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Cafe Kentaro

Its my first cafe spelt backwards

Cafe Kentaro is our 2nd store that follows up from the popular Cafe Oratnek. 

We took over one of the most well know Cafes in Surry Hills called Cowbell 808, when the opportunity came up to take over this famous location we just couldn't say no!!!. 

Cafe Kentaro takes the idea of Japanese fusion and pushes the limits a little further, yes we still have the Katsu Sandwich and some of the other dishes that we have become well known for, but also some great exciting new dishes, and of course we are still experimenting with Matcha...

The Venue itself is on the leafy green Bourke Street. The decor is similar to that of Cafe Oratnek, keeping rustic materials and sharp lines the main focus. Of course we have learnt a lot from our previous opening and this is evident as soon as you step inside the blue door. 

Chef Kenny's moto remains the same, "Make it fresh today, make it fresh tomorrow" everything is made in house with the exception of our bread which is sourced from the amazing Sonoma Bakery in Alexandria, and our coffee which comes from the talented guys at Aroma Coffee, who roast a blend especially for us.

Kentaro Takayama has followed the same sharp but causal service you find at Oratnek, he and his unstoppable Kentaro team are going make you feel at home.

Cafe Oratnek

Its my real name spelt backwards

Kenny Takayama, former Head Chef of Bills, Darlinghurst, had a huge dream as a young start out - that was to one day, have a venue of his own, embodying his own life principles of simplicity, quality and authenticity.


That dream has come to life in the form of Oratnek, his first solo venture hidden behind the gates of a little terrace house close to the Prince Alfred Park end of Redfern.


25 seats inside, with rustic walls, subway tiles and timber furniture, compliment the 25 outside in the courtyard amongst our garden full of flowers and herbs. 


Kenny produces everything possible in-house, with the exception being our coffee, and our bread which is supplied by Sonoma. His food is a gentle twist of Australian, with an Asian influence. Seasonal, local, natural, fresh and simple. 'Make it fresh today, make it fresh tomorrow'. That's Chefs moto.


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