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.
Now you can recreate Tetsuya’s masterpieces at home with your very own Truffle Salt. A blend of truffle and sea salt will add that little something extra, that little something pinch of genius to every meal.