Shiki - The Rocks

Delicious and fresh Sashimi! The Wagyu resembles the one we had in Kobe - really enjoyed our dinner here. With a special occasion, it would be nice to be in a private room for an additional $ 20 (small room) or 50 US dollars (large room).

Intimate experience with friendly staff. Food was nice. For dinner we ordered the Wagyu Deluxe Set menu and a side of crabs and Sashimi of salmon, royal fish and tuna. We enjoyed everything we ordered. The Wagyu was tender and all sides and diving sacros were well paired. It was fun to cook my wagyu on the pink salt, but not when I almost burned my hand, as the flames were slightly too high. We also cook our meat and vegetables in a sweet soy broth ~ Sukiyaki or as Japanese hot pot. It would have been nice to end with a dessert when considering how much it costs per person. Grief The Sashimi enamel almost in your mouth. The dry ice effect made it more appealing. Grief The crab was sweet and juicy, but no fan of the crab, because I do not like the meat in the shell. Grief The tropical and kiwi kiwi mocktails were nice. The staff was friendly and centrally empty plates. A pleasant experience as a whole.

The best Japanese restaurant in Sydney with nice staff and foods. Price costs, but especially for birthday dinner or special occasions In any case, I'll come back and also take other friends

Bad experience. We asked for two sets for about dollars without alcohol. There are only three dishes Wagyu Beef sukiyaki, Beef BBQ and Sashimi.

Fantastic omakase by Chef Hyota! I was incredibly lucky to have experienced this before the closing of his omakase at Shiki. The omakase offered a wide variety of dishes including cold and hot appetisers, nigiri (of course), shabu shabu and dessert. Never would’ve thought that there’d be a sashimi shabu shabu involved at an omakase! Highlights include saikyo yaki, half aburi otoro, kaisen temaki and the tamagoyaki. While Chef Hyota wasn’t too conversational at the beginning, he began to open up around a third of the courses in. Friendly and had a good sense of humour looking forward to another omakase experience by Chef Hyota (wherever he decides to set up shop next)