Innovative food with a strong seafood focus. Wine pairing of either Australian or foreign wine available; I opted for Australian wine and was not disappointed. Tetsuya took the inspiration of a traditional French Dijon mustard and created a condiment with the wasabi flavour of his homeland, grown in his adopted country, Australia. The New Zealand scampi was draped over witlof that had been confit cooked in orange and then charred. Well we are not. or 4 fortnightly payments of $4.49 with More info. Tetsuya designed his own on-site "test kitchen" within the restaurant to enable him to create the constantly evolving and inspiring dishes on which he … call. To conclude this spectacular meal: coffee or tea, served with petit fours. Tetsuya instructed the staff member plating up the serves: “Make sure you put plenty of the sauce on the plates!” The hot oil only just cooked the scallops – they were tender and sweet, flavoured by the delicious combination of sesame oil, black bean, orange zest and chilli. First, a simple but classic dish: scrambled eggs. The 12 best entries received will each win: All entries must be received by 12 midnight AEST Tuesday 4th May 2010. REVIEW Rediscover a trendsetter at Tetsuya's. This was the only dish of the night I did not finish because I really dislike octopus – obviously, I dislike octopus more than raw or confit fish, because I finished both the kingfish and trout dishes. The scrambled eggs were beautifully light and creamy. His heritage-listed Kent Street restaurant is a temple of restrained elegance and … He told us you can make your own steamer by placing a metal cake tin upside down in a pan over a few mugs that are the same height. It was a hearty, comforting dish and tasted like it had been stewing away for hours. We all laughed and cracked jokes throughout the masterclass. Orange with scallops, orange with kingfish, I’m your newest disciple! My partner was underwhelmed by the look of the confit of ocean trout, but the dish delivered so well that she was still talking about it two days later. He stirred raisins and shallots through the cous cous. Very quaint and private. I have never been a big fan of Japanese food, but I suspect I've never had really good Japanese. REVIEW Rediscover a trendsetter at Tetsuya's. Fusing Japanese and classical French cuisine, Tetsuya's offers a fine-dining experience worth the waiting list. The next dish was scampi, which had been laid out on an oven tray. This is the version of our website addressed to speakers of English in India. Now, if they could just work out their timings and sort out the pours... Had another excellent meal. Tetsuya's is housed in an ornate, heritage-listed bungalow-style building nestled amongst the concrete jungle of the inner CBD. What I loved about the degustation dinner was that everyone got individual serves of the dishes, so we could take as many photos as we wished of our own meals without worrying about making anyone else wait to eat! I love scallops, and this was one of my favourite dishes of the class. The last dessert was the floating island with a double anglaise of vanilla bean and praline. Booking is essential. The petit fours were: green tea marshmallows, coffee and date friands and chocolate macarons with lemon curd and pink peppercorn filling. This was truly a once-in-a-lifetime event and I feel so lucky and grateful to have been a part of it. 2000 NSW After almost 30 years, Tetsuya Wakuda's benchmark restaurant is a place of warm humour, linen tablecloths and straight-edge Japanese cooking threaded with French technique. We use cookies (om nom nom nom) to provide a better online experience, including to serve targeted ads. Tetsuya Murakami Assistant General Manager, Development, LNG Global Marketing Dept at Mitsubishi Corporation Perth, Australia 44 connections Over the next twenty minutes, we ate our bread, and our wine warmed up and nearly began to evaporate before our eyes. By using our website, you accept our use of cookies. But we quickly realised that 90C is a very low temperature. This competition is open to Australian residents aged 18 and over. Fusing Japanese and classical French cuisine, Tetsuya's offers a fine-dining experience worth the waiting list. We managed to partake of the degustation and must conclude that the meal was memorable. The fish fillets were placed in the oven to cook skin side-up, which Tetsuya told us protects the flesh from drying out. Cliched phrases popped into my head as I ate – it was “an explosion of flavour” and there was definitely “a party in my mouth”! Tetsuya Tamagawa Chief Financial Officer at Japan Australia LNG (MIMI) Ltd Pty Perth, Australia 2 connections After about ten minutes we were brought our first glass of wine, not generous by any stretch, but an appropriate pour for a degustation. Highly recommended!! “I’m sure you all know how to cook scrambled eggs,” Tetsuya said, “But I’ll show you a few little things…” He told us that the best way to beat eggs is to lift the strands high in the air with a fork, rather than beating them within the bowl, which just creates bubbles. The oil had been infused with the flavours of lemon, lime and tarragon – it was a citrus lover’s dream dish, sweet and tangy, balanced beautifully with the slightly bitter flavour of the witlof. Venue profiles are written by independent freelancers paid by Broadsheet. I made a mental note to myself that when I do try the creamed corn trick I must be careful not to overdo it. To me, at first glance, it almost didn’t even look like a kitchen! They were so soft they practically melted in my mouth. Shows it is clearly a high end destination restaurant. I ate the whole bread roll, indulgently slathered with lashings of that special butter. For more information see our privacy and information policy. One of the waiters told us the secret to getting rid of the “eggy” smell in the meringue – finely ground fresh rosemary, whipped into the egg whites. About Tetsuya's. The food was beautiful and well presented although rather modern Australian Japanese fusion. 529 Kent St, Sydney The kitchen by Electrolux was stunning, like something you’d see in Lifestyles of the Rich and Famous (showing my age here!). And so the masterclass came to an end. We do not seek or accept payment from the cafes, restaurants, bars and shops listed in the Directory – inclusion is at our discretion. Tetsuya showed us how easy it is to clean the cooktops – you simply wipe them clean, no elbow grease required. Own or manage this property? workmates asked me on …, We really love holidays like this - relaxing, visiting country …, After my 9 days in Cuba, I enjoyed four days …. Tetsuya's in Sydney is one of the best fine dining restaurants in Australia. 529 Kent Street If you enjoy your japanese dining and you are looking for a beautiful dining experience - this is your place! Directly between Liverpool and Bathurst Streets behind the Old Judge's House, Just two or three millimetres from perfection, Still the benchmark for Sydney fine dining, Hotels with Complimentary Breakfast in Sydney, Hotels near The Opera House to the Botanic Gardens Walk, Hotels near Queen Victoria Building (QVB), Hotels near Sydney Tower Eye Observation Deck, Hotels near University of New South Wales, Fusion Restaurants for Large Groups in Sydney, Indian Restaurants for Large Groups in Sydney, Middle Eastern Restaurants with Outdoor Seating in Sydney, Restaurants for Special Occasions in Sydney, Restaurants with Outdoor Seating in Sydney, Mediterranean Restaurants for Special Occasions in Surry Hills. Tetsuya did not add anything to the crab legs so we could appreciate its natural flavour. Tranquil atmosphere and wonderful food. To the vegetables he added chicken, tomato puree, preserved lemon, olives, dates and anchovies. There were also two sinks sunken deep in opposite corners of the workbench, operated by knee pads instead of taps. Electrolux is giving readers of The Food Pornographer the chance to win a ticket to an exclusive masterclass with Tetsuya. I was convinced that I didn't like tuna, but this dish was incredible; the colour and shine on the fish was so vibrant, it didn't look real, and there wasn't even the slightest hint of fishiness in the taste.
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