Welcome to

Choji Omakase

Experience Sydney’s first one-of-a-kind Wagyu-focused Omakase experience.


Our Omakase pays homage to Choji’s passionate Yakiniku roots by using only the highest quality cuts of wagyu beef. With focus on the finesse of an Omakase experience, guests are taken on a discovery journey by leaving themselves in the trusted hands of the chefs. There is an important essence of the Japanese culture and story behind each dish that is showcased through the chef’s specially crafted menu.

Drink Menu Food Menu


Tomoyuki Matsuya

Born in a sushi restaurant-owned family, Chef Tomoyuki is a second-generation sushi master who learnt the art of authentic Japanese cuisine from his father at a young age. He is well-known for his signature skills and uniquely exciting creations with the freshest ingredients of the season.


Chef Tomoyuki Matsuya, with deeply rooted Shokunin spirit, is dedicated to the mastery of the traditional art of sushi-making and Japanese cooking. His expert craftmanship is expressed in the rice, proportions, slicing techniques, and balances in flavours. Whether harmonizing the natural flavour or creating different contrasts in the textures of the dish, he brings the best produce together in a way that combines authenticity with modern innovation and creative flair.


At Choji, we source only the finest local and imported fresh produce for our Omakase. Every creation offered by us is meticulously selected to accentuate the defining characteristics of the ingredients, which allows the diner to fully experience their nuances and intricacies. In keeping with our zero-waste philosophy, everything we source is used in some part of the dish, letting no ingredients go to waste.

Make a reservation

Omakase Collaboration Dinner Session
Chef Tomoyuki Matsuya X Chef Katsuji Yoshino
May to July
Every Monday to Wednesday at 6.30 PM.

$280 pp

Reservations are only accepted through online reservation.
Please view Choji Omakase Policy before making your booking.

Cancellation requests can only be made at least 72 hours prior to your booking time. We may not be able to honour reservations with a broad range of special requests, such as “vegetarian food only” or “no raw seafood”.