Tetsuya Wakuda’s culinary journey in Australia started in 1982, when he arrived here from Japan. He opened his eponymous restaurant in 1989 and later spread his wings to Singapore, establishing Waku Ghin. British-born Josh Raine took over as Tetsuya’s Head Chef in early 2018. He brings plenty of experience with him, having worked at Urbane in Brisbane and also at Le Manoir Aux Quat’Saisons in Oxford, England.
The restaurant is a world-class dining space, with a view of a beautiful Japanese garden. With an elegant, classic atmosphere, this is fine dining at its best.
The multicourse degustation menu brings together French and Japanese influences and seasonal produce to create unique dishes. With an ever-changing menu, you may find fabulous fresh Pacific oysters to start you off, and perhaps finely sliced sashimi tuna marinated in ponzu with daikon on wasabi. More substantial courses follow, such as duck breast with Jerusalem artichokes and barley, and sautéed Black Onyx tenderloin with kalettes, asparagus, edible clover and a topping of sliced fresh truffle. Magnifique!
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