"My passion is eating. More than taste... I love food.
I made a lot of things up along the way, and luckily for me, people like the way it tasted."
There has always been an unresolved debate as to whether Tetsuya's is really one of the best restaurants or just overrated. For me, Tetsuya Wakuda is an inspirational chef: achieving success despite an accidental meagre beginning; with respectable mentors Danny White, Armando Percuoco and Tony Bilson; and praised by some of the world's best chefs such as Ferran Adria and Heston Blumenthal.
I recall the first time I drove through those black iron gates in 2008, to which I was greeted by the valet parking attendant. After waiting six months for the reservation, I was extremely relieved that the long wait was finally over. So many expectations, yet also a fear of disappointment. As I walked up the stone steps into the main reception, coats were taken to the cloakroom and we were lead to our table. For the next five hours I would be taken on a "culinary journey", where the wait staff would seamlessly describe each ingredient in the dish and the cooking process involved. By the end of the thirteen course degustation, I was overwhelmed with happiness and a taste of satisfaction. It was one of my first fine dining experiences, so it was particularly memorable.
Since then I have had the privilege of dining at Tetsuya's two more times- yet I still feel like I am falling in love with the place again... and again. I was somewhat outraged when it only received Two Hats in 2010, but at the same time, I understand that the lack of menu change may be a fundamental flaw. Regardless, there is a special mystique associated with Tetsuya's and it shall always be Sydney's Holy Grail of food in my eyes.
Dishes I have sampled over the years:
The only white bread I eat, spread with Tetsuya's signature truffle butter.
Warm Chestnut Soup
Pacific Oysters with Rice Vinegar and Ginger
Grilled Scampi Wrapped in Pancetta, Scampi in Sea Water & Lemon Scented Olive Oil, and Marinated Scampi with White Miso and Passionfruit
Marinated NZ Scampi with Curd & Junsai
Confit Petuna Ocean Trout with Konbu, Celery & Apple
Calamari with Squid Ink
Slow-Roasted Breast of Duck with Leek & Sansho
Fillet of Barramundi with Grilled Artichoke & Garlic Puree
Braised Ox Tail with Sea Cucumber & Yuzu
Seared Veal Fillet with Sea Urchin and Wasabi Butter
Cannellini Beans with Mascarpone and Soy Caramel
Vanilla Bean Ice Cream with White Beans & Dates
Pear Sorbet and Bread & Butter Pudding
Nyoho Strawberries with Candied Pistachio & Enriched Cream
Chocolate Pave with Cream Cheese Ice Cream & Cinnamon Twigs
Dark Chocolate & Orange Crème Caramel
English Breakfast, Skim Latte & Macarons
... and Tetsuya's Pursuit of excellence continues*
~ ~ ~
529 Kent Street, Sydney
(02) 9267 2900
~ ~ ~