Hot! Celebrated Chef Tetsuya Wakuda and Award-winning Restaurateur John Kunkel of 50 Eggs Hospitality Group Opens New Dining Concept, WAKUDA in Singapore!

Chef Tetsuya and John Kunkel

WAKUDA Singapore has officially opened its doors at the Marina Bay Sands Hotel, unveiling a new chapter for Japanese dining in Singapore with its repertoire of modern classics.

Jointly presented by the celebrated chef Tetsuya Wakuda and award-winning restaurateur John Kunkel of 50 Eggs Hospitality Group, WAKUDA marks the debut of the global dining concept ahead of the upcoming WAKUDA at The Venetian Resort Las Vegas in Summer this year.
WAKUDA’s truly exceptional design by award-winning architecture and design firm Rockwell Group embraces Chef Tetsuya’s culinary philosophy and modern take on Japanese classics.

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.

Main Dining Room

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.

Green Tea and Azuki Bean Terrine with Lace Waffle

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.

Soon to be unveiled is WAKUDA’s refined omakase and private sushi room experience in time to come. Pair the dishes with WAKUDA’s impeccable beverage collection comprising Old World vintages, eclectic New World wines, and close to 100 different sake labels. Cocktail lovers can also revel in Japanese-style handcrafted cocktails at WAKUDA’s bold and vibrant bar, where the 50 Eggs Hospitality Group’s talented beverage team dreams up original creations and timeless tipples.

Open from Tuesdays to Sundays, WAKUDA welcomes walk-in guests at the Bar from 4pm till 11pm, while the Dining Room is open for reservations from 5pm till 11pm via its website or +65 6688 9992.

For enquiries, email

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