Wharf Teppanyaki by Kobe Jones | King Street Wharf

Wharf Teppanyaki is not your average Teppanyaki experience. They have a team of highly skilled chefs and deliver a unique experience. There are 12 cooking stations which can cater for 46 people. We saw many families celebrating birthdays, couples and small groups dining at Wharf Teppanyaki. As you're sitting down, you feel like you're at a fire show with flames left, right and centre.

We ordered the Kobe Wagyu Deluxe and the Surf and Turf from their set menu. What you can expect from the Kobe Wagyu Deluxe: flaming number one special, wagyu tataki and a ponzu oysters, hot mushroom salad, seafood selection, citrus sake sorbet (palate cleanser), wagyu AA9+, garlic rice, miso soup and crepe suzette. The Surf and Turf is one of their popular selections and was suggested by the waitress. What you can expection from the Surf and Turf: flaming number one special, wagyu tataki, cauliflower soup, carpaccio scallop, flamed slipper lobster, citrus sake sorbet, Wagyu AA5+, garlic rice, miso soup and crepe suzette.

It was a huge week at work so we treated ourselves to a Japanese Mojito (Japanese mint and fresh line, muddled with white rum, miyamizu sake and sugar) and the Lost in Translation cocktail (yuzushu citrus sake, whiskey, orange and disaronno).

Flaming Number One Special

Whilst we were waiting for our chef to start, we saw other chefs coming out with the Flaming Number One Special. We saw how it was being cooked and couldn't wait to try this! The cooking process was super fun to watch and when the chef asks"do you like mayo" say YASSSS! They pour the "mayo" all over the fireball of crab salad with avocado wrapped in Hiramasa Kingfish and Nori. 
This is where the show begins!! Flames everywhere - it's an exciting way to start the Teppanyaki experience.

Seafood Selection

Perfectly cooked tiger prawn, salmon, Hokkaido scallop served with warm lemon which gives you so much more lemon juice. I love how the seafood was carefully presented by the talented chef. It was so soothing watching food being cooked infront of you and then being presented so carefully and beautifully.

Flamed Slipper Lobster
Baby lobster tail broiled on the Teppan, then flamed with Kobe Jone's motoyaki sauce, with mushroom, zucchini and pumpkin. I'm not a huge fan of lobster but I can appreciate how the Surf and Turf menu is a popular choice. In general, I prefer crab over lobster but the cooking process of the lobster was captivating.

Wagyu AA9+
Master Kobe Pure Blood Wagyu AA9+ cooked medium rare with grilled asparagus, baby spinach and beansprout. The wagyu was cooked in a way we haven't seen before - the Wagyu had a lovely char flavour, the beef was cooked to perfection (medium rare) but there were some chewy bits. It's really interesting that no sauce was needed for this dish to taste delicious. It's all about the ingredients featured above. Matt loves and appreciates a good Wagyu so he was in Steak heaven.

Crepe Suzette

Have you ever heard of Teppanyaki dessert? Let alone a Teppanyaki crepe? Well you can have this entertaining experience at Wharf Teppanyaki by Kobe Jones. They freshly make sapporo beer crepes and would heat this up on the Teppan. The crepe is then flambeed with grand marnier, glazed with orange caramel sauce and served with french vanilla gelato. The Teppanyaki experience started with flames and ended in flames!

Snapshots of Food dined as guests of Wharf Teppanyaki by Kobe Jones and Twentieth Letter