Tokyo Samba offers a unique fusion of Japanese and Peruvian cuisines in Bankstown, Sydney. Helmed by Executive Chef Chase Kojima, the menu features dishes like miso-marinated Glacier 51 toothfish, lobster with kombu butter, and yakitori spatchcock. Sushi and sashimi selections include Wagyu beef nigiri with pomegranate teriyaki and kingfish topped with pineapple and salsa. The restaurant is fully halal-certified and alcohol-free, offering non-alcoholic wines and mocktails. The ambiance blends traditional Japanese elements with Brazilian colors, creating an eclectic dining experience.
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