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Tetsuya's is a restaurant in Sydney, Australia, owned and operated by world renowned chef Tetsuya Wakuda. Tetsuya's cuisine is based on Australian, Japanese cuisine and classic French cuisine, and makes use of Australian ingredients. The restaurant is most famous for its signature dish, the Confit of Tasmanian Ocean Trout, commonly referred to as "the world's most photographed dish", which remains on the menu twenty years after its inception. Tetsuya's, along with the iconic French establishment Claude's, is credited with bringing a new style of fine-dining cuisine to Sydney.
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Location
Tetsuya's is housed in the former Suntory building in the centre of Sydney at 529 Kent Street since November 2000. This is the second location of the restaurant, its predecessor in the late 1980s and 1990s having been in a terrace house of a style typical of the Sydney inner-western suburb of Rozelle.
Style of Cuisine
Tetsuya's serves a set ten course degustation menu. Its famed signature dish, the Confit of Petuna Ocean Trout is widely thought of as the world's most photographed dish. American chef Charlie Trotter said "Tetsuya is part of an elite group of international chefs that has influenced other chefs through their personal styles and unique approaches to food. His culinary philosophy centres on pure, clean flavours that are decisive, yet completely refined. His amazing technique, Asian heritage, sincere humility, worldwide travels and insatiable curiosity combine to create incredible, soulful dishes that exude passion in every bite."
Legacy
In its twenty-eight year history, several of Australia's now top chefs have trained at Tetsuya's, including Darren Robertson, Luke Powell, Martin Benn and Dan Hong.