Takashi Yamamoto
Chef Taka is the Executive Chef at Tabero, overseeing a collection of exciting Japanese dining experiences such as Choji Yakiniku, Choji Omakase, Niku Bar and Hanasuki.
With over two decades in the industry. Taka san trained and practiced in both yakiniku and kaiseki before following his heart as a ‘meat-otaku’ to specialize in yakiniku. Under his leadership, Tabero has developed several concepts revolving around the finest wagyu and innovative meat-focused menu.
CONCEPT
Robata
Riding the wave of his acclaimed Choji Omakase collaboration and the much-celebrated solo Wagyu Omakase adventure, Chef Taka-san now invites diners to relish in his new exhilarating Robata experience. This $195 tasting menu serves as a stage for the dramatic interplay of Robata grilling, where smoke, fire and flavor intertwine with thrilling techniques.
Each bite is a char-kissed marvel that tells the tale of Robata cuisine at its finest.
Reservation
$195pp
(subject to seasonal offerings)
Kindly take note that reservations are released on the 15th of every month at 12pm. We only accept online reservations through our website.
Location
Level 2, 228 Victoria Ave, Chatswood NSW 2067
(Enter via Choji Yakiniku on the ground floor)
For enquiries : enquiries@chefstable.au
For further terms & conditions please refer to Chef’s Table Booking Policies before making your bookings.
Reservation
$195pp
(subject to seasonal offerings)
Kindly take note that reservations are released on the 15th of every month at 12pm. We only accept online reservations through our website.
Location
Level 2, 228 Victoria Ave, Chatswood NSW 2067
(Enter via Choji Yakiniku on the ground floor)
For enquiries : enquiries@chefstable.au
For further terms & conditions please refer to Chef’s Table Booking Policies before making your bookings.
Location
Level 2, 228 Victoria Ave, Chatswood NSW 2067
(Enter via Choji Yakiniku on the ground floor)
House policy
Please read through our policies to ensure the best and seamless experience.
- Chefs Table is a collective dining experience and starts on time at 6:30pm sharp. In respect of other diners please arrive at your scheduled times. Please note that once the menu has begun, we will not be able to replace dishes missed out on during this period.
- While our team will endeavour to accommodate for dietary requirements, we cannot guarantee completely allergy-free meals. This is due to the potential trace allergens in the working environment and supplied ingredients. If you have any dietary requirements or allergies, please let us know at the time of booking.
- Please note a variable surcharge will be applied to all credit and debit card payments.
- A 10% surcharge will be applied to the total bill on Sunday and all public holidays.
- We reserve the right to remove or have removed any patron from the premises behaving in an irresponsible manner. We take all care but assume no responsibility for the loss or damage to any property belonging to the client or their guests.
- The customer will be charged for any damage to the “Chefs Table” venue, property, guests, or its staff’s property incurred by guests or friends of guests within the booking.
- When leaving the premises please do so in a quiet respectful manner in consideration of other guests and surrounding neighbours.
- BYO permitted at $80 per bottle.