Rated by UK's Restaurant Magazine as the best Restaurant in Australasia, and one of the top five in the world, Tetsuya's has continued to surprise guests with its unique blend of Western cuisine with strong Japanese-French influences. The ten-course dégustation menu changes frequently, and is meticulously planned with expert wine pairings so that each dish complements the previous one. Guests dine in spacious well-lit rooms that overlook a manicured Japanese garden. Be sure to book early though, as Tetsuya's has a long waiting list.
Acclaimed chef Tetsuya Wakuda's story of his journey from his native Japan to Sydney as a 22-year-old seeking new experiences with only a suitcase, has become the stuff of folklore at Tetsuya's. However, it is the rise of this young man, who spoke not a word of English initially, from humble kitchen hand to one of Australia's top chefs that is truly remarkable. While working as a sushi chef at Australian chef Tony Bilson's restaurant Kinsela's in his earlier years, Tetsuya picked up classic French techniques. These techniques, combined with Tetsuya's understanding of Japanese cuisine, have helped define the dining experience he sought to create at Tetsuya's.
Tetsuya's signature dish is confit of ocean trout served with unpasteurized ocean trout roe. Other highlights include double cooked de-boned spatchcock with braised daikon and bread sauce, Snow Egg and Caviar Sandwich and grilled fillet of grain fed beef with sansho & shiitake mushrooms. 
- World’s 50 Best Restaurants – UK’s Restaurant Magazine, 2002-2007
- Best Australasian Restaurant – UK’s Restaurant Magazine, 2004-2007
- Restaurant of the Year – Restaurant & Catering Industry Association Awards, 2005
- Best Fine Dining Restaurant – Restaurant & Catering Industry Association Awards
- Chefs Choice Best Restaurant – UK’s Restaurant Magazine, 2004
- Highest rating in the Sydney Morning Herald Good Food Guide, 1992 – 2007 (Three Chef's Hats)
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