Our teppanyaki dinner at Kobe Jones is one of the best gastronomic indulgences we've ever experienced. Dining the teppanyaki way is not new to us but experiencing it at Kobe Jones took us to a whole new level of teppanyaki goodness. Celebrating the birthday of one of my dearest friends here in Sydney made this a more memorable and enjoyable experience.
We started dinner by having drinks. The Husband had Asahi Japanese Beer. Smooth and not as bitter as other beers.
We chose The Bug and Wagyu Teppanyaki (AUD$180/person). It is considered at the Teppanyaki Connoisseur as it the most sumptuous and splendid of all the teppanyakis.
Flaming No.1 Special. Crab salad with avocado wrapped with Hiramasa kingfish and flamed on the teppan with secret sauce.
Wagyu Tenderloin Tataki. Seared, chilled, served rate with garlic, ginger and ponzu sauce.
Wafu Oyster. Freshly-shucked oyster in the shell, served with ponzu dressing.
Sashimi. A selection of freshest sashimi cuts: tuna, salmon and scallops.
Red and White Miso Soup. A different kind of miso soup as this is very thick and creamy.
Hot Mushroom Salad. Fresh greens topped with enoki mushrooms flavoured with seaweed butter.
Balmain Bug. Caught in Port Lincoln and cooked with seaweed butter.
Vodka Lemon Sorbet. To cleanse the palate as we move on to eating beef.
Wagyu. The Chef cooked two dishes with the Wagyu beef, one was made into a vegetable wrap and the other dish was grilled Wagyu with a siding of vegetables.
Crepe Suzette for dessert. Teppanyaki-style, freshly-made Sapporo beer crepe, flambeed with Grand Marnier, then glazed with Orange caramel sauce. Served with French Vanilla gelato.
It was one long and fancy dinner with friends but with enjoyed it very much especially that our chef that night, Chef William, was very friendly and accommodating.
176 Cumberland Street
The Rocks, Sydney
Phone: +61 (0) 2 9251 5430
Reservations: rocksteppanyaki@kobejones.com.au
