Tetsuya’s Oysters vinaigrette was specifically designed by Chef Tetsuya Wakuda to be served exclusively with freshly shucked oysters. First introduced at Chef Wakuda’s restaurant – Tetsuya’s – in Sydney in 1992 (and still being served to date), it has gained a cult following by restaurant patrons. Pour vinaigrette over fresh shucked oysters, garnish with finely chopped chives and a little ocean trout roe or caviar, and serve with a glass of champagne. Alternatively, mix a teaspoon of wasabi paste with 50 ml of Tetsuya’s Vinaigrette for Oysters, and pour over a carpaccio of salmon or tuna.