TETSUYA’S
“Without a doubt, Tetsuya’s is one of the all-time best restaurants in Sydney. Many chefs who are now head chefs at some of Sydney’s top restaurants, have at some point, worked at Tetsuya’s. Chef Tetsuya Wakuda himself is everhumble, always ready to give advice to young chefs like myself. The same could be said about his unpretentious cuisine, which flavours speak for themselves. My favourite, the signature confit of Petuna Ocean Trout, is farmed in Tasmania specially for Wakuda, while another ingredient-driven dish is the Tasmanian Pacific oysters with ginger dressing. The restaurant also has the exterior of a Japanese ryokan, with beautifully manicured gardens, housed on a Relais & Châteaux property. No ambient sound or music can be heard in the dining space—a conscious decision by Wakuda, as he believes it is not necessary. Talk about minimalism with style!” – Jun Wong, chef de cuisine at Kikubari Tetsuya’s, 529 Kent Street, Sydney, Australia. Tel: +61 2 9267 2900. www.tetsuyas.com