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Sydney’s Japanese dining scene offers a range of expertly-crafted dining experiences, with menus drawn from the best local Australian produce, diverse international techniques, and minimalist, elegant Eastern aesthetics. You’ll find fresh sashimi from line-caught Australian kingfish, cuttlefish and salmon; delicious meat preparations of braised teriyaki chili, soy and yuzu, pickled pear, and miso mustard; and rare, delicate globetrotting ingredients flown in across continents to arrive at your plate. From unforgettable, 12-course feasts and elaborate kaiseki courses, to casual student sushi buffets or light plates and sake by the bar, there’s something on this list for every occasion and budget.
It may be booked up until next winter, but if you manage to secure a table at Tetsuya’s, you’re in for a once-in-a-lifetime culinary experience. The venue is geared towards special occasions on account of its ambitious central dining concept: a 12 course, $220 set menu for groups of ideally four to six people. Chef Tetsuya’s kitchen takes natural, seasonal Australian and Japanese ingredients (including fresh waterlily directly flown in from Japan, a unique flavor in Sydney) and employs classic French techniques to execute world class dishes. Take a seat at one of their downstairs tables overlooking the koi pond and Japanese garden, and allow a small legion of servers to present you with course after astounding course. This may include the South Australian kingfish sashimi, lightly dressed with black bean soy sauce and garnished with chili, orange rind and coriander leaf; wagyu oxtail topped with braised sea cucumber; and the signature mainstay dish, a confit of Petuna ocean trout served with konbu, celery and apple.