Tetsuya’s, Sydney

Widely regarded as the finest restaurant in Australia, Tetsuya’s flawlessly fuses Australian cuisine, Japanese philosophy and French technique for a unique and memorable culinary experience. Owner and operator Tetsuya Wakuda is a Japanese-born Australian chef who has a unique and distinctive approach to food, carved out by his heritage, worldwide travels, technique and constant curiosity, which sees him constantly creating new and exciting dishes on-site.

Patrons are treated to a ten course degustation menu, which will include a wide range of refined, delectable and beautifully presented dishes. This could include potato and leek with mascarpone ice cream, tea smoked quail breast with parsnip and calamari, and Tetsuya’s signature and world famous dish, Confit of Petuna ocean trout with grapefruit & Daikon salad & unpasteurised ocean trout roe. This is often labelled the world’s most photographed dish, and it is easy to see why. Upon request, wine can be matched to each dish and Tetsuya’s boasts one of Sydney’s most comprehensive wine cellars.

Situated in the heart of Sydney at 529 Kent Street, it was a former Suntory building which accounts for the Japanese design. This is enhanced by the simple yet elegant décor, with each room containing intriguing and eclectic art and sculptures in a comfortable setting. The restaurant also has its own serene and tranquil Japanese garden, assisting in creating a calming and enjoyable atmosphere. This is enhanced through the exceptional service. The knowledgeable staff provide an efficient though discrete service, offering explanations of dishes and giving you an insight into Wakuda’s unique philosophy and technique.

Winner of The Good Food Guide’s Restaurant of the Year in 2007 and a regular in Restaurant’s World’s 50 Best Restaurant’s, Tetsuya’s offers patrons sublime dishes in a stunning setting. This is all envisioned by Wakuda’s unique philosophy and Japanese heritage, which has seen him develop an esteemed international reputation.