Tetsuya's

#FoodAndWine Sommeliers cop a bit of flak from time to time - mostly for affected behaviour and incomprehensible wine lists. But a good sommelier is a priceless asset to a fine dining establishment. @TheRealRvw Cc @tetsuyasydney buff.ly/2YIwYbf

This week Tetsuya hosted a very special lunch with Nespresso at LuMi dining, who worked on a collaborative menu with the team from Melbourne's Tipo 00. Sharing the table with him were some of Sydney's top chefs... facebook.com/15619262107087…

Tetsuya putting the finishing touches on a dish of poached WA scampi, vanilla and Osetra caviar at Cullen Wines’ 33rd annual chardonnay tasting at last weekend's Gourmet Escape in beautiful Margaret River.

Last week Tetsuya hosted a very special Nespresso lunch at Lee Ho Fook with some of Melbourne's top chefs and restaurateurs. They exchanged stories on the successes and challenges within the industry, and this... facebook.com/15619262107087…

Last night Tetsuya’s was named National Restaurant of the Year and National Fine Dining Restaurant for 2018 at the Savour Australia Awards for Excellence! Congratulations to our incredible team on this... facebook.com/15619262107087…

The entire team here at Tetsuya’s is honoured to have been named Savour Australia’s 2018 Sydney Metropolitan Restaurant of the Year and Fine Dining Restaurant of the Year for the second year in a row. Thank you and congratulations to all the evening’s nominees and winners!

Coriander seed, chive, garlic, coriander powder, shiso, thyme and basil laid out in our kitchen. The combination of these simple but beautiful ingredients form the marinade for our signature confit of ocean trout.

Native Davidson’s plum brings the perfect amount of tartness to this dish of aged duck breast, Jerusalem artichokes & barley. #tetsuyas

Got to dine at @tetsuyasydney during the week. Amazing ingredients & fantastic flavors. #allaboutfood

Birthdays should be celebrated with cake. Rich, decadent, glossy chocolate cake to be precise. #tetsuyas #relaischateaux

Cooler weather means yuzu by the boxful, thanks to our friends @mountainyuzu.

Fun times with Brand Tasmania & Anne Bennett from Ashgrove Cheese as Tetsuya flies in to teach master class theadvocate.com.au/story/5229779/… via @theadvocatetas @BrandTasmania @tetsuyasydney @Sibenco

あの Tetsuya’s の和久田 哲也オーナーシェフが、日本の次世代シェフたちに、タスマニア食材を指南！ #メニューコンテスト の入賞者にご自身が高く評価する鮑、トラウト、ワラビー、オリーブオイルなどタスマニア食材の本質を実践とともに説いて頂きました。 @tetsuyasydney tinyurl.com/y8kpym9z

#chef of the day #cuoco del giorno #TetsuyaWakuda, foto #PennStudio reportergourmet.com

Tetsuya Wakuda wins Restaurant of the Year:wp.me/p5ARFM-37J

Braised beauties! Tender eggplant coated in a rich sauce topped with saltbush, chives and shallots - @tetsuyasydney delivers once again! #FoodSafari goo.gl/At5Rzz

On tonight’s episode of #FoodSafariEarth, Tetsuya cooks braised eggplant with saltbush with @MaeveFoodSafari - on @SBS at 8pm.

Preparations underway for a very special evening with @A_C_O & @RelaisChateaux

MyPOV: just great food. Well done! @tetsuyasydney #foodie #sydlife

MyPOV: just amazing food and experience @tetsuyasydney #foodie #sydlife