Moku Sydney

Moku Sydney Boutique fusion Japanese bar and restaurant

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]

SylvanCreated for the Never Never Cocktail Competition 2026.A challenge to work with just three ingredients led us back ...
03/08/2026

Sylvan

Created for the Never Never Cocktail Competition 2026.

A challenge to work with just three ingredients led us back to what matters most—flavour, balance and a sense of place.

Never Never Triple Juniper Gin.
Cedar.
Rosemary.
Soda.

Inspired by the quiet feeling of standing in a forest.

Now available at Moku.

🍸 Jarsh

𝗚𝗿𝗮𝘀𝘀 & 𝗚𝗿𝗮𝗶𝗻 toki black · oolong · watermelon · dill Watermelon in winter? We thought the same. Until toki black met Oo...
27/07/2026

𝗚𝗿𝗮𝘀𝘀 & 𝗚𝗿𝗮𝗶𝗻
toki black · oolong · watermelon · dill Watermelon in winter?
We thought the same. Until toki black met Oolong and Dill.
Grain softened by grass, sweetness held back until the last note.

One batch. On the counter now.

Jarsh

Hojicha Ochazuke with Ora King, wasabi furikake, ikura and finger lime.When it's cold outside, this is the bowl you wan...
25/07/2026

Hojicha Ochazuke with Ora King, wasabi furikake, ikura and finger lime.

When it's cold outside, this is the bowl you want in front of you.

Comfort food, Moku style.

👩‍🍳 Opal Kirama
📸 Charles Chang

Darlinghurst’s quietest room is hiding its best cocktail this winter.Winter is supposed to be heavy.We disagreed.Winter ...
22/07/2026

Darlinghurst’s quietest room is hiding its best cocktail this winter.

Winter is supposed to be heavy.
We disagreed.

Winter Pear
> Shochu — the quiet base
> Pear — soft, ripe sweetness
> Yogurt — a light, tart lift
> Matcha — bitterness to hold it together
> Prosecco — the lift that changes your mind

Light enough to change your mind about winter.
On the counter this week only.

🍸 Jarsh

17/07/2026

Kanpai, Dry
Mid-week Winter Warmer

Winter changes the rhythm of the city. The light disappears early, conversations linger longer, and somehow Tuesday feels worth going out for.

For $49, settle in with three bites and two zero-proof highballs. Torched edamame with lemon and bush tomato. An ama ebi potato gem with smoked cream and sea grapes. Chicken and leek tsukune finished with truffle ponzu and a rich egg yolk. Pair them with two house-made sodas: yuzu, shiso ume, ume, or ginger b**r.

Not doing Dry July? Make it the full-proof version for $10 more with two house highballs.

Maybe you’re taking a break from drinking. Maybe your friends aren’t. Either way, the table stays together.

Tuesday to Thursday, 5:30 to 7pm.
Come straight from work. Stay a little longer. Let winter do the rest.

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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