Kobe Jones Rocks Teppanyaki

The Sydney Morning Herald Good Living Article of 29th of August 2006

"If Daikoku is a feel-at-home experience, teppan time in The Rocks is downright intimate. It's also far more elegant, a maze of salmon-pink rooms with fine furnishings and gleaming grills. Each room in this heritage cottage seats just a handful of diners and the barbecue is delivered with an eye for detail and produce. From sweetly soft squid to the simplest bright green spinach with garlic, perfectly finsished prawns or melting waguy beef chunks, it's all about the ingredient, with a few seasonings. 

There's some snappy knife work and excellent flambe moments plus a fine-looking copper dome for a deft on-grill steaming technique. 

Barbecue-minded blokes could learn a few tricks here. Not least the one where the wagyu fat is trimmed from your marble-effect steak, diced into small chunks and left to sizzle away to crisp nothingness. Then it's added to your garlic fried rice."

by Joanna Savill of the Sydney Morning Herald