Restaurants in Focus – Tetsuya’s
Did you know that we supply some of Australia’s top restaurants including Tetsuya’s in Sydney, owned and operated by chef Tetsuya Wakuda.
Tetsuya arrived in Sydney in 1982 from Japan and perfected his trade in a number of well-known restaurants before opening his own restaurant, Tetsuya’s, in 1989.
Since then, Tetsuya’s has a won a number of high profile awards, including being named in Restaurant Magazine’s World’s 50 Best Restaurants, from 2002 – 2010. Tetsuya himself has also won recognition as one of the top chefs in the world and was awarded the inaugural Sydney Morning Herald Good Food Guide People’s Choice for 2011.
Tetsuya’s provides a welcoming and intimate setting for all guests to the Sydney CBD location. The degustation menu at Tetsuya’s is based on the Japanese philosophy of combining natural seasonal flavours with the freshest ingredients and using classic French techniques to create unique and inspiring dishes.
Game Farm’s relationship with Tetsuya dates back to 1983 when Armenio Bento, founder of Game Farm, first met Tetsuya when he was making sushi at Kinsela’s. From this point on they have developed and maintained a strong relationship.
Tetsuya’s restaurants, Tetsuya’s (Sydney) and Waku Ghin (Singapore), use Game Farm’s quail, spatchcock, duck, venison and grass-fed beef.
Tetsuya generously created a Braised Spatchcock with Olives and Capers recipe for us and we are excited to share it with you.
Here is Karl Fraser with Tetsuya at a recent trade show in Singapore.
Have you tried the amazing degustation menu at Tetsuya’s?
Tetsuya’s is open for dinner Tuesday – Friday and for lunch and dinner on Saturday. For more information visit – www.tetsuyas.com
Tags: Spatchcock, Tetsuya Wakuda, Tetsuya'sCooking with... David Bitton
