WAKUDA Singapore | Opens at Marina Bay Sands
Opening a new chapter for Japanese dining in Singapore, WAKUDA Singapore made its grand opening on 17 April 2022 at the iconic Marina Bay Sands Hotel. Together introduced by Chef Tetsuya Wakuda and award-winning restaurateur John Kunkel of 50 Eggs Hospitality Group, denotes global dining concept of the upcoming WAKUDA at The Venetian® Resort Las Vegas in Summer this year.
Expect a series of Chef Tetsuya’s personal recipes of modern Japanese classic with WAKUDA’s exclusive trove of international produce from Japan, Australia, New Zealand, Europe and more. You can expand your journey at WAKUDA, from à la carte style dining at the Main Dining Room, to artful Japanese mixology at The Bar. Also, do look forward to the upcoming refined omakase and private sushi room experience at WAKUDA.
At WAKUDA, it’s redefined as a measure of a memorable dining experience, with an extensive à la carte menu of WAKUDA-style dishes and small plates, from appetisers, sashimi, sushi, tempura, and grilled items, to rice bowls, cold soba and dainty desserts. Enjoy the culinary excellence of Chef Tetsuya and his team making classic Japanese favourites with a modern ‘WAKUDA-style’ twist.
WAKUDA Singapore’s culinary team will be led by Chef Tetsuya alongside with his long-time stalwart Executive Chef Sufian Zain.
These mini shishito peppers are a simple treat and a great appetizer, it is tossed in a salty and spicy mix of shichimi and fried bonito, they’re spicy!
One of my favourite appetisers, the akami. It is lightly-cured, leaving the natural sweetness of akami with a hint of flavour. This thick slab of akami is served over a piece of bread with wasabi mayo and finally topped with briny caviar.
These organic fried chicken is crispy on the outside, juicy and flavourful on the inside. Comes along with a small cup for you to dispose the bones.
Unique ocean delicacy, these bright orange Hokkaido sea urchin is sweet and creamy. Bursting with umami flavours with black caviar layered on a bed of artisanal fresh beancurd skin from Kyoto dainty presented in a cocktail glass.
Unravel WAKUDA’s bold and vibrant bar where the 50 Eggs Hospitality Group’s talented beverage team dreams up original creations and timeless tipples. Some of the highlight cocktails which include Old Fashioned, Yuzu Garden, Golden Gai. Extending the wine collection at WAKUDA, is an assembly of close to 100 different sake labels including rare sakes.
Exquisitely presented with a pat of tarragon risotto sets on half of a roasted carabinero prawn. Perfectly executed delicate, tender, sweet prawn flesh with savoury tarragon risotto.
Wakuda’s twist on the classic mushroom pasta – using healthier buckwheat noodles tossed in a slippery sauce and chives, topped with sweet, crunchy raw Botan shrimp, truffle, Oscietra caviar and paper-thin slices of button mushroom.
This slab of grilled patagonian toothfish is simply gorgeous, look at the perfect translucent fins with beautiful black laces. The sweet savoury thick original saikyo miso from Kyoto for the fish is so tasty and perfectly match with some sushi rice.
Unpretentious akami sushi boasting well-seasoned vinegared rice.
More sushi options including meltingly salmon tapped with wasabi and yellowtail sushi.
Generously stuffed rolled sushi with meaty crab stick, shiitake and braised gourd.
Tempura prawn maki.
A simple house special, miso soft serve treat, a Japanese spin on a familiar Western favourite. Taps onto salted caramel ice cream with a hint of coconut taste.
The Stone, as the name depicts, it looks like a hard rock on the outside but filled with hazelnut mousse and chocolate.
WAKUDA opens Tuesdays to Sundays, WAKUDA welcomes walk-in guests at the Bar from 4pm till 11pm, while the Dining Room is open for reservations from 5pm till 11pm. Be one of the first to experience dining at WAKUDA Singapore!