Executive Chef Kevin Mok has the responsibility of overseeing Tetsuya Wakuda’s flagship, and he is charged with keeping the restaurant’s food style relevant in today’s fast-moving culinary landscape. Tetsuya’s remains one of the more formal dining experiences in town, with the excellent service team – led by Michael Dore – setting the tone, by intuitively delivering on diners’ expectations.
On trend, some bolder flavours and combinations have found their way onto the degustation menu at Tetsuya’s. By way of example, the use of native ingredients like saltbush and finger limes works beautifully with the sublime tuna. The notable harmony of delicately cooked New Zealand yellowbelly flounder with pil pil purée and roasted carrot lies in the simplicity of this well-executed dish. The umami profile lifts the elegantly presented butter-poached quail with parsnip root and sprouts.
PSST! The complimentary truffle butter is without peer, so consider purchasing a jar of black truffle salsa on the way out, and try making your own!