Tuesday, April 21, 2009

Tetsuya Smoked Salmon

"Tetsuya cuisine is unique based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique and the freshest possible ingredients." Quote from Website
"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

with tangy lemon

with spring onions and (chopped & fried) garlic
sprinkled with light Jap. soy sauce & Olive oil

Rocket salad with Balsamic vinegar & Olive oil

Roasted chicken drumsticks with potato
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

- De Bortoli's Willowglen (Shiraz Carbenet 2006)
from Yarra Valley, Australia

P.S. Special thanks to CL.

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