Kobe Jones - Sydney

The waiters were extremely polite BUT it was FREEZING inside. We could all feel the aircon blowing on our heads, and when we mentioned it to the waiters they assured us that we would warm up when the chef starts cooking on the Teppan. This did not help, we had to keep our coats on throughout the night. The chef was polite as well but the he could only cook one thing at a time. Which means, he would prepare one dish for one of the guests and the rest would have to wait. So when the rest would get their dish, the first person would have to stare at the others. The food was generally average, and very small portion for what you are paying. Will not be recommending this restaurant, or coming back at all.

Food was great; we opted for the 10 course 'winter teaser' degustation. Flavours were bang on, and the last dish of cook-your-own Wagyu was awesome. What marred the experience though was the price of drinks - I take no issue paying a decent amount of cash for a quality glass of wine, but twelve dollars for a Kirin is a blatant cash grab. I left with a pretty bad taste at the back of my throat, which is a real shame. That alone will likely prevent me from returning.

Tried the surf and turf option. Servers were quite rude to be honest, not very warm or accomodating. They didn't seem too concerned about our experience, only about us ordering wine and leaving when we were done. Most of the meals were nice, with the exception of the beef carpaccio. This was too tough and thick to eat, raw meat needs to be melt in the mouth quality or it's not really a carpaccio. The stand out dish was the lobster, enjoyed every mouthful. But the service experience is the main component that makes me hesitant to revisit. Smile a little, ask how our meals were, it's simple and goes miles.

Dear all, for staff's wellbeing and as per the contracts we signed, we are not to roster more than 38 hours/week for casual staff, snd no more than 45 hours for full time. Last week, because we were short of staff due to some sickness, there were some overtime hours worked. This is how i explained to head office in the report:Dear all, for staff's wellbeing and as per the contracts we signed, we are not to roster more than 38 hours/week for casual staff, snd no more than 45 hours for full time. Last week, because we were short of staff due to some sickness, there were some overtime hours worked. This is how i explained to head office in the report:Dear all, for staff's wellbeing and as per the contracts we signed, we are not to roster more than 38 hours/week for casual staff, snd no more than 45 hours for full time. Last week, because we were short of staff due to some sickness, there were some overtime hours worked. This is how i explained to head office in the report:

Never gonna come back to this restaurant. The food was so disappointing and also the service, the only positive point for the restaurant was the view, and the only food that worth a complemen was the tempera, with crispy outside and nice prawn and fresh veggie inside. But we've waiting for ages for the food, and all the other food we ordered, the sushi, the small plates and big plates were just tasteless. So pale and can't get anything out of it. And obviously it's not price wise at all. It might be a good in the old time but apparently it's not good anymore. Hope this will help :)