This is my favorite restaurant in Sydney. It's far better than the other Michelin starred places, and is beautiful and sophisticated without being stuffy. The tasting menu focuses on fish, but only one course is typically raw, so it's not to be confused with a traditional Japanese omakase. They are doing their own thing here. The signature dish, trout, is probably the best course, but everything I've had has been excellent. The wine list is extensive, although there are no bargains.

Not the food experience I was expecting. I loved the furnishing, position, a secluded oasis in a busy city. The service from all all staff can only be praised. Relaxed, charming and no pretension. The wait staff were discreet, fun and witty. The view out onto a pretty garden again was perfect in busy Sydney. However there was no magic flowing from the kitchen. No explosions of taste or marvelling at flavours. I loved how the staff reassured me with each dish it was amazing. Trust me there was little amazement in what I consumed. Why Confit ocean trout and kill the magic of a perfect fish? I've no idea? Whoever is the head chef needs to rethink this dish. I can complement the Tasmanian oysters served in a delicious sauce of rice wine vinegar and the scampi dish was tasty but again critics would not rave. The duck was dull. The desert unimaginative... tasty but no new taste experiences. I'm I suspect Tetsuya departed the kitchen sometime in the last few years. Save your dollars there are now far more innovative restaurants in Sydney.

If there were Michelin Stars in Australia, Tetsuya would get three every year. Everything about the meal is both a performance and perfect. Each dish is beautifully presented and prepared perfectly. While the ocean trout is beautiful and the signature dish, I found the two meat dishes incredible. The duck was unique and I normally do not like smoked meat. The beef also melted in my mouth. I also liked the pacing, it was relatively quick but not rushed. The portions were generally on the small side but I preferred that, did not feel stuffed and could enjoy the food. A great restaurant.

Wow what a spot. Amazingly we got reservations on the same day and a private room. Lovely spot that is an oasis in the city. The evening started with a pacific oyster with a ginger citrus mignonette and was fabulous. The sake pairing was terrific with a wonderful buttery mouth. The crab was wonderfully tender and flavorful with a salmon roe adding pops of salt with black radish. The accompanying Gruner Veltliner was light and refreshing. The New Zealand Riesling worked perfectly with the tuna sashimi, acorn, quail egg and mustard green. Wow. A nice white blend with Japanese seaweed and ocean trout. This is the signature dish with a crust of Kongo and ocean trout roe and apple. I can see why. What a flavor explosion with the wine, salt of the roe, richness of the ocean trout. The quail was incredible with the Pinot noir was so good with it. We loved the wagyu beef of course and the desserts were just divine (and seemed to keep coming) So you can get a reservation to this place, run don't walk there!

As all the other 5 star reviews say the meal is amazing as is wine pairings, the desert to die for and impeccable service. It's a must if in Sydney. Book ahead. Simply delish

A most impressive evening. This is certainly not a normal dining experience, and it will be memorable for many years. And while it was excellent, I have to award the restaurant 4 stars (really 4.5). It gets highest marks for service, presentation, creativity and quality. However, it gets dinged due to a great similarity of flavors that lacked punch. Not that the food was bland....far from it. It's just that there was too much sameness among several of the dishes. Also, the cost was a tad high. If this restaurant was in Paris it would be among the "average" cost of restaurants of this quality...but anywhere else, even NYC, this is over the top. Am I glad I went? Yes. Will I return to one of Tetsuya's restaurants? Likely no.

I don't find myself qualified to review a $250/head, former-Top-50-Restaurants-in-the-World restaurant (#76 in the world in 2012). So instead, enjoy my simple orderly recounting of and minimal commentary on the "degustation" selection (fancy new word I just learned from the "Review Highlights" feature) I was lucky to get to try on my first ever--and probably last ever--visit to Tetsuya's. And of course, there's food porn to go along with each course. Would you expect anything less from me? ;) (before the food, here is the Japanese garden in the inner courtyard of the restaurant: http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney#VC5FnUsKTZQ_Sk1_SGCv-w ) *** TETSUYA'S MENU, 12/29/2012 Bread: Whole wheat bread or white bread roll and truffle butter http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#I0EL6czd1HzgJcN2cte3tQ (Btw, I am now officially obsessed with truffle butter.) Course 1: Chilled pea soup with a bitter chocolate sorbet http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#9pbHyQ11S2vfRDjhWX-zHA Course 2: Hiramasa kingfish with black bean http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#3pG6aYzrfWk0s1GuTmy5AA (This was my favorite seafood dish.) Course 3: "Salad of the Sea"- seafood combination salad http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#nOmfTlO1HDJZkAW4WgwPDQ Course 4: New Zealand scampi tails http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#Uw-OMl4OueSPMydkKOnUTw Course 5: Confit of petuna ocean trout with a kombu crust http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#QEux06UejR2jl07RipDRzA (*Tetsuya's signature dish*) Course 6: Seared fillet of veal with shiitake and veal au jus http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#SY5--A0nYn_i1F4LfjSNbg Course 7: Poached baby chicken with asparagus http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#PKQsEScOVglDYC19tb4bNw Course 8: Grass-fed Cape Grimm (Tasmania) beef tenderloin with smoked marrow and mustard seed http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#fDmB7MysqiRHYW3pJeolSA (This was my overall favorite of the savory dishes!) Course 9: Fresh pear sorbet http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#p_w7QH4DlRRIA3u1_02fEw Course 10: Summer berry pudding http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#J1VfjW1MM50PTj3tIw5r4g (This was my favorite of the desserts... that pudding was to die for.) Course 11: Chocolate fondant with praline and hazelnut http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#7gfHQvv36mW2SwcxdPzVpg Course 12: Petit fours- hazelnut truffles, salted pistachio meringues, cream puffs, caramel macarons http://www.yelp.com/biz_photos/tetsuyas-restaurant-sydney?select=kxmI1m6yqIFMS04KzYZleg#TeMmxR0FvVr4RnfzkmWB3Q *** By the end of this approximately 4 hour-long meal, I was absolutely stuffed. I know how spoiled I am. A special thanks goes out to my partner and his family for taking me here on our recent trip to Sydney!

Most definitely the best food I've ever had. Once you've come here your definition of good food is completely rewritten. I visited with my family while on vacation and had the 8 course tasting menu. Everything was amazing and the portion sizes were pretty good as well. My personal favorite was the sashimi at the start of the course which was literal perfection.

Wow! What an impeccable experience to say the least! This isn't just a restaurant but rather an experience your mouth will never forget. We enjoyed an 8-course meal with wine pairings. Each meal was its own mouth-watering orgasm. The entire experience was a burst of flavors that will have you experiencing new flavors beyond your normal taste buds. It is truly experiences like this that level you up in class and taste. I feel so fortunate to have dined here and will never forget the perfectly paired flavors and great service that comes along with the Tetsuya dining experience. In addition, the restaurants view of the garden will have you forgetting you're in the middle of the city, it is completely zen and leaves you forgetting all the worries in your life. A true getaway and flavorful experience that is one of a kind!

I finally got to try Tetsuya's! And what a satisfying experience it was. I should start by the obvious: it's really nice to see a restaurateur that understands that dessert implies chocolate. The chocolate cake is to die for. The entire experience was perfect from A to Z. The dishes, the service, everything was amazing. My only complaint is that the wine list - while incredibly diverse and clearly nicely curated - is simply too expensive. Wines that I know cost 30$ at the liquor store are 200, sometimes 300$ at Tetsuya's. I don't mind paying for an exceptional dining experience, but this was just too much. I would've had 1, maybe 2 bottles, instead we had a few glasses. And while they were great, they were 28$/glass. It seems a little steep, even for such a high caliber restaurant. If the prices were a little less inflated, I might've wound up spending more. Instead, I had to carefully pace my alcohol intake all evening, which is not what I want when I'm having a spectacular dining experience. That being said; the trout and the chocolate cake made up for it. I loved it. It's an amazing experience, even without the wine!

every city has it's iconic restaurant. when in sydney, look no further than tetsuya's. their easy online booking system will determine if fate smiles your way. as for me, fate finally did and lunch it was on a chilly saturday. although waku ghin has found it's way to the little red dot i call home, paying homage to tetsuya meant finding my way to the little continent he calls his. it was a nervous start for us. but as i gradually warmed up in their intimate setting, so did they. the moreish spread consisting of truffle salsa, parmesan and ricotta will have you polishing off their artisan multi-grain or malt wheat bread with unreserved gusto. yes, that in itself will have you coming back for more! and the main actors have yet to grace the stage! savoury custard with avruga, aka chawanmushi with caviar. an eggcellent take on a simple classic dish that is so hard to perfect. carpaccio of snapper with umeboshi, aka sashimi enhanced with pickled plums. a delicate flesh transformed into a sweet and savoury delight. marinated scampi with walnut oil & egg, aka raw shelled prawn. assembled into an artistic ensemble too photogenic to devour. confit of petuna ocean trout with a salad of celery, witlof, apple & unpasteurised ocean trout roe, aka the wagyu of the sea. so gentle is the cooking treatment, you probably think there was none at all. touted world's most photographed and a signature dish for over 20 years! the konbu and chives skin definitely will have your lips licking. roasted moreton bay bug with braised oxtail, aka surf and turf. this slipper lobster did not awaken my palate but luckily the oxtail did. tea smoked quail breast with parsnip & calamari, aka turf and surf. once again turf wins, the exquisite quail lightly perfumed with jasmine easily cast the shaved calamari aside. a most memorable dish for me, second only to the trout. slow braised beef short ribs with roasted salsify & truffle. i had the honour of visiting their kitchen at this stage and witnessed the plating of this substantially rich dish. there was a calmness in there quite unlike gordon's screaming and shouting. the generous shavings of manjimup truffles added an overwhelming decadence, i like! basil soup with apple granita and mint, aka palate cleanser. the sweet thin wafer, sour apple, sharp basil and mint mixed in cool yoghurt was refreshingly appropriate at this stage to revitalize your taste buds as we moved into the end game. and even if my meal had ended right there, i would have had no regrets. tetsuya's chocolate cake, aka the show must finish with aplomb. my trip to their pastry kitchen did not quite prepare me for this velvety cocoa sinful ending. just sink your teeth in and gym it tomorrow, it is so worth the extra 2kgs that will show up on your scale! petits twos, aka all good things must come to an end. a divine salted caramel truffle and a tiny, but packed a punch, lemon macaron. as i write, tetsuya is en route to brazil to source for produce. this constant strive for excellence is probably why they have won an award every year, since 1992.

The the moment you arrive here there is no question you are being prepared for an experience something very special. The arrival is in and of itself a work of art, a concentrated effort, an emphasis to detail and understated elegance. Simply put the architectural design of the restaurant is perfection of sublime artistry. The exterior deliver's on the promise that this is going to be something special, in which it does not fail. The setting is set among high-rise structures, a free standing solitary building that captures the exclusivity of its urban surroundings. It is a rare experience, not to be taken lightly. A once in a life time experience awaits. The meal is as thought out as the architecture. A work of art at every turn, with service to match.

Booking 8 months in advance, I was not disappointed with my recent dining experience in Tetsuya's. A gal pal and I had a scathingly brilliant idea at Christmas time to share our birthdays in style. It may have been after one or two lemonades too many, but I digress... She, coming from Brisbane and I, coming from Perth, decided Sydney was a good option as a meeting point. Next step: where to go? Tetsuya's was amongst the strong contenders and what won out for us was the "once in a lifetime" experience and, of course, the grand reputation of the place and the man behind it. As we dined on a Friday, there was no hard decision to make over which meal to choose. There is only one choice: the magnificent degustation. It's a fantastic method Tetsuya uses to showcase his brilliant selection of dishes. Just like fellow Yelper Kate V, I have the gastroporn from every course, even though the last couple may have been a little blurry. But you'll have to wait a bit. Due to the lighting (more on that later) I had to use my real camera and will be editing before publishing, once I return home. Did I mention I am from Perth? OK, so why am I not giving it 5 stars? We-el, here's the thing. Service and food: exceptional. Definitely 5 stars worth. Loss of star for what may seem like paltry things, but I noticed them, so it affected my experience. The lighting: crappy soft down lighting that not only detracts from the food presentation, but, if you are on a special date, does not flatter anybody. Luckily, my pal loves me just the way I am. Seating position: we were seated nicely at a square table, at right angles to each other. Tick. (I much prefer that to sitting opposite each other). We were right against the window facing the Japanese garden, but also right in the corner, meaning our backs were either to the wall or to the rest of the dining area. It became a little game, wondering when the waiters were going to spring up from behind us and suddenly drop a plate down. There was no warning. Also, there were slatted blinds across the window meaning we had to peer through them to see the garden. It would have been nice if they were opened up to create an unimpeded view. The airco: I don't know whether it was our particular table, of if this was the experience across the room, but the airco fluctuated to such a point that I had to keep reaching for my pashmina, then taking it off about 20 minutes apart. Finally, the art. When I did stand up and have a good look around the place, I noted there was a selection of very large canvasses adorning the walls. All were by very different artists with very different styles. I think it's what is called 'an eclectic mix'. It was odd and it was also not showcased properly in the crappy lighting conditions. I pity the artists in that regard. I would have liked to see them a little better. One last tip is the staff offer to organise you a cab, but charge a $10 fee for this. It's no issue walking out on to Kent Street and hailing one yourself, immediately. Overall, it was a wonderful dining experience with exceptional, competent and helpful service.