There are few chefs that remain at the top of their game restaurants after 22 years. Tetsuya has been called one of the world’s most accomplished chefs, a chef’s chef even. His signature restaurant in Sydney regularly makes it into the top 50 restrautns in the world. It seems that unlike Gordon Ramsay and other celebrity chefs, Tetsuya does not appear to pursue fame preferring instead to throw his weight behind causes that are about the food not about the empire.
Tetsuya Wakuda grew up in a small town in Japan and at the age of 22 with limited knowledge of English, arrived in Australia with very little to his name. He opened his first restaurant in 1989 and the rest is history. I have been wondering about what his particular brand of food is and it refuses to slot easily into any category. He has fused Japanese and French flavours long before fusion food became fashionable and well before Japanese food was considered fine dining outside Japan. “I made a lot of things up along the way and, luckily for me, people liked the way it tasted.” he has modestly said.
His most recent project is as brand ambassador for Tasmania where he sources most of his fish. He extolls the virtues of the clean southern oceans for some of the best seafood in the world.
Tetsuya’s is housed in a large elegant heritage-listed site in Sydney’s Kent Street to create what has been described as a high temple of gastronomy….a combination of large rooms all overlooking an exquisite and peaceful zen garden with running water.
This is not an ala carte restaurant offering only one degustation menu based on his philosophy of only using natural seasonal flavours, enhanced by classic French techniques. Tetsuya has an on-site “test kitchen” to enable him to create the constantly evolving and inspiring dishes on which he has built his international reputation. It is a 11 course degustation menu at AUD 210 per head with the accompanying wine course for $95 per head
Here is some of the exquisite dishes we had….
It was hard to pick a favourite – everything was exquisite, a feast for all the 6 senses! The serving plates themselves unique pieces of ceramic art.
A superb wine list and some of the best trained staff I have experienced in any restaurant. Tetsuya’s private art collection (both Australian and Japanese art) is on display in every room making this not just a gastronomic journey but an artistic one.