Traditional teppanyaki cooking was developed in the port town of Kobe in Japan; customers would select whatever fresh ingredients were available that day and a chef would cook these ingredients on a small grill in plain view of the customer. Teppanyaki has now developed into a highly refined and beautiful form of expression, characterised by an intricate combination of presentation and knife skills.

At Teppanyaki by Kobe Jones, Yumi and her team of master teppanyaki chefs will guide you through the choices to make sure you pick the best combination to suit your appetite. Whether your preference is for lobster, wagyu beef or king prawns you won’t be disappointed.