Tetsuya's

As Tetsuya's Restaurant closes its doors, we reflect on the incredible journey we've had. From humble beginnings to becoming a cornerstone of fine dining in Sydney, our mission has always been to deliver an unparalleled culinary experience.

We extend our deepest gratitude to everyone who has been a part of this journey and our amazing guests and their unwavering support over the years.

While this chapter is closing, the spirit of Tetsuya's will live on in the memories we've created together.

Our legacy - the iconic .australia Ocean Trout. Served with a salad of Apple and Witlof.

One final drink. Thank you for your support all these years.

We invite you to join us at Tetsuya's other venues on your travels:

Coral Trout with Dutch carrots, the crunch of hazelnuts, and the richness of rye and coffee oil. Pure indulgence.

Final days at 529 Kent Street. Thank you for your ongoing interest in dining with us.

The luxurious combination of Tasmanian Sea Urchin, Japanese Nori & Sesame and Spaghetti Squash.

Sophisticated refreshment.

Jasmine Blossom - Belvedere vodka, Italicus, jasmine tea, elderflower & yuzu soda.

Taste the exquisite tenderness of Wagyu. Accompanied by a sebago potato mille-feuille, garnished with mitsuba.

We are in the last month of trading. For a more intimate experience, we have limited availabilities for our private dining room at the back of the restaurant.

Please send enquiries directly to [email protected]

Refreshing and indulgent. Vegan meringue with yuzu sorbet, complemented by fresh mango and coconut sorbet, and mango consommé.

The Ginger Ninja - A refreshing delight for those who seek sophistication.

With Espolon Blanco, agave, calamansi, kaffir lime, and ginger.

The exquisite harmony of Yellowfin Tuna, aged ginger, crisp radish, finger lime, and delicate phlox flower.

A moment in time - our peaceful dining oasis in Sydney's bustling heart.

Hokkaido scallop balanced delicately on top of dashi eggplant. Topped with umeshu jelly and perfectly crisp potatoes.

Crispy, creamy and fruity. The Berry Me is perfect for those looking for a refreshing non-alcoholic option.

With lychee, coconut, raspberry & rhubarb tonic.


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Pumpkin chawanmushi and spanner crab, crowned with finely shaved cauliflower.

The beauty and creativity of 529 Kent Street's iconic garden, where nature and art harmonise perfectly.

A decadent treat. Velvety dark chocolate mousse with coffee and buckwheat praline, paired perfectly with creamy buckwheat ice cream.

“My life is the restaurant” - Chef Tetsuya Wakuda

Make sure to get your reservations booked to visit Tetsuya's at 529 Kent Street while you still can.

Delicate and flavourful coral trout served with vibrant Dutch carrots and hazelnuts, adding a slightly sweet crunch to the dish. All drizzled with a deep, robust rye and coffee oil.

529 Kent Street - where food and art harmonise.

Reservations at our current location are available until July 2024.

Refreshing yet indulgent. Buffalo milk yogurt sorbet, hibiscus granita, and Queen garnet plum.

Explore our tranquil city enclave where Tetsuya's Japanese-French cuisine unfolds. Taking reservations until July 2024.

Refreshing and zesty with a touch of spice.

Ginger Ninja - Espolon Blanco, Agave, Calamansi, Kaffir Lime & Ginger

Start your culinary journey with our Kombu seaweed scrolls, a delightful blend of flavours and textures. Crafted daily from organic, stone-ground flour and accompanied by whipped truffle butter.

Bright, intense, and highly sought-after. German winemaker Klaus-Peter Keller consistently produces breathtakingly good dry Rieslings despite challenging, wet conditions.

Featured wine: 2020 Keller Limestone Riesling Kabinett

At the heart of Mayura Station is its commitment to unparalleled Wagyu excellence.

Served with chestnut mushroom and parsley.

Boasting rich, complex flavours, leaving a lingering finish reminiscent of fresh almonds. Kristal caviar, rice kombu and sourdough crisps.

Yellowfin Tuna, aged ginger, radish, finger lime, and phlox flower.

This dish pairs the robust flavor of Yellowfin Tuna with the aromatic essence of aged ginger and the crisp radish, contrasted by the refreshing burst of finger lime and the subtle floral notes of phlox flower.

Sip on sophistication with CLOUD 529.

With Hickson House Gin, Crème de cacao, Raspberry, Kombu & Bergamot.