Tetsuya arrived in Sydney from Japan back in 1982. He started his career working as a kitchenhand in a busy Sydney restaurant, where he quickly learned how much he loved cooking. It only took Tetsuya a matter of six years to rise to the top of the Sydney food scene. By 1989, he had his own restaurant – and today, he’s one of the world’s most respected chefs.
This ocean trout by Tetsuya has great clean taste, not overly smoked, ideal for any cooking application. Available in 100g and 200g.