While visiting Sydney for work, I made a booking for a restaurant in the city called Tetsuya’s. We had read about the restaurant and its chef Tetsuya Wakuda, whose cullinary skills attracted world recognition. It was the first time me and Jen also got to try a degustation menu.
For the uninitiated:
Degustation is a culinary term meaning “a careful, appreciative tasting of various foods” and focusing on the gustatory system, the senses, high culinary art and good company. Dégustation is more likely to involve sampling small portions of all of a chef’s signature dishes in one sitting. Usually consisting of eight or more courses, it may be accompanied by a matching wine degustation which complements each dish.
After five hours of wining and dining, I have to say that this was pretty much the best thing I’ve ever done. I need to do more of this degustation business in as many different restaurants as I can both find and afford.