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Two-Michelin-starred Japanese restaurant Waku Ghin reopens at Marina Bay Sands

It has been a two-year wait, but gourmands can now look forward to a widened repertoire of Japanese fine-dining experiences.

Two-Michelin-starred Japanese restaurant Waku Ghin reopens at Marina Bay Sands

The revamped restaurant now features an extended bar area, where guests can enjoy an a la carte menu. (Photo: Waku Ghin)

In the mood for an unforgettable Japanese dining experience? After closing its doors in 2019 for extensive renovations, Waku Ghin, known as one of Singapore’s gourmet meccas, has now reopened at Marina Bay Sands.

Renowned chef Tetsuya Wakuda remains at the helm of the restaurant. The dining space, however, has undergone significant transformation. 

Paying tribute to Wakuda’s Japanese roots, the space is designed by award-winning Japanese designer Yohei Akao, and features a minimalist design that integrates natural materials and intricate details that pay ode to nature and heritage.

At the restaurant’s new entrance located adjacent to its previous location, diners are greeted by a majestic two-tonne stone sculpture from Shikoku, Japan, towering over the reception.

The dining journey begins at the bar, where guests can enjoy Japanese cocktails crafted by head bartender, Kazuhiro Chii. The bar area has now been extended to incorporate 24 seats. An a la carte menu has also been introduced, featuring pastas, donburis and indulgent bar bites.  

The Bar at Waku Ghin. (Photo: Waku Ghin)

Gourmands would be glad to know that the restaurant’s signature omakase experience has remained at the exclusive 10-seater Chef’s Table, where a chef personally attends to each group of guests. Here, time-honoured carpentry by craftsmen from Shikoku, Japan, is imbued in the dining table, forged using Kaba Zakura (Japanese cherry) with natural wood lines.

The revamped Chef's Table. (Photo: Waku Ghin)

Known for its rich colour and fine-grained texture, the cherry wood’s unique characteristics and annular lines become more prominent and distinct over time after rounds of polishing.

Similar to the previous Waku Ghin, diners can feast on the restaurant's exquisite seasonal menu, featuring the famed marinated botan shrimp with sea urchin and oscietra caviar, alongside seasonal delights such as the prized Western Australian pearl meat.

Marinated Botan Shrimp with Sea Urchin and Caviar. (Photo: Waku Ghin)

The omakase menu has now been extended to include a selection of fresh grill items. Choose from a wider range of premium beef cuts and seafood for the day, ranging from ohmi wagyu and aburi sukiyaki, to fresh carabinero and scampi. 

The indulgent meal comes to a close at the private dessert room, tucked away at the back of the restaurant overlooking the expansive mall and glistening waterfront. Here, diners will be treated to an array of intricate desserts.

“The new Waku Ghin is more contemporary and accessible via the expanded offering at The Bar. But guests can also find pockets of exclusivity through our two private dining rooms and Chef’s Table," said Wakuda. 

"From culinary origins to design inspiration, I’ve taken the time to dig deeper into my Japanese roots to present a fresh new interpretation of Waku Ghin – one where diners get to journey and taste the best of Japan across different prefectures and seasons,” he continued. 

The Bar at Waku Ghin opens from 5pm daily, while the Chef’s Table welcomes guests from 5.30pm till late. There are plans to include a lunch service in the future, Waku Ghin said in a press release.

For Chef's Table reservations and private bookings, email wakughinreservation [at] or call +65 6688 8507. The Bar accepts walk-in guests, and reservations are not required.

READ> Michelin Guide Singapore launches new travel-themed gastrobar pop-up series

Source: CNA/st(ds)


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