Waku Ghin

Waku Ghin The 8,000 square foot restaurant features an intimate lounge at the entrance for aperitifs before guests head to the private dining rooms.
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Waku Ghin offers the brilliance of Chef Tetsuya Wakuda over a widened repertoire that spans contemporary bar experiences, private dining and its signature Chef’s Table. Opened in 2010 to rave reviews, Waku Ghin showcases the brilliance of Chef Tetsuya Wakuda in his only establishment outside of his world-famous Sydney restaurant. From the restaurant name, which reflects the use of silver in the kitchen, to the small wall niches that hold his works of art, the chef’s personal imprint is found throughout Waku Ghin. The award-winning restaurant’s dining concept is based upon a multi-faceted use of space, where diners can move from room to room, luxuriating over a bespoke experience of refined cuisine and exemplary service. Each private enclosure is helmed by a chef, bringing forward the season’s best to the Chef’s Table. Diners then move on to the main dining room or drawing room to relax over desserts, coffee and digestifs, while soaking in the sensational floor-to-ceiling view of the Singapore skyline. Waku Ghin’s European/Japanese menu boasts new creations sourced from the freshest ingredients from the region and beyond. Signature items include Marinated Botan Shrimp with Sea Urchin and Caviar, and Australian Wagyu with Wasabi and Citrus Soy. A 10-course degustation menu is available for dinner in this gastronomic gem of a restaurant with only 25 seats, promising a truly private and exclusive experience. In May 2012, Waku Ghin made its debut on the coveted S. Pellegrino World’s 50 Best Restaurants list, landing in 39th place. This was hailed as a “rare feat” by the organizers of the prestigious guide, a nod towards its debut on the list in just under two years.

Seasonal simplicity. The juiciest Japanese figs at the height of their season, given the classic touch of blue cream che...
22/09/2026

Seasonal simplicity. The juiciest Japanese figs at the height of their season, given the classic touch of blue cream cheese and a port wine sauce.

20/09/2026

Every November, the Waku Ghin kitchen cures its own precious batch of karasumi (dried mullet roe) to grate or shave over hot pasta dishes. The last of this year’s stash is here, shaved over squid ink pasta and accented with arugula, chillies and plump Japanese squid. A satisfying end to summer.

A gentle steaming amplifies the silkiness and nuttiness of satoimo (Japanese taro). All it needs is a sprinkling of red ...
18/09/2026

A gentle steaming amplifies the silkiness and nuttiness of satoimo (Japanese taro). All it needs is a sprinkling of red shiso and salt to highlight its natural flavours — proof that the finest seasonal ingredients can shine brightly on their own.

15/09/2026

Tuna shed some of their unctuous fat as they zip through warm summer waters. To highlight their subtly leaner texture this season, Chef Tetsuya Wakuda dresses satiny slivers of tuna loin with a sharp shallot vinaigrette and lush morsels of foie gras.

Shime — the last, always hearty carb dish in a Japanese meal — is meant to ensure a guest leaves fully satiated. In this...
14/09/2026

Shime — the last, always hearty carb dish in a Japanese meal — is meant to ensure a guest leaves fully satiated. In this rendition of shime, Chef Tetsuya Wakuda keeps things light yet satisfying with Hokkaido fruit tomatoes lightly cooked with shiso and olive oil over fine Japanese rice. A succulent end to a meal at Waku Ghin’s Chef Table.

12/09/2026

The last of our summer favourite, Ayu. Deboned and grilled, and served with an Australian truffle vinaigrette and compressed cucumber to brighten the sweetfish’s watermelon-like flavour.

Availability of this dish is subject to the seasonality and availability of its ingredients.

Everything’s peachy with Japanese peach compote, white wine jelly and oolong tea ice cream. Exactly what you need to see...
10/09/2026

Everything’s peachy with Japanese peach compote, white wine jelly and oolong tea ice cream. Exactly what you need to see off the tropical summer.

Elegant and light, the mild sweetness of hamo sukiyaki is tempered by the subtle bite of mangangi peppers from Kyoto. A ...
31/08/2026

Elegant and light, the mild sweetness of hamo sukiyaki is tempered by the subtle bite of mangangi peppers from Kyoto. A Waku Ghin summer classic.

28/08/2026

Joy in the Waku Ghin kitchen comes in many forms — swimmingly fresh produce, the camaraderie between chefs, and the pleasure of serving our guests only the finest expression of each season. Behind every dish is careful thought, finesse and hours of preparation, with the sole intention of feeding our guests well.

Sweet Japanese onions are as much a highlight of this summer special as the hamo (pike conger eel). Designed to cool the...
26/08/2026

Sweet Japanese onions are as much a highlight of this summer special as the hamo (pike conger eel). Designed to cool the palate in this sweltering heat, it is a delicious harmony of sweet, vibrant flavours.

In summer, the shallow coastal waters of Japan teem with tachiuo or beltfish who migrate here to feed. Their nutrient-ri...
22/08/2026

In summer, the shallow coastal waters of Japan teem with tachiuo or beltfish who migrate here to feed. Their nutrient-rich flesh is tender and sweet, all too easy to enjoy straight from the grill. This is exactly how it’s served at Waku Ghin, with the spirit of the Japanese summer and a knowing confidence that this delicacy needs little more than a chef’s well-honed instincts.

The art of honegiri at Waku Ghin, an intricate technique that calls for hundreds of micro incisions that sever the count...
20/08/2026

The art of honegiri at Waku Ghin, an intricate technique that calls for hundreds of micro incisions that sever the countless intramuscular bones in hamo (pike conger eels), without cutting into its delicate skin. When completed, the once inedible bones transform into undetectable, delectable pieces.

A Mediterranean spin on ayu, the Japanese sweetfish that swim into happy bellies every summer. Now in the height of thei...
18/08/2026

A Mediterranean spin on ayu, the Japanese sweetfish that swim into happy bellies every summer. Now in the height of their season, ayu at Waku Ghin are confited in olive oil till their watermelon-scented flesh is lush and yielding, then served with bright salad of olives, tomatoes and cucumbers. A taste of summer to remember.

17/08/2026

Sound on for honegiri ASMR magic. Honegiri is the intricate knife skill of making countless micro incisions to sever the pike conger eel’s tiny bones without cutting into its delicate skin. Once done, you’d never know those once-inedible bones are there at all.

Sun-kissed apricots meet sakekasu ice cream, orange and honey granita, and apricot seed espuma. A perfect summer treat t...
14/08/2026

Sun-kissed apricots meet sakekasu ice cream, orange and honey granita, and apricot seed espuma. A perfect summer treat to end a satisfying meal at Waku Ghin.

13/08/2026

This is one of those dishes where every ingredient fights for star billing. Naturally, all eyes are on the succulent T-bone steak, but one forkful of the Tasmanian pomme puree, and you’d argue that the potatoes, with their buttery texture and intense flavour, are really the highlight. Then you taste that dollop of creme cru on the side and you instantly see what Chef Tetsuya Wakuda means when says he could eat it all on its own. A dream plate to savour at Waku Ghin.

08/08/2026

Sweetness permeates these early-season delicacies. Hamo deftly poached and served with Japanese onions, so fresh from the ground that they are only sweet, not yet sharp. Every bite calibrated for cooling the palate.

Address

10 Bayfront Avenue
Singapore
018956

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