End of an Era: Tetsuya’s to Close Permanently After 35 Years in Operation

Iconic Sydney fine dining establishment, Tetsuya’s, will be bidding farewell after an illustrious 35-year run, marking the end of an era in the culinary world. Owner and renowned chef Tetsuya Wakuda has announced the permanent closure of the restaurant on July 31, following unsuccessful attempts to relocate the venue from its long-standing Kent Street location in central Sydney.

Reflecting on the decision, Wakuda expressed the challenges faced in trying to transition Tetsuya’s to a new site, despite 18 months of meticulous planning for the move. The closure comes as a poignant conclusion to a chapter that has left an indelible mark on the Australian dining landscape, signifying the end of a beloved institution.

Wakuda, who originally arrived in Sydney in 1982 as a backpacker with a passion for food, quickly rose to prominence within the restaurant scene. His venture into fine dining began with the opening of Ultimo’s and ultimately led to the establishment of Tetsuya’s in Rozelle in 1989, catapulting him into culinary stardom.

Throughout its tenure, Tetsuya’s garnered critical acclaim and accolades, with notable figures such as food critic Leo Schofield hailing Wakuda’s fusion of Japanese and French cuisines as a culinary masterpiece. The restaurant’s legacy as a gastronomic destination was further solidified, earning it a place among Sydney’s esteemed dining establishments.

Wakuda’s culinary prowess extended beyond Australian shores, with successful ventures in Singapore, London, Dubai, and Las Vegas, showcasing his global culinary footprint. Despite these international successes, Tetsuya’s in Sydney faced challenges in recent years, leading to the difficult decision to cease operations.

The closure of Tetsuya’s marks the end of an era for fine dining enthusiasts in Sydney, as they bid farewell to a cherished culinary institution. Wakuda’s impact on the culinary world will endure, with his legacy immortalized through his innovative approach to gastronomy and unwavering dedication to the craft.