|Wharf Teppanyaki, Lime Street, King Street Wharf, Sydney|
|Teppan table and settings|
It’s the biggest teppan table in Australia; Misan is waiting to hear from Guinness World Records to see if it’s the biggest teppan table in the world. The completely stainless steel ventilation hood is also a design feature; spanning the entire room and functional in that we’re not expected to leave lunch all smoky and smelling of food.
|The teppan table and ventilation hood|
|Fiery flambé action|
|Yumi blowtorches the Number One Special|
|Number One Special|
|Preparing the cauliflower soup|
I don’t remember the Hawaiian versions being spicy at all, but I rather liked the fiery yet tame heat that comes from the addition of US style hot sauce – I might even prefer it to traditional soy sauce and wasabi.
|Mushrooms on the teppan|
It makes for prolonged dining when there are various menu choices, which is probably why Wharf Teppanyaki recommends that the dining experience should not be rushed.
|Making your own wagyu beef burger pattie|
In addition to diced onion, egg and milk for binding, there are an array of spicings including chillis, garlic, chives and capers to choose from. Indeed, one could use them all and be in for one flavour packed burger.
|Sucahyo shapes the patties to perfection|
|Burger patties get flambéd|
|Western Rock lobster on the Teppan|
|Western Rock lobster|
|Western Rock lobster tail meat|
|King prawns on the teppan|
|Salmon, scallops and prawns on the teppan with butter|
|Grilled salmon, scallop and king prawn|
|Alaskan king crab legs on the teppan|
|Crab legs get flambéd|
|Crab meat in the prepared shells|
After all the seafood was done, it was finally beef and chicken time (see earlier comments about meal timing). Yumi appeared excited to be showing us a wagyu roll which was thin strips of wagyu beef with grilled vegetables rolled within.
|Vegetable filling of the wagyu roll|
|Wagyu roll on the teppan|
|Prawn head cracker|
|Kobe Jones private dining room|
Going for a wander around the restaurant, I noticed that the Kobe Jones Sydney private dining room was in the back section of Wharf Teppanyaki, looking out to the water but just before the balcony seating.
|Yumi puts crepes on the teppan|
The crepes were pre-cooked in the Kobe Jones kitchen, as Misan explained a pan is needed for the shape, as well as utilising the skills of their French former pastry chef. Heated on the teppan, the crepes were drizzled with a caramelly orange sauce, folded into quarters and topped with orange segments before the big show.
|Flambéing the crepes suzette|
I struggle to think of a more perfect dessert, with one crepe being just the right size too. The crepes in themselves are reason to go back, I think.
Given the theatrics of the meal, Wharf Teppanyaki is definitely an eating experience unlike any other. But rather be thrown food and crockery, it's quality and care being presented on Japanese earthenware dishes. All that, plus a fire show and water views – what a great first experience of teppanyaki.
Thanks to Wharf Teppanyaki and Kobe Jones Restaurant Group for lunch and Professional Public Relations for the kind invite and company.