Marina Bay Sands has unveiled the new Japanese restaurant Wakuda, a dining concept conceived by culinary maestro Tetsuya Wakuda and 50 Eggs Hospitality Group.
This is the second restaurant by Wakuda at the Singapore resort after his two Michelin star eatery Waku Ghin. In this one, executive chef Sufian Zain and chef de cuisine Suzuki Masaya are lending a hand.
Wakuda will serve Tetsuya's innovative interpretations of Japanese classics on a diverse menu including original Wakuda’s unique style of appetisers, sashimi, sushi, tempura, and small plates of grilled items, rice bowls and cold soba. All the dishes are made using seasonal harvests from Australia, Europe, Japan and New Zealand.
The restaurant’s interior is designed by award-winning architecture and design firm Rockwell Group and features a la carte and bar dining along with communal spaces and a private Omakase suite with dinner service.
Located in the heart of Marina Bay Sands’ hotel lobby, the restaurant contains a Kumiki wood facade inspired by traditional Japanese architecture. The design combines traditional Japanese styling with elements of modern urban Tokyo to reflect its energy, modernity and spontaneity.
“Wakuda represents an evolution of my culinary work to date,” explained Chef Tetsuya Wakuda. “It is a fresh canvas where I can dream up new possibilities to enable diners to journey across time and seasons.
“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.”
In addition, there is an artwork called The Ingredients That Arrived by artist Jun Inoue in the Main Dining Room. The work is installed on the ceiling and expresses Chef Tetsuya's philosophy and the transformation process the ingredients undergo when they are prepared into dishes.
Infinity mirrors and LED lights are used to bring customers reminiscent of a bamboo forest and create “fleeting moments” and views for guests to enjoy.
Customers also have a chance to experience Japanese Mixology at the Bar. Rockwell Group used “a lunette of contemporary ribbed walnut against an illuminated backdrop of gold-leaf-accented wall panels in a nod to the historic use of gold leaf designs in Japanese royal and religious paintings.”
The Omakase room has darker tones of natural wood along with other elements like pendant lights inspired by traditional Japanese lanterns in order to bring an elegant feeling. Jun Inoue also designed three Noren (traditional Japanese fabric dividers) based on the three elements of nature – earth, fire, and water – quintessential to cooking.
“Partnering with Chef Tetsuya and Marina Bay Sands has resulted in something truly remarkable,” added 50 Eggs Founder & CEO, John Kunkel.
“With the perfect formulation of cuisine, art and culture, Wakuda Singapore will set a new standard in fine dining. I look forward to introducing our highly anticipated 50 Eggs concept on a global scale.”
Wakuda Singapore will be followed by a matching Wakuda restaurant at Marina Bay Sands’ sister property, The Venetian Resort in Las Vegas, scheduled to open in Summer.
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