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About Relais & Châteaux
Discover gourmet restaurant and luxury hotels all around the world.
Discover all our Chefs
Relais & Châteaux Chef

Tetsuya Wakuda

Relais & Châteaux Chef

Tetsuya Wakuda
Tetsuya's
Member Relais & Châteaux from 2004
529 Kent Street
2000 Sydney
Australia

RESTAURANT

Tetsuya's

Menu 230 AUD s.n.i.

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Terminology : t. = tax - s.n.i = services not included - s.i = services included


STORY OF A CHEF

I grew up in Hamamatsu, Japan, which is near Mount Fuji. From an early age I loved food and I loved fishing. I came to Australia in 1982 to get away from Japan and to learn English. Cooking followed! I am inspired by tastes of other chefs and the culinary traditions of Japan.

What is your Chef’s secret to preparing your star ingredient?

New Zealand scampi are caught in cold clear waters, which is what gives them their rich qualities. We serve them simply roasted, with vanilla and lemon, and sometimes flavored with tea.

Tell us about the ingredient that inspires you the most.

I saw New Zealand scampi for the first time at the Sydney fish market. I was instantly won over by their absolutely perfect texture. They might well be the most delicious of all crustaceans. Our current supplier is Sanford, New Zealand’s main seafood exporter and a big promoter of sustainable fishing.

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