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Japanese-born Chef
Tetsuya Wakuda's was trained in classic French cuisine and worked in various establishments in Tokyo, before moving overseas to live in Sydney. Chef Tetsuya fell in love with the city's culture and produce. He combined his traditional Japanese roots with contemporary Australian
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Restaurant of the Year and Best Fine Dining at the
Restaurant & Catering Association Awards 2005, 2006, 2007, 2008, 2009, 2010, 2011, 2012 and 2013.
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Good Food Guide awarded it the highest possible achievement every year from 1992 until 2009; in 2010 it dropped to two hats out of three.
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In the late 1980s and 1990s, Tetsuya's was located in a terrace house in the typical style of the Sydney inner-western suburb of
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as "the world's most photographed dish," which had been offered since 1987. Tetsuya's, along with the French establishment
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Several of
Australia's top chefs have been trained at Tetsuya's, including Darren Robertson, Luke Powell,
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was known for its signature dish, the Confit of
Tasmanian Ocean Trout, and is referred to by
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commended
Tetsuya's unique approach to his technique and culinary philosophy.
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in 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 and 2012.
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Tetsuya's signature dish, Confit of
Tasmanian Ocean Trout
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Wishart, Cordelia
Williamson, Charlotte (13 May 2024).
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