"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
Tetsuya relocated his restaurant from Rozelle to 529 Kent Street, Sydney in Nov. 2000. Since then, he has evolved his style & reputation to become one of Australia’s, if not the world’s, most renowned chefs and these are some of the awards he earned in the past year.
Sydney Morning Herald Good Food Guide
- Three Chef's Hats 2008 & 2009 (Highest rating)
- Restaurant of the Year
- Sommelier of the Year 2009
Restaurant Magazine, London
- The World's 50 Best Restaurant 2008 (No.9)
- Best Australasian Restaurant 2008
Remy/ Gourmet Traveler Restaurant of the year 2008 (No. 2)
Home made food featuring the air-flown Tetsuya's Smoked Salmon
with thinly sliced green apple & onion,
drizzled in olive oil
drizzled in olive oil
with tangy lemon
Rocket salad with Balsamic vinegar & Olive oil
Roasted chicken drumsticks with potato
seasoned with rosemary & Tetsuya's Truffle Salt
seasoned with rosemary & Tetsuya's Truffle Salt
Tetsuya's Truffle Salt
(Black truffle is a fungal and grows exclusively with oak,
priced between USD$130-380 per pound)
Prawn and Chilli Linguine
P.S. Special thanks to CL.
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