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Izy Aki is one of the best omakase experiences I've had in Sydney! It has a remarkable culinary execution and surprisingly affordable pricing. Their approach is slightly different from most, blending casual vibes with fine dining quality under the culinary direction of Chef Darren Templeman. Given high-calibre offerings of premium ingredients like wagyu, crab and caviar and Darren's innovative approach, Izy Aki will quickly become a hatted restaurant if this is kept up.
Izy.Aki Review
Situated in The Rocks, Izy Aki is walkable from Circular Quay, making it easily accessible for a night of sophisticated dining. Upon entry, guests wander down a staircase into an intimate setting illuminated by soft, dim lighting. There are both counter and table seating options and a prominent bar section. Here, the bar is complemented by the expertise of a dedicated sommelier who adds value to the dining experience by sharing his knowledge and attentive service.
The restaurant's walls exude a casual, laid-back atmosphere, blending through the elegant charm illuminated by the dim lighting and bar set-up. This contrast sets the stage for the unique dining experience that awaits, merging casual comfort with refined sophistication.
Izy.Aki describes itself as "Kappo Yakiniku". In Japanese, Kappo and Omakase are similar in that they are both multi-course dining experiences where the chef decides the courses. Omakase is usually heavily focused on sushi and sashimi dishes, whereas kappo has a more varied and broad range of dishes. Then, Yakiniku means "grilled meat" and is often used to describe the cooking style of bite-sized meats and vegetables over charcoal. So, Kappo Yakiniku is a kind of chef's choice dining experience of grilled meats and vegetables.
Read more in our blog post: Kappo Vs Omakase: Your Ultimate Guide To Japanese Dining Experiences.
For $180 per person, diners can enjoy an kappo of dishes featuring high-end ingredients like caviar and wagyu. Chef Darren Templeman and his team, including the charismatic Aurelien, infuse the place with entertainment and creativity, turning each meal into a memorable event. Darren's culinary expertise is evident in every dish, and it's why I believe Izy Aki is a strong contender for future awards and recognition.
Want some helpful tips on how to save money on your fine dining experience? Check out our blog post: 15 tips on how to save money eating out at restaurants.
@bestspots.com.au One of the best omakase experiences I've had in Sydney! ⬇️ Izy.Aki has a remarkable culinary execution and surprisingly affordable pricing 🤯. Their approach is slightly different from most, blending casual vibes with fine dining quality 🍽️ under the culinary direction of Chef Darren Templeman 👨🍳. Given high-calibre offerings of premium ingredients like wagyu, crab 🦀 and caviar and Darren's innovative approach, Izy Aki will quickly become a hatted restaurant 🎩 if this is kept up. Izy.Aki describes itself as "Kappo Yakiniku". In Japanese 🇯🇵, Kappo and Omakase are similar in that they are both multi-course dining experiences where the chef decides the courses 👌 Omakase is usually heavily focused on sushi and sashimi dishes 🍣, whereas kappo offers a more varied and broad range of culinary delights. For a deeper dive into the world of Kappo, read 📗 the rest of this tasteful tale at bestspots.com.au. #izyaki #kappoomakase #omakaselover #sydneycbd #yakiniku ♬ Future - Hazzakbeats
@bestspots.com.au Izy.Aki redefines dining with its Kappo Yakiniku ⬇️ Offering a diverse and chef-selected 👨🍳 journey of grilled meats and vegetables 🥬. Despite its more casual atmosphere for an omakase experience, the food quality is higher 🥂 Launched in 2023 📅, this restaurant immediately emerges as a gem 💎, distinguishing itself through unique cooking techniques 🍳, captivating flavours, and visually appealing presentations 🖼️ 🔥 Dish Highlights 🔥 - Potato Mochi 🥔, Ebi Tartare 🍤, Cru Caviar - Free Range Hen Egg 🥚, Smoked Eel, Foie Gras, Yarra Valley Salmon Roe - Chawanmushi, King Crab 🦀, Cru Caviar, Ginger Dashi - Cuttlefish And Prawn 🦐 Wrapped In Wasabi Leaf With 2-Year-Old Miso Butter - Patagonian Toothfish 🐟 With Yuzu Miso Glaze And Pickled Daikon - Barcoo Mb8/9 Wagyu Sirloin 🥩 Grilled Over Charcoal 👨🍳 Chef Darren's cleverness and the restaurant's charismatic service 🎩 make it a must-visit for anyone looking to explore the heights ✨ of Sydney's dining scene. It's also especially great for those searching for a quality omakase experience at a reasonable price 🙌 #izyaki #yakiniku #omakaseexperience #therocks #japanesedining ♬ Show Me How - Men I Trust
Despite its more casual atmosphere for an omakase experience, the food quality is higher. Early in the meal, diners are presented with authentic Japanese wasabi and ponzu sauce, setting the stage for a series of meticulously crafted courses. The ambience is further established with a silver deer chopstick rest, adding a touch of elegance and curiosity to the environment.
Overall, given the restaurant's exceptional offerings at the hands of Chef Templeman, Izy Aki undoubtedly deserves recognition as a future-hatted restaurant as one of Sydney's finest restaurants.
Izy.Aki Omakase Menu: A Feast Of Local Gems
Launched in 2023, this restaurant immediately emerges as a gem, distinguishing itself through unique cooking techniques, captivating flavours, and visually appealing presentations. It would effortlessly earn a 10/10 perfect score from me if the desserts matched the in-depth impact of its savoury dishes. But otherwise, the entire dining experience was almost flawless.
Adding to the allure of the kappo experience at Izy Aki is a comprehensive variety of beer, wine and cocktails, thoughtfully designed to complement the diverse flavours encountered throughout the meal.
Lime & Jalapeno Non-alcoholic Soda
The Lime & Jalapeno soda was fascinating to me, as someone who is addicted to spicy beverages. The spice is there, but it was surprisingly still refreshing with a citrus tang.
Yuzu Non-alcoholic Soda
Yuzu soda is one I've had before. It's delightfully sweet, with a prominent citrus flavour. It's a safe mocktail choice that most would enjoy!
Potato Mochi, Ebi Tartare, Cru Caviar
The Potato Mochi is impressive with its delicate, squishy texture. It combines a crispy panko exterior with a soft inside, harmoniously complemented by the luxurious touch of caviar. The subtly sweet ebi (prawn) tartare adds a joyous seafood freshness and umaminess that further compliments the dish's all-roundedness.
Free Range Hen Egg, Smoked Eel, Foie Gras, Yarra Valley Salmon Roe
Served ingeniously and creatively as a sectioned eggshell. This starter was a treasure trove of flavours, with the smoky tenderness of the eel and the rich, creamy foie gras. Scooping through the mix was indeed a memorable taste experience for me. It was enhanced further by the savoury popping sensation of salmon roe.
Hiramasa Kingfish Sashimi, Last Season's Truffle Miso, Roman Beans, Pickled Fennel, Kombu Oil, Dehydrated Caviar
This dish showcased Chef Templeman's ability to blend textures and flavours. Not only is it alluring in presentation, but the kingfish sashimi with accompaniments of pickled fennel, edible flowers, kombu oil and dehydrated caviar, each element added depth and complexity. It's a dish I guarantee will stand out!
Chawanmushi, King Crab, Cru Caviar, Ginger Dashi
The Chawanmushi was served slightly colder than the traditional way, which may shock some. But this unique take with the king crab provides a succulent sweetness perfectly that's been paired with the elegance of caviar and the warmth of ginger dashi. I particularly enjoyed this take on Chawanmushi over the classic.
Cuttlefish and prawn wrapped in Wasabi Leaf with 2-year-old Miso Butter
This dish was one-of-a-kind, featuring cuttlefish and prawn encased in wasabi leaf, delivering a slightly spicy flavour profile that was beautifully balanced by the richness of aged miso butter. Wasabi leaf won't be to everyone's taste, but it's intriguing enough to enjoy this exotic ingredient still.
Patagonian Toothfish with Yuzu Miso Glaze and Pickled Daikon
The toothfish was skilfully seared, creating a flaky texture and rich flavour enhanced by a yuzu miso glaze that added a citrusy and savoury brightness. I felt that every bite of this fish was a mouthful of bliss! Adding the pickled daikon and lemon also played their role effortlessly, creating a well-rounded and deeply satisfying dish.
Remarkably, the absence of gas in the kitchen means all seafood and meat dishes, including this one, are meticulously chargrilled over charcoal, adding a unique smokiness that complements the toothfish's rich flavours.
Dry Aged Duck Breast, Grilled Cippolini and Pomegranate Soy
The duck breast was perfectly cooked, offering a pink centre, the ultimate indicator of how a duck should be prepared. This leads to a tenderness that melts in the mouth and is complemented by the sweet grilled cippolini and the tangy pomegranate soy sauce. Duck isn't an easy dish to pull off, but when done well, it is marvellous.
Then we also have duck tenderloin skewer, offering a delectable contrast with its slightly charred surface, providing a delightful smokiness that complements the main dish.
Karubi Plate and Wagyu Tongue over Charcoal
Ox tongue requires precise timing to avoid overcooking. Yet, I was pleasantly surprised that there was zero resistance upon biting the wagyu tongue. Both the karubi plate and wagyu tongue were super tender and flavourful. On top of this, the richness of the high-quality meat was further intensified by the smoky notes from charcoal grilling.
Barcoo mb8/9 Wagyu Sirloin Grilled Over Charcoal
The wagyu sirloin is what you would expect in a good steak. Its marbling resulted in a juicy and flavourful steak that was a testament to the quality of ingredients Chef Darren selects. The flip side is that because it's served with the ultra-tender kauri and ox tongue, you'll notice the difference in levels of tenderness, so the steak doesn't quite match up.
Pickled Wood Ear Mushroom
I typically avoid eating wood ear mushroom because I'm not the biggest fan, but this was the one time it was surprisingly delightful! The wood ear mushrooms were pickled and had a light dressing of sesame oil and seeds, offering a fragrant, crunchy texture and a nutty, intricate flavour that was unexpectedly satisfying.
White Kimchi
This white kimchi variant was a revelation, as I've only seen the red gochugaru ones at Korean restaurants. It still provides all the traditional kimchi flavours without the heat, showcasing a delicate balance of freshness and tang. It's pretty enjoyable and serves as a refreshing beef side dish.
Umeboshi, 2 kinds of Wasabi and Lemon Condiments
The condiments add an extra dimension to the dining experience, with the umeboshi offering a sharp sourness that cuts through the rich flavours of the dishes. The varying wasabi adds a nice kick (be sure to use the right amount), and the lemon adds some tanginess to cut through the richness of the wagyu.
Hojicha Pudding & Green Tea Ice Cream
RECOMMENDED
- Just trying out Izy Aki!
- Ordering a drink or two
Final Words
Izy Aki in The Rocks is a culinary gem that marries the essence of omakase with the warm, inviting atmosphere of a casual dining setting. Chef Darren's cleverness and the restaurant's charismatic service make it a must-visit for anyone looking to explore the heights of Sydney's dining scene. It's also especially great for those searching for a quality omakase experience at a reasonable price.
Where To Find Izy Aki The Rocks
Address
Hours
- Monday: Closed
- Tuesday: 5:00 – 10:00 PM
- Wednesday: 5:00 – 10:00 PM
- Thursday: 5:00 – 10:00 PM
- Friday: 5:00 – 10:00 PM
- Saturday: 5:00 – 10:00 PM
- Sunday: Closed
Website
Phone
+61 421 645 307
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One of the most memorable omakases l ever had. The Ox Tongue was out of this world with its tenderness. I adore your writing for your posts every time.
Definitely underrated right now and I hope they get awards soon!