As we inch ever closer to the beginning of Queen’s Wharf’s staggered unveiling in August, news is expected to come thick and fast on the hospitality concepts soon to call the precinct home. Thus far, The Star Brisbane has been extremely forthcoming with the dining-related news – and today the team has another big-time announcement that’ll make the anticipation even more unbearable. Hatted Japanese-inspired restaurant Sokyo will be opening a local location at The Star Brisbane in August, where traditional Japanese culinary techniques and top-notch Queensland produce will be used to create a sense-enlivening menu that blends ritual with art. Overseeing Sokyo at The Star Brisbane will be newly appointed 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’. At the helm of Sokyo Brisbane, Alex will be delivering a detail-oriented menu that includes a number of Sokyo’s most sought-after dishes (including Hiramasa kingfish with miso ceviche and crispy potato, and spicy tuna served on a bed of crispy rice) and some new creations (charcoal-grilled truffle-infused lobster and Queensland yellowfin tuna with a sweet aioli twist). On the beverage front, we’ve been told to expect a cracking selection of Japanese sakes and whiskies, tap and bottled beers, shochu cocktails, and a stellar wine list. Design firm Hassell has been recruited to fashion Sokyo’s interior, which will boast a lush setting enveloped in scrolls and timber screens. Sokyo Brisbane will feature seating for 160, with a sushi bar and custom-designed circular private-dining room. Sokyo Brisbane is expected to open in August alongside The Star Brisbane’s previously announced venues, Fat Noodle, Cucina Regina and Sky Deck’s three high-rise concepts.