Looking for a dining experience that combines tradition with innovation? The Summer Deluxe Omakase Menu gives a culinary journey through an 11-course extravaganza. Featuring exciting flavors from both land and sea, this menu highlights the skill of talented teppanyaki chefs who prepare each dish in true Japanese style. Dive into a world where every bite is an adventure and each course is crafted to excite the palate.

What We Offer

• Summer Indulgence for One, Two, or Four People

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SUMMER DELUXE OMAKASE MENU

• The 11-course teppanyaki omakase that brings the best of land and sea together, filled with exciting flavors

• All prepared by the skilled teppanyaki chefs in traditional Japanese style.

Menu Highlights

• Poke cup: Hawaiian-style sashimi in spicy 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

• Nanbanzuke: Flash-fried salmon served with house-made sweet and sour pickles

• Yumi’s cauliflower soup: A rich fusion of slow-roasted cauliflower blended with caramelized onion, butter, fresh vegetable stock, and cream

• Foie gras: Poached French foie gras cooked on the teppan and stacked with daikon, shitake mushroom, asparagus, and nomono sauce, with shaved black truffle with a touch of gold

• Hot mushroom salad: A posy of shimeji, enoki, and shitake mushrooms, sautéed in garlic and seaweed butter, served over mixed leaves, drizzled with house-made soy dressing

• Veal maki: Thinly sliced Australian milk veal topside, rolled with seasoned spinach and seared leek, then basted in a traditional Japanese Tare sauce of soy, mirin, onion, garlic, and sesame oil.

Choice of Main

• ‘Wagyu’s’ of Land and Sea

JAPANESE GRADE 5, regarded as the BEST WAGYU IN THE WORLD, served with Patagonian toothfish, called THE WAGYU OF THE SEA’ steamed in wine and butter, then flame-finished with Saikyo yaki miso baste, served with a sauté of zucchini, capsicum, shimeji, and shitake mushrooms in garlic sesame oil.

• Garlic or steamed rice

• Red and white miso soup

• Crepe Suzette 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

Explore full menu here

Why You Should Grab This Offer

Nestled in the heart of Sydney’s historic Rocks precinct, just a short stroll from Circular Quay, this heritage-listed gem was once one of the city’s oldest open-air butcheries. The Rocks Teppanyaki by Kobe Jones preserving its original 1901 structure, the beautifully restored building now houses The Rocks Teppanyaki — a captivating blend of old-world charm and modern luxury. Guests are invited to indulge in a refined, interactive dining experience across five exclusive teppanyaki rooms, each complete with its own dedicated chef and attentive service team.

From the sizzle of premium ingredients to the artistry of Japanese culinary craft, every meal is a performance in itself. To complement the evening, the intimate cocktail bar offers the perfect setting to unwind and enjoy a signature drink before your dining experience begins.

Originally from Sapporo, Japan, Chef Yumi Maeyama earned her cooking license in Japan and trained as a teppanyaki chef in Christchurch, New Zealand. Now leading The Rocks Teppanyaki, she’s believed to be Australia’s only female head teppanyaki chef. Yumi brings her mastery of traditional Kobe-style teppanyaki—where fresh ingredients are cooked before guests with precision and artistry—creating an authentic and elegantly refined dining experience.