Iconic Sydney fine diner Tetsuya’s has confirmed it will exit its heritage-listed site next year.
The restaurant has been open for more than 20 years on Kent Street in the CBD, serving up countless plates of Tetsuya Wakuda’s signature confit of ocean trout.
It might be hard to believe, but Wakuda’s confit of ocean trout didn’t involve trout in the beginning — it all started with salmon. Salmon became a popular choice at restaurants in the early ’80s, but supply was a problem for restaurateurs. “It wasn’t available every day or even every week,” Wakuda told Hospitality.
“In the first three months, we used salmon and then moved to ocean trout before going back to salmon again. I tried to use both, but I preferred the taste and colour of the ocean trout as salmon becomes really soft.”
After the chef secured a year-round supply of ocean trout from Petuna Seafoods Tasmania, confit of ocean trout became a fixture on the Tetsuya’s menu and hasn’t left since 1991. “I never thought it would become my signature, but that’s what the guests decided,” says Wakuda.
The countdown is now on for the dining public to secure a seat at the garden restaurant, which will shutter next August.
“Tetsuya’s Kent St will close in August 2023 due to the current location becoming a redevelopment site,” the restaurant posted on Instagram.
However, it’s not the end for Tetsuya’s in Sydney, with the team confirming they are “looking for a new site”.
The next chapter will mark the third iteration of Tetsuya’s in the city, which originally opened in Rozelle before moving to its current location.
Wakuda also has a namesake restaurant (Wakuda) in Singapore and a new addition to his portfolio in Las Vegas, which opened in June on the Las Vegas Boulevard.