Just a 7 minute walk from Kings Cross Station, Kujin is on the more accessible side of Elizabeth Bay. It can definitely be classified as a hidden neighbourhood gem, hidden in plain sight. Their specialty is the teppan, a large hot plate where the chefs don’t just cook, they perform. You might be familiar with teppanyaki restaurants, and it’s the same idea here but with a more well rounded menu to choose from.
Kujin’s manager, Yuko-san, recommends the Wagyu Steak ($30) or the Beef Tenderloin Steak ($26). She says these are the two best selling menu items in the restaurant’s 5 year history! The portion sizes are larger than you’d find in Japan, and the quality is just as high.
First, the steaks are seared on the teppan and then transferred to a rack that hovers just off the surface and is covered. It’s the same concept as searing a steak and then finishing it off in the oven. When it’s almost ready, the steak is seared again on the teppan and sliced with absolute precision into even, bite sized strips. The perfectly medium-rare steak is sprinkled with salt crystals, and served on a hot stone (don’t touch) with fried garlic slices, two pillows of patty shaped mashed potato (also seared on the teppan), and mushrooms.
The steak comes accompanied by two sauces. The lighter coloured one is a shoyu soy sauce and vinegar mix, and the darker colour is a BBQ based sauce. Both are delicious with the steak!
To accompany your steak, Washoku Lovers Members (not a member? Sign up here!) will receive a half price beer! Choose from Kirin, Sapporo, or Asahi. You can get one for just $4! Japanese beer is becoming more available in Australia, but if you’ve never tried it before, here’s a simple rundown:
Kirin
The final product is the result of the ‘first press’ method of brewing, which pretty much means the first lot of liquid to come out is the end result. There’s no further refining, and so the taste is quite fruity and more on the sweet side, with a subtle bitterness.
Fun fact: In Japanese, kirin means giraffe. The origin of the name is from the Chinese mythological creature the Qilin and when the giraffe was first brought to East Asia they thought it might be a form of Qilin.
Sapporo
Originally trained in Germany to brew beer, Sapporo has retained the European influence and so they have a crisp flavour and are generally more ‘refreshing’.
Fun fact: Sapporo is the oldest Japanese beer, established in 1876 by Seibei Nakagawa. He left Japan when he was 17, a time when it was forbidden to do so.
Asahi
In 2014, Asahi was the largest beer producer in Japan, so you can expect a quality, satin smooth, and all-round enjoyable lager and it’s a safe place to start. They recommend drinking Asahi year round, no matter what the season is.
Fun fact: Asahi bought out Australian beverage companies Schweppes, Foster’s, and P&N.
If you’re not in the mood for steak (hard to believe, but it happens) Kujin are the only Japanese restaurant this side of the harbour to cook okonomiyaki on the teppan right in front of you. They’re generous in serving size and filling, and you can also choose from a number of main ingredient options to go with your Japanese pancake. If you want to find out more about okonomiyaki and how it’s eaten in Japan, click here!
And lastly, don’t forget to sign up, it’s free!
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