The restaurant itself is tucked away on Kent St,\u00a0 behind an extremely industrial looking grey wall and electronic gates. On entry, however one is greeted by a beautiful Japanese Garden and Villa. The steps up to the entrance are pretty intimidating, and one could be forgiven for thinking one was braving the domain of a noble Samurai Lord. Entrance to this exclusive domain is the privilege of few.<\/p>\n
Our entry, on this occasion, was to attend The New South Wales Wine Awards Dinner, part of the Sydney International Food Festival<\/a>, hosted by “Tets”<\/a> himself (why do the Aussies have to shorten everything?) and\u00a0 Huon Hooke, the Sydney Morning Herald’s wine critic. We were certainly in for a treat.\u00a0 Hosted in the Private Dining Room, we were a little disappointed that we would miss the views of the garden that diners downstairs enjoy, however we were not to be disappointed in the food! We were greeted with a Glass of Centennial Sparkling and settled in to meet and chat to our fellow diners.<\/p>\n Our 13 course dinner was absolutely incredible,\u00a0 and I am at a complete loss as to where to start.\u00a0 Chilled Cucumber soup with sheep’s curd ice cream was deliciously refreshing, somewhat overwhelming the poor Pokolbin Estate Riesling that really didn’t have a chance. Sashimi of Kingfish with Black Bean and orange, was an exquisite dish, the citrus from the orange beautifully counter balancing the black bean.\u00a0 Our surprise dish of “Just like Oysters”, turned out to be a shaving of scallop, with seaweed and foie gras, which with the metallic zinc seaweed tasted \u201cjust like oysters\u201d but finished with an amazing rich finish from the foie gras! Delicious!<\/p>\n The NSW wine of the year, Tempus\u00a0 Two’s<\/a> Copper Zenith Semillon From 2003\u00a0 turned out to be a revelation. It had a kerosene like nose typical of Semillon, but with layers and layers of complexity. It went surprisingly well with Marinated Scampi, Avocado, and caviar. Having been to this winery on a visit to the Hunter Valley, I was extremely unimpressed with their wines, and the poor knowledge of the staff at the Cellar door. The winery is located in one of the most stunning winery buildings I have ever seen, but all style and no substance does not\u00a0 impress me! Earlier in the evening I had been fairly vocal about my disbelief that Tempus Two could actually produce a decent wine, only to discover that Scott Comyns the wine maker was at the table next to us! Oops! My embarrassing moment didn\u2019t last long, and Scott proved to be a nice guy, who was delighted to have proved that his winery can produce a decent drop!<\/p>\n Tetsuya’s signature dish of Confit Ocean Trout followed. The accompaniments\u00a0 to this dish are varied by season, and while the apple complemented the fish superbly, I found the flavours of the celery a little bitter.\u00a0 Every dish was brilliant, and it is almost impossible to pick fault. The nuttiness of the grilled artichoke with the barramundi matched well with our wooded Chardonnay. Braised oxtail\u00a0 just melted in the mouth,\u00a0 the sea cucumber that accompanied this dish was an interesting experience for someone who had never before tasted this delicacy.\u00a0 I found it rather bland, although the texture contrasted nicely with the softness of the Braised oxtail, making this one of my favourite dishes of the night.<\/p>\n I could wax lyrical for hours on how wonderfully exquisite and beautifully delicate each dish was. However I am conscious that a blow by blow account of 13 courses will\u00a0 probably have your eye\u2019s glazing over! The food at Tetsuya’s is simply world class. So how indeed did they lose a GFG Hat?\u00a0 I was absolutely perplexed as to how this amazing restaurant could possibly be deemed unworthy of 3 GFG Hats?\u00a0 The answer lay\u00a0 half way through this meal,\u00a0 when I was elbowed in the temple by a waitress. No apologies at all from this young lady!\u00a0 In response to my discomfort, she retorted with a sarcastic “would you like an ice pack for that madam?” An hour later, with my head still ringing from the blow I’d received, I was beginning to wish I’d accepted that offer!\u00a0 Quite shocking in a restaurant where other than this one incident,\u00a0 the service was superbly courteous and friendly.<\/p>\n In summary then, the food at Tetsuya’s is an absolute knock out, that is providing the staff don’t knock you out first. Despite my bad experience with one waitress, I would not hesitate to return. Simply, despite the blow to the head, this probably is the top dining experience of my life.\u00a0 If there\u2019s one restaurant that\u2019s worth flying across the world for, then Tetsuya’s is it.<\/p>\n Marks out of 10<\/p>\n Food\u00a0 9.2<\/p>\n Service\u00a0 6.9 (Should rate a high 8 really)<\/p>\n Ambience\u00a0 9.0<\/p>\n <\/p>\n \n Return to top page<\/a><\/p>\n","protected":false},"excerpt":{"rendered":" A post from No Experts Australian Correspondent I have to confess Tetsuya’s has been very high on my list of restaurants to visit since our move down under. Despite losing a “hat” recently, it remains the most notoriously difficult restaurant in Sydney to bag a table at. Think Fat Duck, at the height of it’s … Continue reading “Tetsuya’s – It’s a knockout!”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[411,323,292,31,25],"tags":[51,467,464,466,465,469,463],"class_list":["post-13568","post","type-post","status-publish","format-standard","hentry","category-2-gfg-chef-hats","category-australia","category-award-winners","category-best-of-the-best","category-expensive","tag-fat-duck","tag-huon-hooke-sydney-morning-herald","tag-new-south-wales-wine-awards-dinner","tag-scott-comyns-tempus-two","tag-sydney-international-food-festival","tag-tetsuya-wakuda","tag-tetsuyas"],"_links":{"self":[{"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=\/wp\/v2\/posts\/13568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13568"}],"version-history":[{"count":59,"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=\/wp\/v2\/posts\/13568\/revisions"}],"predecessor-version":[{"id":29646,"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=\/wp\/v2\/posts\/13568\/revisions\/29646"}],"wp:attachment":[{"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.noexpert.co.uk\/food\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.noexpert.co.uk\/food\/wp-content\/uploads\/2010\/12\/tn_IMG_02821-150x150.jpg\")
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