Chef Tetsuya Wakuda
One of the most celebrated chefs in the world, Tetsuya Wakuda grew up in Japan and first gained acclaim
when he opened Tetsuya’s in Sydney, Australia, a restaurant consistently included on S.Pellegrino’s
The World’s 50 Best Restaurants list. His Waku Ghin restaurant in Singapore’s Marina Bay Sands earned
its first Michelin star in 2016 and has earned two stars since 2017. Chef Tetsuya is the first global chef to berecognized by the Japanese government as Japan’s Master of Cuisine and was the recipient of the prestigious
Lifetime Achievement Award by Asia’s 50 Best Restaurants in 2015. Chef Tetsuya’s Confit of Ocean Trout has
been described as the “most photographed dish in the world.”

WAKUDATokyo’s Golden Gai - an alluring labyrinth of alleys, mysterious doorways and tiny hidden bars, neon glow
and paper lanterns. It’s where street-fashion tribes mingle with bankers, artists and world travelers. It’s whereold-world Japan meets the future. The old-meets-new vibrancy of Golden Gai inspired world-renowned chef
Tetsuya Wakuda and 50 Eggs Hospitality Group to join forces and create WAKUDA, a restaurant that captures
the district’s spirit through exquisitely prepared cuisine, seductive ambiance, and provocative art. Chef
Tetsuya’s team crafts pristine moments of culinary beauty, harnessing the tension of what is time-honored andwhat is possible.

50 Eggs Hospitality Group
Founded in 2011 by acclaimed restaurateur John Kunkel, 50 Eggs Hospitality Group is a globally acclaimed
restaurant group known for its game-changing concepts, critically acclaimed chef partners, and signature
warm hospitality. Named Restaurant Hospitality Magazine’s “Coolest Multi-Concept Companies in theLand,” 50 Eggs focuses on developing cutting-edge brands that deliver unparalleled dining experiences
throughout the United States and abroad. The group is in a time of exciting growth with 12 successful
restaurants in its current portfolio, and several brand and location expansions on the horizon. Concepts
include Yardbird, CHICA presented in collaboration with Chef Lorena Garcia, Spritz and Capri, and the
newly launched WAKUDA with locations in Singapore and Las Vegas, presented in collaboration with oneof the most highly acclaimed Japanese chefs in the world, Tetsuya Wakuda.SET LUNCH MENUYour selected Main Course servedwith Steamed Japanese White Rice,
Miso Soup & Pickles.

STARTERSFlanGarden SaladHomemade Egg Tofu

Seasonal Appetizer

Savoury Egg Custard
with Avruga Caviar

Chef’s Selection of Dressing

Dengaku Miso and Kinome

Chef’s Selection

SELECT YOUR MAIN COURSE
Vegetable Tempura55 Tempura UdonMarinated Chicken59 Unagi75

Kurobuta Pork Cutlet Katsu 72 Miso Cod65
82Sushi78 Sashimi88
Koji Yaki82 Bara Chirashi85Lobster Quinoa92 Wagyu Beef Rice92 

Chef’s SpecialsMPAsk server for today’s specials

DESSERTAnmitsuPink Salt Hokkaido Milk Ice Creamwith Seasonal Fruits

CSS: Certified Sustainable Seafood. V: Vegetarian. O: Organic
All prices stated are subjected to 10% Service Charge and prevailing G.S.T

WAKUDA SPECIAL
Sashimi Platter/ Premium 78/135
Chef’s Selection
9 Pcs/ 14 Pcs

Sushi Platter68

WAKUDA Sendai CraftA5 Wagyu Nigiri

28

Chef’s Selection

Tasmanian LobsterMPSelection of Oysters18PP

Sashimi - Soup

Daidai Vinaigrette
Salted Black Bean Chili
Citrus Soya & OroshiCaviar
Fresh Oscietra Caviar

30g ... 				50g ... 				125g ... 				

190
320
780

SUSHI . SASHIMI*Two Pieces Minimum*Priced Per Piece

Hirame/ FlounderAnago/ Sea EelShrimp/ Angel PrawnŌra King Salmon/ AburiAkami/ Lean TunaIka/ Squid
Hiramasa/ YellowtailIkura/ Salmon RoeMekajiki/ Sword Fish

1281410108111210Zuwaigani/ Snow Crab
16Madai/ Japanese Red Snapper 12Hotate/ Japanese Scallop10Botan Ebi/ Botan Shrimp24Unagi/ Freshwater Eel
12Chutoro/ Medium-Fat Tuna22Otoro/ Supreme-Fat Tuna32Uni/ Sea Urchin40
Fresh Grated Wasabi
From Shizuoka, Japan

30

MAKIMONO . ROLL
California26

Spicy TunaCrab, Avocado, Cucumber, Wasabi Mayo

Gobo Pickle, Takuan, Cucumber

Vegetable16

Japanese A5 WagyuCucumber, Avocado, Yamagobo,
Shiitake Mushroom, Kaiware, Shiso,
Sesame Seeds

Soft Shell Crab/ TemakiUna Tama
25/16
28/18

28

Unagi, Tamago, CucumberŌra King Salmon26

Kaiware, Tenkasu, Wasabi Mayo

Spicy HiramasaCucumber, Wasabi Mayo

Mix Hiramasa, Avocado, Cucumber

Toro Taku/ Temaki48

Kaiware, Shiro Negi, Bettarazuke

Kaiware, Cucumber, Sweet Chili Miso

Tempura Angel Prawn/ Temaki

2848/30

Negitoro, Shiro Negi, Takuan

CSS: Certified Sustainable Seafood. V: Vegetarian. O: Organic
All prices stated are subjected to 10% Service Charge and prevailing G.S.T30

STARTERSWAKUDA Yuba45

Fresh Bean Curd Skin From Kyoto withEdamame 10Boiled Soybeans

Hokkaido Sea Urchin, Mountain Caviar

Organic ChickenMarinated Japanese Cucumber1321

Marinated and Fried Chicken

Amazu, Wakame

Big Eye Tuna (4 Pcs)Shishito21

Marinated Loin of Tuna Set on Toasted

Fried Japanese Sweet Chili with Grated

Bread with Wasabi and Avruga Caviar

28

Bonito and Chili Salt

Spicy Tuna Tartare (4 Pcs)*Vegetarian Option Available

24

Marinated Tuna Tartare Set onFlan18

Toasted Bread

Savoury Egg Custard with Grilled

Spicy Salmon CrispyRice (4 Pcs)

Japanese White Corn

28

Marinated Ōra King Salmon Set on

Fried Sushi Rice

SALAD . SOUP
Big Eye Tuna Tataki30

Ginger, Soy Caramel Sauce, Mix Salad,Spicy Sudachi Dressing

Mix SaladMiso Soup Shirasu Salad22Mizuna, Tomato, Shiso, Seaweed

10with Fresh Nori, Junsai, Tofu

Clear SoupCrumble and Shiso Dressing

15

Red Onion, Soy Honey Vinaigrette

10with Shiitake, Yuzu, Mitsuba, Hirame

TEMPURA . KATSUVegetable Tempura 29

Seasonal Selection

Angel Prawn Tempura12Homemade Tempura Sauce

Vegetable & Seafood TempuraAssorted Vegetable and Seafood

45

Kurobuta Pork Cutlet Katsu
Sesame Paste, Homemade Tonkatsu Sauce,
Shredded Cabbage

CSS: Certified Sustainable Seafood. V: Vegetarian. O: Organic
All prices stated are subjected to 10% Service Charge and prevailing G.S.T55

NOODLES
Vegetarian Udon28

with Seasonal Vegetables

Wagyu Yaki Udon58

with Wagyu, Creamed Poached Egg,
Maitake, LeakYAKIMONO
Grilled Vegetables28

Assorted Seasonal Vegetables

Classic Saikyo Yaki69

Grilled Patagonian Toothfish,Marinated in Original Saikyo Miso

Kagoshima Kurobuta Pork (P)68

From Kyoto

Grilled Baby Corn, Romaine Lettuce,

Grilled A5 KagoshimaWagyu Sukiyaki

Maitake, Yuzu Kosho

Marinated Chicken28

78

with WAKUDA’s Sukiyaki Sauce and Eggyolk

in Koji with Sansho, Caramelized Soya Sauce

Charcoal Grilled Ohmi Wagyu168

Koji Yaki69

with Seasonal Vegetables

Grilled Patagonian Toothfish,

Add Steamed JapaneseWhite Rice

Marinated in Shio Koji and Ginger

5SOMETHING SWEETWAKUDA’s Signature

16

Assorted Seasonal Fruits3520Ice Cream24Matcha8
Strawberry Yuzu Sorbet8Pink Salt Hokkaido Milk10Soft-Serve Miso Coconut

Matcha AnmitsuKokuto Jelly, Adzuki Red Bean,
Shiratama and Matcha Ice Cream

The “Stone”Chocolate Orange Cointreau Mousse

Priced Per Scoop

with Vanilla and Hazelnut

CSS: Certified Sustainable Seafood. V: Vegetarian. O: Organic
All prices stated are subjected to 10% Service Charge and prevailing G.S.T

Shohei Otomo

Working mostly in ballpoint pen, Shohei Otomo’s insightful depictions of Japan expose its commercial
facade and deepest underground culture. Delivered with an unmistakable level of biting political analysis
and technical perfection, Shohei’s work straddles the worlds of art, illustration, anime and cyber-punk.
Since gaining online global recognition as one of Japan’s leading illustrators, Shohei has produced nearlya decade’s worth of exhibitions across Paris, Tokyo, Milan and Melbourne. By expanding his art practice
into sculpture, Shohei has begun to solidify himself as an important figure in Japanese contemporary art.

Jun Inoue“My artwork is created by my emotional response to a space, and my desire to create an artwork that canbecome a part of it’s environment. For this artwork I wanted to create a work that is bold and sophisticatedbut also share (elegant/stylish) like the design of the ‘Omakase’ room. I would like to create this artwork ‘live’
using my body so I can create a large stroke and move with the energy and emotion I feel from remembering
good times eating and drinking with friends and family. I would like to use the colour gold in my artwork
to match with the interior design and because it is very important in Japanese aesthetics. The artwork has
one main stroke as its focus which will create some nice views from both the seated at the bar area and forviewers who are seated at the tables looking at glimpses through the hanging lights above...”Hiroyasu Tsuri“Physical objects are a very important part of remembering good times in Japan. Often people gift you
something small to remember this experience in the future, or be reminded of them when you see the object.
Important Japanese tea bowls often came with a list of the different ceremonies they were used in and bywhom. Bowls with an important history were incredibly sort after and revered as objects of great desire. I
have a tendency to collect strange items or keep bottles from times when I have enjoyed eating and drinking
with friends around the world and use them in my artwork. I would like to use this idea of the objects we see
and use during these experiences that are reminders or symbols of good times, people, and experiences asthe main subject matter for my lightboxes in the ‘entrance procession’ and the ‘secret bar foyer’.”