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13/10/2026
More daylight. More reasons to stay out. đ¸
Sydneyâs clocks have moved forward, and so has our cocktail menu.
A new season calls for a fresh line-up behind the bar at MOKU. New flavours, unexpected combinations and a few familiar ingredients with a different point of view.
Made for after-work drinks that turn into dinner, evenings that start a little earlier, and nights youâre not quite ready to end.
The days are getting longer. Your next drink is getting more interesting.
**New cocktail menu now pouring at MOKU, Darlinghurst.**
Come find your new favourite.
đť Jarsh
đˇ Tomo
08/10/2026
ALONG THE WAY đđĽ
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 Ichiroâs 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.
Ichiroâs Malt & Grain / Strawberry / Wattleseed / Cheese / Hojicha
From a strawberry farm to the bar at MOKU.
Along the Way.
Available now at MOKU
Chichibu Distillery ăofficială â¨Casa de Vinos â¨
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 â 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 youâd like to share the discovery with.
1 October ¡ MOKU, Darlinghurstâ¨Reserve your table via the link in bio.
22/09/2026
Agedashi, with a little Mediterranean sunshineđ
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.
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 Uniâ¤ď¸
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 youâre staying hungry.
A little tropical, a little smoky, a little indulgent.
Exactly the kind of early spring evening weâre 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 â 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 đ
Bell pepper in a Margarita?
Absolutely.
Weâre proud to share that this creation from MOKU Jarsh made the Top 5 in Australia for the Cointreau Margarita Challenge 2026. đŚđş
Built around Cointreauâs 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. đ
Come taste what made the cut.
08/08/2026
Mokuâs 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 Australiaâs citrus caviar, finger lime bursts in tiny pearls of zesty acidity, cutting through the oysterâs 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
â¨Your first visit to Moku, done right
Six seats. One table. Two sakes, four ways.
New to Moku â 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 âSeven Lucky Godsâ Super Dry. Four 60ml pours, no prior knowledge required â 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 Nightâ¨A hot sake pairing at Moku
Six seats. One table. Two sakes, four ways.
Same bottle. Two pours. Warm, then cold â because a sake told twice tells two different stories.
Kanemasu Hatsuhana Tokubetsu Junmai. Kikuno Tsukasa Junmai âSeven Lucky Godsâ 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
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.
