Waku Ghin has re-opened at Marina Bay Sands after extensive renovations

Acclaimed restaurant Waku Ghin has re-opened at Marina Bay Sands after extensive renovations, offering fine dining and bar experiences, including private dining and its signature Chef’s Table. 

From design inspiration to menu, the revamped Waku Ghin leans heavily towards Chef Tetsuya’s Japanese roots.  The dining space is designed by award-winning Japanese designer Yohei Akao, features minimalist design that integrates natural materials and intricate details.  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.

An extended bar dining area featuring Chef Tetsuya’s timeless cuisine, along with pastas, donburis, and indulgent bar bites – is flanked by swivel wooden shelves with abstract calligraphy paintings by Japanese artist Shiro Tsujimura.  The wooden shelves not only create a dynamic partition between both areas of the bar, but also set a prelude to a cove of intimate dining rooms nestled at the back of the restaurant.

In the kitchens, Waku Ghin is inspired by the best produce across different seasons and regions such as Hokkaido, Okinawa, Miyagi and Toyoma – from ama ebi (sweet shrimp) and kanburi (winter yellowtail) in winter, to shiro ebi (white shrimp) in spring time, Hokkaido uni and anago (saltwater eel) in summer time, and wasabi from Shizuoka, Chef Tetsuya’s birthplace. Waku Ghin’s signature omakase experience still remain on the menu.  

The dining journey begins with Japanese cocktail bar.  Diners will then proceed to the 10-seater Chef’s Table.  Similar to the previous Waku Ghin, diners can enjoy Waku Ghin’s seasonal menu, featuring the famed marinated botan shrimp with sea urchin and oscietria caviar, alongside seasonal delights such as the prized Western Australian pearl meat. 

A selection of fresh grill items is now available as part of the enhanced omakase menu. Diners can 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.  Ending the meal with intricate desserts, diners will be seated in a private dessert room, tucked away at the back of the restaurant overlooking the expansive mall and waterfront.

The Bar at Waku Ghin opens from 5pm daily, while the Chef’s Table welcomes guests from 5.30pm till late, with plans for lunch service in the future. Reservations for Chef’s Table and private bookings are now open