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Tetsuya's Restaurant Review: There are very few food lovers in Sydney (and far beyond) who have not heard of Japanese-born chef Tetsuya Wakuda. It would be impossible to catalogue the accolades heaped on this humble and unassuming chef whose melding of Japanese and French cuisines has set new standards in this city and elsewhere. Even if your visit is not in honor of a special occasion, it will turn into one as the delights of the set ten-course dégustation menu appear on the table. The meal might begin with savory custard with herring caviar, then marinated scampi with walnut oil and egg, before Tetsuya’s trademark confit of Petuna ocean trout served with konbu, celery and apple appears. Not finished yet, there could be blue cod with kale and celeriac purée, a warm salad of cuttlefish and about another four courses. Or --- and this is quite likely --- it might be none of these dishes, as Wakuda cooks what he chooses each evening. The feast could end with lychee granita with strawberries and coconut, or a floating island with vanilla and praline crème anglaise. Naturally, the wine list (with many offerings by the glass or half-bottle) is stellar, and the sommelier will provide recommendations for each course. It hardly matters what is on the menu as you will have a gastronomic experience to remember.