Tetsuya Wakuda's two-MIchelin-starred restaurant incorporates fresh, globally-sourced seasonal ingredients with Japanese craftsmanship
Waku Ghin remains a mecca for modern Japanese food—embracing a meticulous approach to sourcing ingredients but presenting them in surprising combinations. The key to its success is its consistency—seen in every plate, from the seasonal dishes on the omakase menu to a simple bar bite like the wild-caught chutoro tuna carpaccio. It makes complete sense to splurge on the omakase menu, which you can enjoy at the 10-seater Chef’s Table, private dining room, as well as the newly expanded bar dining area. This bar was unveiled after a two-year renovation. While it appears formal, the newest iteration of Waku Ghin is quite inviting. The bar dining area in particular is a great place to pop by for a top-notch ikura and uni donburi or a fresh spaghetti with king crab, mizuna and lemon. There are things you’ll only find here, including brews from Isojiman and Masuizumi.
|Accept Credit Card||Yes|
|Private Room Description||4 Semi-Private|
|Dress Code||Smart casual|