Let’s get the eye-watering figure out of the way first: at $345 per person, Chef Takashi Yamamoto's Wagyu Omakase experience is a save-your-pennies, special occasion sort of splurge.
Before you start calculating how many pantry pastas that could buy, it’s worth noting that this dinner extends beyond the realm of a mere meal and offers instead a masterclass in fire, finesse and a lot of flair.
For just four weeks (from July 21 to August 17), Chef Takashi’s cult-status Wagyu Omakase will call Prefecture 48 - Sydney’s newest Japanese precinct – home and deliver a 12-course menu that’s all about Wagyu.
However, not in the way you might think - there’s no parade of fatty steaks on fancy plates. Instead, expect raw, grilled, braised and even sweet cuts, that are sliced, seared and simmered with the kind of precision that only comes from a Chef who’s truly, deeply, obsessively into his craft.
"I grew up in Kyushu, Japan, which is one of the most renowned regions for Wagyu production,” says the Chef affectionately known as ‘Taka’, ‘Taka-san’ or ‘the Meat Otaku’ by Sydney’s Wagyu devotees.
"From a young age, Wagyu wasn’t just a delicacy - it was a familiar part of everyday life.”
Which explains why he’s chosen to spotlight Wagyu from Kagoshima this time around, a region in Kyushu known for its rich, well-balanced beef. "It’s from my birthplace and sharing it with our guests feels very personal.”
Taka’s background spans both kaiseki (a traditional multi-course Japanese dinner known for its emphasis on seasonal ingredients and artistic presentation) and yakiniku (grill-style cooking) and this menu is where those two worlds collide - in the best possible way.
"Kaiseki taught me that dining is about much more than just food - it’s about atmosphere, presentation, the relationship with the guest and the rhythm of the experience,” he says. "At the same time, yakiniku gave me a deep appreciation for the ingredient itself - especially Wagyu - and the precision required to prepare it perfectly.”
That precision shows. Each night, two small seatings unfold like a piece of theatre - with Taka the star behind the counter, slicing with quiet intensity. A lick of fire. A flash of sea urchin. Maybe a cheeky Wagyu sando.
"It’s the first time presenting the omakase in this space,” he says. "So, we’ve added new touches, refined seafood elements and a more balanced approach to flavour and technique.”
While holding his cards close to his chest, Taka does hint at what diners can expect. "Seafood and seasonal produce are woven in, to create contrast and moments of lightness,” he says.
"Without giving too much away, guests can expect playful twists like an Australian lobster version of ebi mayo, a Wagyu tenderloin sando and uni (sea urchin) shabu-shabu followed by congee made from the umami-packed uni broth - a blend of nostalgia and surprise in every bite.”
Throughout, Taka is there…in front of you, plating every course, chatting, adjusting, reacting to your palate in real time.
"One of the defining aspects of my omakase is creating a fun, memorable space that truly involves the guest,” he says. "It’s important to me that it feels intimate, engaging and relaxed. Like you’re being welcomed into my private kitchen.”
It works. The vibe is low-key but considered. You’re not just eating; you’re part of something…something fleeting, specific, deeply satisfying. "My omakase isn’t just a meal; I genuinely enjoy getting to know my guests, sharing stories, having a drink and creating a warm, relaxed atmosphere,” Taka says.
"Every session feels like a gathering among friends and for those who know me, I’m always generous with portions. Come hungry; I’ve prepared plenty!”
That’s not an empty promise. By course nine, you’re quietly unbuttoning your jeans. By course 12, you’re already texting your group chat to try and get back in before the run ends.
If Taka had to sum it all up in three words? "Growth, memories, gratitude.” The kind of words you might expect from a Chef, sure, but here, they don’t feel like marketing. They feel earned.
"It’s my most complete version of the Wagyu Omakase to date,” he says. "I hope it leaves lasting memories for everyone who joins us.”
So, yes, this is a dinner that costs as much as a domestic flight but, when it’s all said and done, it might just be the best kind of escape.
Wagyu Omakase at Prefecture 48:
Dates: July 21 – August 17.
Two seatings nightly: 5.30 pm and 8.30 pm.
Price: $345 per person (incl. GST).
Bookings: www.p48.com.au/venues-omakase.
