This modern Japanese restaurant is chef Tetsuya’s second concept at Marina Bay Sands

Those who are always on the lookout for delicious Japanese food will be glad to know that acclaimed chef Tetsuya Wakuda has finally opened Wakuda, his second outlet at Marina Bay Sands which is also a collaboration with hospitality group 50 Eggs (behind the Yardbird Southern Table & Bar concept).

Taking over the prime spot left by the now-shuttered Adrift by David Myers, the restaurant was designed by award-winning designer Rockwell Group to reflect the traditional Japanese architecture. From the moment you enter, you will be greeted by an up-lit Kumiko wood façade that leads to the bar and the main dining room with suspended lighting fixtures. No matter where you sit, you will have a full view of the open kitchen with a backdrop of a Japanese maple tree sitting on calming waters.

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The interiors were designed to complement Wakuda’s modern Japanese offerings, crafted by executive chef Sufian Zain and chef de cuisine Suzuki Masaya. They will whip up an extensive menu comprising Wakuda-style appetisers, sashimi, tempura, as well as small plates of grilled items, rice bowls and soba—all made with the finest seasonal bounty from Japan, Australia and Europe. 

With the opening of his second restaurant in Singapore, Wakuda affirms that the restaurant is “an evolution of my culinary work to date”. He adds: “It is a fresh canvas where I can dream up new possibilities to enable diners to journey across time and seasons…and I cannot wait to unveil it to our guests.”

The Singapore launch will be followed by the opening of Wakuda at The Venetian Resort Las Vegas in the US this summer.

Wakuda, Marina Bay Sands, Hotel Lobby, Tower 2, +65 6688 9992

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