Tetsuya’s

Appears in
Sepia: The Cuisine of Martin Benn
Sepia

By Martin Benn

Published 2014

  • About
The idea of this new Asian-influenced cuisine emerging in Australia, courtesy of a little restaurant in the inner-west suburb of Rozelle, was exciting to me. Only problem was, I knew very little about Japanese food.

Oddly enough, back in college one of the first professional cookbooks I ever bought was titled Japanese Garnishes: The Ancient Art of Mukimono. I have no idea why I bought it at the time (in truth, I think it was because I liked the cover), but it was a book I’d flick through from time to time.