Executive chef Masahiko Inoue with chef-owner Tetsuya Wakuda (pictured)
Teppanyaki? Not exactly. At Waku Ghin, diners are treated to up-close-and-personal attention from the chefs in small dining rooms, where seating surrounds a dining bar and teppan plate, which the chefs work with rare grace and creativity.
And plenty of the good, raw stuff? Not least the signature dish, a luxe arrangement of marinated raw botan ebi shrimp and caviar served in a sea urchin replete with plenty of its roe.
But it’s not all small rooms: Guests come together at the end of the meal to eat dessert – kyoho grapes, perhaps, simply fresh and as a granita – in a shared dining space overlooking Marina Bay.
What’s the sake situation? Let’s put it this way: Tetsuya Wakuda was the first person appointed a sake ambassador of Japan outside the country. Consider your nihonshu needs covered.
And there’s a bar: Wakuda-san is also a cocktail connoisseur who takes great personal interest in the quality of the small, crisp, perfectly formed drinks served (alongside caviar, oysters and other soigné snacks) at Waku Ghin’s bar.
Images: Marina Bay Sands