Tetsuya Wakuda has refurbished a heritage-listed site in the city to create what he has described as his a dream restaurant and what many others have called Sydney's most unique dining experience. Located at 529 Kent Street, Sydney, Tetsuya's Restaurant offers private dining rooms for group bookings and two larger main dining rooms overlooking a Japanese garden.
Tetsuya's cuisine is unique, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique and the freshest possible ingredients. It is here on Kent Street, in Tetsuya's personal upstairs 'Experimentation' kitchen, that Tetsuya develops his meals in a constant effort to create a new and interesting culinary experience.
Via Tetsuya's renowned degustation set menu, diners are offered a frequently changing array of ten courses. A typical meal could start with a plate of hors d'oevres - a gazpacho with spiced tomato sorbet , west Australian marron with asparagus and truffle mayonnaise, tartare of tuna with fresh wasabi, marinated fillet of trevally with preserved lemon set on sushi rice and tataki of venison with rosemary and honey. Tetsuya's signature dish follows, confit of ocean trout served with unpasteurised ocean trout roe, followed by double cooked de-boned spatchcock with braised daikon and bread sauce, followed by a grilled fillet of grain fed beef with sansho & shiitake mushrooms.
Courses are planned to build upon one another, careful consideration is given to each offering to ensure that it perfectly compliments the last. This process culminates in Tetsuya's amazing desserts, including an orange, honey and black pepper sorbet served prior to a blue cheese bavarois. A meal could end with early season berries with orange and Grand Marnier jelly and champagne ice cream, a floating island with vanilla and praline anglaise and a flourless chocolate cake with a bitter chocolate sorbet and orange ice cream.
Tetsuya has developed a unique range of products after many years of demand from diners at his restaurant. The range is available through all David Jones stores and selected gourmet stores.
Tetsuya's for Oysters;
This combination of grapeseed oil, rice vinegar, soy and ginger has been specifically created to be served with freshly shucked oysters.
Tetsuya's for Salad;
A skilful blend of grapeseed oil, mirin, balsamic vinegar and soy make this dressing a unique blend of eastern and western ingredients. Drizzle lightly over salad greens.
Tetsuya's Rice Wine Vinegar for Seasoning;
Combining rice vinegar, seaweed and a hint of sugar, this delicate vinegar can be used as a seasoning to enhance almost anything from sushi rice to fish and meat.
Tetsuya's Black Truffle Salsa for Butter;
The selection of black truffles and other ingredients is meticulously supervised by Tetsuya to ensure that only the best is chosen. This wonderful salsa can be mixed with a little olive oil and tossed through hot pasta or for something completely decadent stir a teaspoon full through scrambled eggs! For truffle butter combine 40grams salsa with 160grams butter and 25grams of finely grated parmesan cheese.
*Prices at time of publishing