|Miyamizu sake at Kobe Jones, Lime Street, King Street Wharf, Sydney|
We commenced with a celebratory "kanpai" before sipping the delectable chilled Miyamizu sake from the Nada region in Kobe.
|Number One special|
The large, at-least-two-bite sushi pieces comprise Hiramasa kingfish rolled with nori seaweed sheets, filled with creamy threads of a crab salad and avocado, and topped with smelt roe.
It was a full-on mouthful of seafood and creaminess; the latter a characteristic of the fusion Californian-Japanese style Kobe Jones is known and loved for. As a starter, this was matched with Wild River Sparkling Brut NV.
|Seared salmon carpaccio (left) and tuna tataki Kobe Jones style|
The salmon carpaccio, seared with extra virgin olive oil, was dressed with a mildly spicy wasabi and pepper sauce, garnished with microherbs; while the tuna, also seasoned with pepper, was topped with a special cream sauce.
The platter was completed with steamed mushrooms and poached asparagus spears, and matched with the sweet 2009 Xanadu Next of Kin Rose.
|Yellow Submarine roll|
Soft and smooth, the yellow soybean sheet loosely held rice and a filling of prawn, julienned cucumber and crunchy pops of bright orange fish roe, garnished with more salmon roe.
The salad comprised mixed leaves, carrot, shallots and more fish roe and was an appropriate break from sushi and sashimi, although the heavily battered calamari was disappointing, albeit crunchy.
These two dishes were matched with the 2013 Peter Lehmann Pinot Grigio; one of my favourite drops of the evening.
|Yuzu soy scallop|
There was slipper lobster meat to be found under the sauce, and further in, crab and avocado rolls in another rendition of classic Kobe Jones contemporary sushi style.
Just cooked with a slight char flavour, the simple cooking process allowed the sweet crab flesh to truly shine. There was no greater pleasure than pulling out whole strips of crab leg and savouring each sweet bite slowly.
|Wafu style grilled wagyu|
The steak was matched with the not-too-heavy 2009 Logan Cabernet Merlot.
We finished with delectable glasses of 2010 Peter Lehmann Botrytis Semillon, deliciously decadent and entirely appropriate for a birthday celebration. Happy birthday to Kobe Jones - here's to many more happy restaurant years.
Food, booze and shoes dined as at Kobe Jones as a guest, with thanks to The PR Partnership.