Chef Takashi Yamamoto, affectionately known as Taka-san, is the Executive Head Chef driving the Japanese cuisine offerings across Azabu Group’s portfolios. A passionate “meat otaku” with over two decades in the culinary world, he has trained extensively in both yakiniku and kaiseki cuisine.

Under his leadership, Azabu has launched a variety of Japanese concepts, including Choji Yakiniku and Choji Omakase, focusing on premium wagyu cuts and innovative meat-centric menus. His collaboration with Chef Tomoyuki Matsuya led to Sydney’s first-ever wagyu omakase. At Ibushi, Chef Taka will oversee the robata cuisine alongside Head Chef Chris Kim, promising an extraordinary dining experience.