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Japanese food is probably my favourite cuisine – sushi, sashimi, tempura, donburi – you name it, I probably have a top pick from most of those dishes. I was very excited visit Waku Ghin, a Michelin-starred restaurant by Chef Tetsuya Wakuda located in Marina Bay Sands.
While Waku Ghin’s highly acclaimed degustation experience at the 10-seater Chef’s Table is the ultimate pilgrimage for gourmands, the bar dining area offers a timeless experience of à la carte classics, and is perfect for casual nights out. The restaurant uses seasonal ingredients sourced from various prefectures in Japan, so you know everything is at its best.
Chef Tetsuya has a deep appreciation for nature. Each of his dishes pays homage to traditional Japanese sensibilities while showcasing his craftsmanship. Additionally, he employs Western techniques and a distinct Italian influence to enhance some of his creations.
Waku Ghin is located on the 2nd level of The Shoppes at Marina Bay Sands. The restaurant’s exterior is minimalist, with its name on the outside and a gorgeous solid wood door.
Award-winning Japanese designer Yohei Akao designed the restaurant’s interior. Bold columns covered with striking artwork separate the 24-seater dining area from the bar, and the setting feels both intimate and luxurious.
Waku Ghin’s bar is a striking display of the restaurant’s collection of rare sake, whiskies and spirits. I settled here to admire the display and peruse the extensive à la carte bar menu.
What I tried at Waku Ghin
It was a fascinating experience to watch the bartender assemble and shake up the cocktails. Fresh fruits feature prominently in Waku Ghin’s signature drinks, with a regular rotation that showcases whatever is in season.
The cocktails I sampled were the Yamaoroshi (S$25), containing wasabi gin, fresh wasabi, cacao liqueur and cream. This unlikely blend of flavours made for a truly unique sip, with the sharpness of the wasabi being cut by the sweetness of the cream.
The Blood Orange Negroni (S$28) and the signature Musk Melon Cocktail (S$28) are examples of Waku Ghin’s seasonal fruit-based cocktails and should not be missed when visiting. The Musk Melon Cocktail is an homage to Chef Tetsuya’s hometown of Shizuoka, where the melons originate from. In both, the flavour of the fruit is brought to new levels and not masked by the alcohol.
It’s not just the cocktails that are stellar here, though.
I love a good lobster roll, and the Slow Cooked Lobster Sandwich with Black Truffle (S$55) was a truly intriguing way of enjoying lobster that had me at the first bite.
The lobster meat was an addictive paradox of being tender yet crunchy at the same time, and the homemade sourdough played off the brininess of the fresh lobster and the decadent black truffle shavings to truly bring everything together.
The WG Grilled Wagyu Beef set on Rice (S$58) packed an abundance of flavour and decadence into a small bowl. It featured Japanese rice topped with leeks and grilled wagyu beef slices.
The beef was a mouthful of pure luxury. It was rich, tender and grilled to perfection, while the meltingly-soft leeks added a subtle vegetal note that helped cut the richness of the beef.
The Aburi Tasmanian Ocean Trout with Yuzu (S$32) was an elegant presentation of fresh ocean trout that had been gently torched and seasoned with yuzu.
The flesh of the fish glistened with promise and was of impeccable quality. The delicate flavour of the trout was heightened by the yuzu and will undoubtedly please fish lovers.
Final thoughts
If you want to experience Japanese cuisine at its finest, pay The Bar at Waku Ghin a visit. The quality and creativity of the dishes, along with the beautifully crafted cocktails, will not disappoint – your meal will be as memorable as it is delicious. Ready for a one-of-a-kind dining experience? Head over to Waku Ghin’s website to make your reservations now!
Expected damage: S$40 – S$70 per pax
* This post is brought to you in partnership with Waku Ghin.
