Wakuda Restaurant & Bar

Created by two-MICHELIN-Starred Chef Tetsuya Wakuda and John Kunkel, CEO of 50 Eggs Hospitality, Wakuda captures the tension between traditional and modern Japan in a bold and thoughtful way, offering an experience that defies convention. Experience pristine moments of culinary beauty crafted by Chef Tetsuya and his team, through the delicate balance between what is time-honoured and what is possible.

Driven by an artisanal spirit of excellence, Chef Tetsuya skilfully coaxes the purest flavours from prized produce such as the Tasmanian ocean trout and Ōra King salmon from New Zealand, quality Tokujo AA uni from Hokkaido, or the delicate umibudo (sea grapes) and mozuku (seaweed) from Okinawa, exclusive to Wakuda.

Relish the plethora of newly introduced menu items, impeccably crafted to showcase classic and elevated flavours. Whet your appetite with the Spicy Tuna Tartare, followed by piping hot bowls of Tempura Soba and Wagyu Yaki Udon. The rich umami notes within the Sautéed Canadian Lobster served with fried quinoa is poised to be a new favourite, in addition to Wakuda’s signature roasted Carabineros prawns with miso risotto and Yuba, an elegant dish of fresh bean curd skin served with sea urchin and caviar.