Tetsuya Wakuda may be Australia’s most recognized chef, but you can’t taste his food without acknowledging his ties to his home country, Japan. Tetsuya embraces and adapts many of the elements of the finest type of Japanese dining, kaiseki, which has roots in Zen Buddhism and the Japanese tea ceremony. Kaiseki meals were developed to welcome guests with a series of exquisitely presented courses based on the freshest seasonal ingredients. Tetsuya takes many of these principles to heart, offering tasting menus with numerous courses highlighting local Australian ingredients, courses highlighting local Australian ingredients, such as grass-fed lamb and seafood delicacies like abalone and prawn, perfectly presented in artful small plates.