Tetsuya's

Tetsuya's is a restaurant in Sydney, Australia, owned and operated by world renowned chef[1] Tetsuya Wakuda. Tetsuya's cuisine is based on Australian, Japanese and classic French cuisine, and makes use of Australian ingredients. The restaurant is most famous for its signature dish, the Confit of Tasmanian Ocean Trout, commonly referred to as "the world's most photographed dish",[2] which has been on the menu since 1987. Tetsuya's, along with the iconic French establishment Claude's, is credited with bringing a new style of fine-dining cuisine to Sydney.[3]

Tetsuya's signature dish, Confit of Tasmanian Ocean Trout

Location

Tetsuya's is housed in the former Suntory building in the centre of Sydney at 529 Kent Street since November 2000. This is the second location of the restaurant, its predecessor in the late 1980s and 1990s having been in a terrace house of a style typical of the Sydney inner-western suburb of Rozelle.[4]

Style of cuisine

Tetsuya's serves a set ten course degustation menu.[5] Its famed signature dish, the Confit of Petuna Ocean Trout is widely thought of as the world's most photographed dish. American chef Charlie Trotter said "Tetsuya is part of an elite group of international chefs that has influenced other chefs through their personal styles and unique approaches to food. His culinary philosophy centres on pure, clean flavours that are decisive, yet completely refined. His amazing technique, Asian heritage, sincere humility, worldwide travels and insatiable curiosity combine to create incredible, soulful dishes that exude passion in every bite."

Influence

Several of Australia's now top chefs have trained at Tetsuya's, including Darren Robertson, Luke Powell, Martin Benn and Dan Hong.

Awards
  • Restaurant S.Pellegrino World's 50 Best Restaurants in 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 and 2012.
  • Restaurant of the Year and Best Fine Dining at the Restaurant & Catering Association Awards 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012 and 2013.
  • It was named The Sydney Morning Herald Good Food Guide's Restaurant of the Year for 2007.
  • The Sydney Morning Herald Good Food Guide awarded it the highest possible achievement every year from 1992 until 2009; in 2010 it dropped to two hats out of three.[6]

References
  1. "Tetsuya Wakuda of Waku Ghin wins The Diners Club® Lifetime Achievement Award – Asia 2015". The World's 50 Best Restaurants. Retrieved 22 October 2015.
  2. "One defining dish can mean millions in the bank". Financial Review. Retrieved 22 October 2015.
  3. "Tetsuya receives two Michelin stars". Good Food. 3 July 2017.
  4. "Recipe: Fish Pie by Tetsuya's". Broadsheet. 13 August 2019.
  5. "Archived copy". Archived from the original on 23 November 2006. Retrieved 8 December 2006.CS1 maint: archived copy as title (link)
  6. Greenwood, Helen (7 September 2010). "Hats roll in night of the long knives". The Sydney Morning Herald.

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