Harbourside Dining at its Best! Eight Incredible Courses at the Famed Wharf Teppanyaki OR Rocks Teppanyaki for Just $69! Normally $155!

Teppanyaki at its very best!

I was tempted to think of teppanyaki as a gimmicky way to attract diners to Japanese cooking - ‘watch a chef slice and dice your dinner, throw it in the air and catch it in a grand act of showy pyrotechnics’ – but with Kobe Jones’ newest King Street Wharf venue I was wrong.  Very very wrong. 

The best thing about this offer (apart from the food) is actually learning something while you eat.  It’s an entirely different restaurant experience.  Not only is each chef at Wharf Teppanyaki a certified teppanyaki master (in the sense that they cook everything to perfection on a grill right in front of you rather than throwing food in the air and turning tricks) they’re also happy to take you through the cooking process.  We were treated to quite the educational dinner with information about the kinds of sauces used, how to properly season veggies and, most importantly, how to make a crepe suzette taste that bloody good!

Several elements work together to make Wharf Teppanyaki the fab place that it is – from views across Sydney Harbour and Jones Bay to uber-friendly wait staff (although it may have helped that my dining partner kind of looked like a Swedish Heidi) – but it’s the food that really gives Kobe Jones its stellar reputation. 

We started with everyone’s favourite Flaming No. 1 Special rendered even cooler by the massive flames the chef created to finish it.  The sashimi is always fresh and the mushroom salad was just scrummy but the standout dishes for me were the buttery Balmain Bug cooked two ways and the wagyu rump done perfectly on the 270-degree teppan.  Oh and the vodka lemon sorbet was a very cool palate cleanser.  How many places actually give you a palate cleanser? It’s such a regal way to eat! Your menu will include:

Flaming Number One Special Crab salad with avocado wrapped in Hiramasa kingfish and baked with our secret sauced

Carpaccio scallop?Scallop sashimi, sizzled with heated extra virgin olive oil, and drizzled with wasabi pepper sauce

Hot mushroom salad An exotic selection of mushrooms, sautéed with mixed leaves in garlic butter sauce and pine nuts

Sashimi A selection of Salmon, King Fish and Tuna sashimi

Balmain Bug Served with a selection of dipping sauces

Vodka lemon sorbet Served between seafood and beef to cleanse the pallet

Wagyu Rump Wagyu 6+ taken from the best parts of the rump and cooked the way you like it

Grilled vegetables Asparagus, spinach and mushroom cooked on the teppan

Kobe Jones red and white miso soup and garlic rice

Crepe Suzette

Marina C.