Chase Kojima knows how to highlight the best of the Australian coastline. Top-grade fish is shown off at the sushi counter of Sokyo, his Sydney restaurant, where the star of the dazzling seafood selection is his tuna tataki dish. The Moreton Bay bug tempura, meanwhile, has been a longtime favourite at his Gold Coast venue, Kiyomi, another institution where he's creating magic with ingredients fresh from the water. With his help, you'll also master another extravagant protein that he serves: Wagyu striploin robata with foie gras and fig.
Matching wines, courtesy of Bird in Hand, include Bird in Hand Sparkling 2018, Bird in Hand Chardonnay 2018 and Bird in Hand Syrah 2017.