Takashiya is a Japanese Omakase specialist

  • Tasting Omakase

    At cherry blossom bar, immerse yourself in the artistry of our skilled chefs and revel in the meticulously crafted Tasting Omakase experience. Each dish is a masterpiece, carefully prepared for your delight.

    $65 per person

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  • Mini Omakase

    At cherry blossom bar, a 12 courses degustation menu with iconic Japanese dishes. Enjoy some of the Takashiya’s signature dishes.

    A welcome drink is included.

    $155 per person

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  • Standard Omakase at Chef's Table

    In Takashiya’s private dinning room, award-winning 16 courses degustation menu showcasing the finest produces from Australia and Japan.

    $230 per person

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  • Premium Omakase at Chef's Table

    In Takashiya’s private dining room, this is one of the best Japanese dining experience with 19 courses degustation menu showcasing the most premium dishes with cooking presentation.

    $330 per person

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Chef Takashi NAMI

Chef Takashi Nami was born in Hokkaido, Japan and started his lifelong career when he was 15 years old in a sushi restaurant in Yoichi (where one of Nikka’s distilleries is at).

A traditional Japanese apprentice chef is usually not allowed to prepare food for the first 5 years. However, chef Takashi was promoted as a sous chef, or wakiita in Japanese, just after 2 years of apprenticeship as he dedicated his time after work to practise his knife skill.

Chef Takashi had worked in Japan for 8 years before migrating to Australia. He has now been working as a sushi chef, or itamae in Japanese, for decades and he has always been so passionate about presenting the best produce to his customers. Chef Takashi often visits the fish markets to select the freshest local seafood and sources ingredients which we rarely see in Australia from his trusted suppliers from Japan. At least once a year, Chef Takashi travels to visit truffle farm. Truffle is the most important ingredient in Takashiya restaurant.

Brisbane Courier-Mail has conducted an interview with Chef Takashi and described his restaurant as “The ultimate gourmet Japanese dining experience” Chef Takashi was also featured in the Weekend Edition and many other magazine and newspapers.