This collaboration between chef Tetsuya Wakuda (Waku Ghin) and seminal restaurateur John Kunkel (50 Eggs Hospitality Group) looks set to hit the gastronomic heights in Singapore and get gourmand tongues wagging. The setting inspired by traditional Japanese design is stunning – think plentiful supplies of wood and bronze, floor-to-ceiling windows and a Japanese maple tree sitting above a small pond in the restaurant’s own garden.
The Wakuda way is French technique married with Japanese influence, where attention to detail is key, right through to the presentation on the plate. This means there’s lobster, beef and caviar aplenty, alongside picture-perfect sushi and nigiri. Grilled salmon, prawns and wagyu beef are all given the high spec Wakuda treatment and this means dishes like handmade Kagoshima pork and vegetable gyoza with sesame sauce and spicy Oil.
Super popular yuba might take in fresh bean curd skin alongside Hokkaido sea urchin and mountain caviar from Akita, while thinly sliced octopus comes with spicy radish and a citrus sauce. Don’t miss puddings like soft serve miso icecream or mascarpone creme brûlée with ginger & lime.Exceptional cocktails or the Wakuda-exclusive Isojiman junmai ginjo sake might draw your evening to a memorable close.
The omakase and private sushi room is awash with theatre and a celebration of the best ingredients. Well-trained friendly staff complete the happy picture.