It’s the end for the world-famous Sydney fine-dining Japanese restaurant, and its signature confit ocean trout dish. Jill Dupleix interviews Tetsuya Wakuda to find out what’s in store after the doors close on July 31..
It’s the end for the world-famous Sydney restaurant owned by Tetsuya Wakuda, a chef who has brought dining joy for nearly four decades.
It’s the end for the world-famous Sydney fine-dining Japanese restaurant, and its signature confit ocean trout dish. Jill Dupleix interviews Tetsuya Wakuda to find out what’s in store after the doors close on July 31..