Hey I'm Josh Raine, I'm executive chef at Tetsuya's in Sydney.
So I'm originally from the UK, I was born in Oxfordshire, basically finished school and the
only thing I really want to do was become a chef. And for me, Australia
has always been one of those places I've wanted to live, so kind of just always
pushed in that direction. So luckily came over into Brisbane started working in a
restaurant called Urbane, four years later, and then got a call to come down
to see Tetsuya, and here I am. So my main role here is to basically
look after the team help, develop new dishes with Tetsuya and keep it evolving basically.
At Tetsuya we focus on a lot of Japanese cooking techniques with a
little bit of French technique as well. So it's kind of taking the best of both
worlds, especially with the beef we use a lot of the bincho and all the yakitori
grills, finishing on fire. And for the finishing techniques we use French.
So more the delicate finishing. Over the 30 years the menu has kind of adapted to the
market, so instead of just having one menu now we almost have three. So we have
three different dining rooms, we have the main, the small and the bar. So here at Tetsuya's
we change the menu with the seasons, seasonality is a massive thing, we don't
adapt the menu unless we have the best and normally the best is what's in season.
So we normally start off with some oysters and then we go into two sashimi courses
then we go two cooked seafood and then we have normally either a poultry or we have
two meat courses. And then it drops into a palate cleanser and then straight to the final dessert.
So we normally use a very high marbled beef, a huge range of
different types of beef and different cuts. Wagyu, grass fed, grain fed, we use them all.
Just depending on the marbling and the quality of the beef we chop and change.
Here at Tetsuya's we wet age the beef for two months before we use and then
depending on what cut it is, with the sirloins we actually age that for a further
two weeks on salt bricks, Himalayan pink salt, just to kind of lose some of the water content
in the beef and it also cooks a lot quicker so it's better for us, we keep some of that fats from melting.
So we currently have three different beef dishes, we serve in three different dining rooms.
So we have a dish on at the moment, it's a Rangers Valley Black Onyx short rib.
So we brine that for eight hours in a five percent brine and then we cook that
at sixty degrees, thirty hours. We chill it down, press it and then when it comes
to service, just bring it back up to temperature, we finish it, we char it on the yakitori to get a good crust
and then we finish it with fermented, pickled shiitake powder.
We also have Mayura Station wagyu sirloin. It's quite a unique product because
it's fed chocolate for the last four months. The beef is more nutty than
normal, it's richer. We finish that on the coals so it's a little bit smoky.
And then over the top we have a ponzu jelly and
it's kind of like a veil so we sit it over the top, we flash over the grill so it
kind of sits right over the top so it kind of cuts through that fat and then
just to kind of give it another little pop, we have marigold leaves, it's kind
of almost citrus, breaks up the fat as well because it is such a high marbled beef.
We also have the on the menu Cape Grim grass-fed tenderloin.
So this is where we bring in a miso butter, so this is a chicken stock
reduced, monte some butter in there and then finished with a sweet miso.
I would like to thank the farmers because you guys put in so much heart, hard work
and passion. It actually makes my job easier because you're giving me such an
amazing product. So all your hard work doesn't get lost in this, we applaud you
for doing such an amazing hard job. So thank you so much for incredible, incredible product.