Chase Kojima is renowned, here and around the world, for his sharp skills in the kitchen. The San Francisco-born Japanese chef made a name opening Nobu restaurants across the globe, learning directly from Chef Nobu Matsuhisa. After a short hiatus, he’s back on Sydney’s scene with Tokyo Samba, a Japanese steakhouse slated to open in Bankstown by the end of the year.

In 2011, Kojima captained the Sokyo kitchen for its opening, before coming on as executive chef with The Star, staying with Sydney’s Sokyo and joining Kiyomi on the Gold Coast. Off the clock at the casino, he launched his own projects: the higher-end sashimi stop Simulation Senpai in Darling Square and Senpai Ramen, a noodle spot first opened in Chatswood in 2022, then Burwood.

In September last year, it was announced Kojima had parted ways with the The Star, and his Senpai group went into liquidation. Now, after an eight-month hiatus, he’s back with a new concept.

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Tokyo Samba – a 100-seat restaurant expected to arrive on a corner spot on Bankstown’s West Terrace – riffs on “fine dining, American-style steakhouses”, but with the starry plates of sashimi Kojima is known for, and a completely halal menu (and not a drop of alcohol).

“You might get confused with Japanese barbeque or Korean barbeque,” Kojima tells Broadsheet. “I 100 per cent want to have those flavour profiles ... but not limiting the menu because of that. I want to challenge myself to have new dishes that I haven’t created before. I want to be known for new signature dishes.”

The menu will reflect a classic steakhouse format (entrees, mains, sides and dessert) but Kojima’s about to start developing the specifics. “I will have more unique condiments for the steak,” he says. “I’m thinking [about] those Asians out there that eat rice over bread, right? For me, every time I go to a steakhouse, I do want some rice and you never hear something like that.” Seasoned rice will come with seaweed, a steak of choice and sauce (chimichurri, jus, gravy or Japanese ponzu, perhaps), ready for diners to make their own “handroll”.

The fit-out is still under wraps, but Kojima nods to something swish, “a really romantic, nice, sexy steakhouse”.

Kojima is feeling confident and ready ahead of the opening. “I opened Nobus all around the world, I’m very, very familiar with Peruvian and Brazilian cooking and the formulas of what people will like. It’s going to be a piece of cake,” he says.

“I’m a guy that tries to do something different. I don’t care about making the best food – which I will! – but my goal is to have fun. To have a great time.”

Tokyo Samba is expected to open at 2–4 West Terrace, Bankstown, by the end of 2024.