Tetsuya Wakuda’s renowned Japanese fine-dining establishment, Tetsuya’s, is set to bid farewell to Sydney permanently on July 31st.
The decision follows the initial plan for the restaurant to move from its current location on Kent Street this year, prompted by the impending redevelopment of the building.
“Our plans to relocate Tetsuya’s to a new site after it closes at the end of July have unfortunately not worked out and I have made the very difficult decision to permanently close the restaurant after 37 years of business,” says Wakuda.
“We have spent the last 18 months planning the move and the new restaurant so this was not an easy decision, but sometimes things just don’t go to plan.”
Tetsuya’s will continue to welcome guests until July 31st, allowing patrons to make reservations at the Kent Street location until the final day.
Chef Tetsuya Wakuda made his mark in Australia upon arriving in 1982, initially working under Tony Bilson before venturing to open Ultimo’s in 1987. Subsequently, he launched Tetsuya in Rozelle in 1989.
Relocating to its current Kent Street address in 2000, Tetsuya’s swiftly solidified its presence in Sydney’s culinary landscape, celebrated for its fusion of Japanese flavors with French culinary techniques.
Among its signature dishes, the confit ocean trout with celery salad and roe attained iconic status, garnering acclaim domestically and internationally.
Tetsuya’s has earned global acclaim for its innovative Japanese-French fusion, consistently appearing on prestigious lists such as the World’s 50 Best and The Sydney Morning Herald’s Good Food Guide.
