Last night we dined at Tetsuya’s Restaurant with A and Ea, celebrating big milestones and happy reunions 🥰. The restaurant was as calming and beautiful as our first visit (LINK). Most of the items have changed, except for the famous ocean trout.
The course degustation menu was $250 per person.
The course degustation menu was $250 per person.
Entrée
We ordered the pacific oysters with ginger, rice vinegar and caviar 🦪 for an extra $12 per person. This was the same as our 2019 experience and just as good as we remembered if not, better because I’m learning to enjoy ginger. The oysters were very delectable and creamy. The vinaigrette was mildly sour with a good balance of sweet and spice. The ginger flavour was subtle and pleasant.
Next was the sashimi of kingfish with pickled daikon and sesame leaf. This was beautiful in presentation and simply delicious 🤤. The thicked slices of kingfish were very fresh. It had a moderate fishy taste and firm body. The daikon had a strong tartiness with a hint of yuzu. It was very satisfying re-dipping the fish and soaking up all the sharp flavours of the sauce.
Oh my goodness, this NZ scampi tails with vanilla and lemon zest was amazing! The scampi was super fresh with its creamy and buttery flesh. The vanilla and lemon zest was balanced and moderately intense, covering every bit of the crustacean. It was not cooked enough for us to crunch on the shell 😂 (we’re Asian, no wastage mindsets) but it was definitely fulfilling picking out the scampi. The saffron brought a subtle earthy taste.
Main Course
The internet-famous confit of Tasmanian ocean trout with a salad of apple and witlof was still as scrumptious as the first time we tried it 😍. Despite being a thicker cut, we penetrated the creamy and tender trout easily with our forks. The fish flavour was strong, elevated by the salty, soy crumbs along its skin. The popping ikura added a burst of saltiness to the bite.
There was a moderate hint of goat cheese underneath the witlof, different from last year’s fish. It had a slight lemon balm flavour to it. This was served with a vinegar-based salad on the side, cutting through the creaminess. I remember 2019’s salad was not as acidic.
Overalll, this was still a delicious trout and something we look forward to again.
There was a moderate hint of goat cheese underneath the witlof, different from last year’s fish. It had a slight lemon balm flavour to it. This was served with a vinegar-based salad on the side, cutting through the creaminess. I remember 2019’s salad was not as acidic.
Overalll, this was still a delicious trout and something we look forward to again.
I got a better picture of the bread and butter this year 😂. They served the same creamy truffle butter and our tastebuds were rolling in bliss. It was interesting that they served this after the first main dish.
The sourdough bread (left) had a crunchy crust with an airy middle. The muffin (right) was like a compact croissant, with a flakey seaweed-infused pastry and a soft interior. Both had a salty taste to contrast the heavenly truffle butter. It was soooo satisfying gliding this airy, creamy, rich goodness onto the bread. The truffle flavour was moderately intense and delightful 🤤. I wish I could eat this every day.
The sourdough bread (left) had a crunchy crust with an airy middle. The muffin (right) was like a compact croissant, with a flakey seaweed-infused pastry and a soft interior. Both had a salty taste to contrast the heavenly truffle butter. It was soooo satisfying gliding this airy, creamy, rich goodness onto the bread. The truffle flavour was moderately intense and delightful 🤤. I wish I could eat this every day.
Next on the main course was the SA marron, katsuboshi butter, yuzu and shellfish emulsion. All these fine dining restaurants serving melted butter with their magical hands has been one of the highlights of our year. This katsuboshi butter was divine! 🤤
The marron was very soft and creamy, having been coated in all the buttery goodness. We could taste the freshness of the marron from how lush and tender its body was. The textured crumbs had a yuzu taste that shined through. The green accent was very beautiful with its fuzzy leaves.
The marron was very soft and creamy, having been coated in all the buttery goodness. We could taste the freshness of the marron from how lush and tender its body was. The textured crumbs had a yuzu taste that shined through. The green accent was very beautiful with its fuzzy leaves.
Wow, just wow 🤯 This poached foie gras with sauteed mushrooms and macadamia blew all our minds, and you know I don’t like mushrooms but if they were served like this, I would learn to love the fungus.
The foie gras was a thick cut, hidden underneath the thin layers of mushroom. It melted in our mouths upon the first touch. The consommé was flavourful and refreshing, with a clear and thin consistency. The macadamia added a nutty and earthy depth of flavour to the dish.
The foie gras was a thick cut, hidden underneath the thin layers of mushroom. It melted in our mouths upon the first touch. The consommé was flavourful and refreshing, with a clear and thin consistency. The macadamia added a nutty and earthy depth of flavour to the dish.
Finally, we had the NSW Rangers Valley wagyu sirloin with pickled shiitake and radicchio. The wagyu was delicious, tender with a slight toughness to the bite. We did have the Kagoshima wagyu a week ago (LINK) so we were comparing the Rangers Valley wagyu to that.
The meat was moderately salty, elevated by the pickled shiitake. The radicchio had an interesting bitter smokiness to it that cut through the saltiness. Overall, this was a really enjoyable dish.
The meat was moderately salty, elevated by the pickled shiitake. The radicchio had an interesting bitter smokiness to it that cut through the saltiness. Overall, this was a really enjoyable dish.
Dessert
For our desserts, we had the spiced mango with lime yoghurt and crème glacée. This was so friggin’ good 😍. The fresh mango pieces was moderately sweet and flavourful with a bit of sourness. The yoghurt ice cream was cold and refreshing. It was scooped on a thin, crisp that added the most unique, salty crunch to the bite. Absolutely loved it!
The Tetsuya’s chocolate cake was decadent. It was like eating a rich and creamy mousse that had depths of chocolate flavour. It wasn’t too overwhelming at all. The gold sparkle on top was luxurious but had no taste 😂.
Ending our night with the petits fours, we had a carrot muffin and salted popcorn macaron. Both were very delicious and flavourful in a compact bite. A lot of restaurants dismiss the petits fours but Tetsuya’s has always gone above and beyond with their gastronomy, despite how small the dish was.
Drink
A and I started our night with a cocktail that had pineapple juice. It was very enjoyable, with a blend of sweet, fruity and sour notes. The boys had whiskey on the rocks.
Afterwards, we ordered a bottle of white wine and a bottle of Schichida junmai sake to share.
Afterwards, we ordered a bottle of white wine and a bottle of Schichida junmai sake to share.
Service
The service was impeccable at Tetsuya’s. The staff were friendly and attentive, refilling our glasses before it would empty. We felt the vibe was a lot more casual and cosy, compared to last years, but this may be due to our company and alcohol consumptions 😂.
Review
This was another fantastic dinner at Tetsuya’s and one we are so glad we shared with A and Ea. The gastronomy was exquisite, from the quality of ingredients to the cooking combinations. We left dinner satisfied and full.
The service, vibe and ambience of the restaurant was calming. It definitely felt high class. I’m hoping we have time to return in 2021 but Mick is determined to try every other restaurant in Sydney first 😂.
Thank you for reading! Happy eating 🥰
And congratulations A for all your hard work!! 💖
The service, vibe and ambience of the restaurant was calming. It definitely felt high class. I’m hoping we have time to return in 2021 but Mick is determined to try every other restaurant in Sydney first 😂.
Thank you for reading! Happy eating 🥰
And congratulations A for all your hard work!! 💖
Wow, wonderful blog format! How long have you been running a blog for? you make blogging look easy. The overall look of your website is great, let alone the content!!
Wow, incredible blog structure! How lengthy have you been running a blog for? you make running a blog glance easy. The entire glance of your website is wonderful, let alone the content material!!