One of the very first introductions to Japanese fusion cuisine was demonstrated by Tetsuya Wakuda, the surprising combination of the subtle flavours that Japanese cuisine has to offer is very well complemented with French preparation and techniques. Chef Wakuda’s restaurant Tetsuya’s is no doubt still considered as one of Sydney’s, if not Australias most respected institution.
Tetsuya’s cuisine is the classic fundamentals of Japanese Fusion but what can be done to make it more modern and interesting is the use of jellies, gels and foams. English born chef, Martin Benn first started his career back home in London at The Oak Room under chef Michel Lorrain, before heading off to work under legendary chef, Marco Pierre White. Arriving in Australia in 1996, Benn clocked hours at Dietmar Sawyere’s Forty one including Tetsuya Wakuda’s Tetsuyas. The accolades that Benn has achieved over the years is amazing, with him also being crowned as this year’s chef of the year. However, the talent doesn’t end here with Benn, along with head chef Daniel Puskas, the dishes that are brought out are carefully inspected with techniques and finesse that are visible on the plate.
Being wanting to dine at Sepia restaurant for a very long time does send excitement to my mind, with many choices on the A la carte menu – I reckon the best gamble to go for is the degustation option.