Tetsuya WakudaOne of the few Australian restaurants ever to make it into the top ten of Restaurant magazine’s best restaurants in the world, Tetsuya’s started in a tiny building in Sydney’s Rozelle.  Moving to the city in 2000, Tetsuya’s was the Good Food Guide’s Restaurant of the Year in 2007. The fixed price degustation menu combines Australian, Japanese and classic French influences. The Tasmanian Ocean Trout is one of the signature dishes.

While ‘fusion cuisine’ has been responsible for many bizarre creations, Tetsuya Wakudo creates fusion food at its best. He combines classic French techniques with the Japanese philosophy of using natural seasonal flavours.

Arriving in Australia at the age of 22, speaking very little English, Tetsuya started as a kitchen hand. In 1983 he met Tony Bilson, then chef at Kinsela’s in Sydney’s Darlinghurst.  Bilson offered him a job making sushi and  introduced him to classic French cooking.

Leaving Kinsela’s, Tetsuya worked in several restaurants before opening his own, Ultimo’s, in partnership with a former head waiter from Kisela’s. In 1989, he opened Tetsuya’s in Rozelle.

Tetsuya has received international recognition. In 2013 the Japanese Government named him as a Master of Cuisine – the first chef not based in Japan to receive this honour. He is also  the first person outside of Japan to be appointed as a Sake Ambassador.

Tetsuya’s restaurant in Singapore, Waku Ghin, was ranked number nine on the Asia’s 50 Best Restaurants 2015 list in March 2015. He has also won the prestigious Diners Club® Lifetime Achievement Award – Asia 2015.