Tetsuya's

Last updated

Tetsuya's
Restaurant information
Head chefTetsuya Wakuda
CitySydney
CountryAustralia
Tetsuya's signature dish, Confit of Tasmanian Ocean Trout Tetsuyas-Ocean-Trout.jpg
Tetsuya's signature dish, Confit of Tasmanian Ocean Trout

Tetsuya's was a restaurant in Sydney, Australia, which was owned and operated by chef Tetsuya Wakuda. [1] Tetsuya's cuisine was based on Australian, Japanese and classic French cuisine, and made use of Australian ingredients. The restaurant was known for its signature dish, the Confit of Tasmanian Ocean Trout, and is referred to by Financial Review as "the world's most photographed dish," [2] which had been offered since 1987. Tetsuya's, along with the French establishment Claude's, was credited with bringing a new style of fine-dining to Sydney. [3] The restaurant closed down in July 2024. [4]

Contents

Tetsuya Wakuda

Japanese-born Chef Tetsuya Wakuda's was trained in classic French cuisine and worked in various establishments in Tokyo, before moving overseas to live in Sydney. Chef Tetsuya fell in love with the city's culture and produce. He combined his traditional Japanese roots with contemporary Australian ingredients.

Location

In the late 1980s and 1990s, Tetsuya's was located in a terrace house in the typical style of the Sydney inner-western suburb of Rozelle. [5] In 2000, Tetsuya's moved to the former Suntory building in the Centre of Sydney.

Style of cuisine

Tetsuya's served a set ten course degustation menu. [6] American chef Charlie Trotter commended Tetsuya's unique approach to his technique and culinary philosophy. [7]

Influence

Several of Australia's top chefs have been trained at Tetsuya's, including Darren Robertson, Luke Powell, Martin Benn, and Dan Hong.[ citation needed ]

Awards

Related Research Articles

<span class="mw-page-title-main">Fusion cuisine</span> Food combining multiple culinary traditions

Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.

<span class="mw-page-title-main">Neil Perry</span> Australian chef (born 1957)

Neil Arthur Perry AM is an Australian chef, restaurateur, author and television presenter. He also is the co-ordinator for Qantas Flight Catering under his company Rockpool Consulting.

<span class="mw-page-title-main">Tetsuya Wakuda</span>

Tetsuya Wakuda is a Japanese-born Australian chef based in Sydney. He was the leading judge in the final episode of the second season of Junior MasterChef Australia.

<span class="mw-page-title-main">Berowra Waters Inn</span> Restaurant north of Sydney, Australia

Berowra Waters Inn is a restaurant, owned and run by Head Chef Brian Geraghty, located at Berowra Waters along Berowra Creek, near Ku-ring-gai Chase National Park, 50 minutes from downtown Sydney, Australia. It is unique due to its being accessed only by private ferry or airplane, as well as being one of Pritzker Prize winning Australian architect Glenn Murcutt's only venues regularly open to the public. For many years Berowra Waters Inn represented the cutting edge of both Australian design and cuisine. The menu changed frequently but was a 'mix of classic French and Modern Australian'.

<span class="mw-page-title-main">Maggie Beer</span> Australian chef, food author, restaurateur, and food manufacturer

Maggie Beer is an Australian chef, food author, restaurateur, and food manufacturer. Beer was one of the judges on The Great Australian Bake Off alongside Matt Moran until 2022 and is also a regular guest on MasterChef Australia.

Guillaume Brahimi is a French-born chef based in Sydney, Australia. He is currently head chef of Bistro Guillaume Sydney.

<span class="mw-page-title-main">Chicken parmesan</span> Italian-American dish

Chicken parmesan or chicken parmigiana is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan or provolone. Ham or bacon is sometimes added.

Damien Pignolet is an Australian chef who created the Josephine Pignolet Young Chef of the Year Award. Pignolet was born in Melbourne, Victoria. He is a second-generation Australian of French descent. He studied at the William Angliss College of Catering from 1966.

Beppi's Italian Restaurant is an Australian restaurant that was established on 12 July 1956 in Sydney, specializing in Italian cuisine and founded by Italian-born chef Beppi Polese and his wife Norma, who owned and ran the establishment with their family, including son Marc Polese. The restaurant is world famous, having served prime ministers, Hollywood stars, rock royalty and the elite.

<span class="mw-page-title-main">Quay (restaurant)</span> Restaurant in New South Wales, Australia

Quay is a restaurant in Sydney, Australia. It is owned by Leon Fink, and is run by chef Peter Gilmore. It has won several awards in Australia, and has appeared in The World's 50 Best Restaurants several times.

<span class="mw-page-title-main">Manu Feildel</span> French-Australian chef, restaurateur and presenter

Emmanuel Feildel is a French-Australian chef, restaurateur and television presenter trained in England, who is best known as one of the judges of the competitive cooking show My Kitchen Rules.

<span class="mw-page-title-main">Schwa (restaurant)</span> Restaurant in Chicago, Illinois, USA

Schwa is an upscale restaurant run by chef-owner Michael Carlson and chef de cuisine Papi Chulo. It is located on Ashland Avenue in Wicker Park, Chicago, and is known for its unconventional approach to foodservice. Simple table settings match the building's drab exterior and its tiny 26-seat interior. The restaurant employs no support staff of any kind. Chefs interact directly with customers and are encouraged to act as silly as they wish, as long as they produce top quality food.

<span class="mw-page-title-main">Alejandro Saravia (chef)</span> Peruvian chef (born 1983)

Alejandro Saravia is a Peruvian chef who was born in Lima, Peru on June 13, 1982, and has lived in Australia since 2006. He is the co-owner and Executive Chef at Farmer's Daughters in Melbourne and Victoria by Farmer's Daughters in Fed Square, Melbourne.

<span class="mw-page-title-main">Kumar Mahadevan</span> Indian chef

Kumar Mahadevan is an Indian chef, restaurateur and media personality, based in Australia. He is often referred in Sydney's dining circles as the "Guru of Indian cuisine". He is recognised for introducing authentic Indian cuisine to the Australian public with his restaurant, Abhi's in 1990. Following the success of Abhi's he opened his second restaurant Aki's at Sydney's prestigious dining precinct 'The Finger Wharf Woolloomooloo'. Aki's carried the accolades for Chef Kumar, being the only Indian restaurant to win the coveted 'Chef Hat' award for consecutive years since 2011 till present.

<span class="mw-page-title-main">George Francisco</span> American chef (born 1966)

George Francisco is an American chef based in Sunshine Coast Region, Australia. Francisco started his culinary career in the US and then moved to Australia in 2001.

Martin Benn is the former chef and co-owner of Sepia, a fine dining restaurant located on Sussex Street, Sydney, Australia

<span class="mw-page-title-main">Australian Chinese cuisine</span>

Australian Chinese cuisine is a style of cooking developed by Australians of Chinese descent, who adapted dishes to satisfy local Anglo-Celtic tastes. Its roots can be traced to indentured Chinese who were brought to work as cooks in country pubs and sheep stations.

<span class="mw-page-title-main">Jock Zonfrillo</span> Scottish TV presenter and chef (1976–2023)

Barry "Jock" Zonfrillo was a Scottish chef, television presenter and restaurateur. He was the founder of the Orana Foundation and a judge on MasterChef Australia.

Will Goldfarb is a Bali, Indonesia-based American pastry chef who was named The World's Best Pastry Chef in Cacao Barry's The World's Best 50 Restaurants 2021 and considered one of the pioneers of the dessert-only tasting menu. Originally from Port Washington, New York, Goldfarb owns with his wife Maria the Ubud, Bali, Indonesia-based restaurant and cocktail bar Room4Dessert. Goldfarb is one of the four pastry chefs featured in the 2018 Netflix series Chef's Table: Pastry, along with Jordi Roca of El Celler de Can Roca, Sicilian gelato maker Corrado Assenza, and Christina Tosi of David Chang's Momofuku Milk Bar chain.

References

  1. ↑ "Tetsuya Wakuda of Waku Ghin wins The Diners Club® Lifetime Achievement Award – Asia 2015". The World's 50 Best Restaurants. Retrieved 22 October 2015.
  2. ↑ "One defining dish can mean millions in the bank". Financial Review. 7 May 2015. Retrieved 22 October 2015.
  3. ↑ "Tetsuya receives two Michelin stars". Good Food. 3 July 2017.
  4. ↑ Wishart, Cordelia Williamson, Charlotte (13 May 2024). "Tetsuya's is closing after 37 years in Sydney". Gourmet Traveller. Retrieved 3 August 2024.{{cite web}}: CS1 maint: multiple names: authors list (link)
  5. ↑ "Recipe: Fish Pie by Tetsuya's". Broadsheet. 13 August 2019.
  6. ↑ "Tetsuya's - the Restaurant". Archived from the original on 23 November 2006. Retrieved 8 December 2006.
  7. ↑ "Triumph of taste". The Age. 13 April 2004. Retrieved 16 February 2023.
  8. ↑ Greenwood, Helen (7 September 2010). "Hats roll in night of the long knives". The Sydney Morning Herald .

33°52′31″S151°12′18″E / 33.8751768°S 151.2049681°E / -33.8751768; 151.2049681

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.