In central Sydney you will find Tetsuya, owned and run by Tetsuya Wakuda who did not know much about Australia when he moved to the country only 22 years old. Today Tetsuya is world famous and the rest is so to speak history.

In 1982, when Tetsuya Wakuda came to Australia, he did not know much about cooking, but he had a great passion for food and it did not take long before he had his first job in a professional kitchen. The first Tetsuya opened 1989 in the suburbs of Sydney and the restaurant became very popular. The self-confidence of Chef Patron Tetsuya Wakuda grew and the financial situation just got better, so 2000 he could open up his new restaurant at Kent Street.

Before Tetsuya Wakuda opened up his own restaurant he learned French cooking skills, a lot thanks to recognised Chef Tony Bilson, and today he offers his restaurant guests a great contemporary Japanese inspired cuisine with French cooking techniques and Australian seasonal produce. The flavours are pure and distinct and what might look easy to do on the plate is in fact done to perfection. A good example is Tetsuya Wakuda’s signature dish Confit of Tasmanian ocean trout. He started his many travels to Tasmania in 1990 and he still spends a lot of time on the Australian unique island where he takes several of his ingredients.

You should choose a dégustation menu that consists of many dishes, but they are light so you will be pleasantly full up. Tetsuya Wakuda’s philosophy that one dish leads to another can not be more obvious than when you have his tasting menu. Your taste buds will be taken on a wonderful journey.

Since the launching in 2010 of Tetsuya Wakuda’s Singapore outlet Waku Ghin in Marina Bay Sands the chef has been very busy, indeed. Anyway, Tetsuya is still an impeccable restaurant with much more to give to its guests and it is still a must when you are in Sydney.

Images courtesy Tetsuya

Written by Andy