A few weeks ago the chance to feast on a 13-course degustation at a renowned Sydney restaurant presented itself one evening. How could I resist? Kobe Jones is ‘modern Japanese with a Californian twist’ and the menu did not disappoint. We started with a glass of sparkling wine while Vera read out the delectable menu.
Course 1: Number One Special – crab salad and avocado wrapped in Hiramasa kingfish and baked with secret sauce
Course 2: Sizzled Scallop Sashimi Carpaccio – sizzled with heated virgin olive oil, then drained and drizzled with wasabi pepper sauce
Course 3 & 4: Anago Scallops – tempura Hokkaido scallops stuffed with crab salad and asparagus, drizzled with a bittersweet soy sauce glaze with Seafood Poke – Hawaiian style sashimi cubes marinated in our poke sauce
Course 5: Wagyu Tenderloin Tataki – seared and chilled, served rare with garlic, ginger and ponzu sauce
Course 6: Sashimi Salad – garden greens topped with fresh sashimi, crab salad and drizzled with ponzu dressing
Course 7: Alaskan Crab – grilled to highlight the sweetness and served in the shell with fresh lime
Course 8: Chicken Kara Age – marinated chicken coated in seasoned potato flour shallow fried, served with teriyaki sauce and chilli mayonaise
Course 9: Hawaiian Roll – prawn, cucumber, burdock root and pineapple chilli jam, topped with tuna and avocado and drizzled with poke sauce and a bittersweet soy glaze
Course 10: Vegetable Tempura – seasonal vegetables served with dipping sauce
Course 11: Volcano Roll – oven baked scallops layered on a crab salad and avocado roll with our special cream sauce and a sesame seed and shallot sprinkle
Course 12: Wagyu Hot Rock – self-cook your wagyu just the way you like it, served with seasoning and two dipping sauces
Course 13: Ama Ozen: Kobe Jone’s famous selection of dessert samplers with our trademark chocolate chopsticks
My favourites were Courses 1 and 11, and the chocolate fondant with green tea ice-cream on the dessert platter. I’ll be returning to this place!