Located at King Street Wharf, Wharf Teppanyaki is the newest and largest teppanyaki table in Australia. This awe-inspiring, open-plan dining space leans and looms majestically over King Street Wharf.PROFILED BY DE GROOTS MEDIA
You can enter Kobe Jones through a large door on Lime Street, if you’re strolling up from the IMAX Theatre end of the Wharf from the CBD. Pleasantly surprised, we discovered an airy, spicy, chichi cosmopolitan layout and a California-meets-Tokyo style atmosphere.
However, just one door down; you’ll discover Kobe Jones has a remarkably natty younger sister, who lives and breathes by the name of Wharf Teppanyaki.
Wharf Teppanyaki features 12 cooking stations and seating for up to 46 people. Part of the allure is to watch the chef’s knife and cooking skills while your meal is being expertly prepared. Whether you are seated as a couple or in a group, you are involved in all the action as your menu is cooked to order. Head Teppanyaki Chef, Nyoman Suarta, has created a variety of inspiring set menus with prime Australian produce including rock lobster, king prawns and wagyu beef and a la carte options, to ensure you experience the very best of teppanyaki dining. The KJ Lounge adds a perfect setting for before and after dinner drinks, and its private balcony overlooking Darling Harbour is a great space for a cocktail party or corporate event before moving to Wharf Teppanyaki for dinner.
The sight of this awesome, solid marble and stainless steel teppanyaki table, the largest in Australia in fact, is a wide-eyed experience in itself.
Looking like it somehow just landed from a gastronomic galaxy far away, a teppanyaki table is apparently the most environmentally friendly way to cook and uses the latest electro-magnetic technology with all-ceiling ventilation.
Eager to experience all the hissing, crackling and fiery action, we sat face-to-face with our zealous and immensely skilled teppanyaki chefs. If you attend dinner across the summer months, be sure to take a moment at this point to savour the zesty, burnt orange sunset over the bubbling evening harbour.
Head chef Nyoman Suart makes sure all who don the white coats and tall chefs’ hat, excel at English, knife-sharpening, charm school and of course - teppanyaki-style cooking. The crab salad with avocado wrapped in Hiramasa kingfish and baked with Kobe Jones’ secret sauce took us to a great first level. As did the western rock lobster, caught wild, I may add. The Wagyu rolls were well remembered, as was the passionfruit sorbet. Time for teppanyaki and Miyamizu sake means a Japanese Californian feast for the eyes as well as those darling taste buds.