Chef's Table

I went here for my birthday and was blown away by my experience. From the start to finish this was a 10/10 experience. I would definitely recommend this to any guest wanting to go for a special night out in the north shore area. (Saves you from driving 30 min in the CBD and having to pay for parking.)

$295 pp - Chef’s Table experience $55 pp - supplementary western Australian snow crab with smoked caviar $55 pp - supplementary 8 mushroom dish with homemade black pudding and truffle. $405 pp - total Chef Katsuji Yoshinos chefs table comprised 10 courses with the option to add 2 supplementary dishes. Set on the second floor of Choji Yakiniku in Chatswood, you are greeted downstairs and ushered upstairs, as you walk up the stairs you are transported into a spectacular Japanese style Omakase dining area. Chef Katsuji has a focus on local produce only sourcing the top quality produce from around Australia, which makes the experience even more special. Everyone is sat at the bench facing the chef. The dishes are prepared in front of you and the chef brings round some of the pots round to showcase the courses. Chef Katsuji finished some of the dishes on the coals in front of us. From smoked caviar to the penultimate anago rice dish, you are brought on an incredible culinary journey. The finale, Mont Blanc, meringue ice cream and black currant, WA chestnuts, was truly an amazing end to a wonderful evening. Only issue was in both of our crab dishes there was some shell, which was disappointing, but for me it didn’t warrant reducing the rating. Service was exceptional and the atmosphere was amazing. I have nothing bad to say about this place, truly an amazing culinary experience.

Great experience, food was fantastic. Look forward to visit again for winter menu.

I had the absolute pleasure of trying Chef Katsuji’s 12-course Omakase. Every single course was absolutely delightful. The chef is trained in French fine dining and it definitely comes out in some of the courses. The switching between premium French and Japanese styles and flavours from one course to the next really heightens the whole culinary experience and offers something truly unique and memorable. All of the produce is locally sourced by the Chef and of exceptional quality. The timing between each course was perfect and we never had to wait too long. All up the experience went for about 2.5 hours. For true Omakase enthusiasts you definitely will not be disappointed.

Not exactly creative, but okay omakase for a decent price (compare to others in Sydney). - it is only when I look back to the pictures that I realised there were a string of hair on the sushi… - also in the big roll at the end, the prawn tail shell was left inside the roll… BYO: The new corkage fee is 80per bottle, so BYO isn’t really worth it unless you have a special bottle to open.

I’ve only had a dining experience like that once before in my life. The food and service was perfect. That was the most delicious octopus I have ever tasted (and I’m Greek, so I’ve had a lot of octopus). The atmosphere, layout and thoughtful design of experience is what takes this over the edge. I feel very lucky to have gotten to have this experience and I am so grateful to the chefs and all staff members for the impeccable service. I will think of this often.

Dinner at Chef Table was a lovely experience! Everything was very classy and delicious. The type of cuisine is inspired by Japanese Kasekei and chef Katsuji who may have brought some of his french influences into the meals Love how all the foods are sourced from organic farms or somewhere in NSW. Meals are mainly seafood, wagyu and organic vegetable, Was completely surprise how good Chef made organic salad taste and with salads like this everyone will be eating their vegetables. Whilst dinning, the restaurant also becomes aromatic with all the types of cooking tools to prepare the meal which was lovely. There was also a novelty component where you have the option of toppings to eat more of the chef’s special rice. Only downside is that the meal is very expensive for 9 dishes. We had an expectation for the price we paid nonetheless it was a lovely experience.

What an awesome experience. I took my mum here as a special treat. We went to Katsuji Yoshino's night. The food was on point and full of flavour. He explained all the dishes and was happy to engage in conversation. We had a fantastic time. The thing that was less impressive was the drink options. Overpriced bottles of sake and even an $80 fee for BYO. Honestly, either way, in the end, it's the restaurant that will be missing out on profit.