Tetsuya Wakuda
I do have a few dreams left and many of them involve eating at spectacular restaurants around the world. One of them is located here in Sydney and it’s one that I haven’t visited in over seven years as the last time was for my 30th birthday. So I was very happy to be invited to attend a Electrolux Masterclass with Tetsuya Wakuda at his world famous restaurant Tetsuya’s. Only twelve classes are held a year and needless to say, spots are very much limited to a lucky few. Tetsuya would be showing us how to cook some dishes and talking to us about how he likes to cook and answering any questions that we had for him. To top it all off, we’d be sitting down to one of his famous degustations, an epic 10 courses that no soul in their right mind would ever pass up. And the best part? One of you Dear Readers, have a chance to win a spot at a Masterclass including, flights, accomodation and transfers! 
Yes the Electrolux Tetsuya Masterclass is a “money can’t buy” event and tickets to it are not available to the general public so the only way to get to attend one is through invite only-or of course a competition like this.
The evening started with a chauffered car pick up. The driver opens the door for me (don’t you just love that?) and I get into the car and we pick up Christie and Peter on the way. We arrive along with the other bloggers invited and enter the upstairs newly fitted kitchens. We mingle with some champagne while Tetsuya and his staff are busy prepping for the evening’s class. After a short time we are ushered into the new kitchen, a stunning marble topped island with knee pad activated sinks, a sleek fridge and a shiny induction cooktop. And this would be this kitchen’s maiden voyage!
His first tip after welcoming us and confessing his nervousness is about induction saucepans. People are apparently put off from buying induction cooktops thinking that they will need to buy new saucepans but he tells us that if you place a magnet on the base of a pan and it sticks, it will be induction cooktop safe and he also mentions that 80-90% of pots made today are induction suitable.
Tetsuya and Christie
Adding ricotta to the scrambled eggs
First he takes Christie’s hand and has her feel the bottom of a saucepan heat up. Then he shows us how to make scrambled eggs his style which is what he usually likes to eat for breakfast. His involves a secret weapon – a teaspoon or two of creamed corn and some ricotta. He believes that the creamed corn makes the texture of scrambled eggs lighter and prevents them from going tough and rubbery. He adds a lot of butter and some oil to the pan and stirs them rapidly with a spatula but mentions that he doesn’t use a lot of butter in his cooking. We notice he uses oils like olive oil and grapeseed oil. After he is finished everyone gets a taste and they’re incredibly light and creamy.
Scampi
Next up is scampi, a favourite of mine. He shows us a rather clever way of cooking them using tightly wrapped cling wrap in a 90 degree oven which cooks them partially but still gives them that lovely texture that raw scampi has. He presses the scampi under the cling wrap for doneness and we all get a taste. They taste beautifully fragrant with the garlic, herbs and oil.
His knife-custom made for him by MAC
The roasted sesame seed oil on the left and the unroasted on the right
The next dish with scallops slices horizontally uses two types of sesame oils, the roasted sesame oil which we’re probably all familiar with and a lighter sesame oil that has virtually no smell and a very mild sesame flavour which is made from untoasted sesame seeds (it is available at Tokyo Mart for Sydney siders).
On top of the layer of scallops, he lays some wakame in the centre in a little pile and then a ring of herbs around it including a very interesting ingredient, a thin red reed-like item which we later find to be roasted chillis finely sliced. He then heats up the sesame oil and then pours it over the scallops where it boils and partially cooks them. They’re divine and with a distinct Chinese edge to them as I always think of Chinese food when I taste sesame oil.
Seasoning the fish
His next dish is a simple fish one where snapper fillets are almost confited in oil after being seasoned with just salt and pepper. Interestingly the plates that he uses for this dish is beautiful and is made by his long time friend Mitsuo Shoji whom he first got to know when Shoji dined at his restaurant. When the waitress asked him how he found his meal Shoji commented that the sauce on the tuna was a little to sweet for him. Tetsuya then came out to discuss this with him and they became friends from then on. He now stops by every evening for a glass of French champagne (or after-work medicine as he calls it) and samples various items that Tetsuya offers him much to the exasperation of his wife who would complain that he never ate dinner at home. Tetsuya calls Shoji his “Gokiburi” or cockroach in Japanese.
Uncooked Alaskan Crab Legs
Cooked Alaskan Crab Legs
The next dish he demonstrates is a simple one-steamed Alaskan crab legs which are steamed on bamboo leaves which just protect them when they’re being rapidly steamed. The crab legs are already pre split and turn from a purplish shade to a bright coral on no time and we devour the sweet meat hungrily thinking of that show “The Deadliest Catch”.
Guess what he’s making?
The last dish comes slightly from left field if you are familiar with his typical Japanese French fusion cuisine. We looked at the ingredients and he then told us he was showing us how to make a Chicken Tagine-the tagine-less induction way. I could see a few of us were skeptical especially when he told us that it only takes about 30 minutes but he tells us that it is a great item to cook for dinner party guests. I ask him if he entertains very much and he tells us that he does it so much here that he doesn’t tend to do it at home as he is single and there’s no-one else to cook for although when he is invited to a friends houses for dinner, he ends up doing the cooking.
Long Pepper
Chicken Tagine
He uses the Herbies Tagine Mix as well as Long Pepper which is a new item for many of us. These whole long peppers smell quite star anisey and peppery and would certainly lend a lot of flavour. He also adds green olives, preserved lemon, anchovy paste which Tetsuya (or “Tets” as everyone seems to call him) says can be substituted with fish sauce if you don’t have it. He sweats off the vegetables, adds the seasoning and seasoned chicken thighs, then adds the tomato puree and after about 30 minutes he then plates it up. It smells ambrosial and we eat this eagerly. I did not expect to love this dish but it was fantastic comfort food and tasted like it had been baking in a tagine for a couple of hours. He asks us if we have any other questions and we all get a photograph with Tetsuya. We’re then led to our table where we partake of our 10 course degustation.
Bread and butter
Bread and butter isn’t just bread and butter here. Here the bread is a fresh sourdough roll and the butter is an unsalted creamy butter mixed with truffles, parmesan and ricotta which is just heaven with a sprinkle of salt on top. I commit the cardinal rule of someone that knows that they’re about to feast on 10 courses and eat the whole thing.
Chilled Japanese Pumpkin Soup with White Miso Cream
My first thought as I dip my spoon into the silky smooth chilled pumpkin soup is “Mmm” followed by “Why isn’t miso a more common pairing with pumpkin soup?”. Eaten like this and they make perfect sense together.
Sashimi of Kingfish with blackbean and orange
This dish is very similar to the scallop dish we tried before, the fresh kingfish slippery on the tongue with that lovely texture to it and an aftertaste of orange zest.
Soft roast Scampi tails with herb & citrus oil
These gorgeous scampi tails are such a moreish texture with that strong shellfish flavour and they’re highlighted with a herb sauce and a confit of witlof which is charred before serving which just melts in the mouth. The slight bitterness counters the sweet scampi well.
Salad of confit ocean trout with zucchini and non pastuerised roe and goats cheese
His signature dish, the confit of ocean trout is well known. This is a slight variation on the one I had many moons ago. It comes with a finely diced but richly flavoured eggplant topping and sits on a round of goat’s cheese and delicious pasteurised ocean trout roe.
Raviolo of Octopus with oregano and black olives
If there was one dish that perhaps some at the table weren’t quite in love with it was probably the octopus raviolo which had diced octopus, sushi rice, oregano and black olive. I wasn’t immediately in love with the black olive and oregano dominating the other flavours.
Breast of chicken with creamed sweet corn and foie gras
Ahhh there’s the creamed corn again, did you spot it? The breast of baby chicken is tender and moist and a wonderful match for the sweet creamed corn and foie gras. Even though I know I’m full, I finish it all.
Sirloin of Wagyu with Braised leek, Sansho and soy
The rare Wagyu sits atop of what looks to be three stout pieces of leeks. I think to myself that the leeks look a bit thick to be good but they’re sweetly caramelised and fall apart easily. The Sansho Japanese pepper is a nice contrast and soy sauce glaze gives it an appealing sweetness.
Pione Grape Sorbet with Sauternes Jelly
A little palate cleanser before dessert, this grape sorbet is made with the macerated skin of the grapes that have been peeled. It is then made into a soup and then churned into a sorbet. At the bottom are three delicious peeled grapes.
Cannellini beans with mascarpone and soy caramel
Beans are quite common in Asian desserts but these tiny cannellini beans are unsweetened and sit in a blue cheese anglaise with a soy sauce caramel. I loved the first few bites with the after taste of the blue cheese but couldn’t finish my portion as it became too rich for me after a few bites.
Floating Island with Double Anglaise of vanilla bean and praline
This light floating island has a special ingredient to counter that distinct egg white smell – finely ground rosemary! It’s light as a feather and has a centre of oozing raspberry sauce and chocolate and sits on a hazelnutty praline and vanillla bean anglaise.
Petit fours
The petit fours are green tea marshmallow, coffee and date friands and chocolate macarons with a lemon butter and pink peppercorn filling. The friand is gorgeously eggy and the macaron is fascinating with the piquancy of the lemon butter but the earthy spiciness of pink peppercorns.
So I know, all you want to know now is how you enter to win a place at one of Tetsuya’s Masterclasses. For your chance to win a place at Tetsuya’s masterclass, leave a comment below telling me your dream restaurant to dine in. Then, thanks to Electrolux and Not Quite Nigella, tell us in 25 words or less: What is your favourite feature in Tetsuya’s new Masterkitchen? Enter your 25 words or less answer here on this link only. The competition concludes 4th May 2010 at 12 midnight EST. The 12 best entries received will win a single invitation to an exclusive Tetsuya Master class at Tetsuya’s restaurant, 529 Kent Street Sydney, NSW – on the evening of Tuesday 24th August 2010 from 6pm. This will include return economy airfares from the major prize winner’s nearest Australian capital city and one nights’ accommodation on the night of the Master class Tuesday 24th August 2010. A private car will transport the winner and their guest from their accommodation within the Sydney Metro area (50km radius from Sydney city centre – GPO) to Tetsuya’s restaurant for the master class and then back to their accommodation within the Sydney Metro area stipulated above.
Congratulations to the winner Linda L. of Castle Hill!
So tell me Dear Reader, which restaurant is it your dream to dine in? Mine is El Bulli or The Fat Duck, what is yours?
Tetsuya’s
529 Kent St, Sydney, NSW
Tel: +61 (02) 9267 2900
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130 Comments | Add your own
Love those long peppers….I have some. Haven’t used them in ages………and what stunning photos
Wonderful photos, sounds like a great night! How lovely that he uses Herbie’s tagine spice mix, the Hemphills will be delighted..
(I may be posting this twice – the internet in my Bruges hostel is dodgy!)
Can I say your kitchen?
I’d so love to try than bean and blue cheese dessert. Even if it was too rich, I think it would be worth it!
Lorraine – what a fantastic opportunity! My Mum also attended one of this classes (not there though) and she loved it. Mr. Tetsuya is such a wonderful person.
prize of the year, and it’s only march!
Wow, that sure sounded like a fun class Lorraine. My dream restaurants to try out would be El Bulli and noma. Sadly I have a feeling they will remain a dream for a while
(Just entered the comp so fingers tightly crossed now.)
oh my – what a wonderful post Lorraine! I felt like I was there with you – with all those wonderful pics! What a great evening you must have had!
Such a beautiful dinner. I haven’t seen an induction stovetop, I would love to see that in Tetsuya’s kitchen and those custom made knives.
Cooking classes are always fun, and floating islands never looked so good. My dream restaurant – hmmm, Vue de Monde.
For those of us who can’t get to a masterclass, you’ll have to attempt some of the techniques you learned and blog about them. I’m most intrigued at the method he uses to cook the scampi, I’d love to try that.
BTW, I love the kitchen! I think Tetsuya and I have similar tastes. It’s exactly what I would have in my dream kitchen.
oh my, your experience above is my dream….i have been cooking for rich and not so famous overseas for years and have not had the opportunity to eat at Tetsuyas though many i know have…..now i am back in sydney it is on the list…
green with envy and so grateful for the posting….
my other on the list would be french laundry.thomas keller, and also Pure the raw vegan place in NYC as that style of food fascinates me and i am now in my cooking life leading more towards wholefood/superfood healing food cooking…
thanks so so much for this ….
have a great day
Shakti x
i forgot to say most importantly…
i love love love the fact that tetsuya still seems so humble and grounded after all these years as a super famous and awareded chef, that just feels so good….
We have very similar dreams…The Fat Duck is on my list, together with Tetsuya and Gualtiero Marchesi restaurant in Italy.
What a night! I’m full just looking at it all again! Def lots of fun and glad I finally got to meet you Lorraine!
Mine La Tour D’argent in Paris – hopefully will come true in December…but do I go for lunch (take advantage of the view) or dinner???
Dream restaurant to dine in? El Bulli for sure! Every year I send in my email with a dining request for any open day and any open time….then pray. Got into French Laundry the same way and was given 2 days notice for the dining experience. Fortunately Los Angeles is not that far away from Yountville.
The Taberna Tipica Quarta-Feira in Evora, Portugal. A restaurant with no menus but typical local food – but it was full when we arrived and it’s such a long way to go back!
The French Laundry. Everything about it sounds lovely.
I have always dreamt of eating at the French laundry. That would be my no 1 simply because I want to travel to the States more than Spain
Well, my favourite place to eat (is biased as I work there but it) has to be the Rockford Stone Wall Lunches – Mike and Ali are just fantastic and the food is the freshest most flavoursome food around, from all corners of the world! It has been a number of years since I have eaten at Tetsuya, and will hopefully go back for my 40th next year! The master class sounds really good and that might top the list! Cheers R
Dream restaurant = Tetsuya’s. I have been nagging Gravy Beard for years to no avail! x
Lucky You!! My dream restaurant to dine at right now would probably be TESUYA’S =D My boyfriend and I have been talking forever about that “one day” when we will dine here. We’ve only started fine dining from last year and the few experiences we had were amazing – I can only imagine what it would be like to sit at a table at Tetsuya’s. Once I accomplish Tetsuya’s then I will start conquering the world outside of Sydney one restaurant at a time =D
I suppose my dream dinner would be with my nearest and dearest at any venue that served the perfect Tiramisu … I’m drooling already at the prospect.. It’s as much about as who your are with as where you are….
Hi Lorraine, thanks for this nice article. I have one question, do you know the brand of olive oil that Tetsuya uses? (The big bottle in the third picture from the top)
My all time favourite restaurant to dine in, like you, would have to be El Bulli and The Fat Duck.. Oh and also Hiroyuki Sakai’s La Rochelle restaurant in Shibuya.
Looks like you had a fantastic night; I’m so jealous!
Hi Lorraine,
My dream meal would be at “Arzac Restaurant” in the Basque country to taste Juan Mari and his daughter Elena’s cuisine I’ve heard so much about.
In France I would choose “La Maison Pic” in Valence, near where I grew up.
Closer to home, I would of course love to eat at Tetsuya’s once in my life!
It’s nice to dream
What the? How can you be over 30 y.o? I thought you were like, 25?!?!
What’s your secret?
What a fun class! I wanted to dive through the screen and lap up that chilled pumpkin soup. YUM!
Wow, great writeup, Lorraine. It felt like we were there. But we weren’t, which is why it’s so FABULOUS that you’re giving away a Masterclass with Tets!
And yes, it would be a *dream* to eat at Fat Duck
I think mine would have to be El Bulli also before it closes down temporarily or perhaps after to see how amazing it is!
You described the night perfectly darling! It was quite scary putting my hand on that pan – but I trusted Tetsuya!
What an amazing night! Tetsuya looks like such a sweetheart.
Wow, what an amazing experience! I’m in awe…! El Bulli would be my dream, Tetsuya is definitely up there too!
Up until recently my dream restaurant was Per Se in New York but my dream came true a few days before Christmas when my best friend and I had a night in New York and our much anticipated evening at Per Se. It simply was the most outstanding culinary experience I have ever had (Tetsuya is a very close second). After dinner we crossed the road to Central Park and had a carriage ride in the snow – sigh! Now my dream is to go to El Bulli before it closes. Does anyone know if the rumours are true this time?
WOW. Just amazing, so jealous of you guys!
I would love love love to wine and dine at The Fat duck- firstly the name is totally brilliant and the menu sounds so decadent and very modern with Mr Blumenthal’s molecular approach to flavours and food (something I first heard about on Masterchef)- I saw a photo of the scrambled eggs with bacon ice cream and almost died- who would not want to try bacon ice cream?! I guess a girl can dream.
I would love to eat at the Royal Mail but at a chefs table in the kitchen, so that I could see all that was involved in preparing the amazing food there.
Looks like a great evening! Loved the look of the ravioli with Octopus!
My dream restaurant to dine in would be the late Escoffier’s. (It’s actually the 75th anniversary of his death this year!). Don’t know what his restaurant was called (or if indeed he had one) but it would be an honour to eat the food from the man who’s influence is felt in every restaurant today!
Wow, nice blogpost, sounds like an awesome night. I’d have to say that Tetsuya’s is my dream restaurant to dine in, ive heard about it all my life but never been
Chez Panisse is my dream..not quite cutting edge perhaps but the chefs Alice Waters inspired is testament to her influence and her utter respect for food.
Dream restaurant to visit would definately be Solo Per Due http://www.soloperdue.it/ A restaurant in Italy my wife never stops talking about, it only has two seats and is North of Rome in the provence of Rieti. Ofcourse Tetsuyas is always on the list as well.The man is just a gentleman.
Great Post NQN thankyou for sharing. Steve
My dream restaurant to dine-in is Gordon Ramsay Royal Hospital Road as I’m dying to try these real English meals and the heavenly dessert-to-die-for.
I love Tetsuya,I’ve never eaten at his restaurant but would love too.So I’d love to wine.
Hi Lorraine. great post.
Restaurant on my wish list is the Fat Duck.
I envied the induction cooktop the most in that amazing kitchen. oh to be able to cook there!
Hope to see you soon for some more Duck Off!
Lorraine… are you really 37.. you can’t be you look so young! For the last couple of months that I’ve been following this blog i always thought you were in your early to mid twenties!
Great post on the Masterclass Lorraine. I wish I was there. I heart Tetsuya. He is amazing. The Scampi dish would have been my fav too.
I dream of travelling to Paris, one day when that opportunity comes I would like to dine at Le Jules Verne while enjoying the spectacular view of Paris.
My dream restaurant is actually a humble kitchen, but the chef would be my mother, a simple dream with no chance of happening until time travel is a reality.
In the present, of course I dream of Tetsuya. I have followed his career with much interest and have yet to experience the magic from his restaurant.
I would love to dine at Pierre Gagnaire. An awesome meal and then a walk down the Seine with someone special would be a great night.
This is a great post. The food looked amazing and I bet the event is something you will remember.
Definitely Fat Duck but any little trattoria in Italy would be good too!
Dream restaurant… Ferran Adria’s El Bulli! It’s closing down within two years… how sad!
Mine is French Laundry in California – have organised a few dinners there for executives of groups I have done work for but never had the pleasure of eating there myself. Got given their beautiful picture/cook book as a thank you once but that just tantalised me even more!!!
My dream restaurant is easily a gluten free Tetsuya’s.
My favourite appliance in the kitchen is the Electrolux induction hotplate that I am currently saving up for.
My dream restaurant is definitely El Bulli, but mostly because it will be a dream for at least another 2 years due to closing. In terms of the possible, The Fat Duck is right up there as is Noma.
Having not had the opportunity as yet – I would have to say my dream restaurant would have to be Tetsuya’s.
Definetely elBulli but sadly I think I might have missed that chance. Perhaps any of Alain Ducasse’s 3 star Michelin resturants – yes, I’d love to dine at The Dorchester in London!
El Bulli, Fat Duck and the French Laundry in that order and just to name a few. That was a fantastic post! Loved every bit of it!
Although not in a class like Tetsuya’s, I’d like to dine at Locanda Locatelli in London
Giorgio is so passionate about fresh ingredients and simple flavours, I’d like to brag about it to my neighbours.
It would say El Bulli, but it’s closing for good so I’d absolutely love to eat at Etxebarri in Axpe, Spain – it sounds incredible!
Is the Electrolux site down for everyone?
Hi everyone-sorry it appears that the Electrolux site is down for the moment. They’ve said it will be back up tonight
Oh, that looks fabulous Lorraine. I’d love to go to Tetsuya’s with my Mum. I really must make that happen one day….
Ahh brilliant, the Electrolux site is back up and running
Oh I have a few… Obviously Tetsuya but because of the waitlist and my infrequent visits – it’s just too impossible to organise.
But 2nd place would be Thomas Keller’s French Laundry… and 3rd would be The Fat Duck – but I’m not 100% sure I would be game enough to eat everything that would be put in front of me…
I WOULD TRY THOUGH!!
I am so jealous of your dinner – it must have been so memorable!
My dream restaurant would actually be anywhere i would get true homestyle cooking by a mum. Plastic seats and table in Thailand sitting in the heat, overlooking the seas of the greek islands eating freshly caught seafood, sitting in a Tuscan vineyard feasting on seasonal produce and wine.
I am currently in the process of house plans for building a home and am seriously considering an induction stove so that would be my “want”
El Bulli in Spain! It’s waaaay too exclusive though since it’s only opened 6 months a year and it would still be fully booked >< Perhaps one day I can ninja my way in to world class restaurants like El Bulli and Tetsuya's haha, one day
not only have i ever ridden in a chauffeured vehicle, but i’ve also never been personally instructed by such an experienced chef. jealous much? um, yeah.
Le Club 55, Saint Tropez baby!
But if that doesnt win then whats it cost to do the master class for someone who doesnt win your competition?
I would love to eat at the New York sushi bar described in Ruth Reichl’s Garlic and Sapphires book (read it if you haven’t)!
El Bulli is currently top of my list (it is closing for a year after this season so I hope that I will be lucky in this lottery) but I also have The Fat Duck, Manoir Aux Quatre Saisons, The Fench Laundry, Bouchon and Noma on the same list.
I have been lucky enough to eat in Mario Batalis Babbo in NYC and the George V in Paris. Both amazing. I dream of them regularly.
What a fantastic opportunity this was! It looks like it was such a fun time…and of course the food looks incredible! I’m in awe of that 30-minute chicken tagine.
La Rochelle in Shibuya! We tried to go there when we were in Japan but they were fully booked for weddings
Lorraine, I have never eaten at Tetsuyas but my mum and dad have so reading this post was the next best thing – plus you got to meet him!!!
Entering on behalf of my mum who WOULD LOVE to attend a masterclass:
“I dream of dining in Nomiya for dinner with Mardi, looking over the Paris skyline.”
The Floating Island looks AMAAAAAAAZING!! Yum! Maybe you could attempt to make one and show me how…..
hehe- nothing beats a fresh seafood platter on the beach in the middle of summer with a gorgeous glass of white wine, except maybe a Bavarian Schweinsbraten ( roast pork), when it’s snowing outside
I’ll just head to my happy place now… thanks for a great story!
I’m so jealous! Would love to visit Tetsuya’s one day.
Mhhh, well I’m hungry now!
What a fantastic opportunity for you and the food….
Love Tets and love his glorious style. So thrilled that you were invited coz I love the way you share everything. I wish …
Red House in Macau takes one group of diners each night. There, I can ask questions and gain more insight into culinary techniques and creativity.
Wow, what a cool experience and so many delicious dishes there!
Oh dear lordy… be still my heart. Tetsuya’s is my ultimate ULTIMATE dining destination and I vowed from now until I get old that my big backside will one day make its mark (in a good way!) in one of Tetsuya’s dining chairs, my elbows to rub against the table, and my deprived tongue to taste what can only be called the ULTIMATE DINING EXPERIENCE! *evil laugh ha ha ha*
Oh & favourite dish? The chicken with creamed sweet corn and foie gras – just because I’ve never had foie gras before & what better way to taste such a delicacy than from THE Masterchef himself?
It’s a great kitchen upstairs. Did he do his trick with the paper-lined wicker basket with oil to cook on the induction top?
My dream restaurant experience would be a kaiseki meal in Japan shared with Tets, Philippe Mouchel and his wife.
My dream restaurant would serve soup and dessert. Soup as its light and dessert to fill you up!
When in France….. Once must get off the beaten track and dine at Auberge de L’Ill in the small Alsatian town of Illhaeusern. I eat there years ago and still dream of returning. The Haeberlin family know how to impress, and the foie gras — to die for.
Knee pad activated sink!! thats on my wish list…right at the top. long pepper is certainly something new and the pumpkin soup looks glamorous and the rest is fabulous! lovely and lucky u! ^^ n yes I like drivers who open doors for me too. leaves my hands free for the shopping bags. ^^
An excellent report on the night Lorraine. It was lovely to finally meet you. I’ve done my post now. I avoided reading yours until I’d put mine up so I wouldn’t be influenced.
My dream restaurant is anywhere where the food is superbly fresh and the flavours sing on your tastbuds
My restaurant to dream about visiting would be El Bulli, after visiting Bo Innovation in Hong Kong and The Fat Duck recently.
The best feature of the kitchen would have to be knee-pad activated sinks. I would love this in my kitchen when cooking.
my fav place to eat on my wishlist would be the fat duck..
I love Tetsuya and it has been way too long since I ate there, need to return soon. Any restaurant that serves the freshest food with a unique twist is high on my list. There are too many fantastic Masterchefs and restaurants worldwide to mention and not enough lifetimes to indulge!!
Sounds like you had quite an experience…
And for me, The Fat Duck is the restaurant I most want to try… especially with El Bulli closed for the next two years!
My dream restaurant is Darwin’s Peewee’s ! both for the food and view….. the plan is for Wednesday night (fingers crossed….friends are flying in, just need to coerce them in that direction)
Ohhh i have so many, can i name more than one….The fat Duck, French Laundry and El Bulli when it opens again….
Hi Lorraine~~~
what an awesome opportunity that u got for meeting Tetsuya in PERSON!!! ohh~
I think my dream restaurant to dine in would be El Bulli!! i just fell in love with its dishes when i first read the book!!! not to mention the OH-SO-PRETTY-DESSERTS!!!! *faints!!
Tetsuya just gets better and better!
The Fat Duck and El Bulli are top on my dream list.
wow what a great opportunity! I moved to Dubai 6 months ago (from Sydney, Aus) and before then i was always trying to get a booking at Tetsuya’s, of course it was always booked out. So one of my dream restaurants would definitely be his, the other would be any of Alain Ducasse’s restaurants.
love the fact i can still feel like I’m at home just by reading your daily posts
wow.. learning from 1 of the best.. what an experience
been wanting to go to El Bulli ever since I read about it here
http://www.amateurgourmet.com/2009/08/dinner_at_el_bu.html
Wow – this looks so amazing – lucky you! What an opportunity! I think I’m second-hand star struck.
The food looks so so good. Hmm, I have a milestone coming up – maybe it’s time to drop hints at the Co-pilot!
A little Spanish restaurant called “La Comida” where I had the best tapas of my life, which of all places is located in Hong Kong.
YUM! the food looks much better than what I had at his restaurant.
How does one join a class like this?
An achieveable dream place I would like to dine in is:
Tim Ho Wan, a Michelin-starred restaurant in HK.
Why does a dream restaurant need to be so expensive? Or so out of reach such as El Bulli? If so, I will be dreaming till Im 80!
My 2nd choice would be Tetsuya’s – at least I can get a booking there within the year!
Greetings Lorraine,
First time visitor and am already quite impressed with your website. I am no disciplined cook, in fact I usually stray from recipes, but the love of all things food related is definitely there. Which is why, my dream restaurant to dine in would be my own! I don’t have an expensive or hyper sensitive palate, so unless I can taste difference or appreciate the texture I would normally not appreciate some glam and expensive dining experience. This doesn’t mean I don’t appreciate fine dining though. Checked out Mr Wakuda’s degustation menu last year and am already trying to plan a return trip. It was a perfect meal, even the wine accompaniment – I’m quite lost when it comes to wine! But yes, I do only want for meals at restaurants within my reach and so will tick most if not all on my list sooner or later. The one I will always dream about is the one I own, the one in which I feed all my friends and family and the one where I share the food I group up eating.
Rgds
KT
Hi Lorraine,
Awesome post.
1. Fat Duck
2. El Bulli
3. Masa
4. French Laundry
5. McCrady’s
We dine at Tetsuya’s at least once a year. The service is by far the best in this country. The food is spectacular. The sommelier’s precision has always demonstrated a perfect match with the foods. Precision moulded with the perfect accuracy of taste and flavour is what Tetsuya’s is to me.
If you haven’t yet expereinced Tetsuya don’t buy the latest flat screen or latest gadget – go and have an orgasmic experience at Tetsuya’s that your whole body will thank you for. Enjoy.. x
I would love to eat at The Seafood Restaurant of Rick Steins in Padstow. I love the induction cooktop, it would be a dream to cook on.
I would love to go to the waterside inn in the UK. Michel Roux Snr’s cuisine are just so classical together with his son’s modern french. a well balanced clash!
What a fantastic opportunity thank you for posting this. At the moment I really want to visit St Johns as I love Fergus’food philosophy.
Tetsuya’s food seems so yummy after reading his cookbook. Now if only I could get dine in his restaurant…
Jamin (Paris) in the 1980’s under Joel Robuchon. To eat the cuisine that put an end to nouvelle cuisine and began its own movement based on quality and seasonality of produce (influences still felt in gastronomy to this day) would be a dream indeed!
Oh man!!! I watched all the videos on that site and that kitchen is incredible! I’d say the only thing more incredible than the kitchen would be the food that comes out of it.
As for my dream restaurant, I’d have to say The Fat Duck. Heston is a bit of a hero to me, so The Fat Duck is kind of like Mecca to me. Failing that, I’d probably just go to his pub, The Hinds Head.
My head is still spinning from those videos. Amazing!
Entry No 2: Having just watched Heston’s show on SBS , I’m going to have to say The Fat Duck. The man is a genius and what he scientifically does with food, you would never think possible eg. he made a ‘fob’ watch from consomme!!!! for an ‘Alice in Wonderland’ themed dinner he threw for London socialites. Mind-blowing stuff.
I too would have to agree with The Fat Duck; Heston Blumenthal is a modern day genius. The Albert Einstein of gastronomy. To quote Einstein “Imagination is more important than knowledge.” And oh what an imagination!!
I’d love to go to Fergus Henderson’s St John, but Carnivore in Kenya would be nice too.
Noma in Denmark looks amazing! I’d love to go Fat Duck too.
My dream place to eat is El Bulli too, for the sheer fact that the waiting list is so long it would truly be a foodie’s experience to enjoy the skills of this food extraordinaire.
Hi There,
Win the Competition..my dream restaurant would be: El Bulli – the view the whole experience but not possible now due to the closure.. so next best is Tetsuya’s always wanted to but never had the opportunity.
Smiles Roz Kaye
Your post almost brought tears to my eyes. Everything the man does is magic. I would love to visit The Fat Duck. MMMMMM to all of it.
i don’t know about the other restaurants but i sure wld love to dine at the restaurant that ratatouille was filmed in if it were not a cartoon.. hahhahha.. makes cooking look so intuitive and from the heart..
don’t matter that they’ve not tried the recipe before.. the heart knows..
Oh my goodness, but isn’t Tetsuya’s food just divine! Restaurant (and travel!) wish-list…The Fat Duck in Bray, La Tour d’Argent in Paris, Noma in Copenhagen, The French Laundry in California…the list goes on…and on…
Hi Lorraine! Mouth watering photos
I would like to dine at Tetsuya’s of course, and also dreaming to dine at the newly refurbished Savoy Grill.
My husband I and are working through the top 10 list – its sort of a thing we have to do before we die… El Bulli would have to be top of my list before it closes and then the French Laundry as I have eaten at Per Se and want to see if the west coast experience is as good as the east coast one…
My dream restaurant would be Nobu in New York – Nobu because I’ve recently been totally blown away by Japanese food since holidaying there, and also because I’m dying to go to New York – a meal there would be a dream come true.
I’m heading to the French Laundry in my dreams…
Hi Lorraine
Oooohh, my mouth is watering !!
What a fantastic experience. My
dream is to dine at Tetsuya’s (long before I read your post) but have never yet had the opportunity. Thanks for sharing this night with us, you lucky, lucky, gal. Look forward to all your future adventures.
If it was still open, I would have to say The Rainbow Room in New York.
All that history alone would make it amazing to be in. That and the fact that it would mean that I would be in New York, hopefully during Spring or Autumn. *sigh*
Great post – Tetsuya’s would definitely be my dream restaurant to dine in (though sadly I don’t think my student budget will extend that far any time soon
). Some of my friends went there last year and are still raving about it.
And that floating island dessert looks amazing! *drools*
I dream of being in New York and dining at Daniel, failing that a seat at Momofuko Ssam Bar would be second. OMG just discovered your blog & I’m addicted, where have I been???
Tetsuya’s is wonderful. But as I have been there, it has to be The Fat Duck.
Wow! Wow & more wow! Tetsuya is a “MASTER!” What I would do for a masterclass session like that. I took my 3 children & their partners to “Tetsuya’s” for my husband’s 60th birthday. we had the degustation menu with matching wines. We were also lucky enough to have the private room. We enjoyed an unsurpassable & beautiful food experience. It will never happen again.Thank you TETSUYA!
My dream restaurant would have to be El bulli Espanga and L’Hotel de Ville – Philippe Rochat in Switzerland. The piece of equipment I would most love to adopt would be an induction cooktop for its instantaneous control of the heat required for cooking. So many exciting thoughs for one competetion
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