Gojima: Chase Kojima’s premium rice burger joint opens this week (Sydney)

Celebrated Japanese chef Chase Kojima, he who has brought us both Sokyo in Sydney and Kiyomi in Broadbeach, will see his third Australian restaurant and first permanent casual venue, Gojima, open at The Star Sydney this week. This 70-seat eatery is a bit different from the other two though, it’s fashioned as a premium rice burger joint, occupying the space opposite Momofuku Seiōbo with the chef being the latest to add to the city’s bustling burger scene.

Open from Thursday 15th December for lunch and dinner, Gojima will offer an inventive twist on the classic burger, the menu featuring nine rice burgers all made with Gojima’s signature Japanese sushi rice and nori bun, as well as a couple of sides and desserts including Japanese style southern fried chicken (served 2-8 pieces) and frozen custard flavours like chocolate miso and green tea. Thickshakes, beers, sake, local wines and soft drinks make up the beverage list.

burgersburgers

The signature serve is a Gojima Cheeseburger which features 100% all natural Angus beef, American cheese, tomato, Japanese pickles, onion, lettuce and house-made special sauce. Other burgers include sustainably sourced Tasmanian salmon, yellowfin tuna, Hiramasa kingfish, crispy chicken, and crispy mushroom katsu.

“We’re excited to launch Gojima and take the exciting rice burger concept to the next level by marrying the delicate flavours or modern Japan with the rich American flavours from my childhood growing up in San Fransisco”, said Chase. “We’ve spent the last year developing our rice burgers with a focus on the quality on integrity of ingredients to create the perfect taste and texture combination”.

Gojima

Address: The Star Sydney’s Cafe Court
Website: www.gojima.com
Hours: Mon-Thurs 11:30am-10pm; Fri-Sat 11:30am-11pm; Sun 11:30am-9pm

Images supplied.

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Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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