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These deliciously healthy fritters are gluten free, dairy free and vegetarian.
Tetsuya Wakuda, grew up in the Japanese town of Hamamatsu - until at the age of twenty-two, armed with his only piece of information about Australia (that there were lots of koalas and kangaroos around) and having only a limited grasp of English, he decided to travel to Australia. This same thirst for new experiences is reflected still in Tetsuya’s approach to food.
Arriving in Sydney in 1982, with nothing more than a small suitcase and a love of food, Tetsuya landed his first job as a kitchenhand at Fishwives, in Surry Hills. A year later, he was introduced to Sydney chef Tony Bilson, who was looking for a Japanese cook to make sushi. It was there at Tony’s kitchen at Kinsela’s, Tetsuya realised that he wanted to cook and that he could indeed cook very well. Here also he learnt the classical French technique which forms part of his style today.
"I made a lot of things up along the way, and luckily for me, people like the way it tasted."
Tetsuya left Kinsela’s in 1983 and in partnership with the head waiter opened Ultimo’s, where he quickly learnt the responsibility of running his own business. His own restaurant, Tetsuya’s, opened in 1989 as a tiny shopfront in the Sydney suburb of Rozelle and was booked out with daily waiting lists.
In November 2000, Tetsuya relocated his restaurant from Rozelle to 529 Kent Street, Sydney and since then has evolved his style and reputation to become one of Australia’s, if not the world’s, most renowned chefs.
"Tetsuya is part of an elite group of international chefs, that has influenced other chefs through their personal styles and unique approaches to food. His culinary philosophy centres on pure, clean flavours; that are decisive, yet completely refined. His amazing technique, Asian heritage, sincere humility, worldwide travels and insatiable curiosity - combine to create incredible, soulful dishes that exude passion in every bite." Charlie Trotter.
We met Tetsuya when he first came to Australia- Danny White(my husband who is a Chef) gave him his first job at Fishwives in Sydney- and we are still friends- he is truly a lovely genuine man. We have been lucky enough to go to all his restaurants over the years and also to his Singapore Restaurant- a completely different experience but just as wonderful! Sue White.
Im a High School student and we're studying a bit about him in class, and I think he is so inspirational. He is my new idol and one day im taking my mother out to lunch there. Im so excited!
I have been a fan of Tet's now for over 10 years, when my wife brought me his first cookbook that was released. We were fortunate to have booked a table at his Kent Street restaurant whilst in Sydney in 2002, and was suitably impressed with the degustation menu that was presented to us. We have vowed to go back to the restaurant for our 10th wedding anniversary, and are chumping at the bit to get there!! You have to go there before you turn up your toes!!!
My husband and I flew from Brisbane especially for lunch at the restaurant. It was the most wonderful experience. It is only a 4 minute walk from the Crowne Plaza on Darling Harbour. Also I have purshased a bottle of Tet's truffle salt and it is wicked. Donna
am from perth and i want go to sydney just so i can go to his restaurant!
sorry, the exact page is
http://the-only-place-to-blog.blogspot.com/2009/09/tetsuyas-fine-dining-japanese.html
I was lucky enough to go with my girlfriend and her family last year. Check out my blog for pictures i took of the courses and my experience. We will be going again next month : )
http://the-only-place-to-blog.blogspot.com/
My partner and I just want to say a big thank you to Tetsuya for our incredible meal and amazing experience that we had on wednesday night at your restaurant. We drove all the way down from Brisbane and have decided to make it an annual trip to reward ourselves. Thanks again!
One thing i will be doing before i die. Going to Tetsuyas Restaurant