Waterfront Venues,
Melbourne Docklands, VIC 3008
(03) 9329 9173
Food: Modern Japanese
Website: www.kobejones.com.au/melbourne
Dates visited: 22nd August 2008, 22nd March 2008
Website: www.kobejones.com.au/melbourne
Dates visited: 22nd August 2008, 22nd March 2008
I absolutely adore Japan, its culture and best of all, its delicious food! I am still anticipating the day when I will be able to travel the 'land of the rising sun,' and indulge in all that the country has to offer. However, in the meantime, all I can do in Melbourne is relish in the glory of our abundance of Japanese restaurants, including one of my favourite destinations, Kobe Jones.
Kobe Jones is situated by the harbour at Docklands, and boasts a romantic ambience and spectacular views across the city - I would recommend that you request a window table when making reservations. On many occasions, I have found the service here to be quite clumsy, especially with many of the waiters speaking broken English - which always poses a communication problem.
Other than that, the food is yet to fail on delivering beautiful, traditional Japanese flavours, with a refreshing, modern twist. The desserts appear to be quite mouth-watering, but once tasted, don't do the presentation much justice. I would much rather order an extra entree than save room for sweets at the end.
Agedashi Tofu - Tempura silken tofu with tuna shavings;
Tiger Prawn Tempura with Ponzu Dipping Sauce;
Salad of Crispy Skin Salmon and Ponzu Sauce - This salad is absolutely scrumptious, I love the crispy salmon bits!
Shallow Fried Soft Shell Crab - Panko soft shell crab with teriyaki potatoes
Tiger Prawn Tempura with Ponzu Dipping Sauce;
Salad of Crispy Skin Salmon and Ponzu Sauce - This salad is absolutely scrumptious, I love the crispy salmon bits!
Shallow Fried Soft Shell Crab - Panko soft shell crab with teriyaki potatoes
Number One Special - Crab salad with avocado wrapped in snapper and baked with Kobe Jones secret sauce. These literally melt in your mouth!
Wagyu Tenderloin Tataki - Perfectly seared beef tenderloin served with garlic, ginger and ponzu sauce;
Crispy Salmon Skin Salad- This time the salad was served with too many purple oak lettuce leaves instead of rocket, which unfortunately overpowered the dish. We struggled to find many crispy salmon bits inside;
Lolly Pop Sushi - Tuna, snapper, salmon, crab salad, asparagus and smelt roe wrapped in thinly peeled cucumber with soy sauce vinaigrette;
Mangalo Mocktail - Fresh mangoes blended with orange and crushed pineapple juice with a dash of grenadine
Crispy Salmon Skin Salad- This time the salad was served with too many purple oak lettuce leaves instead of rocket, which unfortunately overpowered the dish. We struggled to find many crispy salmon bits inside;
Lolly Pop Sushi - Tuna, snapper, salmon, crab salad, asparagus and smelt roe wrapped in thinly peeled cucumber with soy sauce vinaigrette;
Mangalo Mocktail - Fresh mangoes blended with orange and crushed pineapple juice with a dash of grenadine
Tajima Wagyu - Tajima beef is regarded as the best quality meat in all of Japan with a marble score of 9+. The wagyu was served on a hot rock, where we enjoyed watching it sizzle and cook, then happily savoured the flavour, mixed with the vegetables, dipping sauces, salt and pepper.
Wafu Style King Prawn Thermidor - The prawns were served on a bed of rice and lathered in a creamy, velvety thermidor sauce. The dish was just rich enough to make you drool for more after each spoonful.
Crispy Skin Salmon Roll; Lychee-Mi Mocktail - Pineapple juice, chopped honeydew melon and lime juice blended with ice
Ama Ozen - a selection of Kobe Jones' desserts
Right: Green Tea Creme Brulee
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