Clark Zhang

Clark Zhang


Shanghai, China. 


I worked in Ginza, Tokyo before moving to Adelaide where I worked at Shiki Japanese Restaurant, InterContinental Adelaide.

I started Samurai Teppanyaki House as Owner/Chef in 2012. 

Have you always wanted to be a Chef? 

Being a Teppanyaki Chef is fascinating and charming. It requires a lot of skills, not only cooking but also in communicating and entertaining. 

How would you define your style? 

Theatrical live cooking style.

What is your feature flavour these days? 


Your greatest culinary influence: 

My multicultural background. I have Chinese cuisine experience, Japanese Chef skills and I’m also Australian qualified as a Chef. 

What do you love about this business? 

It’s been a lot of hard work to achieve what I have today. I’m still working and moving towards the next level. I’m supporting local to use the Kobe Beef name to promote Australian products. This is our goal and it’s never-ending. 

An ingredient you can’t live without? 

Kobe beef. 

Signature dishes: 

Kobe beef, Japanese Wagyu, duck breast, lobster, Moreton Bay bug and abalone.

Samurai Teppanyaki House

Samurai Teppanyaki House

Experience the world's best beef at Samurai Teppanyaki House on King William Road in Goodwood. Adelaide carnivores can delight in slicing into a perfectly cooked steak at Australia's first Kobe beef restaurant, where Chefs tantalise taste buds and senses with the theatre of teppanyaki cooking on the grill in front of diners. Watch carefully as mouth-watering morsels such as Moreton Bay bug, rock lobster and Wagyu Porterhouse are flipped and tossed in delicious sauces and served to hungry guests, alongside miso soup and steamed rice. Share an appetiser platter of coleslaw, soba noodles, squid, edamame, seaweed and jelly fish salad; before slicing into tender lamb backstrap with Asian greens and fried rice. For the total meat experience, opt for the Omakase banquet and let the Chefs decide.

Read more

More Chefs