Kobe Jones, the new Sushi X Steak, “East meets West” concept by Manila’s renowned Chef Tom Hines, is the next evolution of his previous famed restaurant, Wasabi X Smith Steakhouse.
It’s definitely not fusion, and this is the food Manila is craving for after the lockdowns. Chef Tom wants to provide employment to chefs and waiters who worked in hotels and were affected by the pandemic.
If you are looking for excellent sushi, foie gras and steaks, this is the place to celebrate your next milestone or your next post-pandemic date.
About Kobe Jones
Kobe Jones is a contemporary restaurant serving a repertoire of premium sushi and sashimi, caviar, foie gras, curated steaks paired with new world and old world wine, wicked cocktails, and sake nestled in the heart Makati City.
(Located in the former XO 46 Heritage Bistro in Le Grand Condo along Valero St.)
Yes, Chef Tom Hines is back in the kitchen, and no pandemic can stop him from innovating. He insists that this is not fusion and that Kobe represents Asian cuisine; while Jones, Western cuisine.
Black leather seats, romantic mood lighting and a fine casual place perfect for your next restaurant dine-in celebration.
There’s no private dining room, but you can book the elegant chef’s table centerpiece for your group. Wait for the al fresco outdoor dining option to be available for added peace of mind.
Hello again to amuse-bouche, mini pancake with fresh cream served on stone and dome.
Fresh & baked locally-sourced oysters paired well with Chardonnay.
This Argentinian Chardonnay was a surprise, with a buttery feel, freshness and balanced citrus acidity that paired well with the oysters.
Foei Gras with black truffle is on top of our dine-in bucket list, and this satisfied our craving.
This New Zealand Pinot Noir had a light cherry color, berry notes and smooth acidity that paired with the fatty flavor of the foie gras.
Yes, finally a taste of uni sashimi! Loved that good fresh sushi/sashimi could be eaten before the steak course.
One of the best wines during the meal—Chardonnay from Margaret River, with balanced fruity citrus notes and elegant finish perfect for the sushi/sashimi course.
Nothing beats a high grade quality steak with a good beefy and fatty flavor. Ang sarap!
A good steak deserves a good pairing of Malbec with oaky, blackberry and balanced tannins.
Steak was also paired with hand-cut fries and spinach side dish to complete the steak meal.
Appreciated the theatrical dining effort to present a work of dessert art.
The centerpiece of the canvas was Eton mess of green tea mousse served with their signature yogurt cheese cake and drunken brownie.
Tip: Make sure to volunteer to drop the chocolate ball.
This kind of meal deserves a scotch whisky and honest conversations with friends.
Chef Tom Hines knows how to fix your dine-in cravings for foie gras, good quality sushi and sashimi (from his Wasabi concept), and just the best steaks with the highest marking (from his Smith Steakhouse concept).
Loved the fine food and wine pairing to celebrate your post pandemic dining experience. The theatrical dessert drama ended the meal with a sweet satisfying feeling. Ang galing!
Go for the tasting menu with wine pairing with your fully-vaxxed friends. Budget about ₱2,500/head to ₱5,000/head with wine pairing.
Thank you to the service and culinary team for making the dine-in experience safe and worthwhile. Loved the approachable service and romantic neighborhood feel of the resto.
Congratulations to Chef Tom Hines and team for the Kobe Jones concept!
Live an Awesome Life with Christ,
Founder & Digital Creator, Our Awesome Planet
Disclosure: Thanks to Nikkei Team for the experience. I wrote this article with my biases, opinions, and insights.
Disclosure: Our tasting menu was courtesy of Chef Tom Hines. I wrote this article with my biases, opinions, and insights.
P.S. Their restroom needs improvement. Hope they have an al fresco option soon.