![Waku Ghin's S$400 per pax, 10-course degustation menu Seafood for dinner](https://farm9.staticflickr.com/8688/16688891419_d42cd421d1_b.jpg)
Thanks to an invitation from Diners Club International, I had the good fortune to meet with one of the top chef in Australia and the world, Chef Tetsuya Wakuda, at Waku Ghin for an exclusive VIP-only dining experience in celebration of his acceptance of the 2015 Diners Club Lifetime Achievement Award.
This was my first time visiting and dining at Waku Ghin. I have read many rave reviews, with some food critics even naming Waku Ghin as the top fine dining restaurant in Singapore.
Accolades include:
- 9th place – Asia’s 50 Best Restaurants 2015
- 7th place – Asia’s 50 Best Restaurants 2014
- 11th place – Asia’s 50 Best Restaurants 2013
- 2nd place – Miele Guide’s Top 20 Restaurants in Asia 2013
- 39th place – World’s 50 Best Restaurants 2012
The name ‘Waku Ghin’ is derived from two Japanese words: ‘Waku’ meaning to ‘arise’ (like water pouring forth from a hot spring) and ‘Ghin’ meaning ‘silver’. This restaurant is the brainchild of Chef Tetsuya Wakuda, the first person appointed Sake Ambassador outside of Japan, among his many other culinary achievements.
At 8,000 sq ft, Waku Ghin is the largest restaurant in the Marina Bay Sands integrated resort. However, for an intimate, conducive dining environment, it seats only 25 people in four private rooms that are each fitted with a teppan counter.
During my dinner session, there were only three diners in the room with one chef serving us:
![Waku Ghin's S$400 per pax, 10-course degustation menu Three is a crowd at Waku Ghin](https://farm8.staticflickr.com/7628/16873834252_6e46b9d318_b.jpg)
If you are intending to dine at Waku Ghin, note that there are two seatings, at 6 and 8.30pm respectively, with the second group coming in while the early diners enjoy desserts in a main dining room that looks out onto Marina Bay.
There is no a la carte menu, only a 10-course degustation menu priced at S$400 per pax, which the chef designs based on your dietary restrictions. Each private room is assigned its own chef, who cooks the teppan dishes in front of you.
Appertisers were served when we arrived:
![Waku Ghin's S$400 per pax, 10-course degustation menu Fresh Gillardeau No.1 oysters](https://farm8.staticflickr.com/7281/16667688837_1ebd971b91_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Close-up](https://farm9.staticflickr.com/8696/16849129776_0f178f0ccc_b.jpg)
After meeting with the friendly Chef Wakuda, we were given a tour of the kitchen:
![Waku Ghin's S$400 per pax, 10-course degustation menu Chef Tetsuya Wakuda showing us around his kitchen](https://farm8.staticflickr.com/7634/16688890529_58ee12cc71_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The chefs all stopped and stood still when Chef Wakuda entered the kitchen](https://farm8.staticflickr.com/7284/16687390188_f91ce0e607_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Cleaning crew](https://farm8.staticflickr.com/7617/16873833662_7ccbc45172_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Charcoal grill](https://farm9.staticflickr.com/8583/16667693677_1c728e168f_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Chopping station](https://farm9.staticflickr.com/8661/16873833012_7bd60c5b6e_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Coffee machine](https://farm9.staticflickr.com/8677/16252646454_19460c4868_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Tea station](https://farm8.staticflickr.com/7287/16252645804_6dc1ff95bd_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Dessert station](https://farm9.staticflickr.com/8701/16252646264_dee9109351_b.jpg)
Dinner followed:
![Waku Ghin's S$400 per pax, 10-course degustation menu The chef giving us an introduction of all the freshly flown seafood which we will be enjoying for the night](https://farm9.staticflickr.com/8598/16687391538_d008c1a25e_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Gorgeous stuff!](https://farm8.staticflickr.com/7284/16875013565_5eb8040c6a_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Carpaccio of Tuna with Endives](https://farm9.staticflickr.com/8597/16875013755_b21d38ef3c_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The signature Marinated Botan Shrimp with Sea Urchin and Oscientra Caviar](https://farm9.staticflickr.com/8747/16255028003_4e49340ee8_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The right way to eat it is to use this specially provided mother-of-pearl spoon to mix the sea urchin, shrimp and caviar together](https://farm8.staticflickr.com/7287/16874006121_a6770f8e4d_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Veteran food critic Wong Ah Yoke described that he was](https://farm9.staticflickr.com/8573/16667695767_2d694f471f_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Slow-Cooked Amadai with Black Truffle](https://farm8.staticflickr.com/7588/16255028453_73f8454c42_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Close-up - love the tangy texture of the fish and the generous serving of truffles](https://farm8.staticflickr.com/7608/16255028503_626026b740_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu A whole chunk of sea salt was used to prepare the next dish](https://farm8.staticflickr.com/7600/16252648064_55a9fb4104_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Pouring water on the salt pile to create steam](https://farm8.staticflickr.com/7282/16688892329_d8499c602e_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Alaskan king crab claws were then stacked carefully on top](https://farm9.staticflickr.com/8678/16688892389_c81d453152_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Bamboo leaf is added on top before the pile is covered to steam at high pressure](https://farm9.staticflickr.com/8663/16875014415_f8333f4fa9_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu It may look simple, but the chef requires years of training to prepare these dishes in front of guests](https://farm9.staticflickr.com/8735/16687392478_c441f7fa7a_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Open sesame!](https://farm8.staticflickr.com/7613/16874007231_6e1af1341b_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Removing the shells](https://farm8.staticflickr.com/7284/16255029003_d9592e53a8_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Look at how beautiful this simple dish can be when cooked to perfection](https://farm9.staticflickr.com/8662/16849135436_646bf8570c_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Plating](https://farm8.staticflickr.com/7626/16687616620_28effff970_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Steamed Alaskan King Crab with Lemon Scented Extra Virgin Olive Oil](https://farm9.staticflickr.com/8693/16252649024_0668f16689_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu I have never tasted such juicy flesh on an Alaskan King Crab!](https://farm8.staticflickr.com/7653/16687616940_0f0e834a17_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The next two dishes of abalone and lobster were prepared concurrently](https://farm8.staticflickr.com/7288/16667698077_2e03d985ea_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The Canadian lobsters went on the teppan first](https://farm8.staticflickr.com/7642/16875016155_d1bf9b1c0e_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu These beautiful, fresh Tasmanian abalones followed](https://farm8.staticflickr.com/7617/16849136946_6329c64352_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Expertly cooking the abalones on the teppan](https://farm9.staticflickr.com/8724/16687618840_5ebd6ac7f5_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu These are ready when they are lightly charred at the top](https://farm8.staticflickr.com/7288/16255032013_e8fe8778b4_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Plating](https://farm9.staticflickr.com/8581/16688896279_7c6da68d7c_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Tasmanian Abalone with Fregola and Tomato](https://farm9.staticflickr.com/8697/16252652044_ff3249d348_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Close-up - soft and moist, this is unlike the usual rubbery abalone flesh which we tend to associate](https://farm8.staticflickr.com/7615/16688896519_9e87488026_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Plating the lobsters](https://farm9.staticflickr.com/8715/16667700587_05edd2d444_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Braised Canadian Lobster with Tarragon](https://farm9.staticflickr.com/8755/16873839732_b39da496f7_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Close-up on the claws - another flawlessly executed dish](https://farm8.staticflickr.com/7635/16873839842_cfe8262b94_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The ingredient for the next dish - fillet of Tasmanian grass-fed beef](https://farm8.staticflickr.com/7652/16687620590_24ba0d13bf_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Watching the chef worked on the teppan is like watching a magic show, but with a happy ending for the tummy](https://farm8.staticflickr.com/7587/16255033833_276c282c86_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The meat is ready to serve](https://farm9.staticflickr.com/8624/16667701827_99a9d08196_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Beautifully cooked to rosy pink](https://farm9.staticflickr.com/8617/16873840932_9b24f30b6b_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Charcoal Grilled Fillet of Tasmanian Grass-Fed Beef with Tetsuya's Wasabi Mustard](https://farm8.staticflickr.com/7615/16255034323_b9c4734962_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Ah.... making me hungry again](https://farm8.staticflickr.com/7592/16687398858_21db3b1d43_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Everything is prepared with the utmost care at Waku Ghin, including the dipping wasabi for the next dish which was prepared fresh](https://farm8.staticflickr.com/7592/16252654334_123e505e65_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The grinder is made of coarse shark's skin](https://farm8.staticflickr.com/7608/16687399588_dc8e330edb_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The ingredient for the next dish - top grade wagyu beef with an 8.5 marbling score](https://farm8.staticflickr.com/7591/16688899099_e32926d501_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The beef cooking on the teppan](https://farm9.staticflickr.com/8734/16849141496_6ef4bd1413_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Japanese Ohmi Wagyu Roll from Shiga Prefecture with Wasabi and Citrus Soy](https://farm9.staticflickr.com/8721/16667704047_918c118a12_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Close-up of the wagyu beef slice](https://farm8.staticflickr.com/7653/16688899499_de3a112092_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Next up, Truffle Rice is served to fill up on carbohydrate for a balanced meal](https://farm9.staticflickr.com/8568/16255036803_b8e35dcaa9_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Gyokuro - japanese tea is prepared next](https://farm9.staticflickr.com/8652/16873842572_7c7b833415_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu This cleansed the palate before we moved on to the desserts](https://farm8.staticflickr.com/7608/16875022645_0fb00c4976_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu The dessert dining area where you can enjoy a magnificent view of Marina Bay](https://farm9.staticflickr.com/8741/16687624010_d9326d2308_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Japanese musk melon - so sweet you don't need to tamper with it](https://farm8.staticflickr.com/7640/16688900649_fa4da87f86_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Chocolate Mousse with Vanilla and Macadamia](https://farm8.staticflickr.com/7611/16252656774_31310c0b55_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu This is so pretty I felt extremely guilty to cut it open to eat](https://farm9.staticflickr.com/8753/16687402148_bc86e81235_b.jpg)
![Waku Ghin's S$400 per pax, 10-course degustation menu Petiti Fours to go with coffee or tea to round up the meal](https://farm8.staticflickr.com/7606/16667705607_b6c46d2a72_b.jpg)
The wine selection for the night in the order they were served to accompany each dishes were:
- N V Billecart-Salmon Rose Brut
- Masuizumi Platinum Nama for Tetsuya’s
- 2010 Pierro Chardonnay Special for Tetsuya Margaret River Australian
- 2008 La Velona Brunello di Montalcino – Tuscany, Italy
- 2011 Josefina Pinol Grenache Blanc – Terra Alta, Spain
Are you overwhelmed by all the extremely foodporn-worthy pictures?
I get really hungry when I edit and post up these pictures too. This is one of the best meal I had in my life. The preparations may appear simple, but they require years of training in order for such flawless execution from start till end, with every ingredient cooked to perfection to retain the freshness and the natural flavours.
Next time you are looking to pamper yourself to a luxurious gastronomical treat, look no further than Waku Ghin at Marina Bay Sands, Singapore! 🙂