SYDNEY In 1989, Tetsuya Wakuda opened a restaurant of his own in Rozelle, one of Sydney's suburbs. Although little was known about Tetsuya, the restaurant was booked out on a daily basis as his cuisine is unique and largely influenced by the classical French technique of cooking which Tetsuya himself had learnt from Sydney chef, Tony Bilson whom he had worked for when he first arrived in Sydney more than 20 years ago.
Since re-locating to Kent Street, a refurbished heritage-listed site, in November 2000, Tetsuya's Restaurant has evolved to that of international recognition and has received numerous awards and accolades, which include being named by London's Restaurant Magazine as one of "The World's 50 Best Restaurants" and consistently receiving the highest rating of "Three Chef's Hats" by the Sydney Morning Herald's annual Good Food Guide.
Based on the Japanese philosophy of natural seasonal flavours - enhanced by a classic French technique and the freshest possible ingredients - a dining experience at Tetsuya's will be marked by sheer innovation. The restaurant's renowned degustation menu for example, is frequently changing and planned carefully to ensure that each course is perfectly complementary to the last. This legendary set degustation menu is often dramatic and yet refined and intricate, starting with the signature "Confit of ocean trout served with unpasteurised ocean trout roe", and finishing off with "Early season berries with orange and Grand Marnier jelly and champagne ice cream". A brave mix of flavours, the dishes are presented by Tetsuya like sheer works of art which mesmerize both the eyes and the palate.
With attentive waiters and unobtrusive service, scenic surroundings and dining rooms which overlook a beautiful Zen Japanese garden, Tetsuya's Restaurant is a distinctive experience that should not be missed.
For more information, go to //www.tetsuyas.com.