Try one of the three different omakase experiences at this famed Japanese restaurant in Brisbane.
June 01, 2023
Chef Takashi Nami was so talented as an apprentice, that his journey towards his first role as a sous chef, normally five years in Japan, was shortened to two. He has now been preparing sushi for decades, and is one of the most revered Japanese chefs working in Australia. At his restaurant, Tekashiya, he offers up an omakase experience that is unrivalled in Brisbane.
Omakase, for those under a rock, loosely means " I'll leave it to you, chef!". The idea is you walk in the restaurant, sit down (the best seats are always the prep station), and let the chef prepare a multi-course feast for you. You don't get to order. You just get to eat (and pay). And when the chef making decisions is Takashi Nami, rest assured you are in very, very good hands.
Here they offer not one, but three omakase experiences. The first being the mini omakase, that is twelve (so much for mini) courses long. YHou'll also get a welcome drink of either still or sparkling sake. The next offering is the standard omakase in the private dining room. Standard is 16 courses, so be sure to have skipped lunch.
The final offering at Takashiya is the premium omakase with chef's table. This features a cooking presentation and comes at a whopping 19 courses, so we've got no idea what you want to do about that. Premium omakase features pufferfish along with a caviar bump, A5 wagyu sushi, aburi scampi nigiri and lobster and pipi soup. These menus often change on the day, depending what is fresh and available.
There's also a fun cocktail list at Takashiya — with highlights including the O-cha Fashioned with wagyu fat washed sherry cask whiskey, brown sugar and passionfruit — and the Kuyusu Negroni with sake, campari, sweet vermouth and ume-foam. Keep your eyes fixed to the website as they do regular whiskey tastings too, showcasing premium Japanese drops you can't find anywhere else.
Concrete Playground Trips
Book unique getaways and adventures dreamed up by our editors