AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Clark Zhang
Born:
Shanghai, China.
History:
Growing up in Shanghai, I was immersed in a rich culinary culture from an early age. Food has always been the heartbeat of my family - bringing us together for laughter, stories and tradition.
My earliest memories are of watching my mother craft traditional dishes with meticulous care, sparking my passion for gastronomy.
I later honed my skills in Japan, working and training in Ginza, where I fell in love with the artistry and precision of teppanyaki.
After moving to Australia, I saw an opportunity to introduce authentic Japanese teppanyaki to Adelaide. In 2012, I founded Samurai Teppanyaki House, driven by a desire to deliver not only exquisite cuisine but also unforgettable experiences that celebrate connection, tradition, and innovation.
My journey has been shaped by a relentless pursuit of excellence: mastering classical Japanese techniques, perfecting the art of Wagyu and Kobe beef and combining theatrical teppanyaki with modern culinary flair. As both a Chef and a restaurateur, I see myself as a craftsman and a storyteller, dedicated to elevating every meal into a moment to remember.
Have you always wanted to be a Chef?
I’ve always felt a deep connection to food, but my path wasn’t always clear. It was the joy of making people happy through cooking and the artistry of teppanyaki that convinced me to dedicate my life to this craft.
How would you define your style?
My style is a fusion of precision, artistry and warmth - blending the discipline of Japanese technique with a welcoming, interactive dining experience. Every plate is a balance of tradition and innovation.
What is your feature flavour these days?
Umami - especially as expressed through perfectly aged Wagyu, salt and miso. I’m always exploring new ways to highlight depth and subtlety in flavour.
Obsessive-compulsive about?
Ingredient quality and presentation. Every cut of meat, every garnish, must be perfect. I’m meticulous about sourcing the finest Wagyu, fresh local seafood and ensuring every dish is visually stunning.
Your greatest culinary influence:
My Japanese Master Chefs who taught me the art of teppanyaki and showed me that "it doesn’t matter who cooks the dish, but it does matter how the dish is cooked.” There was a time I doubted I could become a great Japanese Chef as a Chinese national, but my mentors taught me that passion and precision transcend boundaries.
What do you love about this business?
I love creating unforgettable moments for guests - bringing people together, sharing stories and seeing diners’ eyes light up with joy. There’s a deep sense of responsibility to serve every customer with consistency, love and loyalty - values that embody the spirit of ‘Samurai’.
An ingredient you can’t live without?
Kobe beef - the world’s finest steak, unmatched in flavour and tenderness.
Most ‘eyebrow-raising’ menu item?
Our exclusive Kobe beef tasting experience. Many guests are surprised to find authentic Kobe beef in Adelaide - the marbling and flavour always spark conversations.
Signature dish:
Seared Wagyu steak with housemade kiwi soy and fresh wasabi, presented with seasonal Japanese accompaniments.
What can diners expect when they eat at your restaurant and what makes the experience special?
Diners can expect more than a meal - they’re treated to an interactive culinary performance, premium ingredients and heartfelt hospitality. Every detail, from Chef theatrics to table-side service, is designed for a memorable and immersive experience. Of course, the best Kobe beef steak - celebrated for its extraordinary tenderness and flavour.
What is your go-to meal at home when you don’t feel like cooking?
A simple bowl of handmade noodles with soy sauce, fresh herbs and a touch of chilli - comforting and quick.
Tell us something no one knows about you?
Beyond the kitchen, I’m passionate about artificial intelligence and its role in transforming the future of hospitality. I’m currently pursuing a Masters in AI and Machine Learning, with plans to continue to a PhD as a professional AI researcher and developer.
Where do you see yourself in 5 years’ time?
In five years, I see myself continuing to innovate taking Samurai Teppanyaki to new heights, integrating cutting-edge technology for an even better guest experience and mentoring the next generation of Chefs in both culinary and digital skills. Perhaps, even pioneering an AI-driven restaurant concept for the Age of AI.
Samurai Teppanyaki House
Discerning Adelaide foodies seeking exquisite Kobe beef and an authentic teppanyaki experience head down King William Road in Hyde Park to find Samurai Teppanyaki House. Japanese culture meets modern culinary techniques at this buzzing dining destination, where samurai-themed artwork and a vibrant décor await along with a menu featuring the finest Kobe and Wagyu beef, fresh seafood and local produce prepared on a teppan grill in front of your eyes. Signature omakase menus with wine pairing options make every visit unique; think dishes like salmon, kingfish and scallop sashimi, or lobster with sake cream sauce and wasabi aioli. Perhaps slice your knife into perfectly cooked dry-aged Wagyu with fried rice, grilled vegetables and a refreshing salad, enjoyed with a glass of Penfolds Shiraz.
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