An unforgettable degustation experience

Popular plate: The 10-course degustation menu always features chef Tetsuya Wakuda’s signature dish — a confit of Petuna ocean trout served with konbu, celery and apple — which people fly across the world for.

Word to the wise: Plan ahead; tables book out months in advance.

Tetsuya’s is Sydney’s high temple of gastronomy, complete with an on-site “test-kitchen” allowing Tetsuya to create the constantly evolving and inspiring dishes he’s esteemed for. It’s a certain je ne sais quoi mixing French technique and seasonal Japanese flavors, and it works.

The heritage-listed site is a modern oasis in the middle of Sydney’s CBD, though it’s not for diners who want to spend their time admiring the koi-filled pond and Japanese garden. It’s for those who appreciate the journey from sea urchin custard to steamed Queensland spanner crab with foie gras, to hay-infused ice cream and macarons.

Experienced sommeliers will gladly recommend complimentary wines, and the sake doesn’t go amiss either.