Wakuda at Marina Bay Sands: Modern Japanese food with a celebrity chef flair

Movie star cooks appreciate Marina Bay Sands, and the emotion is plainly mutual. Nevertheless, for the diners, it was a probability to working experience the culinary vision at the rear of two Michelin-starred Waku Ghin (awarded in 2017, 2018, 2019 and 2021) and Sydney’s critically-acclaimed Tetsuya’s Restaurant—but in a cosier, far more “accessible” location.

A distinctive partnership among chef Tetsuya Wakuda and award-successful restaurateur John Kunkel of 50 Eggs (Yardbird), Wakuda officially designed its debut in mid-April 2022 to a a great deal-celebrated fanfare.

Therefore, expectations were superior. Prior to my pay a visit to, I realized of Waku Ghin’s star-studded reputation and experienced the perception that Wakuda served an izakaya-encouraged menu. With its all-natural stone partitions surrounded by kumiki picket prospers, the restaurant sat unassumingly in the grand lobby of the Marina Bay Sands Lodge. There had been no home windows for passersby to peek into either. But earlier the front desk and through the one piece of noren (traditional Japanese curtain dividers), the sight prior to me was enthralling.

The initial impression that caught my eye was the expansive Principal Dining Area that stretched to a marble counter with the backdrop of an out of doors backyard garden anchored by a lone Japanese maple tree in comprehensive pink bloom. On the other close of the area was The Bar, which homes just about 100 unique sake labels in addition to a seemingly unlimited beverage menu of Previous World vintages, New Environment wines, refreshing handcrafted cocktails and chef Tetsuya’s bespoke brews.

The restaurant was buzzing, the electrical power eclectic, and the atmosphere inviting. Even more setting the temper was the atmospheric lighting and Japanese funk-pop playlist in the background. All of these loudly hinted at how unique Wakuda is from its older siblings: youthful, exciting, lively and extremely pleasant to all. This was particularly showcased in the meals.

Like an izakaya, diners have a large range, be it appetisers, sushi, chirashi, rice and noodles or grilled goods. But, contrary to a usual izakaya that you stumble into—while there are classics—Wakuda is chef Tetsuya’s option to have enjoyment with his creations. Every thing was common but new, diverse and unimagined right before.

For instance, Yuba (SGD$38) arrived in a tall martini glass the place one could instantly recognise the golden-orange Hokkaido sea urchin topped with glistening mountain caviar and pink edible bouquets. But beneath this layer was refreshing, silky bean curd pores and skin immediately imported from Kyoto. In just one mouthful (or a sip for the cautious), it was a vibrant burst of flavours and texture, punched somewhat by the teensy wad of wasabi.

To engage in with flavours very well is to have new ingredients with exquisite taste profiles to combine and match, and Wakuda requires delight in sourcing only the finest substances from Australia, Europe, Japan and New Zealand. Take the roasted Carabineros Prawns (SGD$43) paired with miso risotto—a Wakuda signature—for instance. Elegantly plated with a striking ruby-purple color, the jumbo prawn was meaty and flavourful, complementing the umami from the miso.

Then, you can find also the Charcoal Grilled Kagoshima Wagyu (SGD$108) with its savoury, fragrant and a bit crisp coating. But a chunk by way of its pinkish centre will immediately fill your palate with the A4 wagyu’s sweetness and velvety tenderness. The dish is accompanied by a shiro-negi-based(Japanese long onion) sauce dip to assistance slash by the beef’s fattiness although I was fine without the need of it too.

For a lighter possibility, the Chilly Soba (SGD$72) served with Botan shrimp, thinly sliced summer season truffles and fresh Oscietra caviar is an additional Wakuda must-have. The mixture outcomes in a reinterpretation of an Asian-type pasta with rich creaminess in every mouthful.

In phrases of sushi (from SGD$14 for every piece), the trio that the chef picked for our dinner party—otoro, chutoro and salmon—left us all in peaceful gratification. The vinegared rice was smooth and heat, whilst the generous cuts of fish atop it ended up evenly brushed with yuzu for a modest tangy boost.

Going on to the dessert menu, the Japanese musk melon from Shizuoka (SGD$28) topped with a scoop of Fromage Blanc Sorbet and Cointreau granita served as a good palate cleanser. Matcha followers would locate delight in the bittersweet Green Tea and Azuki Bean Terrine (SGD$25), but the genuine winner in my publications was the Wakuda’s Property Special (SGD$13) and a chef Tetsuya’s fave: miso comfortable provide in a glass cup. Uncomplicated, a bit savoury and not way too sweet, it is really the perfect conclusion to a decadent get of little plates, proteins and carbs.

By the conclude of the night, our hearts and stomachs were being full. Wakuda served its intent as a hotspot in Marina Bay Sands for conferences and discussions with scrumptious still innovative food stuff and beverages, be it for informal enterprise talks or personal catch-ups with cherished kinds. And Wakuda Singapore is just the starting. Next up: Wakuda Las Vegas.

For far more info or to make a reservation, check out Wakuda Singapore’s website, call +65 6688 9992 or e mail [email protected]