Tetsuya's! Meeting 'The Man' himself...

One of our favourite restaurants in the world is Tetsuya's in Sydney. We first went there in 2005, and unfortunately, haven't returned until now. Big mistake! For those not in the know, Tetsuya's was once in the top ten restaurants in the world. Lately it has been eclipsed by more fashionable restaurants like Quay and Attica, but we were confident it was still amazing and booked our joint birthday/anniversary celebration for this weekend. We were not disappointed... but let's start with the highlight of the day. 

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Yep, that's us and the man himself, Tetsuya Wakuda. He was very friendly and was impressed to hear that I tried his Confit of Ocean Trout recipe from YouTube (The GourmetFemale confirmed that it wasn't as good as his - he was relieved). What we didn't realise was that a Japanese TV crew was in the restaurant filming and interviewing patrons. It was a bit strange listening to questions by the host in Japanese and then responding to the interpreter in English. In any case, we obviously missed the point when they asked what our favourite dish was. We said the New Zealand Scampi with Chicken Liver Parfait but it was pretty clear what they wanted when they looked at the producer and then asked, "What about the Confit of Ocean Trout?". Of course we responded, "Amazing!!". And then the interview was over. Arigato Mas!

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As expected, the service was simply amazing. Right down to a custom message on our printed menu celebrating our ten year anniversary! The meal started with a warm soup of field mushrooms and truffle and then moved to a savoury custard with Avruga (not sure what that is! Time for Wikipedia). And then things really got started with the "Salad of the Sea", which was essentially one of the best sashimi dishes we have ever had.

Now, I tried to take photos as discreetly as possible. As I mentioned in my post about Saint John in London, I still feel it's a little disrespectful to whip out a camera and photo every angle of a dish in an elite restaurant instead of focusing on the taste and experience. But this food was too good to ignore. And the Gourmet Female had to keep reminding me to not jump right in and take a photo first! So, on to our favourite of the day, the New Zealand Scampi with Chicken Liver Parfait and Walnut Vinaigrette.

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Next was the world-famous Confit of Ocean Trout with Fennel. Enough said. 

By the way, if you ever get the urge try Tetsuya's recipe on YouTube. It's not cheap or easy but it's very rewarding.

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The dish we probably enjoyed the least was the Steamed Tian of Queensland Spanner Crab with Curd, Foie Gras, and Junsai. We struggled to describe it but it was essentially a terrine of crab. Not bad by any means, but simply bottom of our list of amazing dishes from the day.

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Our first meat dish was a Roasted Breast of Quail with Jamon Iberico and Onion Jus. This was fantastic and something I plan on trying to make soon.

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Our last savoury dish was Seared Fillet of Grass-Fed Cape Grim Beef with Wasabi and Braised Mustard Seeds. I couldn't believe how tender this meat was.

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The first sweet dish was a Pear Sorbet and Apple Tarte Tatin. The sorbet was incredibly refreshing and really set the scene for desert.

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We're not sweet people but the next dish was amazing - Floating Island with Praline and Creme Anglaise Chocolate Fondant with Hazelnut and Praline.

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It was all capped off with some petit fours of pistachio and lemon. Yum!

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So that finishes it. Granted, it was probably the most expensive lunch of my life (plus, we shared one matching wine course) but it totally capped off a fantastic birthday and anniversary celebration. Highly recommended!