Located in the heart of Elizabeth Bay, just a short walk from the nightlife precinct of Kings Cross. Kujin specialises in Izakaya style Teppanyaki and home made noodles as well as fresh seafood sashimi.
The seating is cozy with two group tables, multiple 4-seaters and bar seating around the Teppanyaki grills which are arguably the best seats in the house. There is something mesmerising to watch your food being prepared so close-up and even better when the discomfort of smoke and heat stays behind the counter.
WAGYU BEEF TATAKI $18
Lightly seared w’ponzu & basil sauce
This is in fact the Japanese way of serving beef carpaccio. Instead of the meat being completely raw, these thinly sliced of wagyu beef sheets were light seared ,giving them that grilled beef flavour and chewy texture whilst still leaving most of it raw. The vinaigrette consisted of vinegar and ponzu which brought acidity and freshness.
TAMAGO YAKI $8
Japanese style omelette with Dashi soy, eggs, shallot
The Japanese way of preparing omelettes on the Teppanyaki grill is not left to chance. The chef poured the mix and meticulously started folding the egg layers whilst still keeping it tight and compact. As he went on folding it from right to left, the center of the of omelette remained soft and pillowy. It linearly got more spongy towards the outer layer. The difference in texture was great. The flavouring was sweetish if you’re into that. Superb technique on display.
KUSHIYAKI SKEWERS $3.50
These Japanese street-style skewers were very tasty. The chicken meatball was full of flavour with the enjoyable consistency and the chicken thigh cooked to a succulent texture. The other options include beef and salmon.
SEAFOOD OKONOMIYAKI $18
Savoury cabbage pancakes with Okonomi sauce and mayo on top
When we think about pancakes, what is the main ingredient? Flour is the first thing that comes to our minds. Okonomiyaki is different as it is mainly made of cabbage. There are different variations on offer as okonomi, means “what you like/want”. The cabbage and floury base can be the container for mushrooms, pork, seafood, teriyaki chicken and more. This was the seafood version and included prawns, octopus and calamari. The pancakes stay on the grill for quite some time, I guess to cook the cabbage through. Unlike Korean versions do not expect a smooth batter, the cabbage is cooked but you’ll still know its cabbage. It was quite filling so it is ideal to share this with 3+ people.
Eggplant topped with miso & cheese
We all know that vegetables are kind of bland by themselves and need some help to make them delicious. The eggplant dish has been pimped up using melted cheese and sides of miso paste. You can then flavour to your level of saltiness. The cooking of the eggplant itself was good with the cubes still holding their shape and other parts that just melted in my mouth. Any dish that can make vegetarian yummy is a must-try.
SEAFOOD YAKISOBA $16
Egg noodles with salt flavoured assorted seafood
It is good to note that Kujin prepares its own noodles on site. As they are made from buckwheat flour, they were healthy but also had their own signature texture. The noodles were cooked on the Teppanyaki grill and were not overly greasy. The highlight was the delicious prawns.
ARAGOSHI MOMO/RINGO $13
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