Waku Ghin reopens at Marina Bay Sands – taste the best of Japan across different prefectures and seasons

Waku Ghin reopens at Marina Bay Sands after extensive renovations, offering the brilliance of Chef Tetsuya Wakuda over a widened repertoire that spans contemporary bar experiences, private dining and its signature Chef’s Table.

The revamped Waku Ghin leans heavily towards Chef Tetsuya’s Japanese roots. The dining 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, diners are greeted by a majestic two-tonne stone sculpture from Shikoku, Japan, towering over the reception before they are ushered into The Bar at Waku Ghin. It is here that guests are welcomed into a world of Japanese cocktails.

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.

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 prized wasabi from Shizuoka, Chef Tetsuya’s birthplace.

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Chef’s Table

The bespoke dining journey begins at the stylish Japanese cocktail bar helmed by Head Bartender Kazuhiro Chii. After a tipple or two, diners proceed to the exclusive 10-seater Chef’s Table, where a chef personally attends to each party of guests.

Similar to the previous Waku Ghin, diners are treated to a sensory feast of craftsmanship on display 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.

The Bar at Waku Ghin opens from 5 PM daily, while the Chef’s Table welcomes guests from 5:30 PM till late, with plans for lunch service in the future.

Reservations for Chef’s Table and private bookings are now open via wakughinreservation@MarinaBaySands.com or + 65 6688 8507.

The Bar accepts walk-in guests, and reservations are not required.