Kobe Jones Blog

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 Yuzu Dressing – Leave for 10 minutes in the fridge – Garnish with micro herbs and sprinkle of pink

Delicious SEARED YELLOW FIN TUNA rolled in a black pepper and furikake crust, served with wasabi pepper sauce, a Kobe Jones tomato salsa and garnished with red micro herb. Seves 4 ( 120gm of Tuna per serve ) PREPARATION – chill Tuna in the fridge – seal the edges of tuna loin in a hot pan with some olive oil then remove to rest in the fridge until very cold –

Kobe Jones Melbourne is featured in the wonderful full colour, hard cover book, Flavours of Melbourne! Be sure to pick yourself up a copy and see our wonderful Japanese Restaurant in Melbourne!