Wharf Teppanyaki at King Street Wharf

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Posted 2012-10-10 by Dottie ⇒ follow

One of the things I really enjoy about teppanyaki is being able to watch the chef cook each dish, right before your eyes - adding to the anticipation of each course. The other great thing about teppanyaki is being able to chat with the chef while he prepares the food, and of course the visual extravaganza when the oil hits the hot grill and ignites to create a spectacular display.

The best teppanyaki experience that I have had in Sydney was at Wharf Teppanyaki in King Street Wharf , Darling Harbour. Wharf Teppanyaki is part of the Teppanyaki by Kobe Jones chain and is one of Sydney's largest teppanyaki tables, featuring 12 cooking stations and seating around the central teppanyaki bar for up to 46 people.

Wharf Teppanyaki would be a great place to have a family celebration or perhaps a dinner party with a group of friends.

On the night that we went to Wharf Teppanyaki, there was only one chef and one waitress servicing the Teppanyaki Bar. This meant that the Chef was a little run off his feet cooking for the various different parties, all of which were at different stages in the set menu. The Chef did a great job though, tending to everyone and ensuring that all of our courses were well-spaced and delicious. The waitress was also appropriately attentive and ensured our plates were cleared to allow the flow of our different courses without empty dishes piling up.

The Food

We were very impressed with the food at Wharf Teppanyaki, all of which tasted delicious and fresh - there wasn't a thing that we weren't happy with and I would happily go back to Wharf Teppanyaki anytime. You can check out the menu on their website.

Below is a selection of the dishes that we had - my favourite was the Flaming No.1 Special.

Flaming No.1 Special, Crab Salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce.

Spicy wagyu tataki seared and chilled served rare with shaved onion, KJ tataki sauce and house made chili sauce.

Scallop sashimi.

Garlic prawn and mussel salad, fresh greens topped with prawn and mussel with garlic soy.

Seafood selection, including a large king prawn, slice of salmon and squid cooked to perfection.

Half Western rock lobster broiled and seasoned, accompanied by a selection of grilled seafood with special sauce.

The dessert, green tea creme brulee, was definitely a highlight when it arrived, still alight with the flame caramelising the sugar to a crispy topping.