Given the wide array of Japanese food in Sydney, it’s proving to be a challenge as foodies unite to try and rank all the different restaurants. Many restaurants delve into fusion, or try really hard to come out with innovative creations, but Rengaya is none of that, staying true to its Japanese culture, thus I highly recommend it to anyone who’s in for an authentic Japanese experience.
Located at North Sydney, Rengaya has been Australia’s first and finest Japanese BBQ restaurant since 1993. I was instantly transported back to Japan the moment I stepped in.
I love the wooden decor, as well as the nicely decorated private rooms. They also have an outdoor sitting area for those who do not wish to be completely encapsulated in smoke. But well, who can resist the smokiness flavour of premium wagyu?
Premium Sashimi Selection ($64.90)
Look at this massive sashimi platter! This was fit for 4 people but my friend single-handedly finished everything. :O If you have a small appetite, they have a smaller platter ($43.90) for share among 2-3 people or you can order from their ala carte menu.
Personally, I’m not a fan of sashimi so I’m not in a good position to judge, but according to my friend Mike (@tofubandit), the product had a very clean taste and no overt fishiness. One of his favourites was the kingfish, which was very pleasant in firmness and texture. If you enjoy sashimi, you’ll love this place.
Rengaya’s Premium Wagyu Amusement ($49.90)
This was pure wagyu heaven. I love how this came with a card that clearly identified the different cuts of wagyu, carefully selected and prepared by Rengaya’s meat specialist. From top left to right: wagyu rib, wagyu loin and wagyu osyter blade; and from bottom left to right: wagyu rib finger and wagyu ox tongue. Rengaya’s wagyu beef has one of the most exclusive and superior grade (up to 9+), tantalizing our palate.
When all the different cuts are jumbled up, can you still identify the cut of meat? Erm nope, I just want to eat them all. 😛
Wagyu Thick Cut Ox Tongue 100g ($39.90)
That perfect, sexy marbling of wagyu ox tongue was such a sight to behold. Grill it till medium rare, and it’ll definitely melt in your mouth. I love the thick cut version of ox tongue, as it wasn’t just tender, but I could slowly chew and feel the texture of wagyu, and let it disintegrate gradually in my mouth. Dip it in Rengaya’s special dipping sauce and it’ll further bring out the flavour of the wagyu.
Edamame ($6.90) and Foil Yaki Mushroom ($8.90)
We ordered some side dishes as well to balance out all the meat that we had (or perhaps to make us feel better about ourselves), leave the whole foil on the grill and the aroma of the garlic butter would be picked up in an instant.
Shiratama Cream Anmitsu ($15.90)
Kanten with shiratama, sweet red beans, topped with vanilla and green tea ice cream, sweet black syrup and seasonal fruits. I love the chewiness of the shiratama dango (mochi) and the addition of the black syrup, but I felt that the flavour intensity of the ice cream was not on par, with a very mild matcha and vanilla flavour.
Rengaya does all-you-can-eat yakiniku buffet as well, priced at $86 for adults and $46 for children, which I felt is a pretty reasonable deal given the quality of wagyu and sashimi here. I would definitely be back again to feast on their buffet selection. 🙂 Do check out Washoku Lovers’ website here, they’re a community who have partnered up with different Japanese restaurants in Australia, dedicated to propagating Japanese food culture, providing members with tonnes of benefits.
PS: This was an invited food tasting.
Rengaya Japanese BBQ Yakiniku
73, Miller Street, North Sydney, NSW 2060
Mon-Sat: 12:00 pm – 2:00 pm, 6:00 pm – 10:30 pm
Sun: 5:30 pm – 10:00 pm
Tel: 02 9929 6169