About Tetsuya'S
Tetsuya's is a restaurant in Sydney, Australia, owned and operated by world renowned chef Tetsuya Wakuda. Tetsuya's cuisine is based on Australian, Japanese cuisine 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", which remains on the menu twenty years after its inception. Tetsuya's, along with the iconic French establishment Claude's, is credited with bringing a new style of fine-dining cuisine to Sydney. LocationTetsuya'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. Style of CuisineTetsuya's serves a set ten course degustation menu. 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. "
Tetsuya'S Description
Tetsuya's is a restaurant in Sydney, Australia, owned and operated by world renowned chef Tetsuya Wakuda. Tetsuya's cuisine is based on Australian, Japanese cuisine 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", which remains on the menu twenty years after its inception. Tetsuya's, along with the iconic French establishment Claude's, is credited with bringing a new style of fine-dining cuisine to Sydney. LocationTetsuya'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. Style of CuisineTetsuya's serves a set ten course degustation menu. 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. "
Reviews
Don't miss out next month when celebrated Australian winemaker Mac Forbes joins us at Tetsuya's to host an exclusive, one night only degustation expertly matched to some of his most acclaimed and exciting wines.
Thursday 23 August, $400 per guest, all inclusive. For bookings or further enquiries, please call 02 9267 2900 or email info@tetsuyas.com
Coriander seed, chive, garlic, coriander powder, shiso, thyme and basil laid out in our kitchen. The combination of these simple but beautiful ingredients form the marinade for our signature confit of ocean trout.
Winter warming at its best with this dish of Wagyu oyster blade with salt baked celeriac and enoki mushrooms.
Crisp and glossy on the outside, Game Farm aged duck awaits the carving knife to reveal a pink and tender inside.
"After almost 30 years, Tetsuya Wakuda's benchmark restaurant is a place of warm humour, linen tablecloths and straight-edge Japanese cooking threaded with French technique." Follow the link below to read the full review by Callan Boys for Good Food.
Truffle season has well and truly arrived at Tetsuya's and we're making the most of it with a series of decadent, truffle-laden dishes and of course, our much-loved truffle butter.
Brilliant white, juicy and rich Murray Cod from Queensland served with confit fennel and young garlic.
Our new palate cleanser - a refreshing concoction of yuzu posset, lemonade granita and fresh lemon balm
We are excited to announce that renowned Australian winemaker Mac Forbes Wines and Tetsuya’s will come together for a wine dinner that is not to be missed.
Join us on Thursday 23 August at Tetsuya’s for an exclusive degustation menu thoughtfully matched to some of Mac Forbes' most acclaimed and exciting wines for $400 per guest, all inclusive.
Space is strictly limited. For bookings or further enquiries, please call 02 9267 2900 or email info@tetsuyas.com
Delicate pearl meat with confit chicken wing, pickled shiitake mushrooms and roast eggplant.
Photo: @food_feels
Roasted, wakame crusted John Dory with squid, seaweed pil-pil, zucchini and basil purée.
The Tetsuya’s table as captured by @food_feels
Wagyu sirloin peeking out beneath a blanket of crispy kale, with slippery jack mushrooms and miso.
No Tetsuya’s meal is complete without petit fours - think caramelised pear and miso macarons, lychee and black sesame genache, and yuzu lemon meringue tartlets.
Private dining details against the backdrop of the Tetsuya’s garden. For all your private dining and events enquiries, email info@tetsuyas.com
From scarlet red to emerald green and brimming with a pearl-like pulp that explodes on the tongue, native finger limes pack a delightfully tangy, lemon-lime punch. A perfect match with our oysters.
On the pass: chocolate stones with a honeycomb and milk crumb and salted milk ice cream.
Native Davidson’s plum brings the perfect amount of tartness and acidity to this dish of aged duck breast, Jerusalem artichokes and barley.
Birthdays should be celebrated with cake. Rich, decadent, glossy chocolate cake to be precise.
Cooler weather means yuzu by the boxful, thanks to our friends at Mountain Yuzu. Stay tuned to see these citrus beauties be put to good use in our new winter palate cleanser.
Went there for my wife's birthday. Mostly alright except that the signature confit trout that my wife had was undercooked compared to mine. Was also a bit disappointed with the wagyu cheek with black truffle. It was cooked perfectly but the taste of the kale and wagyu with the sauce didn't go well for us. Best dish was actually the kingfish with daikon radish which was one of the starters.
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