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
Wagyu and Seafood Omakase
Showcasing the finest cuts of melt-in-your-mouth Wagyu alongside the freshest premium seafood, Chef Takashi masterfully blends precision, tradition, and innovation in every course.
Reservation
$295pp
Kindly take note that reservations are released on the 10th of the month at 12:00 PM.
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
January 2025
$295pp
Kindly take note that reservations are released on the 10th of the month at 12:00 PM.
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.
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.