Sydney chef Tetsuya Wakuda

At the table with: Tetsuya Wakuda

Owner and operator of one of Sydney’s most highly-regarded restaurants Tetsuya’s Restaurant is Tetsuya Wakuda. He is known for dishing out traditional Japanese dishes using French techniques that he learned in the kitchen from Sydney chef Tony Bilson. He is also the owner of a restaurant in Singapore, Waku Ghin, which he opened in 2010 as part of the Mariana Bay Sands complex.

In addition to his restaurants, Tetsuya has introduced some of his well-loved recipes in cookbooks and is the brains behind a range of gourmet food products.

Sydney chef Tetsuya Wakuda
Owner and operator of Sydney’s Tetsuya’s, Tetsuya Wakuda chats food and inspiration. (Image: Supplied)

Who is your inspiration?
Alain Ducasse

What’s currently in your pantry?
Soy sauce, olive oil, miso, and a wide variety of spices.

What’s in your fridge?
Yuzu koshu and marinated olives

Best thing to come out of the microwave
Steamed vegetables and to heat up sake

What did you last eat?
Malaysian vegetable noodle soup

Where do you like to go out to eat?
Azuma and Buon Ricordo

When I’m not cooking, I’m…
Eating sushi at Azuma

Butter, margarine, a mix or neither?
Cultured butter, never margarine

Kitchen tools I can’t live without
Japanese ginger grater

Cookbooks I always return to
Margaret Fulton

One thought on “At the table with: Tetsuya Wakuda

Leave a Reply

Your email address will not be published. Required fields are marked *