WAKUDA Singapore

WAKUDA Singapore Modern Japanese ​Restaurant & Bar at Marina Bay Sands. A collision of time & culture through cuisine, design & art.
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Known for his quiet precision and innovative approach, Michito Kaneko is the owner of LAMP BAR（ランプ・バー ） in Nara, Japan –...
15/05/2026

Known for his quiet precision and innovative approach, Michito Kaneko is the owner of LAMP BAR（ランプ・バー ） in Nara, Japan – a menu‑free bar grounded in omotenashi, Japan's art of hospitality and restraint. With roots in classic Japanese bartending, he is celebrated for crafting bespoke cocktails shaped entirely by each guest, balancing purity of flavour with thoughtful artistry.

On 27 May from 8pm till late, join us for an evening with the man behind Japan's Lamp Bar, a World Class Bartender of the Year Global Champion 2015, where he brings his intuitive, ingredient driven cocktail practice for a special guest shift. Reserve from our link in bio.

14/05/2026

Matcha meets coffee. An unlikely pair that works.

The Matcha Coffee Origami layers coffee namelaka over a fragrant matcha sponge, finished with matcha mousse and encased in Valrhona matcha chocolate. Shaped into an origami form, finished with gold leaf.

The last thing you'll want to put down.

13/05/2026

Wagyu Beef Rice—marbled, tender, and served over warm Japanese rice. With seasonal sides, a few starters, and something light to finish.

Complete on its own, or paired with a nigiri platter for something more indulgent.

Serving from 11.30am to 2.30pm daily.

Head Bartender James—ten years in, still raising the bar.Always ready with a smile, he knows when to turn it on—whether ...
11/05/2026

Head Bartender James—ten years in, still raising the bar.

Always ready with a smile, he knows when to turn it on—whether through a touch of flair or a drink that lands exactly right.

Busy night or not, he always makes time for a chat.

Catch him in action at the WAKUDA bar.

08/05/2026

Drinks made for celebrating Mum.

Endless Love brings together lychee, cranberry, and citrus in a soft, rosy blend—a lightly sweet Zero Edit special with a clean lift of acidity.

Lilies Bloom takes a different turn—gin botanicals layered with a hint of peppercorn, bright grapefruit, and sparkling tea, finishing crisp with just the right edge.

One gentle, one with a bit more attitude. Both worth raising a glass to her.

𝘌𝘯𝘫𝘰𝘺 𝘳𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘺. 𝘎𝘶𝘦𝘴𝘵𝘴 𝘮𝘶𝘴𝘵 𝘣𝘦 18 𝘺𝘦𝘢𝘳𝘴 𝘰𝘳 𝘰𝘭𝘥𝘦𝘳 𝘵𝘰 𝘤𝘰𝘯𝘴𝘶𝘮𝘦 𝘢𝘭𝘤𝘰𝘩𝘰𝘭.

A fruit platter that is anything but ordinary.The star of the platter is Okinawa peach pineapple, prized for its honeyed...
07/05/2026

A fruit platter that is anything but ordinary.

The star of the platter is Okinawa peach pineapple, prized for its honeyed flesh with a soft, almost floral aroma. It is surrounded by equally exquisite fruits from Japan—think loquat with a gentle tang, luxuriously vibrant strawberries, crisp shine muscat, plumb blueberries, and netted melon, each chosen for its sweetness and texture.

Prepared fresh and served chilled, just as it should be.

06/05/2026

Some occasions call for more than flowers.

On 10 May, celebrate with Mum at WAKUDA. Begin with a welcome pour—Endless Love or Lilies Bloom—before moving into a refined progression of snow crab with custard flan, abalone salad, sushi, and crisp tempura.

For the main, choose between charcoal-grilled A5 Ohmi Wagyu or succulent Carabinero prawn.

The experience concludes with a Mango Citrus Tart, layered with chrysanthemum and finished with delicate Geisha tea jelly.

Reserve your table via the link in bio.

30/04/2026

Nuanced. Layered. Distinct.

WAKUDA’s sake selection brings together some of Japan’s most coveted expressions—where delicate aromatics and refined elegance meet richer, more textured profiles. From pristine, mineral-driven styles to those with deeper umami and gentle savoury depth, each sake reveals its own balance of precision, structure, and character.

Shaped by time-honoured techniques, every pour offers a unique interpretation of Japanese craftsmanship—yet all are bound by a shared pursuit of harmony.

𝘌𝘯𝘫𝘰𝘺 𝘳𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘺. 𝘎𝘶𝘦𝘴𝘵𝘴 𝘮𝘶𝘴𝘵 𝘣𝘦 18 𝘺𝘦𝘢𝘳𝘴 𝘰𝘳 𝘰𝘭𝘥𝘦𝘳 𝘵𝘰 𝘤𝘰𝘯𝘴𝘶𝘮𝘦 𝘢𝘭𝘤𝘰𝘩𝘰𝘭.

29/04/2026

At WAKUDA, Bara Chirashi is presented as an edible canvas—a vibrant composition of fresh seafood and seasonal vegetables, layered over perfectly seasoned Japanese sushi rice.

Where every bite reveals something new.

29/04/2026

Behind our sushi counter, where our chefs are hyper focused on the task at hand, working with the finest ingredients—and ensuring the finished dishes are nothing short of perfection.

26/04/2026

Caramelised, buttery, and deeply satisfying.

Our Classic Saikyo Yaki showcases Patagonian toothfish, marinated in our house-made Saikyo miso—grilled to perfection.

Some things are worth having, twice, thrice.Come by to enjoy seasonal specials Ishidai Sashimi and Hotaru Ika Su Miso be...
26/04/2026

Some things are worth having, twice, thrice.

Come by to enjoy seasonal specials Ishidai Sashimi and Hotaru Ika Su Miso before the month is out.

The Ishidai Sashimi reveals a play of textures—firm, clean flesh paired with umami-rich ikura, mountain caviar, and Japanese seaweed. The Hotaru Ika, flown in from Toyama, offers a delicate chew, brightened with saikyo miso and a touch of vinegar.

You know where to find us.

23/04/2026

This is Yakimono at WAKUDA—smoky, full of depth, and unapologetically umami.

A5 Japanese Wagyu, richly marbled and grilled over high heat. Grilled unagi glazed in a glossy sweet-savoury reduction. Tender octopus finished with a light char.

You will not stop at one.

22/04/2026

Tasmanian lobster sashimi—a prized delicacy of the sea, sourced from Tasmania’s sustainably managed waters.

Celebrated for its sweetness and refined texture, it's delicious on its own, but if you are feeling a little extra, it also pairs beautifully with shiso, pickled radish, or fresh wasabi.

Discover it for yourself at WAKUDA.

20/04/2026

Nights at WAKUDA are truly electrifying.

A decadent spread featuring Wagyu gyoza served with black garlic ponzu, juicy Canadian lobster finished with bright citrus notes, and savoury vegetable tempura. Complete the experience with a premium sushi platter curated by the Chef.

Stay a while—or linger a little longer.

A trio of appetisers crafted to awaken the palate.Fillet mignon tartare, lightly seasoned with a rich, velvety finish. C...
19/04/2026

A trio of appetisers crafted to awaken the palate.

Fillet mignon tartare, lightly seasoned with a rich, velvety finish. Charred shish*to peppers with grated bonito, carrying a gentle heat. Spicy salmon over crispy rice for that satisfying crunch with a little kick.

It only gets better from here.

A figure both respected and deeply valued by the team, Chef Tetsuya Wakuda’s philosophy runs through the restaurant.Craf...
17/04/2026

A figure both respected and deeply valued by the team, Chef Tetsuya Wakuda’s philosophy runs through the restaurant.

Craft sits at the heart of WAKUDA—where the traditional omakase experience is reworked with a modern touch, offering a contemporary yet approachable take on Japanese dining.

Beyond the kitchen, there is a shared belief that good food should come with warmth and attentive service.

As WAKUDA marks its 4th anniversary today, this ethos continues to shape every experience. This is the WAKUDA experience.

15/04/2026

A warm welcome, and a little indulgence at WAKUDA lounge make for a beautiful prelude to dinner.

𝘌𝘯𝘫𝘰𝘺 𝘳𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘺. 𝘎𝘶𝘦𝘴𝘵𝘴 𝘮𝘶𝘴𝘵 𝘣𝘦 18 𝘺𝘦𝘢𝘳𝘴 𝘰𝘳 𝘰𝘭𝘥𝘦𝘳 𝘵𝘰 𝘤𝘰𝘯𝘴𝘶𝘮𝘦 𝘢𝘭𝘤𝘰𝘩𝘰𝘭.

14/04/2026

Introducing our seasonal beverages for the month—a refreshing harmony of sweet strawberry, bright lemon, gentle gin botanicals, and calming chamomile tea. Softly floral, subtly citrusy, and effortlessly uplifting.

Have it your way: shaken into a cocktail or served as a refreshing zero-edit mocktail.

𝘌𝘯𝘫𝘰𝘺 𝘳𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘺. 𝘎𝘶𝘦𝘴𝘵𝘴 𝘮𝘶𝘴𝘵 𝘣𝘦 18 𝘺𝘦𝘢𝘳𝘴 𝘰𝘳 𝘰𝘭𝘥𝘦𝘳 𝘵𝘰 𝘤𝘰𝘯𝘴𝘶𝘮𝘦 𝘢𝘭𝘤𝘰𝘩𝘰𝘭.

Expertly grilled to a tender, melt-in-your-mouth finish. Our Kagoshima Kurobuta Pork is served alongside grilled baby co...
11/04/2026

Expertly grilled to a tender, melt-in-your-mouth finish. Our Kagoshima Kurobuta Pork is served alongside grilled baby corn, shish*to peppers, and romaine lettuce, with a hint of yuzu kosho for a bright finish.

Made for moments of true indulgence.

At WAKUDA, Executive Chef Pavel Nigai is the driving force behind both the menu and the team.In this series spotlighting...
06/04/2026

At WAKUDA, Executive Chef Pavel Nigai is the driving force behind both the menu and the team.

In this series spotlighting his interactions with the team, we see him working closely with the team to pass on the philosophy of Shun, honouring the art of using seasonal ingredients at their peak, and bringing out their natural colours and textures in a way that reflect the season's beauty.

You see, and taste it, on every plate.

A generous spread for midday, designed to be enjoyed at your own pace.Tempura Udon is served alongside seasonal appetise...
03/04/2026

A generous spread for midday, designed to be enjoyed at your own pace.

Tempura Udon is served alongside seasonal appetisers, a garden salad, housemade egg tofu, miso soup and savoury egg custard. A strawberry yoghurt cake brings a light, refreshing finish.

Serving from 11.30am to 2.30pm daily.

30/03/2026

Meet Chef Kenji, part of the team since day one.

At the sushi counter each evening, he shapes the season’s finest ingredients into the Sushi Experience, served in our Omakase Room. He brings a cultivated confidence to the counter—earned through years of discipline and expressed in movements that are deliberate and assured, with an attention to detail that defines every piece he serves.

28/03/2026

Fresh Oscietra Caviar, the WAKUDA way—nestled in a chilled bowl, adorned with traditional condiments and served alongside delicate blinis. Have it your way through the evening, alongside a perfectly chilled glass of champagne.

Indulgence suits you.

Uni, fresh from the sea, is the crown jewel of our seasonal offerings.Silky, briny, and exceptionally rich, it is served...
24/03/2026

Uni, fresh from the sea, is the crown jewel of our seasonal offerings.

Silky, briny, and exceptionally rich, it is served in a handcrafted Temaki Uni handroll—delicate nori embracing the creamy treasure, designed to be savoured in a single, indulgent bite.

Address

Lobby, Hotel Tower 2, 1 Bayfront Avenue
Singapore
018971

Opening Hours

Monday 11:30 - 00:00
Tuesday 11:30 - 00:00
Wednesday 11:30 - 00:00
Thursday 11:30 - 00:00
Friday 11:30 - 00:00
Saturday 11:30 - 00:00
Sunday 11:30 - 00:00

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