Sample award-winning Wagyu beef AA5+ or upgrade to include a rock lobster, presented by traditional Japanese teppanyaki cooking techniques
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What You'll Get
$109 for The Ito Wagyu Experience for one person (total value up to $195)
$129 for The Ito Wagyu Experience with a lobster upgrade for one person (total value up to $240)
$215 for The Ito Wagyu Experience for two people (total value up to $390)
$255 for The Ito Wagyu Experience with a lobster upgrade for two people (total value up to $480)
$425 for The Ito Wagyu Experience for four people (total value up to $780)
$505 for The Ito Wagyu Experience with a lobster upgrade for four people (total value up to $960)
- Start off with a crab salad wrapped in Hiramasa kingfish
- Taste traditional Japanese-style goujons of Wagyu beef
- Indulge in poached French foie gras served with a touch of gold
- Enjoy seafood selection including giant king prawn, salmon and calamari
- Take a break with something light like a green salad
- Follow it up with a sweet breath in a form of lemon sorbet
- Get ready for the duo of Master Kobe and Ito Wagyu
- Master Kobe Wagyu AA5+ is one of Australia’s best Wagyu and Ito Wagyu is imported straight from Japan and regarded by many as the best of its kind
- Ease off with a red and white miso soup with garlic rice
- Finish on a sweet note with crêpe suzette
- Opt for an upgrade and delight in the flavour of sweet lobster tail broiler on the teppan
- See the whole menu
Menu items may be subject to seasonal change.
Japan produces some of the most outrageously marbled, incredibly decadent beef on the planet. And because of that, there are a lot of people outside of Japan who use the words ‘Wagyu’ or ‘Kobe’ or ‘Australian Kobe’ to capitalise on that reputation in an attempt to charge higher prices. In Japan, the word ‘Wagyu’ (和牛) means ‘Japanese Cow’. There are four breeds under the wagyu umbrella:
- Kuroge Washu (黒毛和種): Japanese Black
- Kassyoku Washu (褐色和種): Japanese Brown (also known as Akage Washu or Akaushi)
- Nihon Tankakushu (日本短角種): Japanese Shorthorn
- Mukaku Washu (無角和種): Japanese Polled
Where’s my A5?!
Of the four, it’s the Kuroge Washu or Japanese Black that deserves all the credit, as far as we’re concerned. That’s the one that can reach the world-renowned, melt-in-your-mouth goodness of A5, a.k.a. Japan’s highest-possible rating. Kuroge Washu is unique in the beef world, and in the entire animal kingdom, for its genetic predisposition to developing fine-grained, speckled fat marbling inside the meat itself. It looks like delicate lacework but don’t be fooled – this isn’t your grandma’s beef (unless, of course, your grandma is a Japanese cattle farmer). Kuroge Washu’s ability to marbleise fat internally is so unique and economically valuable that on one fateful day in 1997, the Japanese government banished all export of its DNA and live specimens forever! Dun-dun-dun. But it’s OK! While we can’t get the animals, thanks to our close relationships with Japanese farmers, we’re still able to get our hands (nay, teeth!) on plenty of the prize stuff in meat form. Not that it ever lasts very long. According to research done in 2012 by the Japanese Wagyu Registry Association (社団法人全国和牛登録協会), it was found that 99.9% of all Kuroge Washu cattle can trace their ancestry back to a single cow named ‘Tajiri’. She is our hero.
So what’s Kobe Beef in Japan?
All ‘luxury beef brands’ in Japan and all A5 wagyu comes from the Kuroge Washu. For beef to be labelled ‘Kobe Beef’, it must be certified according to the following criteria:
- It must be of the Kuroge Washu breed and specifically the Tajima strain.
- The animal must be raised and slaughtered in Hyogo prefecture.
- The carcass must be rated and achieve an A4 or A5 rating.
‘Kobe Beef’ is a brand name in Japan. And it’s the only brand to be well-known outside of Japan. In fact, in Japan, there are other luxury beef brands such as Matsusaka and Ohmi, and beef-producing regions outside of Hyogo Prefecture such as Kagoshima that are widely considered by beef connoisseurs in Japan to be superior to Kobe beef.
The bottom line is: if you’ve got A5 wagyu from Kuroge Washu cattle, you’ve got your hands on some of the rarest, most exquisite beef on the planet. It’s true that A5 wagyu is among the most marbled beef on the planet and the fine-grained marbling makes for some of the fattiest beef you can buy. But it’s good fat. One study from the Japan Livestock Industry Association, cited by CNN, says wagyu has up to 30% more unsaturated fat than Angus cattle. And it’s those unsaturated fats that make wagyu beef so full of rich, umami goodness – that elusive fifth ‘primary taste’. There’s a reason that A5 wagyu from Japan is the most revered steak on the planet – and it’s got everything to do with that fat.
So eat up! Enjoy your beautiful, exceptional and, yes, fatty A5 wagyu beef!
The Fine Print
• Purchase multiple vouchers
• Purchase additional as gifts
• 48-hour cancellation policy or voucher is forfeited
• Combine vouchers for larger bookings
• Vouchers cannot be shared
• For groups of more than 6 people or If the booking tool does not show availability, please phone Rocks Teppanyaki on (02) 9251 5430 to confirm bookings, bookings are subject to the discretion of the restaurant
• Valid for eat-in only
• Valid for set degustation menu only
• Not valid for BYO
• Strictly no walk-ins
• Check availability before purchase
• Standard fine print for all deals
How to Redeem
Check AvailabilityMake a Booking
• Valid to: 30 Dec 2019
• Purchase voucher and book online via https://www.groupon.com.au/reservations/
• If you received your voucher as a gift, sign in or register for a Groupon account then click on the 'Received a gift? Book Now' link in the top right
• Select date of booking and enter details
• You'll receive an email to confirm reservation details
(1) Phone to book for groups of more than 6 people: (02) 9251 5430
• State Voucher and Security Code at time of booking
• Present printed voucher on arrival
About The Rocks Teppanyaki
Situated in a heritage-listed building the heart of The Rocks and just a short stroll from Sydney CBD, The Rocks Teppanyaki by Kobe Jones is a sophisticated yet laid-back dining venue, which prides itself on using fresh Australian prime produce to prepare traditional Japanese cuisine. It also features a cocktail bar and lounge for diners to enjoy before- or after-meal drinks. Boasting five private dining rooms, each with its own teppan grill, The Rocks Teppanyaki is suitable for business meetings, special occasions and social get-togethers.