kobe jones melbourne menu

7/27/2019 Kobe Jones Melbourne Menu

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I-RA-SSHAI-MA-SEI-RA-SSHAI-MA-SEI-RA-SSHAI-MA-SEI-RA-SSHAI-MA-SEI-RA-SSHAI-MA-SE WELCOMEWELCOMEWELCOMEWELCOMEWELCOME

THE KTHE KTHE KTHE KTHE KOBE JONES PHILOBE JONES PHILOBE JONES PHILOBE JONES PHILOBE JONES PHILOSOPHYOSOPHYOSOPHYOSOPHYOSOPHY

Food is a staple of life and at Kobe Jones we live by the philosophy that food should be easy to eat and alwaysshared with friends and family.

Kobe Joness food is designed to bring the simplicity and beauty of Japanese cooking and meld it with nuancesand surprising flavours of the west. Our chefs have created an array of flavours to suit every palatefor the firsttimer to the most adventurous diner.

We are often asked where our name comes from....well, Kobe is an ancient fishing village in Japan and Kobebeef is world famous, so Kobe was chosen as part of our name to represent the best of the Japanese food ethicepitomised by freshness and quality. Jones is a typical western name which represents the western influence andflavours in our dishes. This combination led us to the name Kobe Jones.

Our teams in service and the kitchen hope you enjoy your experience at Kobe Jones and we invite your reviewsand feedback, because you are the reason we exist!

KKKKKOBE JONES FOODOBE JONES FOODOBE JONES FOODOBE JONES FOODOBE JONES FOOD

KOBE JONES IN-HOUSE ITEMSKobe Jones makes all of its signature sauces and condiments on the premises. Our recipes whilst secret are well-tested to ensure unique flavours and the high standard of quality

DUNGEON CRAB (SEASONAL)wild caught off the Alaskan and Siberian coasts and especially flown to Australia for Kobe Jones, dungeon crab

is sought because of the sweetness and fullness of its meat. We buy cleaned crab by the half shell which yieldsapproximately 600 g of crab meat. If you love crab, it really is a must to try

FISHat every opportunity we choose sustainable food sources, buying where possible sea farmed or aquacultureproducts that meet our exact specifications. We only buy wild catch fish where it does not pose a threat to thesustainability of the source. We guarantee our fish is fresh daily and our chef selects sashimi grade and fish cutsfor specific dishes on the menu. You can taste the difference!

HEAT WARNINGSwhere chilli is added, we specify the heat with an [H] and a number from 1 to 5, with 5 being the hottest andextremely hot. At this level we use Death Sauce which comes with a health warning

RICEKobe Jones only uses nishiki rice. The value of nishiki rice in Japanese culture should not be underestimated and itis often called the king of rice when it comes to making sake. Its preferred to other variants of the grain becauseit tends to have a lower fat content. It is regarded as the best rice to make sushi because the grains adhere well toeach other

WAGYUoriginating from the Hyogo territory, these black cattle are smaller-framed with slow growth rates which produceexcellent meat quality with large eye muscle and superior marbling. At Kobe we use minimum 500 days grainfed wagyu to ensure the best quality

VEGETARIAN DISHESvegetarian dishes have been identified with a [V]

10% Surchage applies on Weekends and Public Holidays


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KKKKKOBE SPEAKOBE SPEAKOBE SPEAKOBE SPEAKOBE SPEAK

AGEDASHIlightly dusted in potato flour or cornflour then deepfried until golden brown

AMIYAKIgrilled over an open flame

ANAGObarbeque sea eel

HIBACHIgrill style cooking

KATSUJapanese schnitzel

MISOfermented rice, barley and/or soya beans with saltand fungus

NIGIRIsushi made with toppings laid over the rice

PANKOJapanese breadcrumb used to create a crunchycoating for fried foods

PONZUcitrus-based sauce, which is thin, tart and light yellowin colour ( we colour with soy)

ROBATAcooking on small firesa northern Japanese traditional

method

SASHIMIJapanese delicacy primarily consisting of very freshraw seafood, sliced into pieces and served with soysauce, wasabi paste and thinly sliced ginger root

SETO FUMIsesame seed seaweed and bonito shaving seasoning

SHOJINrefers to our vegetarian dishes, which are marked withthe symbol [V]

TATAKImeat or fish seared very briefly over a hot flame orpan, briefly marinated in vinegar, sliced thinly andseasoned with ginger, which is ground or poundedinto a paste

TEMPURA

light batter made of cold water and wheat flourresulting in a fluffy, crisp structure when cooked

TOMAGOa sweet Japanese style omelette

UNAGIfreshwater eel

WAFUJapanese style (like saying something is Italian style)

HOW THOW THOW THOW THOW TO ORDERO ORDERO ORDERO ORDERO ORDER

Our menu is in sectionssmall plates, large plates, signature dishes, rolls, tempura, hot rocks, sushi and sashimi anddessert.

At Kobe Jones we believe in graze dining, which means our dishes are served share style with dishes designed to beshared by three people.

We think the best way to dine is to choose from each section of the menu at two dishes per person. Of course, seasonedKobe Jones patrons will have their favourites but dont forget to explore with your taste buds.

Because our menu is so extensive, we have designed some suggested menus to make it easier for you and give you abalance of flavours and textures.

If there are just two of you, we have a special Perfect for Two menu which lets you savour our complete range offlavours.

Our staff are trained to help you get the right balance of flavours, so if you choose to dine a la carte, do not hesitate toask for assistance.


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SET MENUSSET MENUSSET MENUSSET MENUSSET MENUSKASHI (riverside)KASHI (riverside)KASHI (riverside)KASHI (riverside)KASHI (riverside)per person 70for 3 or more people

EDAMAMEsteamed and salted baby soya beans in the

pod

SEAFOOD POKEHawaiian style sashimi cubes marinated in pokesauce

CALAMARI SALADgarden greens topped with crispy calamarifritto, smelt roe, seaweed, shallot and drizzledwith Kobes mayo dressing

AGEDASHI TOFUtempura silken tofu with tuna shavings

CHICKEN YAKATORIskewered with baby leeks and basted withteriyaki sauce

SPIDER ROLLcrunchy soft shell crab with avocado, crabsalad, cucumber and smelt roe

SPICY MUSHROOM TOBANYAKIoven baked assortment of exotic mushrooms in

our spicy cream sauce

WAFU ROBATA PRAWNScooked robata style tiger king prawns, basted inginger sauce

MISO SOUPKobe Jones yellow and red miso soup

STEAMED RICENishiki rice, considered the best Japanese rice

GREEN TEA ICE CREAMKobes own geen tea ice cream

KKKKKOBEOBEOBEOBEOBEper person 55for 3 or more people

EDAMAMEsteamed and salted baby soya beans in thepod

SASHIMI SALADgarden greens topped with fresh sashimi,crab salad and drizzled with ponzu dressing

VOLCANO ROLLoven baked scallops layered on a crab saladavocado roll, with special cream sauce and

sesame seed and shallot sprinkle

OKONOMIYAKIJapanese savoury style pancake filled withcalamari, scallops and prawn, and topped withJapanese mayonaise and okonomyaki sauce

PRAWN AND VEGETABLEtwo prawns with seasonal vegetables servedwith dipping sauce

CHICKEN KARA AGEmarinated chicken coated in seasoned potatoflour shallow fried, served with teriyaki sauce

and chilli mayonnaise

MUSHROOM MEDLEY TOBANYAKIoven baked assortment of exotic mushrooms in

our special cream sauce

MISO SOUPKobe Jones yellow and red miso soup

STEAMED RICENishiki rice, considered the best Japanese rice

CHEFS DESSERT SELECTION


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YUUGA (elegance)YUUGA (elegance)YUUGA (elegance)YUUGA (elegance)YUUGA (elegance)a dining experience designed for 3 people 129per person

NUMBER ONE SPECIAL

crab salad with avocado wrapped in Hiramasakingfish and baked with our secret sauce

KOBE SHOOTERSthree fresh oyster shooters, served in cold sake

with three different salsas

SUSHI AND SASHIMI PLATTERchefs daily selection of the days finest sashimi andsushi

WAGYU TENDERLOIN TATAKIseared and chilled, served rare with garlic,

ginger and ponzu sauce

SIZZLED SASHIMI CARPACCIOyour choice of salmon, scallop or snapper sashimi,sizzled with heated extra virgin olive oil, and drizzledwith wasabi pepper sauce

LAVA ROLLcrab salad and avocado roll topped with steamedslipper lobster, and our special cream sauce

ANAGO SCALLOPStempura Hokkaido scallops stuffed with crab salad and

asparagus, drizzled with a bitter sweet soy sauce glaze

ALASKAN CRABgrilled to highlight the sweetness and served in the shellwith fresh lime if you are a crab lover this is a must!

WAGYU ON HOT ROCKexperience the whole cooking process at the table.Served on a hot rock to self-cook just the way you like it.Its fast cooking time ensures high flavour and a lot ofsizzle. Served with our special dipping sauces. Excellentway to keep the conversation flowing at your table

AMA OZENKobe Joness famous selection of dessert samplers withour trademark chocolate chopsticks

KKKKKOOOOOYYYYYO (AO (AO (AO (AO (AUTUMN)UTUMN)UTUMN)UTUMN)UTUMN)

per persan 149for 2 or more people

NUMBER ONE SPECIALcrab salad with avocado wrapped in Hiramasa

kingfish and baked with our secret sauce

KOBE SHOOTERStto fresh oyster shooters, served in cold sake

with different salsas

WAGYU TENDERLOIN TATAKIseared and chilled, served with garlic, ginger andponzu sauce

VOLCANO ROLLoven baked scallops layered on a crab saladavocado roll, with special cream sauce and

sesame seed and shallot sprinkle

PRAWN AND VEGETABLE TEMPURAtwo prawns with seasonal vegetables servedwith dipping sauce

SIZZLED SALMON SASHIMI CARPACCIOsizzled with heated virgin olive oil, then drained anddrizzled with wasabi pepper sauce

YOUR CHOICE OF HOT ROCKexperience the whole cooking process at thetable.

WAGYU TENDERLOIN - 150gm of wagyu sirloinServed with our special dipping sauces. Excellentway to keep the conversation flowing at your tableorSLIPPER LOBSTR - Approx 180gm of sweet slipperlobster meat, served with a choice of seaweed orgarlic butter accompanied by dipping sauces.

MISO SOUPKobe Joness red and white miso soup

FLAMING ANKOflaming green tea crme brulee


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KKKKKOBE ROLLSOBE ROLLSOBE ROLLSOBE ROLLSOBE ROLLS

LOLLIPOP SUSHI 32tuna, kingfish, salmon, crab salad, asparagusand smelt roe, wrapped in thinly peeledcucumber with soy sauce vinaigrette

VOLCANO ROLL 39oven baked scallops layered on a crab salad

avocado roll, with special cream sauce andsesame seed and shallot sprinkle

DRAGON ROLL 32tempura prawn with crab salad and cucumber,wrapped in nori, layered with unagi and avocadotopped with tuna flakes and a smelt roe sprinkle

TUNA TEMPURA ROLL 32sashimi tuna and avocado wrapped in nori, blanchedtempura style and served with a creamed ponzu saucewith lemon garnish

HAWAIIAN ROLL [H1] 28prawn, cucumber, burdock root and pineapplechilli jam, topped with tuna and avocado anddrizzled with poke sauce and a bittersweet soyglaze

ENOKI ROLL [V] 29tempura enoki mushroom, asparagus, cucumberand burdock root, topped with avocado

RAINBOW ROLL 27tuna, salmon, kingfish, snapper, prawn andavocado, layered on a crab salad andavocado roll, with sesame seed sprinkle

LAVA ROLL 45crab salad and avocado roll topped withsteamed Western Rock lobster, and our specialcream sauce

SPIDER ROLL 33crunchy soft shell crab with avocado, crabsalad and cucumber, with smelt roe sprinkle

CRUNCHY ROLL 31tempura prawn with crab salad and cucumber,layered with tuna flakes and smelt roe

DYNAMITE ROLL [H15] 21tell us how hot you like it

your choice of spicy tuna, kingfish, salmon orscallops, with cucumber and sesame seeds

SUPER CALIFORNIA ROLL 27tamago, crab salad, avocado and cucumberroll, layered unagi and sprinkled with smelt roe

SASHIMI AND SUSHISASHIMI AND SUSHISASHIMI AND SUSHISASHIMI AND SUSHISASHIMI AND SUSHIfine art takes time. Please allow enough time for our sushi chefs to wow you with their skills

SASHIMI (6 PIECES)tuna 25

snapper, kingfish, salmon 20

SUSHI (PER PIECE)tuna 6.0kingfish, tobiko, unagi, oyster, scallop, 4.5salmon, snapper, prawn

SASHIMI PLATTER 60chefs selection of sashimi

SUSHI PLATTER 58chefs selection of nigiri and rolls

SUPER OMAKASE 85chefs selection of sashimi and sushi

GET OFF ON OUR ROCKSGET OFF ON OUR ROCKSGET OFF ON OUR ROCKSGET OFF ON OUR ROCKSGET OFF ON OUR ROCKS

experience the whole cooking process at the table. Served on a hot rock to self-cook just the way you like it. Its fast cookingtime ensures high flavour and a lot of sizzle. Excellent way of keeping the conversation flowing at your table

WAGYU TENDERLOIN 50g 3850gm per serving with a minimum order of 100gm, served with our special dipping sauces 100g 76

SEAFOOD 48250g m of thinly sliced salmon, scallops and tuna cubes, served with our special dipping sauces

LOBSTER 88180 g of succulent sliper lobster, served with garlic butter and our special dipping sauces


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KKKKKOBE SIGNAOBE SIGNAOBE SIGNAOBE SIGNAOBE SIGNATURE DISHESTURE DISHESTURE DISHESTURE DISHESTURE DISHES

NUMBER ONE SPECIAL 19two pieces of crab salad with avocadowrapped in kingfish and baked with our secretsauce (additional pieces 10.0 each)

GREEN TEA SALMON 34warmed and seared, three hour cold smokedsmoked salmon, marinated in green tea,served with watercress salad

MUSHROOM MEDLEY TOBANYAKI 26oven baked assortment of exotic mushrooms inour special cream sauce

SIZZLED SASHIMI CARPACCIO 27your choice of salmon, scallop or snappersashimi, sizzled with heated extra virgin oliveoil, and drizzled with wasabi pepper sauce

WAGYU TENDERLOIN TATAKI 32seared and chilled, served rare with garlic,

ginger and ponzu sauce

SEAFOOD POKE 33Hawaiian style sashimi cubes marinated inpoke sauce

BAKED DYNAMITE SCALLOPS [H3] 25spicy hot! scallops baked on a bed of rice inKobe Jones secret sauce with fresh chilli sauceand sprinkled with tuna flakes

ISLAND STYLE AHI SPECIAL [H2] 32pan seared tuna with nori sesame crust, served

with Kobe Jones jalapeno salsa and drizzledwith wasabi pepper sauce

TUNA TATAKI KOBE JONES STYLE 32black pepper coated seared tuna in our specialcream sauce

MISO CITRUS LOBSTER 88succulent slipper lobster lightly cooked in awafu thermidor sauce, drizzled with miso citrusand served on a bed of steamed vegetables

KKKKKOBE SMALL PLAOBE SMALL PLAOBE SMALL PLAOBE SMALL PLAOBE SMALL PLATESTESTESTESTES

ANAGO SCALLOPS 16tempura Hokkaido scallops stuffed with crabsalad and asparagus, drizzled with abittersweet soy sauce glaze

WAFU OYSTERS 123 freshly shucked oysters in the shell served withponzu dressing

KOBE SHOOTERS 18three fresh oyster shooters, served in cold sakewith three different salsas(additional shooters 8.0 each)

SEARED HIBACHI TOFU [V] 20with roasted capsicum and macadamia nutpesto and sweet miso sauce

PANKO SOFT SHELL CRAB 18panko soft shell crab with teriyaki potatoes

CALAMARI FRITTO 15pineapple cut calamari lightly fried in ourspecial panko

CHICKEN KARA AGE 18marinated chicken coated in seasoned potatoflour shallow fried, served with teriyaki sauceand chilli mayonnaise

OKONOMYAKI 18Japanese savoury style pancake filled withcalamari, scallops and prawn, and topped withJapanese mayonaise and okonomyaki sauce

PORK GYOZA (3 pieces) 15house made pork dumplings grilled and servedwith a ponzu sauce

ALASKAN CRAB GYOZA (3 pieces) 19alaskan crab filled gyoza pastry topped withsmelt roe and served with a ponzu sauce

ON THE ROBAON THE ROBAON THE ROBAON THE ROBAON THE ROBATTTTTAAAAAWAGYU BEEF YAKITORI 20skewered and basted with amiyaki sauce

CHICKEN YAKITORI 15skewered with baby leeks and basted with teriyakisauce

WAFU ROBATA PRAWNS 25cooked robata style prawns, basted in ginger sauce

JAPANESE EGGPLANT DENGAKU [VVVVV] 22

grilled Japanese eggplant, stuffed with misomarinated tofu baked with dengaku sauce anddrizzled with macadamia nut pesto

ALASKAN CRAB 45grilled to highlight the sweetness and served in theshell with fresh limeif you are a crab lover this is a must!

TEMPURATEMPURATEMPURATEMPURATEMPURA

VEGETABLE TEMPURA [V] 15seasonal vegetables served with dipping sauce

AGEDASHI TOFU 15tempura silken tofu with tuna shavings[V] option also available

PRAWN AND VEGETABLE 25two prawns with seasonal vegetables served withdipping sauce

PRAWN 26three tiger prawns served with dipping sauce

SEAFOOD AND VEGETABLE 30tiger prawns, tuna, salmon and Hokkaido scallopswith seasonal vegetables served with dipping sauce

SLIPPER LOBSTER 88goujons of lobster served with seaweed butter anddipping sauce lobster lovers this is for you!


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DESSERTSDESSERTSDESSERTSDESSERTSDESSERTS

AMA OZEN 35Kobe Joness famous selection of dessertsamplers with our trademark chocolatechopsticks

SUSHI ME 2 14vanilla cheesecake, fresh fruit toppings, servedwith almond sauce and our trademarkchocolate chopsticks

ANKO 18flaming green tea crme brulee with red bean

CHOCOLATE TRIO 18chocolate melting cakes served with threedifferent sauces, vanilla ice cream, green teaice cream and raspberry sorbet

SALADSSALADSSALADSSALADSSALADS

SASHIMI SALAD 35garden greens topped with fresh sashimi,crab salad and drizzled with ponzu dressing

SOMEN AND TOFU SALAD [V] 20somen noodles and crispy tofu, served with

mixed leaves and soy dressing

SPICY SEAFOOD SALAD [H2] 26sauted seafood selection, with mixed leavesand a spicy tomato relish

SALMON SKIN SALAD 18crisp salmon skin on mixed leaves, served withponzu sauce

MUSHROOM MEDLEY SALAD [V] 18exotic selection of mushrooms, sauted withmixed leaves in garlic butter sauce and pine nuts

SIDESSIDESSIDESSIDESSIDES

MISO SOUP 8Kobe Jones yellow and red miso soup

STEAMED RICE 7Kobe Jones only serves nishiki rice, consideredthe best Japanese rice

EDAMAME 9steamed and salted baby soya beans in the pod

kobe jones melbourne menu

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