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Sydney: Japanese Multi-Dish Wagyu or Seafood Spring Teppenyaki Banquet in The Rocks
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The Rocks Fine dining

Sydney: Japanese Multi-Dish Wagyu or Seafood Spring Teppenyaki Banquet in The Rocks

Book up until November 2024

Tuck into a rare culinary treat at The Rocks Teppanyaki by the iconic Kobe Jones with a spring special seafood or wagyu banquet. Starring some of Australia’s freshest and finest delicacies from land and sea, indulge in a unique multi-course dining experience showcasing traditional Japanese cooking styles.

Set in a beautiful heritage-listed building in the heart of The Rocks precinct, this romantic restaurant offers a taste of excitement as an expert chef cooks your dishes on the teppan grill. For the dedicated foodie, upgrade your feast with an Australian Full-blood Wagyu Sirloin AA9+ or an extra-large Northern Territory lobster tail for a decadent feast!

Inclusions
  • Valid for one person
  • Spring Haru Wagyu Banquet with AA5+ Grade Wagyu
    • Upgrade your Australian Full-blood Wagyu Sirloin AA5+ to AA9+
  • OR Spring Gyokai Seafood Banquet
    • Upgrade baby coral lobster tail to large Northern Territory lobster tail
  • Available every day: Lunch: 12pm–3pm (last booking); Dinner: 5pm–10.30pm (last booking)
  • Please Note: Offers redeemed on a Sunday and public holidays are subject to 10% surcharge to the amount stated on the offer, payable directly to The Rocks Teppanyaki
  • Bookings valid to 30 November 2024

Spring Wagyu Menu:

  • Wagyu tataki: Wagyu AA9+ topside with salt and pepper coat, charred to rare, chilled then sliced thinly and served rare with a garlic ginger tataki sauce
  • Flaming no.1 special: Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce
  • Foie gras: Poached French foie gras cooked on the teppan and stacked with daikon, shiitake mushroom, asparagus and nomono sauce, with shaved black truffle with a touch of gold
  • Cauliflower soup: A rich fusion of slow-roasted cauliflower blended with caramelised onion, butter, fresh vegetable stock and cream
  • Hot mushroom salad: A posy of shimeji, enoki and shiitake mushrooms, sautéed in garlic and seaweed butter, served over mixed leaves drizzled with house made soy dressing
  • Koushi roru: Thinly sliced Australian wagyu topside AA9, rolled with asparagus, carrot, and spinach, finished with butter, soy and brandy, on a saiyo miso pillow
  • A duo of Japanese Wagyu 5 and Australian Full-blood Wagyu AA5+: All wagyu is cooked medium rare unless requested differently
    • UPGRADE your Australian Full-blood Wagyu Sirloin AA5+ to Australian Fullblood Wagyu Sirloin AA9+
  • Garlic or steamed rice
  • Red and white miso soup
  • Crepe suzette: A traditional French dessert teppanyaki style, Sapporo beer crepe with orange caramel sauce and an orange segment, flambéed with Grand Marnier, served with vanilla bean ice cream

Spring Gyokai Seafood Menu:

  • Poke cup: Hawaiian-style sashimi in spice poke sauce served in a crisp charcoal pastry cup on a pillow of goat cheese with yuzu jam and honeyed lotus root
  • Flaming no.1 special: Crab salad with avocado wrapped in Hiramasa kingfish and flamed on the teppan with our secret sauce
  • Horesno scallop: Hokkaido scallop teppan seared and served in the shell with spinach sesame, sour cream reduction
  • Cauliflower soup: A rich fusion of slow-roasted cauliflower blended with caramelised onion, butter, fresh vegetable stock and cream
  • Spicy seafood salad: Mixed greens with fresh tomato, cucumber and marinated seaweed, drizzled with house-made soy dressing
  • Patagonian toothfish: This succulent fish, called the ‘wagyu of the sea’, is steamed in butter and wine then flame finished with a Saikyo yaki miso baste and served with lime
  • Broiled lobster tail in seaweed butter: A sweet Belize baby coral lobster, broiled with white wine and garlic seaweed butter served with a sauté of zucchini, capsicum, shimeji, and shiitake mushrooms in garlic sesame oil
    • UPGRADE your baby coral lobster tail to large Northern Territory lobster tail (approximately 280gm)
  • Garlic or steamed rice
  • Red and white miso soup
  • Crepe suzette: A traditional French dessert teppanyaki style, Sapporo beer crepe with orange caramel sauce and an orange segment, flambéed with Grand Marnier, served with vanilla bean ice cream

*Menu is seasonal and subject to change. Images and descriptions are provided as examples only.

Overview
Availability: Every day
Duration: Flexible
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Location

176 Cumberland Street, The Rocks, NSW

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