Opening in 17 April at Marina Bay sands, game-changing dining concept WAKUDA is presenting an approachable, multi-faceted gastronomic experience, from à la carte and bar dining in elegantly designed communal spaces, to private Omakase in an exclusive enclave, starting with dinner service.
Diners can look forward to savouring Chef Tetsuya's innovative interpretations of Japanese classics in a diverse menu of WAKUDA-style appetisers, sashimi, sushi, tempura, as well as high-quality small plates of grilled items, rice bowls and cold soba – all made using the finest seasonal harvest from Australia, Europe, Japan and New Zealand.
Headlined by the celebrity chef and his long-time stalwarts Executive Chef Sufian Zain and Chef de Cuisine Suzuki Masaya, WAKUDA will be Chef Tetsuya’s second restaurant at the integrated resort after his two Michelin-starred Waku Ghin.
"WAKUDA represents an evolution of my culinary work to date. It is a fresh canvas where I can dream up new possibilities to enable diners to journey across time and seasons," said Chef Tetsuya Wakuda. "From the sourcing of exclusive produce, down to every design element and fine craftsmanship, the level of precision and detail in the cuisine style and presentation is truly remarkable. We envision WAKUDA to be a vibrant and fun dining experience amidst the bustling Marina Bay Sands, and I cannot wait to unveil it to our guests."
WAKUDA’s design was inspired by traditional Japanese architecture, celebrating the beauty of craftsmanship and nature, and infused with an element of urban Tokyo’s energy, modernity and spontaneity. Kumiki – a time-honoured wood joinery craft that traces back to the Asuka period (538-710 AD) – is used throughout. The restaurant’s entry features an up-lit Kumiki wood façade, juxtaposed against a massive split-faced natural stone wall. The artistry continues inside the restaurant, from a custom ceiling installation in the Main Dining Room and the suspended lighting fixtures of the Omakase Room to stylish banquette dividers adjacent to the Bar and the framed façade of the open kitchen.
Upon entering, guests are immersed in a glowing, soft-lit Japanese sanctuary, characterised by rich wood tones, rough-faced stones, a neutral tone-on-tone palette, mirrored surfaces and brushed bronze accents. Floor-to-ceiling windows draw the eye to picturesque views of a lush, outdoor garden framed by a dome-shaped Kumiki screen and marked by a Japanese maple tree sitting above tranquil waters. An embodiment of elegance, beauty, and grace, Japanese maple trees symbolise the onset of Autumn, a season of great harvest and abundance.
In the Omakase Room, darker tones of natural wood exude elegance over the Chef’s Table where diners are treated to a multi-sensory feast of craftsmanship. Intimate plush banquette seats are framed by embossed metal privacy screens, set against oxidised nickel wall panels featuring iridescent cherry blossom motifs.
Other design elements include rice paper pendant lights inspired by traditional Japanese lanterns. Jun Inoue also designed three Noren (traditional Japanese fabric dividers) based on the three elements of nature – earth, fire, and water – quintessential to cooking.
