Tel: 61 2 9267 2900
Concierge.com's insider take:
After cooking for years in a humble storefront, chef Tetsuya Wakuda moved to this glamorous place in 2000—and now both the food and the setting are well worth the long reservation period and the over-the-top prices. Certain dishes on Wakuda's multicourse degustation menu are perennial, like gazpacho with spiced tomato sorbet and confit of Tasmanian ocean trout with unpasteurized roe, kombu, and daikon—but there's always something new, too. If you want to get a real appreciation for Wakuda's alchemy, try some of his recipes at home (he published a cookbook in 2001).
Open Tuesdays through Fridays from 6 pm, Saturdays from noon to 4 pm and dinner from 6 pm.
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