WAKUDA Singapore celebrated its opening with an exclusive dinner preview graced by local celebrities including Fann Wong, Fiona Xie, Joanne Peh, Qi Yuwu and Julie Tan. Celebrity host Jamie Yeo and former actress-singer entrepreneur Cheryl Wee were also part of the star-studded guest line-up.
Speaking on the inspiration behind his second restaurant at Marina Bay Sands, Chef Tetsuya Wakuda said, “In my years as a chef, I have always wanted to share my passion while upholding quality that will stand the test of time. With WAKUDA, it has come full circle – my cuisine here is approachable yet entirely unique; forward-thinking but at the same time, honouring the integrity of natural ingredients.”
The restaurant presents a multitude of experiences, from à la carte style dining at the Main Dining Room, to artful Japanese mixology at The Bar.
Redefining the conventional Japanese dining experience, WAKUDA impresses with an extensive à la carte menu of WAKUDA-style dishes and small plates, from appetisers, sashimi, sushi, tempura, and yakimono (grilled items), to rice bowls, cold soba and exquisite desserts. Savour the culinary brilliance of Chef Tetsuya and his team as they transform high-grade quality seasonal ingredients into familiar Japanese favourites with a modern ‘WAKUDA-style’ twist.
Prized ingredients featured on the menu include supreme quality Tokujyo AA uni from Hokkaido, well-marbled A5 wagyu and black pork from Kagoshima, and fresh, artisanal yuba (fresh beancurd skin) from Kyoto, as well as diverse international produce such as the bright-hued Tasmanian ocean trout, sweet scampi and ora king salmon from the pristine waters of New Zealand.
Diners can also indulge in the robust and natural flavours of fresh produce from Okinawa, such as sodeika (squid), umibudo (sea grapes) and mozuku (Okinawan seaweed), as well as premium ingredients such as musk melon and fresh wasabi from Shizuoka, Chef Tetsuya Wakuda’s home town.
In the kitchens, every component is made fresh in small batches, from WAKUDA’s in-house tempura batter mix and method of curing and aging seafood to the creation of its original Sukiyaki sauce and other dipping sauces for grilled dishes.
In addition to an extensive wine collection ranging from the best Old World vintages to eclectic New World wines, the crown jewel of WAKUDA’s beverage programme is its assembly of close to 100 different sake labels. A long-time advocate of Japanese gastronomy and renowned sake lover, Chef Tetsuya was honoured as the first overseas Sake Samurai by the Japanese sake industry (2006) and was the first internationally based chef named as one of Japan’s Masters of Cuisine. Discover the charm and versatility of sakes from the diverse repertoire, including rare sakes produced in small batches by sake artisans, as well as sakes specially brewed for Chef Tetsuya, such as the Masuizami, Kotobuki Platinum Nama, a Junmai Daiginjo from Toyama prefecture.
Guests with a penchant for Japanese-style handcrafted cocktails can revel at WAKUDA’s bold and vibrant bar, where the 50 Eggs Hospitality Group’s talented beverage team dreams up original creations and timeless tipples. A WAKUDA-style twist on the classic Tom Collins, the refreshing Stone, Water, Plants presents a well-balanced combination of Roku Gin, cucumber shiso, green tea and cucumber tonic, with its name inspired by the imagery of a lush symphony of nature, with a delicate shiso flower atop a block of ice amidst the green-hued tipple. For a more playful, nectarious blend, the Lady from Shizuoka charms with its rousing mix of Roku Gin, strawberry sake and sakura liqueur, topped with a frozen strawberry lollipop. Not to be missed is also the Yuzu Garden, a harmonious cocktail of Haku Vodka with aromatic St. Germain and citrusy yuzu, finished with a dainty sprig of kinome.
WAKUDA’s restaurant brigade is a team of aspiring chefs and Chef Tetsuya’s long-time protégés including Executive Chef Sufian Zain and Chef de Cuisine Suzuki Masaya. Following stints at award-winning restaurants Les Amis and Iggy’s, Chef Zain came under the wing of Chef Tetsuya in 2010 when he joined Waku Ghin’s opening team. He rose the ranks to become Waku Ghin’s Executive Sous Chef, before assuming his current role as Executive Chef of WAKUDA.
Open from 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 via its website or +65 6688 9992.
