"It is here on Kent Street, in Tetsuya's personal upstairs 'Experimentation' kitchen, that Tetsuya develops a unique cuisine, based on the Japanese philosophy of natural seasonal flavours, enhanced by classic French technique and the freshest possible ingredients."
"Since arriving in Australia 22 years ago, from Japan, at the age of 22, Wakuda has not been back to the country of his birth. "Australia is home to me, big time," he says."
