Tetsuya's

Tetsuya's Restaurant is regarded as one of the finest restaurants in the world - Tetsuya Wakuda is the chef of this internationally-acclaimed restaurant in Tetsuya’s Restaurant is located at 529 Kent Street Sydney, Australia, housed in the former Seagram's buildingTetsuya Wakuda has refurbished a heritage-listed site in the city to create his dream restaurant. The restaurant offers sophisticated and intimate private dining rooms for group bookings, and two larger main dining rooms overlooking a Japanese garden. Tetsuya’s cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique. Tetsuya’s renowned degustation set menu changes frequently. A typical meal could start with a plate of hors d’oeuvres — a gazpacho with spiced tomato sorbet, west Australian marron with asparagus and truffle mayonnaise, tartare of tuna with fresh wasabi, marinated fillet of trevally with preserved lemon set on sushi rice and tataki of venison with rosemary and honey

Tetsuya's Restaurant is regarded as one of the finest restaurants in the world - Tetsuya Wakuda is the chef of this internationally-acclaimed restaurant in Tetsuya’s Restaurant is located at 529 Kent Street Sydney, Australia, housed in the former Seagram's buildingTetsuya Wakuda has refurbished a heritage-listed site in the city to create his dream restaurant. The restaurant offers sophisticated and intimate private dining rooms for group bookings, and two larger main dining rooms overlooking a Japanese garden. Tetsuya’s cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique. Tetsuya’s renowned degustation set menu changes frequently. A typical meal could start with a plate of hors d’oeuvres — a gazpacho with spiced tomato sorbet, west Australian marron with asparagus and truffle mayonnaise, tartare of tuna with fresh wasabi, marinated fillet of trevally with preserved lemon set on sushi rice and tataki of venison with rosemary and honey.
Tetsuya’s signature dish follows, confit of ocean trout served with unpasteurised ocean trout roe, followed by double cooked de-boned spatchcock with braised daikon and bread sauce, followed by a grilled fillet of grain fed beef with sansho & shiitake mushrooms. Desserts include an orange, honey and black pepper sorbet served prior to a blue cheese bavarois. Finally, early season berries with orange and Grand Marnier jelly and champagne ice cream, a floating island with vanilla and praline anglaise, and a flourless chocolate cake with a bitter chocolate sorbet and orange ice cream. Tetsuya’s offers one of Sydney’s most remarkable wine lists, and will match the dishes with wine available by the glass. Tetsuya’s serves a ten-course degustation menu, which is $195* (GST inclusive) per person, plus drinks. Tetsuya’s opens for dinner Tuesday to Saturday from 6.00pm and for lunch Saturday only from 12noon. Bookings are essential and can be made by phoning +61 2 9267 2900 or faxing +61 2 9262 7099. All major credit cards are accepted. Proudly, this year year Tetsuya's was awarded the highest rating in the Sydney Morning Herald Good Food Guide 2006 (Three Chef's Hats), Restaurant of the Year and Best Fine Dining at the Restaurant & Catering Association Awards 2005.In his long-awaited first book, simply titled Tetsuya, he shares his inspiring story, legendary recipes and his passion for the good things in life (the book is available in all good book stores and from the restaurant).
Behind the stove: Tetsuya Wakuda
Always on the menu:
Confit of Petuna Tasmanian Ocean Trout with Konbu, Daikon and Fennel
Random fact:
Wakuda was so hands-on in the kitchen that he only sat down in his restaurant to eat once in 14 years. He was so exhausted he fell asleep at the table
Wine list:
A$45 - A$10,500 (£19 - £4,378)
Menu:
Ten course dégustation, $185 (£77)
529 Kent Street, Sydney NSW 2000, Australia
+61 2 9267 2900 www.tetsuyas.com