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Melding the intricate artistry of

Japanese
Peruvian Fusion

Step into an immersive dining experience and be transported through diverse culinary culture - here in the heart of Sydney.

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TokyoSamba transcends modern dining

Experience a symphony of culinary artistry

Fusing the finesse of Japanese cuisine with the robust flavours of Peruvian culture, each bite is crafted by our acclaimed team to awaken your senses and elevate your dining experience to new heights.

Delight in every bite

Our Story

Step into the heart of Sydney’s vibrant culinary landscape, where TokyoSamba emerges as a beacon of exceptional dining. Our menu is crafted by globally renowned chefs, dedicated to transforming your understanding of fusion cuisine.

Under the expert guidance of seasoned leaders from Australia’s fine dining sector, explore an extraordinary array of immersive creations. Enjoy sushi artistry, innovative fusion dishes, and a masterfully designed steak offering, grilled to perfection in our world-renowned Josper charcoal grill.

Complement your meal with an expertly designed, exquisite beverage menu featuring spirit-free blends. Enjoy seasonal flavours enhanced with in-house carbonation to enhance your extraordinary dining experience

Globally Acclaimed Chefs

Our Team

TokyoSamba’s heartbeat is it’s chefs, each a maestro in their culinary domain. Together, they form a collective of skills unparalleled in Nikkei cuisine. These virtuosos have traversed backstreet sushi bars in Tokyo to the vibrant kitchens of Lima, collaborating to create a menu of captivating dishes that delight and invigorate the senses.

Executive Chef

Chase Kojima

Chef Chase Kojima’s culinary journey began at just 11 years old in his father’s traditional Japanese restaurant, laying the foundation for a career that bridges cultures and techniques. Born and raised in San Francisco, he infuses his craft with a contemporary and bold approach to Japanese cuisine, reflecting both his American upbringing and the rich cooking traditions imparted by his father. Having led kitchens around the globe for the esteemed Nobu restaurant group, Chef honed his culinary artistry through transformative years in Las Vegas, followed by stints in Dubai, London, and Los Angeles, ultimately serving as Executive Chef at Nobu Bahamas. His time in Sydney has been dedicated to sourcing best-in-class produce from local fishmongers and suppliers, ensuring that each dish delivers a remarkable experience that tantalises the palate and inspires the imagination.

Head Sushi Chef

Yul Kim

With two tenures at Sushi E and over 15 years of experience as a sushi and sashimi chef in Sydney, Chef Yul Kim expertly balances precision and personality in his sushi offering at TokyoSamba. Embracing the omakase philosophy, Yul crafts a dynamic dining experience where guests are transported by his culinary vision, featuring meticulously curated dishes that reflect his passion for storytelling through food. Driven by a commitment to creativity, Yul combines traditional Japanese techniques with innovative flair to uncover new possibilities in Nikkei cuisine. While his flavour profiles are rooted in tradition, his approach is anything but conventional. His passion for culinary excellence is evident in his dishes, which showcase a harmonious balance of bold flavour and tantalising texture. Yul understands that dining is a multisensory experience that must invigorate the senses, ensuring unforgettable moments for every guest at TokyoSamba.

Head Chef

Tuan Colombo

Drawing on a rich heritage of Vietnamese and Italian influences, Chef Tuan Colombo’s true passion lies in Japanese cuisine. With over a decade of experience in prestigious dining establishments, including Sokyo at The Star in Sydney and Nobu in London, he has honed his craft to perfection and pushes the boundaries for what is possible with fusion gastronomy. Chef’s dedication to Japanese culinary artistry and seasonal ingredients radiates through TokyoSamba’s offering as he introduces a contemporary, bold take on modern Japanese cuisine.

Sous Chef

Richard Ignatius Wijaya

Chef Richard Ignatius Wijaya has refined his culinary expertise across Japanese cuisine, including an impressive tenure at Bennelong, one of Sydney’s most esteemed dining destinations, followed by significant roles as Sous Chef at Choji Yakiniku and Dopa by Devon. Renowned for his meticulous attention to detail and passion for elevating and celebrating seasonal produce, Chef crafts dishes that seamlessly blend tradition with fusion innovation, transforming each plate into a captivating sensory journey.

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