TokyoSamba: Chase Kojima Brings Bold Japanese Brazilian Fusion to Bankstown

Executive Chef Chase Kojima has just opened the doors to TokyoSamba – the highly anticipated new dining destination on West Terrace in Bankstown.

TokyoSamba is poised to revolutionise fusion cuisine under the direction of Kojima who is known for his acclaimed roles at Sokyo and Nobu. He brings a wealth of international experience to the restaurant, with a career that spans prestigious kitchens in Las Vegas, Dubai, London, and as Executive Chef at Nobu Bahamas.

TokyoSamba’s menu blends traditional Japanese techniques with vibrant Brazilian and Peruvian influences, offering a unique, inclusive dining experience. With an alcohol-free, halal-friendly approach and a focus on bold, shared plates, TokyoSamba caters to the diverse tastes of the local community.

Head Chef Tuan Colombo (Sokyo at The Star, Nobu London), Head Sushi Chef Yul Kim (Sushi E and Bar Nine Omakase), Sous Chef Richard Ignatius Wijaya (Bennelong and Choji Yakiniku), and Junior Sous Chef Kuan-Ting Lee ‘Derek’ (Attica and Oncore by Clare Smyth), round out the team, bringing modern fusion techniques to TokyoSamba’s kitchen.

The menu is a celebration of Nikkei cuisine, where the robust flavours of Peru meet the refined techniques of Japan. Starters and snacks include the TokyoSamba guacamole with umami chips, Fried chicken karaage with aji amarillo mayo and pickled plum onion salad and Popcorn prawn with come back sauce and mesclun leaves.

There’s also Tostadoes with salmon, avocado, miso mayo and shiso ponzu, Oysters with white grape, chives and chili ponzu and the outstanding Ceviche salmon with burnt sweet corn and coriander leche de tigre. There’s a fine selection of sashimi, sushi and rolls to dig into as well. If you’re like us and struggle to choose, then the Chef’s sashimi platter is a no-brainer. The mouth-watering platter features 24 pieces that are fresh, beautifully presented and absolutely delicious.

The main dishes are cooked on their signature Josper charcoal grill oven with options including the Lobster with Kombu Butter – rich and indulgent, served with a unique Japanese twist, Yakitori Spatchcock – perfectly grilled over the Josper oven for a smoky, succulent finish, and Udon Noodle Carbonara – a fusion delight, combining creamy Italian influences with a Japanese base.

You will also find a variety of steaks and fullblood wagyu on the menu as well as our top pick – the absolutely delectable Miso Glacier 51 Toothfish. A delicate flavourful take on a Japanese classic, this one is buttery and smooth with a delicate and rich flavour that is so good, it’s hard to resist. Even the sauces push the boundaries of flavour, featuring inventive options like Pomegranate Teriyaki, Brazilian Miso Barbecue, and Spicy Samba Butter, each adding an unexpected layer of depth to the dishes.

TokyoSamba’s alcohol-free and halal-certified menu is thoughtfully crafted to cater to the local community, emphasizing inclusivity while maintaining exceptional quality. There’s a curated selection of non-alcoholic drinks to enhance the dining experience, alongside a robust mocktail program featuring refreshing and creative beverages designed to pair perfectly with the menu.

TokyoSamba is a great addition to Bankstown’s fine dining scene offering something quite unique to the local community. With a vibrant intersection of Japanese, Brazilian, and Peruvian cuisines combined with their top-notch service, this restaurant is a must-visit!

TokyoSamba
2a West Terrace, Bankstown
Open Tuesday-Sunday (12–2:30pm, 5–9 pm)