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 a sustainable bamboo and an environmentally friendly ( biodegradable coating ) product . So watch our table settings for this new addition to our

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

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Recipe | Seared Yellow Fin Tuna

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 –

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