Tokyo Samba is now open in Bankstown’s West Terrace. The restaurant is delivering a halal-certified menu of Nikkei cuisine – Japanese food infused with Peruvian (and in this case also Brazilian) influences.
Executive Chef Chase Kojima is directing the team, bringing his extensive experience from his time at Sokyo and as executive chef at Nobu Bahamas.
The all-star team is rounded out with Head Chef Tuan Colombo (Sokyo at The Star, Nobu London), Head Sushi Chef Yul Kim (Sushi E and Bar Nine Omakase), Sous Chef Richard Ignatius Wijaya (Bennelong and Choji Yakiniku), and Junior Sous Chef Kuan-Ting Lee (Attica and Oncore by Clare Smyth).
The menu features the likes of miso glacier 51 toothfish; lobster with kombu butter; yakitori spatchcock; and udon noodle carbonara. It also has an extensive ceviche, sashimi, sushi, and steak offering. Sauces continue the restaurant’s unique style of fusion, with flavours including pomegranate teriyaki, Brazilian miso barbeque, and spicy samba butter.
Desserts include vanilla panna cotta with kuromitsu black sugar, strawberry, white grape granita, and yuzu jelly; black crispy bread with miso caramel, mascarpone, and sesame ice cream; and grilled pineapple with yuzu citrus curd, tapioca sago, coconut milk foam, and mango ice cream.
The restaurant is alcohol free and is trialling a curated selection of non-alcoholic wines and a significant mocktail menu crafted with in-house carbonation, infusion, and fermentation.
The mocktail menu includes a verjus spritz with elderflower, lemon and soda; Citrus Shaman with white pine needles, fenugreek, honey, and citrus; Elixir Andes with pandan, coconut, pineapple, lime, and yuzu kosho; and Golden Hour with white verjus, pear ginger honey, orange blossom, and chamomile.
Tokyo Samba is open Tuesday to Sunday 12pm – 9pm.
Photography: Jude Cohen
