Today’s entry is about one of my best meals ever in Sydney, at none other than the legendary gastronomic temple, Tetsuya’s. The man, Tetsuya Wakuda, needs no introduction, really. He is a legend and my food idol (along with Heston Blumenthal). Tetsuya’s has won too many awards (including being one of the 5 best restaurants in the world back in 2005 and a decade’s worth of 3-chef hats) and was long regarded the best restaurant in Australia.
I took my (now) wife here to celebrate her birthday back in 2011. It was over 2 years ago but I still remember this meal like it was today. As I have not been back since, I am not sure how the current experience at Tetsuya’s rates. Based on my sole experience, I believe that every foodie in Sydney should do themselves a favour and try Tetsuya’s at least once.
The food at Tetsuya’s was some of the most divine and amazing food I have ever eaten, from the truffle butter all the way to the desserts. The seafood courses were particularly amazing and were appreciably better than the meat courses. The meat courses were excellent in their own right but the seafood courses were just that good. The seafood was fresh and of the highest quality. And of course, the seafood was cooked to absolute perfection.
Vegetarians are also treated to a gastronomic feast for the ages and are not forgotten about. With the exception of one questionable course, all the vegetarian food was creative, had amazing flavours and expertly executed.
The service was impeccable at Tetsuyta’s. The staff were highly professional and operated like clockwork. It seemed like there was always someone there to fill your water or get you another drink. I found all the wait staff to be pleasant to speak to, friendly and most importantly, unpretentious.
The time I went to Tetsuya’s was not long after it had been downgraded from 3 hats down to 2 hats. In my opinion, this meal topped my meal at Quay and I was proclaiming at the time that Tetsuya’s needed to be given back his 3rd hat. My evening at Tetsuya’s was truly a night to remember and a meal for the ages.
Highlight: Confit of ocean trout is Tetsuya’s signature dish and one of the most photographed dishes in the world for a reason.
Lowlight: The exotic mushroom vegetarian course missed the mark badly, which is unfortunate because the rest of the vegetarian menu was top class.
Overall: Tetsuya’s is the restaurant that put Sydney on the global map as a city that does good food. As such a meal at Tetsuya’s should be on every Sydneysider’s bucket list. Exceptional cuisine, worth a special journey. 9/10 (Outstanding)
|Truffle butter - this is THE best butter I have ever had in a restaurant!|
So smooth, so creamy, so yummy!
|Veg Course 2: Caramelised fig and walnut - Delicious! Somehow this |
dessert looking dish made for a great savoury course
|Course 3: Confit Petuna ocean trout with konbu, celery and apple -|
the signature dish, perfectly cooked, melt in your mouth ocen trout,
legendary dish worthy of being in Sydney folklore
| Course 4: Steamed Murray Cod with black bean – perfectly cooked|
fish that is moist and tender, nice crispy crackling
|Veg Course 4: Tortellini, potato, goat's curd, shiso - delicious parcels of |
creamy potato and goat's cheese
this was delicious as my wife enjoyed the pillow softness
of the potato and the sweet pumpkin broth
the quail was juicy, flavoursome and perfectly cooked with pink centre
| – lovely toasty rice|
immersed in a tasty broth. Kind of like the Japanese dish ‘chazuke’
|Course 8: Grape sorbet and tarte tartin - the grape sorbet was refreshing|
and an excellent palate cleanser. The tarte tartin was amazing: it had
almonds, ice cream and apples.