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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❤️
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.
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.
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.
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
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]
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]
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
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
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
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
To reach the restaurant located on Crown Street in Sydney, you can use public transport or drive and park your car. For those using public transport, the closest train station is Central Station. From there, you can take a bus that goes along Crown Street and get off at the stop closest to the restaurant. Alternatively, you can take a taxi or rideshare service from Central Station.
If you are driving, you can access Crown Street from either Oxford Street or William Street. There is on-street parking available on some sections of Crown Street or in nearby parking lots/garages for an hourly fee. However, it's important to note that parking spots may be limited during peak hours and weekends.
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 |
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What people say
Japanese restaurants are known for their exquisite cuisine, attention to detail, and unique dining experiences. Moku Sydney on Crown Street is no exception. This boutique fusion Japanese bar and restaurant offers a timeless Japanese menu that will tantalize your taste buds and leave you wanting more.
One of the standout features of Moku Sydney is their Sponmoni cocktail. This tangy and refreshing mix of Aperol, pink peppercorn, passionfruit, grapefruit, and tonic is a must-try for anyone looking for a unique drink experience. The sea urchin and caviar on "crystal bread" is another dish that adds a theatrical touch to an explosion of seafood freshness.
Moku Sydney also places the spotlight on Japanese Whisky with sophisticated flavors masterfully shaken behind the bar by their mixologist Charles Chang. For those looking for an Omakase-style dining experience, renowned sushi Chef Ha Chuen Wai will serve you an exquisite menu showcasing seasonal and exciting ingredients from the sea.
The sensory experience through Japanese cuisine and culture at Moku Sydney is unparalleled. They recently celebrated their anniversary with an Asian Bartender Takeover night featuring three renowned Taiwanese bartenders from Par Melbourne. With its ultimate drinking and dining experience tucked away in Darlinghurst, Moku Sydney is a must-visit destination for anyone looking to indulge in Japanese cuisine at its finest.
