Josh Raine, a talented young chef, has taken the reins at the iconic Sydney restaurant Tetsuya's, following in the footsteps of renowned chefs who have graced its kitchen over the years. Tetsuya's has played a significant role in establishing Sydney as a world-class dining destination for the past 30 years.
Acknowledging a Culinary Legacy
Josh recognizes the prestigious lineage of chefs who have honed their skills at Tetsuya's, including luminaries like Martin Benn, Darren Robertson, Clayton Wells, and Luke Powell. Despite the pressure of filling big shoes, Josh, originally from Oxfordshire, is embracing his role with excellence.
A Behind-the-Scenes Look
The interview offers a behind-the-scenes glimpse into the workings of Tetsuya's kitchen, one of Sydney's most esteemed culinary establishments. It highlights the role of Australian beef in the restaurant's intricate eight-course degustation-only menu.
Appreciating the Farmers
Josh expresses gratitude to the farmers who supply the restaurant with high-quality Australian beef. He acknowledges their hard work and passion, emphasizing how their exceptional product enhances his culinary creations.
Josh's Culinary Journey
Josh's journey in Australian fine dining began with Shane Osborn, the first Australian chef to receive one and two Michelin stars, at Pied-a-Terre in London. He later moved to Australia, working at Urbane in Brisbane as head chef for four years before joining the Tetsuya's team, where he now leads a group of 17 culinary professionals dedicated to evolving the restaurant.
A Diverse Approach to Beef
Tetsuya's uses a variety of beef types, including grass-fed, grain-fed, and wagyu, depending on the menu and season. The restaurant places a strong emphasis on high marbling across different cuts. Their beef is wet-aged for two months and further aged for two weeks on Himalayan salt blocks to enhance flavors and reduce moisture content, allowing for quicker cooking.
Japanese-French Fusion and Seasonal Focus
Tetsuya's culinary philosophy combines Japanese techniques with French influences, showcasing premium Australian produce. The eight-course menu revolves around seasonality and adapts to feature the best available seasonal ingredients, with slight variations in each of the three different dining rooms.
Signature Beef Dishes
The restaurant features signature beef dishes, such as Rangers Valley Black Onyx Short Rib, brined for eight hours, slow-cooked, charred on the yakitori, and finished with fermented pickled shiitake powder. Mayura Station Wagyu Sirloin is prepared over coals, topped with a ponzu veil, and served with various complementary elements. Cape Grim Grassfed Tenderloin is cooked over a hibachi grill, rested in rendered wagyu fat, and given a final sear over coals, serving with miso butter and a variety of vegetable accompaniments.