Perched atop the Cartier flagship on the corner of George and King Street, JOJI - the latest venture from ESCA Group - is set to become Sydney’s most sought-after rooftop bar.
Merging a creative harmony of Shibui, Wabi Sabi and Datsuzoku principles in its lively cocktail menu, the late-night venue will serve up playful riffs on reimagined Japanese-inspired dishes. Drawing inspiration from its location within the fashion and financial districts, JOJI seamlessly shifts from tranquil afternoons to lively evenings.
As the night unfolds, JOJI’s atmosphere evolves as does its entertainment offering, from the vibrant energy of live DJ sets to vinyl sessions, each visit becomes a dynamic experience.
The 310 sqm rooftop venue features a cocktail lounge, a dining space and a panoramic terrace with breathtaking views of Sydney’s CBD, perfect for unwinding and soaking in the city’s energy. Inside, the cocktail lounge is ideal for intimate gatherings, date night and bigger celebrations while the dining room allows you to enjoy curated dishes and drinks, while still being immersed in the vibrant bar atmosphere.
Guests can also choose to take a seat at either the kitchen or the bar counter where they can watch the action and interact with the team.
At JOJI, the concept-driven cocktail menu reflects the Japanese principles of simplicity (Shibui), imperfection (Wabi Sabi) and creativity (Datsuzoku):
"Our cocktail philosophy at JOJI is rooted in these principles where we honour tradition but aren't afraid to experiment with ingredients and flavour pairings that challenge the ordinary,” says Kerry Burgess, Group Bar Manager, ESCA Group.
Formerly General Manager of Top 50 World’s Best Bar, Happiness Forgets in London, Kerry adds: "Every cocktail is crafted to offer guests something fresh and exciting without losing that sense of familiarity”.
The menu features hero serves like the Bamboo cocktail, which harmoniously blends the unexpected flavours of tequila, tomato and apricot to create something refreshingly unique, while JOJI’s whisky highball stays true to its simplistic roots.
Executive Chef Paul Farag presents a menu designed to share that balances traditional Japanese ingredients with a contemporary approach, across three sections – raw, not raw and robata.
Central to the kitchen is a custom 2-metre robata grill, where dishes are cooked over hot charcoal, giving them a rich, beautiful flavour. The delicious and light menu offers diverse dishes including the quail and pork jowl tsukune with shiitake koji and fresh herbs and the kingfish with umeboshi and yuzu kosho dressing, while the scallop and bug sando with pickled cabbage mayo is a playful take on a familiar favourite.
Desserts, like the mochi sorbet and purin, a Japanese custard pudding, round off the experience, ensuring a taste for every mood. As the night progresses, the late-night menu available from 10 pm-1 am, features The JOJI burger – a bold interpretation of the classic burger, made with a Japanese Wagyu Bolognese.
"We’ve designed the menu to be versatile and utterly delicious, so whether guests are dropping in for a light snack, a full meal, or a late-night bite, JOJI offers something that fits every occasion. It’s about creating a space where you can come for any event, any kind of outing, and feel at home”, Paul says.
With a philosophy of 'never less, never more,' JOJI ensures everything is perfectly balanced, where simplicity meets architectural design. Brought to life by distinguished Australian architect, Matt Darwon, JOJI’s design features bold metallic accents, blended with deep burgundy reds and warm Tasmanian blackwoods, creating a striking interplay of light and shadow to reflect the rawness of Sydney’s CBD.
ESCA Group Co-founder, Ibby Moubadder says: "We’re excited to venture into a new space and finally open our first bar after three years in the making. We have put our heart and soul into this venue so I can’t wait for Sydney to experience what we have created - a place where everyone is welcome to enjoy delicious food, world-class cocktails and listen to some of the best music the city has to offer.”
