Tetsuya's

The first thing we did upon arriving in Sydney was to try and book up this amazing restaurant everybody kept telling up about. Sadly they were booked up till feb/march, so we were put on the waiting list thinking nothing of it. Out of the blue Jude gets phoned up saying they have a table at 7pm the following day, and do we want it. Its pricey, I'm not earning yet, hmm..... hell yeah! I'll let the following explain the place and food, but it took 4 hours for us to finish, and there were 5/6 dishes which we felt were truly out of this world.

Tetsuya Wakuda has refurbished a heritage-listed site in the city to create his dream restaurant. The restaurant offers sophisticated and intimate private dining rooms overlooking a Japanese garden. His cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique.

Tetsuya’s serves a thirteen-course degustation menu, which is matched with wine by the glass.

He has been in the top 10 best restaurants in the world since 2003, has three Chef's hats (there version of Micheline stars) and tons of other awards.

The Menu

Chilled Corn Soup with Saffron & Vanilla Ice Cream
Smoked Ocean Trout & Avruga Caviar
Leek & Crab Custard
Marinated Crystal Bay Prawns with Soy Caramel
Confit of Petuna Tasmanian Ocean Trout with Konbu, Apple, Daikon & Wasabi, and a Seasonal Green Salad
Terrine of Queensland Spanner Crab with Avocado
Grilled Fillet of Barramundi with Braised Baby Fennel
Grass Fed Beef Fillet with Nameko, Shimeji & Enoki Mushroom
Twice-Cooked De-Boned Spatchcock with Foie Gras & Red Wine Jus
Comte with Lentils
Green Apple Sorbet with Sauternes Jelly
Strawberry Shortcake
Lemon Scented Floating Island with Vanilla Bean Anglaise
Chocolate Ganache with Green Tea & Red Beans


This is his signature dish, the ocean trout.

Bring on the lamb

Yummy Tuna

The entrance.... a hidden oasis in the City

The Chef