The Rocks Teppanyaki (By Kobe Wagyu) | The Rocks, Sydney ($$$)

Japanese Wagyu and Australian Wagyu on the same plate?!?!?

*Recommended Dishes*

• Flaming Number One Special
• Lobster and prawns with garlic and butter
• Ito Wagyu - if you love beef, this is a must try.

During Click Frenzy Mayhem, Groupon had a 25% cashback deal on Shopback and I thought to myself why not go all out for my birthday and then I purchased the Ito Wagyu Experience at The Rocks Teppanyaki with the lobster upgrade.

This is actually the first time I have been to a Teppanyaki place and the only impression of Teppanyaki in my mind was ice bear in we bare bears doing teppanyaki. (If you are interested in what that means click here.)

The Groupon voucher included a 10 dish course which I thought will be tiny portions because it is a fine dining place, however, I was so full after the meal I was rolling out of the restaurant.

And since we went when quarantine rules were first relaxed, there weren't that many people in the restaurant.

Flaming Number One Special

Crab salad with avocado wrapped in Hiramasa kingfish and

flamed on the teppan with our secret sauce 

The Flaming Number One Special was an amazing starter to the meal. (and LITERALLY FLAMING.) I think the most impressive thing in this meal was actually the food on the plates was actually at an edible temperature, not too hot, not too cold. 

The crab salad was wrapped in kingfish and the special sauce that the crab salad was drenched in, I cannot even express in words how delicious it is. 

Foie Gras

Poached French foie gras cooked on the teppan and stacked with daikon, shitake mushroom,

asparagus and nomono sauce with a touch of gold 

I personally have never liked foie gras but this foie gras, shitake mushroom and daikon was soaked with this nomono sauce which made it super easy to go down.  

Slow-cooked beef

I actually don't have the description for this dish because it was the "Amuse" and was something different to some people and I forgot to take a picture of the actual menu.

Personally, this was part of the meal that I didn't like very much. Although the beef was seasoned very well, it was relatively hard to bite into small pieces because it has a very hard and chewy texture. 

Seafood Selection (2nd BEST)

Giant king prawn, salmon, calamari, sweet lobster tail broiled on the teppan, then flamed and finished in Japanese style sesame mornay sauce, with bean sprouts, asparagus and lemon 

The seafood selection was one of the two highlights of the set because I absolutely love seafood. Prawns are seasoned with garlic and butter and tasted super fresh! The calamari was average I would say, might be because it was not seasoned much. The salmon was perfectly cooked when eating out, fish dishes tend to be overcooked but this salmon was juicy and partnered with crispy skin creates a party in your mouth! 

Last but not least, the lobster.

IT WAS AMAZING.

It was so good it deserves two videos to show you guys how salivating it was to watch the chef cook it. 

Same as the salmon the lobster was perfectly cooked but flamed with the Japanese style sesame mornay sauce, it made the lobster unforgettable.

Lemon Sorbet

The lemon sorbet was a palate cleanser before the wagyu beef. You can really taste the lemon in this sorbet as it has a bitter after taste.

*A Duo of MASTER KOBE and ITO WAGYU*

BEFORE                                                                 AFTER

 

Here comes the main event of the day: Japanese and Australian Wagyu.

The Australian Wagyu although not as marbled as the Japanese Wagyu offered strong beef flavour, in contrast, the Japanese Wagyu was more fatty therefore when you put that in your mouth, it just melted away.

Red and White Miso Soup and Garlic Rice

(I forgot to take some pictures after the Wagyu beef because I was so blown away.)

However, personally, I don't enjoy miso soup that much so I cannot provide much insight on that but the garlic rice was so flavourful and the chef also made some scorched rice with the garlic rice that was something I have not had in a while and it was absolutely amazing because the garlic rice was soaked in wagyu beef juices.

CRÊPE SUZETTE

teppanyaki-style, freshly made Sapporo beer crêpe, flambéed with Grand Marnier, glazed with orange caramel sauce, with French vanilla gelato

The meal ended with a light dessert of Sapporo beer crêpe with orange caramel sauce and gelato! This wraps up the amazing food adventure to the Teppanyaki world for the day!

PS: I got a special sparkly on top of my crepe as it was my birthday!

Looking forward to going back and spoiling myself again!