From humble beginnings to a global stage, Tetsuya’s journey comes to an end.

A hush falls over Sydney’s vibrant restaurant scene. Tetsuya’s, the fine-dining institution that has woven itself into the fabric of the city and ignited careers for nearly four decades, is set to close its doors for good on July 31, 2024. 

This news reverberates not just through the city’s culinary circles, but through the hearts of Sydneysiders who have built upon memories and milestones into the very essence of Tetsuya’s elegant dining room.

Chef Tetsuya Wakuda arrived in Sydney in 1982, a young backpacker with a twinkle of culinary ambition in his eye. After honing his skills under the legendary Tony Bilson, Wakuda unveiled Tetsuya’s in Rozelle in 1989.  This wasn’t your typical fine-dining establishment. Here, East met West in a harmonious dance on the plate. Wakuda’s signature dish – the confit ocean trout with kombu, celery salad, and roe – became a national treasure, a testament to his ability to seamlessly blend Japanese precision with French flair.

The accolades poured in, including an eight-year continuous run on the World’s 50 Best Restaurants from 2004-2011. Beyond the accolades, Tetsuya’s became a Sydney institution. It wasn’t just a place to enjoy a meal; it was a destination experience. Tetsuya’s legacy extends far beyond its four walls. The restaurant served as a breeding ground for countless talented chefs who have gone on to shape the Australian food scene. Names like Josh Raine and Luke Nguyen all honed their skills under Wakuda’s watchful eye, taking the lessons learned at Tetsuya’s and crafting their own journeys.

The news of Tetsuya’s closure is bittersweet. Chef Wakuda’s original plan was to relocate the restaurant, a testament to his desire to keep the magic alive. Sadly, these plans fell through, leaving a void in the Sydney dining scene.

However, amidst the sadness, there’s a flicker of hope. For the next 79 days, Tetsuya offers a final opportunity to experience its magic.  A chance to savour the history on a plate, the warmth of the service, and the ambience that has held a special place in Sydney’s heart for so long.

The final chapter may be upon us, but the exquisite flavours, the dedication to craft, and the indelible mark left on Australian cuisine will continue to inspire generations to come.

Bookings can be made here for the final days of service.