Sculpture “Fault Line” by Peter Lundberg installed in Tetsuya’s garden

Fault Line Peter Lundberg We‘re so happy at Tetsuya’s to have had a stunning new addition to our garden installed this week: Peter Lundberg’s sculpture “Fault Line”. Standing in the corner of the garden, each dining room has a different angle of the work.

A renown sculptor, Lundberg has public sculptures across four continents and his work may be familiar to Sydneysiders as a regular artist at Sculptures by the Sea, and in the collection of the Royal Botanical Gardens.

“I think of my sculptures as a view into my unconscious mind, a landscape of very primitive things, rudimentary elements of life, nature, science, spirituality and passion. For both the maker and viewer, sculpture, like music, carries a beat, a pulsing motion directed to and from the soul that when reveled in takes us into dreamlike states of mind. This state leads to questions and answers, uncovering mysteries, which ultimately give meaning to life’s journey.” Lundberg says of his work. You can read more about his work at his website: or Facebook page.

Truffle Butter Recipe

One of the most well known features of Tetsuya’s is the Truffle Butter served at the beginning of the degustation. By popular demand, Tetsuya developed his Black Truffle Salsa (For Butter) with one of the most reputable Italian truffle companies, for guests to recreate the butter at home – you can try either of the two recipes below. Tetsuya’s Black Truffle Salsa can also be tossed through pasta, or a teaspoon stirred into scrambled eggs for a decadent breakfast.


Truffle Butter Recipes

Tetsuya’s Truffle Butter
40g Tetsuya’s Black Truffle Salsa,
160g unsalted butter (softened)
25g parmesan cheese (finely grated)

1. Mix together Truffle Salsa, softened butter and grated parmesan until well combined.
2. Taste and add a little more Truffle Salsa if you require a stronger flavour.
3. Spoon into a butter dish, cover and refrigerate. It can be refrigerated for up to 1 week.

Tetsuya’s Truffle Butter with Ricotta
100g unsalted butter (room temperature)
90g ricotta cheese
1g salt
18g Tetsuya’s Black Truffle Salsa
8g grated parmesan cheese

1. Whip the butter in an electric mixer (If Kitchen Aid, use the paddle attachment on speed 4). It will take around 5-8 mins until the butter is light and fluffy.
2. Turn the speed down (If Kitchen Aid down to 2), and slowly add the ricotta cheese and parmesan cheese.
3. When all is combined add the truffle salsa and salt.
4. Keep in room temperature before serving.


Tetsuya’s Black Truffle Salsa can be purchased here.

Waku Ghin Honoured with Two Michelin Stars

Last night in Singapore, Tetsuya Wakuda and his restaurant Waku Ghin were honoured with Two Michelin Stars in the annual guide.

A great mark of respect, Tetsuya commented it was “a very nice surprise. Every year I ask ‘how can I get better?’ We want to keep being on the list and push harder. Happy customers are the most important.”

You can read more about it on the Straits Times:

Special Event – Tojo Frontier Sake & Shochu


DSC05619Tetsuya’s is very excited to be hosting an intimate sake and shochu event on Tuesday September 8th 2015 at 6pm.

“My passion for sake is well known, and I’m so honoured to have the opportunity introduce what I consider to be the best sake in the world. The makers of Tojo Frontier sake will be joining us in Sydney to share their passion with us and it’s really an exciting opportunity to meet the world’s best sake makers.” said Tetsuya, who will be creating a special ten course degustation menu for the evening to complement the sake and shochu.

We have a very limited number of seats available at a price of $400 per guest. Please call the reservations office on 02 92672900 or email to reserve your place.

Tetsuya Honoured with Lifetime Achievement Award

Tetsuya Wakuda has been honoured with the The Diners Club® Lifetime Achievement Award for Asia’s 50 Best Restaurants 2015. The award is voted for by members of the Diners Club Asia’s 50 Best Restaurants Academy, which comprises over 300 restaurant and culinary industry leaders throughout Asia.

On winning the award, Wakuda said that he would not be where he is today without his team at both Tetsuya’s in Sydney, and Singapore’s Waku Ghin.

“Thank you so much for such a great honour. This year will be 28 years at my own business and it’s just something that I believe in, and something that I love to do. But it is actually not my talent, but… everybody together, so this award is for the team,” said Wakuda.

Tetsuya will receive the award at the Asia’s 50 Best Restaurants awards ceremony tonight at the Capella Hotel in Singapore.