2026

Moku’s Signature Oyster

A taste of two coastlines.

We take the delicate, naturally sweet Sydney Rock Oyster and give it a Japanese twist: bright ponzu, fresh herbs, and a pop of Australian finger lime.

Known as Australia’s citrus caviar, finger lime bursts in tiny pearls of zesty acidity, cutting through the oyster’s natural richness and bringing a little wild Australian character to every bite.

Then, pair it with chilled sake.

Its subtle sweetness, clean umami and gentle acidity complement the oyster without overpowering it. Take a bite, take a sip, and let the sea, citrus and sake meet

Atsukan: One Table, One Night
Your first visit to Moku, done rightSix seats. One table. Two sakes, four ways.New to Moku...
04/08/2026

Atsukan: One Table, One Night

Your first visit to Moku, done right
Six seats. One table. Two sakes, four ways.

New to Moku — this is the place to start. One table, six seats, an evening built around a single idea: the same sake, poured warm and poured cold, tells two different stories. Kanemasu Hatsuhana Tokubetsu Junmai. Kikuno Tsukasa Junmai “Seven Lucky Gods” Super Dry. Four 60ml pours, no prior knowledge required — we walk you through both.

Add the pairing (+$50) and let the kitchen introduce itself. Potato gem, ama ebi, hojicha smoked cream. Chicken and leek tsukune, truffle, ponzu. Ora king salmon, finger lime beurre blanc.

No omakase commitment, no guesswork. Just a seat, a story, and a reason to come back.

Six people. One table. Bookings close when the seats do.
[Book link in Bio]

Atsukan: One Table, One Night
A hot sake pairing at MokuSix seats. One table. Two sakes, four ways.Same bottle. Two pour...
04/08/2026

Atsukan: One Table, One Night
A hot sake pairing at Moku
Six seats. One table. Two sakes, four ways.

Same bottle. Two pours. Warm, then cold — because a sake told twice tells two different stories.

Kanemasu Hatsuhana Tokubetsu Junmai. Kikuno Tsukasa Junmai “Seven Lucky Gods” Super Dry. Four 60ml pours, tasted the way each was built to be tasted.

Add the pairing (+$40) and let the Moku kitchen answer. Potato gem, ama ebi, hojicha smoked cream. Chicken and leek tsukune, truffle, ponzu. Ora king salmon, finger lime beurre blanc.

Six people. One table. Bookings close when the seats do.
[Book now]

Address

163 Crown Street
Darlinghurst, NSW
2010

Opening Hours

Tuesday 5:30pm - 11pm
Wednesday 5:30pm - 11pm
Thursday 12pm - 3pm
5:30pm - 11pm
Friday 12pm - 3pm
5:30pm - 11pm
Saturday 12pm - 3pm
5:30pm - 11pm

Telephone

+61282466138

Website

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