Tetsuya’s is rightfully considered one of the best (if not the best) restaurants in Sydney, indeed in the country, and it can take months to secure a reservation, so hop to it if you want any hope of eating there. Tetsuya has won every imaginable gong and accolade under the sun for his meticulously-crafted cuisine, which combines Japanese inspiration with classic French techniques. With floor-to-ceiling windows facing delicate Japanese gardens, the restaurant is a subdued, elegant ryokan style with its damask tablecloths setting the scene for a culinary experience few chefs could hope to rival. Beginning with a flute of Bollinger, the 12- or 14- course degustation moves from small, perfectly-formed dish to the next, small, perfectly-formed dish, and while every mouthful will live on forever in your memory, his confit of ocean trout, on a bed of apple, konbu and celery is globally-renowned. It might be because the Japanese-born chef’s love affair with food extends far beyond usual measures. He’s a master at sourcing flawless produce and is a long-standing friend of the owners of Petuna Seafood, who farm some of the country’s premier seafood in the choppy waters of Tasmania’s southwest wilderness. Memorable, epic, and one for a special occasion.