Robata Grill
Opening Hours
Tuesday – Thursday: 5pm – 9:30pm
Friday – Saturday: 5pm – 10pm
Lunch Hours
Thursday – Friday: 12pm-2pm







Meet the Chef
Takashi Yamamoto
Chef Takashi Yamamoto, affectionately known as Taka-san, is the Executive Head Chef driving the Japanese cuisine offerings across Azabu Group’s portfolios. A passionate “meat otaku” with over two decades in the culinary world, he has trained extensively in both yakiniku and kaiseki cuisine.
Under his leadership, Azabu has launched a variety of Japanese concepts, including Choji Yakiniku and Choji Omakase, focusing on premium wagyu cuts and innovative meat-centric menus. His collaboration with Chef Tomoyuki Matsuya led to Sydney’s first-ever wagyu omakase. At Ibushi, Chef Taka will oversee the robata cuisine alongside Head Chef Chris Kim, promising an extraordinary dining experience.
Chris Kim
Chef Chris Kim has an extensive experience from some of Sydney’s most esteemed kitchens, including Funda Sydney, Tetsuya’s, Mjolner, and SEPIA. His remarkable journey through these esteemed establishments showcases his culinary expertise and leadership, significantly contributing to their success. Chris is known for his meticulous attention to details and bold experimentation of flavours.
At Ibushi, Chef Chris masterfully harnesses the smoky soul of robata grilling, creating innovative dishes that highlight the deep, rich flavours of this ancient technique.
Gaze up at ‘Kemuri’, a mesmerising ceiling installation by Filipino-Belgian wire artist Racso Jugarap. This intricate mesh sculpture embodies our restaurant’s essence – where there’s smoke, there’s fire. Jugarap’s innovative wire art, inspired by his jeweller father, creates an illusion of shadows and smoke, perfectly capturing Ibushi’s spirit. With a keen eye for detail honed over years of practice, Jugarap weaves together themes of levitation, grace, and flow, inviting you to lose yourself in its ethereal beauty. It’s more than just art – it’s a gateway to the smoky, soulful world of Ibushi.

If you have
any questions
What are the reservation email and phone numbers?
The reservation email is reservations@p48.com.au. You can also reach us by phone at (02) 8552 2888.
What are the booking policies and cancellation fees?
Our booking policies request that any cancellations be made at least 24 hours in advance. For no-shows or late cancellations, a fee of $50 per person will be applied to the credit card on file.
Is there a booking deposit required?
No booking deposit is required.
What is the venue capacity?
The venue has a capacity of 36 guests.
What is the maximum booking size?
The maximum booking size is 8 guests.
What is the seating duration?
The seating duration is 90 minutes.
What is the minimum spend per person?
There is no minimum spend per person.
What are your event options and packages at Ibushi?
For details on our event options and packages at Ibushi, please reach out to our event team at events@p48.com.au.
Do you cater to dietaries on the set menu?
We accommodate dietary requirements on the set menu for gluten-free options only.
How many guests before a service fee is charged?
There is no service charge for any number of guests.
Dietary questions: Do you have halal meats & is your kitchen halal-certified?
Yes, our kitchens are halal-certified.
Dietary questions: Do you have coeliac-friendly options? What are they?
Unfortunately, we do not have coeliac-friendly options available; we only offer gluten-free options.
Dietary questions: Do you have vegetarian/vegan-friendly options? What are they?
Unfortunately, we do not have vegetarian or vegan-friendly options available.
Other Venues
General enquiries
enquiries@p48.com.au
Address
230 Sussex St, Sydney NSW 2000,Australia
©️ Prefecture 48 2024. ALL RIGHTS RESERVED. PRIVACY POLICY
©️ Prefecture 48 2024. ALL RIGHTS RESERVED. PRIVACY POLICY