RST - Interior3
Riverside dining at Melbourne’s Meeting Place, WTC Wharf.

Uniquely Kobe Jones, genuinely Melbourne, right on the Yarra River with easy access by road, foot or water. Open for lunch Monday to Friday and dinner every night, including for groups, functions, special events and takeaway dining.

G16/38 Siddeley Street, Melbourne, VIC 3005 – book on 03 9329 9173

Want to join our team here at Kobe Jones?

Fill in your details and submit your resume! We’d love to hear from you.

Are you a permanent Australian or New Zealand Resident?*

Upload Resume ( pdf only )

Your Availability

Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday

 Terms and Conditions

Upon Submitting your information, your application will be forwarded directly to your chosen restaurant(s). If you don't hear back from them immediately, please try again in a few months as their staff levels may be adequate at this time.

gift cert for web
Kobe Jones $100 Gift Certificates are the perfect way to show someone you care!

The certificates come beautifully packaged and may be used in any Kobe Jones Restaurant in Sydney and Melbourne at any time within the validity period (normally six months from the date of purchase). If it’s a special occasion and you are in a hurry to get them, we are happy to Express Post certificates to you for an additional $7.50.

To buy one or more Kobe Jones $100 Gift Certificates, simply email your requirements to Trent Schmidt at trentschmidt@kobejones.com.au and Trent will get back to you asap to finalise the details of your purchase.

melb-contact

The Kobe Jones Philosophy

Food is a staple of life and at Kobe Jones we live by the philosophy that food should be easy to eat and always shared with friends and family.

Kobe Jones’s food is designed to bring the simplicity and beauty of Japanese cooking and meld it with nuances and surprising flavours of the west. Our chefs have created an array of flavours to suit every palate–for the first timer to the most adventurous diner. We are often asked where our name comes from….well, Kobe is an ancient fishing village in Japan and Kobe beef is world famous, so Kobe was chosen as part of our name to represent the best of the Japanese food ethic, epitomised by freshness and quality. Jones is a typical western name which represents the western influence and flavours in our dishes. This combination led us to the name Kobe Jones. Our teams in service and the kitchen hope you enjoy your experience at Kobe Jones and we invite your reviews and feedback, because you are the reason we exist!

How to Order

Our menu is in sections–rolls, tobanyaki, signature dishes, small plates, large plates, tempura, hot rocks, sushi and sashimi, and desserts. At Kobe Jones we believe in ‘graze dining’, which means our dishes are served share style with dishes designed to be shared by three people. We think the best way to dine is to choose from each section of the menu at two dishes per person.

Of course, seasoned Kobe Jones patrons will have their favourites but don’t forget to explore with your tastebuds. Because our menu is so extensive, we have designed some suggested menus to make it easier for you and give you a balance of flavours and textures. If there are just two of you, we have a special ‘Perfect for 2’ menu which lets you savour our complete range of flavours. If you are more adventurous, ask you waiter for our premium set menu selections.

Our staff are trained to help you get the right balance of flavours, so if you choose to dine a la carte, do not hesitate to ask for assistance.

Kobe Jones Food

SUSTAINABILITY
At every opportunity we choose sustainable food sources, buying where possible sea farmed or aquacultural products that meet our exact specifications. We only buy wild catch fish where it does not pose a threat to the sustainability of the source.

SPECIFICATIONS
Kobe Jones prides itself on providing consistent product. To achieve this we have established exacting specifications and requirements for the types and grades of foods we buy, covering seafood, fish and meat. We also use specific Japanese sourced products to ensure the illusive umami quality in our dishes.

KOBE JONES IN HOUSE ITEMS
Kobe Jones makes all of its signature sauces and condiments on the premises. Our secret recipes are well tested to ensure their uniqueness and high standards of flavour and quality.

HEAT WARNINGS
Where chilli is added, we specify the heat with an [H] and a number from 1 to 5.
NB: At Level 5 we use Death Sauce which comes with a health warning!

VEGETARIAN DISHES
Vegetarian dishes have been identified with a [V].

GLUTEN FREE DISHES
We can provide gluten free soya sauce and menu items without gluten based ingredients–ask your waiter for the options available.

258498_10150205949872714_948166_o

Lastest Video

Kobe Jones Melbourne produced by de Groots Media’s Scott Winter
Japanese Californian AT IT’S BEST!!

Kobe Jones Melbourne. A showcase of our gorgeous restaurant situated right beside the Yarra River. Look forward to seeing you there!

Latest News

MAKE YOUR OWN CHICKEN KATSU CURRY

Servings = 4 Chicken Katsu Ingredients : - 4 Chicken Marylands, skin off and bone out - 4 free range eggs - 200 gm plain flour - 200 gm panko bread crumbs Method : 1. Clean Chicken Marylands, removing any skin or bone 2. Lightly flatten out your Marylands so thickn [ + ]

KJ Introduces AKITAKOMACHI Rice

Every year Kobe Jones Restaurants serve more than 10 tonnes of rice. So when we introduce a new rice, as we’ve recently done on all our Autumn and Winter menus, we thought you’d like to know something about it. Akitakomachi is a premium short-grain rice, originally from Akita [ + ]

Now serving Atlantic Golden Crab

As one season ends, another begins. With supplies of Alaskan crab exhausted, Kobe Jones has procured an amazing replacement for its Autumn and Winter menus: Atlantic Golden Crab from the Southeast Atlantic Ocean (200-400 miles off the coast of Namibia). Supplied by Wild Seas in W [ + ]

Kobe Jones Chopsticks

In reaction to the many customer comments about disposable chopsticks and after an arduous search we have commissioned our own chop sticks. Over all of our restaurants we use 150,000 pairs of chopsticks a year. With a mind to the environment and sustainability, we have sourced [ + ]

Recipe | Sashimi Style Hokkaido Scallop

PREPARATION - Wrap scallops in absorbent paper - Chill scallops until very cold - Remove from paper (they must be dry) - With a very sharp knife slice each scallop an into 3 slices and place in a layered rows of 2 on a plate with raised edges - Drizzle generously with Y [ + ]