Kobe Jones Blog

Those of us who like to cook – and eat – know that most people eat with their eyes before they even pick up their cutlery. In the restaurant world, if a dish looks spectacular, diners will admire it first, then discuss it with their tablemates, most likely Instagram it and then tuck into the dish. So the presentation of food is just as important as the flavour, texture and

If you’re looking for elegance, sophistication and a more intimate Cup lunch, The Rocks Teppanyaki is your perfect setting. Book early and secure a private dining room for 6 to 16 people. Drink French champagne on arrival and dine on Head Chef’s Yumi’s spectacular grilled lobster tail, pure wagyu rolls and much more from just $85pp. Choose from our extensive wine list or spoil yourself with a flavoured Martini especially

JASON LABAN PALMERO APPOINTED EXECUTIVE CHEF OF KOBE JONES RESTAURANTS, SYDNEY Paul Misan, CEO of Kobe Jones Restaurants, is pleased to announce the appointment of Jason Palmero as Executive Chef of the group’s three Sydney venues: Kobe Jones Sydney and Wharf Teppanyaki at King Street Wharf and The Rocks Teppanyaki in the historic Rocks precinct. Most recently Jason has headed up the culinary operation at the MGSM Executive Conference Centre