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About Relais & Châteaux
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Relais & Châteaux Chef

Tetsuya Wakuda

Relais & Châteaux Chef

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

RESTAURANT

Tetsuya’s Restaurant

Menu 220 AUD s.n.i.

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terminology: t. = tax s.n.i= service excluded s.i. = service included : t. = tax - s.n.i = services excluded - 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.

NEW ZEALAND SCAMPI - HOW DO YOU SERVE THEM?

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.

NEW ZEALAND SCAMPI - HOW DID YOU DISCOVER THESE SHELLFISH?

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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