This page: Examples of Tetsuya’s blend of Japanese and French cuisine can be seen in his saikyo yaki of ocean perch (far left); terrine of Queensland spanner crab with buckwheat; and smoked ocean trout with Osetra caviar (below). Overleaf: Tetsuya’s occupies a heritagelisted site, with the main dining room overlooking a Japanese-style garden.
TETSUYA WAKUDA
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