Chef Takashi Nami’s ambitious omakase-style sushi degustation restaurant Shishou caused a stir in 2019 when it opened on Brunswick Street in Fortitude Valley. Although short-lived, the intimate multi-course eatery proved that the bespoke form of dining it championed had a place in Brisbane’s dining scene. Takashi’s heralded takes centre stage once again at his new culinary concept TakashiYa, which opened in September 2021 at the base of South Bank’s Emporium Hotel. TakashiYa is venue of two halves – a 24-seat casual-dining space and bar, and a separate VIP 12-seat omakase room. TakashiYa’s bar is the spot to enjoy top-shelf Japanese sake and whiskies, as well as a rotating menu of eats including wagyu tenderloin katsu sandos, fried sweet corn with yuzu aioli, black miso gratin eggplant, roasted duck and foie gras fried rice, and slow-cooked wagyu brisket curry. The private omakase room will offers one lunch session (12:00–2:30 pm) and two dinner sittings (5:30–7:30 pm and 8:00 pm to late), showcasing Takashi’s artfully assembled morsels such as grilled miso-glazed Glacier 51 toothfish, Kagoshima A5 wagyu and foie gras aburi nigiri and spanner crab-infused tamagoyaki.