Acclaimed husband-and-wife duo Taka and Wanaka Teramoto have brought a dual-concept dining experience to Surry Hills, combining a casual neighbourhood sake lounge with a hidden, high-end omakase room at a single Devonshire Street location.
The venue operates two very different spaces to suit the local community. At the front, Tera Bar acts as a relaxed spot where locals can drop in for casual drinks and share plates. Tucked away in the back is Teramoto, an exclusive eight-seat chef’s table that centres around an open kitchen.
The owners designed the space with natural textures and warm tones to feel genuine and welcoming, rather than overly conceptual. Taka Teramoto noted that diners seem to prefer venues that offer authentic experiences instead of strict minimalism.
While the two rooms have different atmospheres, both share the same cooking style. The kitchen blends Japanese flavours with local seasonal produce and French cooking methods. Diners can expect dishes like fried mackerel, wagyu tartare, and spatchcock fricassée.
The culinary team also focuses heavily on dry-ageing meats. They age duck and wagyu in-house for anywhere between two weeks and eight months, with plans to make their own cured meats in the future.
Chef Taka brings serious experience to the kitchen, having worked at Michelin-starred venues in Paris and Tokyo before moving to Sydney. He previously earned a chef’s hat at Kuro Bar and Dining. He works alongside a small crew, including sous chef David Song, who often helps out behind the cocktail bar. On the drinks side, sommelier Wanaka Teramoto manages an extensive list of artisanal sake and small-batch wines from Australia, Japan, and other regions.
Tera Bar is currently serving the neighbourhood, while the hidden chef’s table will launch in July. Located at 255 Devonshire Street, the bar trades Thursday through Monday from 5:00 p.m. to 10:00 p.m., extending to 11:00 p.m. on Fridays and Saturdays. The team takes a break on Tuesdays and Wednesdays. Walk-ins are welcome at the front bar, but the exclusive omakase experience requires a booking well in advance.
Published Date 15-June-2026
