The Rocks Teppanyaki, located in The Rocks Sydney, is a famous restaurant that has hosted the likes of actors including Angelina Jolie, which means for a few hours I dined like a celebrity.
But what makes this Teppanyaki so special is not the celebrity status but the lengths they go to to source the freshest produce for their menu and how they train their staff. No, you won’t find any throwing food into the air here, nor will you won’t find any frozen seafood either, and every Teppanyaki chef goes through an intensive 3-month long course is an excellent communicator as well as cook.
What we ate:
Flaming Number One Special
Crab salad with avocado wrapped in Hiramasa Kingfish and flamed on the teppan with our secret sauce;
Fois Gras cooked all the Teppan with daikon shiitake mushroom asparagus and nomono sauce;
Yumi’s Cauliflower Soup: Full bodied demotasse soup made in-house from roasted cauliflower blended with hand with fresh vegetable stock and cream;
St Vincent’s Golf King Prawns, Hokkaido scallop, served with lemon and dipping sauces;
Lobster Mornay – new in season baby Lobstertail cooked on the Teppan with Japanese style sesame Mornay sauce, spinach, and lemon.
Duo of beef tenderloin and wagyu: Blue gums grain-fed tenderloin and Kobe Tajima full blood Wagyu AA9+ worth grilled asparagus, Japanese pumpkin, and capsicum.
My experience was delicious. Service top notch. The ambiance casual yet elegant.
The highlight of the experience, besides the food, was the theatrics of fire, and the interaction between chefs and diners. Would I recommend this place? A HIGH YES, especially if you like to eat with groups or meet new people.