Shingo Suzuki of Kobe Jones tells us what works and what doesn’t in his restaurant

By BigHospitality Writer

- Last updated on GMT

Related tags: Japanese cuisine

Tuna Tataki Kobe Jones Style This is one of our top-selling signature dishes. It is seared with fresh cracked black pepper and sliced as we do sashimi. Instead of a soy-based sauce, I accompany it with a creamy dressing that consists of mayonnaise, ...

Tuna Tataki Kobe Jones Style This is one of our top-selling signature dishes. It is seared with fresh cracked black pepper and sliced as we do sashimi.

Instead of a soy-based sauce, I accompany it with a creamy dressing that consists of mayonnaise, ponzu, miso paste, garlic and white wine. Kind of like a runny aioli.

After the tuna is dressed we then serve it with sautéed cup mushrooms and chilled asparagus spears.

Toasted Rice Crusted Seared Tuna with Curry and Banana Salsa I was hooked on these toasted mini rice balls, called ‘bubu arare', so I took them and added a crusted piece of sashimi grade tuna. So far so good.

The sauce was even better, soy and honey with a little bit of mirin and shichimi pepper, reduced to make a sweet and spicy glaze. I looked back and remembered using banana in an eggroll, so, trying that again, I made a relish with banana and curry. It was all okay but it just wouldn't plate right and didn't look appetising. The bananas were slimy and sticky. Nonetheless, it was offered as a special and customers gave it a lot of positive feedback, but to me it just didn't look right. We did it for one day.

kobejones.co.uk

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