Tetsuya's
 | This article contains content that is written like an advertisement. (July 2018) |
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| Restaurant information | |
|---|---|
| Head chef | Tetsuya Wakuda |
| City | Sydney |
| Country | Australia |
Tetsuya's is a restaurant in Sydney, Australia, which is owned and operated by chef Tetsuya Wakuda.[1] Tetsuya's cuisine is based on Australian, Japanese and classic French cuisine, and makes use of Australian ingredients. The restaurant is known for its signature dish, the Confit of Tasmanian Ocean Trout, and is referred to by Financial Review as "the world's most photographed dish,"[2] which has been offered since 1987. Tetsuya's, along with the French establishment Claude's, is credited with bringing a new style of fine-dining to Sydney.[3]
The Visionary Behind the Restaurant[edit]
Born and raised in Japan, Chef Tetsuya Wakuda's journey to culinary greatness is nothing short of extraordinary. Having trained in classic French cuisine and having worked in various prestigious establishments in Tokyo, he later decided to expand his horizons by embarking on a culinary adventure overseas.
Arriving in Sydney in the 1980s, Chef Tetsuya found a new home and fell in love with the city's diverse culture and abundant fresh produce. He combined his traditional Japanese roots with contemporary Australian ingredients, forging a unique and innovative style that would soon make him a culinary legend.
Location[edit]
In the late 1980s and 1990s, Tetsuya's was located in a terrace house in the typical style of the Sydney inner-western suburb of Rozelle.[4] In 2000, Tetsuya's moved to the former Suntory building in the Centre of Sydney.
Style of cuisine[edit]
Tetsuya's serves a set ten course degustation menu.[5] 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 influence the creation of incredible, soulful dishes that exude passion in every bite."[6]
Influence[edit]
Several of Australia's top chefs have been trained at Tetsuya's, including Darren Robertson, Luke Powell, Martin Benn, and Dan Hong.[citation needed]
Awards[edit]
- 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.[7]
References[edit]
- ^ "Tetsuya Wakuda of Waku Ghin wins The Diners Club® Lifetime Achievement Award – Asia 2015". The World's 50 Best Restaurants. Retrieved 22 October 2015.
- ^ "One defining dish can mean millions in the bank". Financial Review. 7 May 2015. Retrieved 22 October 2015.
- ^ "Tetsuya receives two Michelin stars". Good Food. 3 July 2017.
- ^ "Recipe: Fish Pie by Tetsuya's". Broadsheet. 13 August 2019.
- ^ "Tetsuya's - the Restaurant". Archived from the original on 23 November 2006. Retrieved 8 December 2006.
- ^ "Triumph of taste". The Age. 13 April 2004. Retrieved 16 February 2023.
- ^ Greenwood, Helen (7 September 2010). "Hats roll in night of the long knives". The Sydney Morning Herald.