This May, Sydney’s refined rooftop bar Joji – is entering a bold new chapter. With an expanded à la carte menu, fresh sushi offering, live entertainment, and bottomless lunch on Saturdays, Joji continues to grow as one of Sydney’s most vibrant drinking and dining experiences.
The drinks menu, led by Head Bartender Ryoji Mori, celebrates classic Japanese flavours with a modern twist. Signature cocktails include the Sakura Highball, a blend of Japanese whisky, yuzu, and a hint of cherry blossom essence, and the Yuzu Martini, which balances yuzu with gin and vermouth.
Co-founder of ESCA Group, Ibrahim Moubadder, says the venue has had an outpour of appreciation, and wants to give back by creating a fresh concept.
“Since opening, Joji has been at full capacity, filled with an incredible crowd of regulars whose energy gives the space its soul. Watching how people moved through the space made me want to build something even more immersive. So, six months in, we’re evolving the menu, adding elegant, delicious dishes including sushi and more, determined to make Joji one of the best Japanese dining experiences in Sydney, a place where you can come for the best drinks, the music, a dance or an unforgettable meal, all in one electric setting,” said Moubadder.
Head Chef Kihoon Kim is running up the kitchen, renowned for his precise and traditional approach to sushi. Kim’s new creations, including Joji Nigiri and King Salmon Maki with midori salsa, cucumber, and avocado. Alongside Kim, Executive Chef Erik Ortolani introduces dishes with substance, like the Miso Murray Cod with dashi butter and Duck Katsu Sandos.
In addition to the revamped menu, Joji introduces Social Saturdays, a bottomless lunch featuring a shared chef’s menu, free-flowing drinks, and live DJs. The venue is also launching the Shibui Lunch, a midweek offer, paired with live music every Wednesday evening.