Revisit to Japanese Modernisation : Kobe Jones
This post is a revisit to Kobe Jones and mainly consist of photos. You can see my first post to Kobe Jones in detail here.
Recently, we return to Kobe Jones with a 10-course meal via group social voucher. Part of the meal differs slightly from the first post because this menu has more seafood. In this menu, we enjoyed the Alaskan crab – lightly grilled while maintaining its sweet and juicy meat. Surprisingly, the crab legs were pretty meaty even though it looked small. We also enjoyed the dessert tasting plate presented with various dessert samplers.
No1 Special (crab salad with avocado wrapped in hiramasa kingfish and baked in secret sauce)
Fresh oysters served in cold sake with three different salsas
Wagyu tenderloin served seared and chilled and topped with garlic, ginger and ponzu sauce, Fresh sushi and sashimi
Salmon carpaccio, sizzled in extra virgin olive oil and drizzled with wasabi pepper sauce
Tempura hokkaido scallops stuffed with crab salad and asparagus and drizzled with bittersweet soy sauce glaze
Crab salad and avocado roll topped with steamed slipper lobster and cream sauce
Grilled alaskan crab served in the shell with fresh lime
Wagyu cooked on hot rock at the table with dipping sauce
Ama Oxen – Kobe Jone’s selection of dessert samplers with trademark chocolate chopsticks, 3 flavour sorbet, green tea creme brulee and cheesecake
To die for : No1 Special, Sizzled Salmon Sashimi Carpaccio, Volcano Roll
Price : $$$
Yummy Factor : +4
Noise Level : Low