Wakuda - Bayfront Ave

Food here lives up to the hype. Most of the food here is a slightly different take from your usual Japanese fare. The restaurant has its own bar, and I would say the vibe is not really for families in the evening, but more for adults. Out of all the food I tried, my favourite is definitely the miso cod. It’s amazing and super flavourful. Definitely a must try. The soba and tuna tartare is also really good. For desserts, the warabi mocha was undoubtedly the best. Service here is also amazing, with enough waiters for very table.

(Media Tasting) The stage is set - Wakuda is the NEW restaurant and bar at Marina Bay Sands where you can let your hair down and relax over the kind of good food Chef Tetsuya of Two MICHELIN Starred Waku Ghin has built his reputation on, albeit with a more obviously Japanese menu at wallet-friendlier prices. The a la carte format of the menu makes it simple for everyone to find something they’d enjoy too. It encompasses appetisers, caviar, sushi, chirashi, tempura, yakimono (grilled items), rice and noodle options, as well as desserts. Drinks-wise, the friendly bartenders are ready to shake and stir a cocktail ot two to your taste. Alternatively, there are options galore in the beverage menu that lists wines and more. The main dining room is huge with a sushi counter at one end that customers will be able to sit at soon enough to indulge in all kinds of premium seafood laid on Shari. Next to it is a beautiful Omakase room that I look forward to visiting, when the team is ready to accept customers. As we were at Wakuda Singapore for the media event, the food menu was already planned for us. From my seat, I could watch Executive Chef Sufian Zain and his team prepare many of the dishes. But first, we were welcomed with glasses of champagne and cocktails by bubbly Manager Janet Lee. I chose a gin-based house concoction which was really yums. After a round of Futomaki, chockfull of fresh prawn, tamago, pickle, cucumber, and plated with a strip of burdock on the side, we were served a mind-blowing marinated loin of Big Eye Tuna with wasabi butter and caviar on toasted bread. This was followed by Fried Japanese Shishito Peppers that I found moreish due to the use of grated bonito, chilli and salt. Such an addictive nibble. Uber crunchy Marinated and Fried Deboned Organic Chicken Wing arrived after. These were just as easy to polish off. Next, an elegant martini glass bearing fresh, silky Yuba from Kyoto crowned with Hokkaido Uni and Oscietra Caviar. I adored this as beancurd skin is one of my favourite things to eat. We then wolfed down the oh-so-irresistible Cold Buckwheat Noodle "Soba" accessorised with Botan Shirmp, @cheftetsuyawakuda’s special truffle sauce, fresh mushrooms and oscietra caviar. Simple but flawlessly executed, the Saikyo Yaki or Griled Miso Cod (Patagonian Tooth Fish) marinated in Saikyo Miso from Kyoto was also easy to enjoy. Presented next, the stunning Carabinero with Fresh Tarragon Risotto that tasted wonderfully rich and umami. Then, it was time for Sushi. @wakudasingapore has their own style based on Chef Tetsuya’s preference for a clean tasting Shari (seasoned rice) topped with high quality seafood. That evening, these were the sushi we savoured: Akami, Chutoro, Hotate and melt-in-the-mouth Aburi New Zealand King Salmon. Dinner ended with two extremely memorable desserts. The first was a fun creation of Hazelnut Mousse and Chocolate that resembled a smooth grey stone which we had to tap to crack it open. Second, an utterly sublime Wakuda's House Special "Soft Serve Miso Ice Cream". It’s possibly the most delightful soft serve I’ve had in ages! Thank you Team @marinabaysands, @wakudasingapore and @50eggsinc for the invitation to this media preview.

Remade from ex-Adrift but with modern Japanese touches in every bit. Pop of maple tree in background of the chef’s table catches attention amidst the buzzing chic open kitchen. Right across the room where signature cocktails and good selection of booze are tended by the sommeliers. Interesting dishes to find on menu, like beancurd sheets w caviar and uni, ‘Stone’ dessert. Wagyu and Cod are amongst our favs, nicely grilled to perfection with melts in mouth feel. Though the prawn with risotto wasnt well received and I wished that there is a better selection of Umeshu, coming from Japan resto. Music choice is good, vibes are as warm as the attentive staff, each even signed off a card with well wishes for birthday diner❣️ Nice touch of cold chopsticks presented, so not to alter any taste (?) other than being a tradition we are told.

Restaurant decorations is cozy and fancy. Don’t forget to look up on the ceiling for the painting. Impeccable service. We were taken care by professionals service team. Impressed by food quality and presentation. Must try one of their appetisers, Yuba - fresh bean curd skin from Kyoto with Hokkaido sea urchin. They suggested to mix all the ingredients before eat. Personally don’t like to use the cold wooden chopsticks. Feel very wet and uncomfortable when holding them.

Price is steep for the portion sizes and taste delivered at Wakuda. Tables are set closer than I anticipated, so doesn’t give out a lux vibe. Loved the Miso toothfish, other dishes were good too but not memorable.

First visit to Wakuda and it was rather pleasant. Some of the dishes like the Yuba (beancurd skin with mountain caviar), prawns with risotto and the ** MISO COD** were very delicious. It can be a little pricey for the portion but was told it’s a tasting menu. It will be perfect if there were counter seats watching the chefs in action while eating ?

Love the place! Wish every dish was as delicious as the martini glass uni surprise. They were good but not outstanding .. be willing to spend quite a bit here ?

4 star for ambience and decor. The bar looks absolutely gorgeous. 5 star for staff and service. Friendly and attentive staff expected from an establishment of this price point. 3.5 star for food. Well, ingredients used in all the dishes are premium ingredients thus the pricing of the dishes, but most of the dishes I've tried is lackluster in terms of composition and flavour, everything is pretty much unimpressive or forgettsble . Dessert is is pretty good okay tho