Tetsuya’s: An Evening
Circa 18 May 2024A few months ago, some friends proposed a dinner at Tetsuya’s. A few days ago, Tetsuya’s announced they were closing and by some sheer luck we were able to experience it before it’s gone forever.
I’m not a food critic by any means so I won’t be providing a culinary breakdown. I am a self professed foodie though, and when I tell you that this meal was one of the best of my life … I am devastated that I will never be able to relive this but beyond grateful I got to live it at least once.
Tetsuya’s doesn’t need a nobody food-enthusiast to rave about its accomplishments. This post is entirely for memory lane.
The venue
I have lived in Sydney for 10 years and could have gone living another 10 more and never realising I’d walked past heaven on earth. Truly though, I almost walked past it when my Uber dropped me off.
The restaurant is set down a short driveway off the bustling Kent Street in Sydney’s CBD with a non-descript arrow point in the direction to be followed. Then lo and behold, a beautiful Japanese architecturally designed building was gently lit up from the outside.
Beyond the beautiful entry way, I can’t really speak to the rest of the venue. We were lucky enough to be banished to our own room and lived the evening in delightful bubble. We only remembered the outside world existed when we were gently reminded the kitchen (and bar) were closed.
We did learn that the plates (which are almost as beautiful as the food) are made by one of Tetsuya’s oldest friends exclusively for Testuya. In return, that friend gets to eat for free - not a bad deal.
The food
Accidental oysters
One of the other tables ordered too many oysters so we happily volunteered to make sure there was no food waste.
Antonius Caviar w sourdough and kombu crisps
My first brush with caviar. So creamy and perfectly contrasted with the crunch crisps.
Paired with: 2023 Grosset Springvale Riesling (Clare Valley, SA)
Bluefin tuna, aged ginger, radish
This was pure sesame oil underlayer, with pops of finger lime explosions and the crunch of the radish.
Paired with: 2019 Oremus Mandolas (Tokajl, Hungary)
Steamed chawanmushi, spanner crab, cauliflower
I have never had chawanmushi and it will now be my life’s mission to experience this again (although I fear it will never come close to my first).
Paired with: 2020 Domaine Pichat L’Ectron Libre Chenin Blanc (Vouvray, France)
Confit ocean trout with apple and celery salad
The most photographed dish in the world, for good reason. I took one bite and halved each portion I’d cut just so I could experience it for longer. The seemingly random pop of goats cheese was 10/10.
Paired with: 2022 LAS Vino Barrels of Metricup Chardonnay (Margaret River, WA)
Seared coral trout, carrot, hazelnut and coffee
Not what I expected. Everything I didn’t know I needed. Perfectly crispy skin with soft and melted carrot and sauce.
Paired with: 2022 Million Wines Reserve Grenache (Barossa Valley, SA)
Pork jowl with sugarloaf cabbage, hay, black garlic
I’m not above confessing that I wiped the plate clean with my finger. The black garlic could not be wasted.
Paired with: 2017 Domaine a Petit Cabernet Blend (Coal River Valley, Tas)
Mayura Station Wagyu with parsley and chestnut mushrooms
Those mushrooms were little earthy pops of flavour.
Paired with: 2016 Michel et Marie Botrytis Semillon (Riverina, NSW)
Honestly, not sure
I cannot find this dish on the set menu so I can’t remember what it was! I just remember it being delicious and the plate was stunning.
Sourdough / kombu bread and truffle butter
I never knew I needed kombu in my life but now I do (truthfully though, it was like fancy vegemite). Also, the truffle butter … I have no words.
Chiso, cucumber sorbet and strawberr
This reminded me of the Genovian pear sorbet scene in the Princess Diaries. Our experience was basically the same, except someone suggested it smelt like cut grass.
Dark chocolate and coffee cake with buckwheat ice cream
This was the perfect (almost) ending to such a wonderful dinner. I’m now craving coffee cake for the next week.
Petit fours
Can’t go wrong. Didn’t go wrong.
