DETAILS
The name "Kabuki" is derived from a form of Japanese drama based on popular legends and characterised by elaborate costumes, stylised acting and the use of male actors in all roles.The teppanyaki style of cooking is similarly flamboyant and engaging, as the lively and skilled chefs prepare a feast before the diners eyes. This traditional form of cuisine features fresh seafood, meat and vegetables all barbecued as the diners sit in a circle around the flaming hotplates.
Some of the delights available hot off the teppanyaki grill include ebi (fat, buttery ocean prawns), kabutoebi (Moreton Bay bugs), gyuhireniku (slices of meltingly tender beef fillet) and iseebi (lobster, cooked with white wine, garlic and soy.) Kabuki also offers the choice of an authentic Japanese a la carte menu, as well as a variety of good value set menus.
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Teppanyaki is a highly skilled craft. The teppanyaki chef is part performance artist, part cook, and your host for the evening at Kabuki. On the ground floor of the Stamford Plaza, Kabuki makes a good choice for informal hotel dining. Strewn with Japanese paper lanterns and red and white cherry blossom motifs, the large dining room is dominated by the communal teppanyaki bar. Separate tables and booths are positioned around the restaurant for those seeking a more subdued dining experience.
The sociable chefs sizzle up all the traditional teppanyaki favourites – teriyaki chicken and tender strips of garlic and soy soaked sirloin are flipped over a flaming hotplate, dressed with lashings of sauce, deftly seasoned, then tossed into your bowl and served in seconds – hot and fresh as it gets. Seafood is a speciality here – watch in anticipation as the chefs flame grill big, succulent Moreton Bay Bugs with soybean, garlic and creamy mayonnaise, buttery king prawns and white wine and soy-infused Tasmanian salmon. Teppanyaki meals can be paired with tempura vegetables, Japanese-style salads or selections from the a la carte menu (including sushi and sashimi).