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.

WAKUDA SPECIAL
Sashimi Platter/Premium

78/135

Selection of Oysters18PPDaidai Vinaigrette

Chef’s Selection

Salted Black Bean Chili

9Pcs / 14 Pcs

Citrus Soya & Oroshi

Sushi Platter68

Chef’s Selection

Tasmanian LobsterMP

Sashimi - Soup
Grilled/Tempura

WAKUDA Temaki68

Uni, Botan Ebi, Caviar

WAKUDA Sendai CraftA5 Wagyu Nigiri

28CaviarFresh Oscietra Caviar
30g ...190

50g ...320

125g ...780

California26

Spicy Tuna28

Crab, Avocado, Cucumber, Wasabi Mayo

Gobo Pickle, Takuan, Cucumber

Vegetable14Japanese A5 WagyuMAKIMONO . ROLL

Cucumber, Avocado, Yamagobo,

Kaiware, Shiro Negi, Bettarazuke

Shiitake Mushroom, Kaiware, Shiso,Una TamaSesame Seeds

Soft Shell Crab/Temaki25/16

28

Unagi, Tamago, CucumberŌra King SalmonKaiware, Cucumber, Sweet Chili Miso

Tempura Angel Prawn/Temaki

48

28/18

26

Kaiware, Tenkasu, Wasabi Mayo

Spicy Hiramasa30

Mix Hiramasa, Avocado, Cucumber

Cucumber, Wasabi Mayo

Toro Taku/Temaki42/30

Negitoro, Shiro Negi, Takuan

CHEF’S MENUOMAKASE ROOM

Required participation of entire table.
Available daily until 9pm.
Priced Per Person.

Required participation of entire reservation.
Available Tuesdays - Saturdays until 9pm
at the Omakase Room counter.
Priced Per Person

9 Course* 250

10 Course* 350

Sushi Experience
13 Course* 128

Sushi Omakase
15 Course* 198

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

SUSHI . SASHIMI
Two Piece Minimum		

Per Piece

Hirame/ Flounder12Zuwaigani/ Snow Crab

16Anago/ Sea Eel

8Madai/ Japanese Red Snapper12Shrimp/ Angel Prawn

14Hotate/ Japanese Scallop10Botan Ebi/ Botan ShrimpUnagi/ Freshwater EelChutoro/ Medium-Fat TunaOtoro/ Supreme-Fat TunaUni/ Sea Urchin

2412223240

Ōra King Salmon/ Aburi10Akami/ LeanTuna
10Ika/Squid8Hiramasa/ Yellowtail
11Ikura/ Salmon Roe
12Mekajiki/ Sword Fish
10Fresh Grated Wasabi
From Shizuoka, Japan

30

STARTERSWAKUDA Yuba45Edamame 

10Organic Chicken21Amazu, Wakame

Big Eye Tuna (4 Pcs)28

Shishito21

Marinated Loin of Tuna Set on Toasted
Bread with Wasabi and Avruga Caviar

Boiled Soybeans

Fresh Bean Curd Skin From Kyoto withHokkaido Sea Urchin, Mountain Caviar

Marinated Japanese Cucumber13

Fried Japanese Sweet Chili with Grated

Marinated and Fried Chicken

Spicy Tuna Tartare (4 Pcs)Bonito and Chili Salt
*Vegetarian Option Available

Flan18
Savoury Egg Custard with Grilled
Japanese White Corn

24

Marinated Tuna Tartare Set on
Toasted Bread

Spicy Salmon CrispyRice (4 Pcs)

28

Marinated Ōra King Salmon Set on
Fried Sushi Rice

SASHIMI SPECIALTIESCanadian Lobster88

Kanpachi Carpaccio34

29Toro Swordfish Carpaccio2832

Chutoro Miso68

Marinated in Citrus and Vinegar,
Sea Asparagus and Shellfish VinaigretteJapanese SnapperUmami Cucumber, Spicy Shiso Dressing

King Salmon TruffleEVOO, Truffle Soy, Aged Parmesan

WAKUDA Ponzu, EVOO, Yuzu Kosho,
Micro Mizuna, Citrus Segmentswith Spicy Miso Vinaigrette,
Calabrian Chili
Kizami Wasabi, Crispy Yuba

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

SALAD . SOUP
Big Eye Tuna Tataki30Ginger, Soy Caramel Sauce, Mix Salad,Mix Salad 

Spicy Sudachi Dressing

Miso Soup Shirasu Salad

15Red Onion, Soy Honey Vinaigrette

2210Fresh Nori, Negi, Tofu

Mizuna, Tomato, Shiso, Seaweed

Clear Soup 

Crumble & Shiso Dressing

10with Shiitake, Yuzu, Mitsuba, White FishTEMPURA . KATSU
Vegetable Tempura 29

Angel Prawn TempuraSeasonal Selection

Homemade Tempura Sauce

Vegetable & Seafood Tempura45

Seabass BitesAssorted Vegetable and Seafood

WAKUDA Tartar Sauce

Squid Tempura19Curry Salt, Shiso

Kurobuta Pork Cutlet Katsu122555

Sesame Paste, Shredded Cabbage,
Homemade Tonkatsu Sauce

Whole Lobster Tempura88

Sea Asparagus, Shiso

NOODLES
Somen20Wagyu Yaki Udonwith Light Bonito Dashi Broth, Ginger,

with Wagyu, Creamed Poached Egg,

Myoga

Leek, Maitake

Vegetarian Udon28

Cold Sobawith Botan Shrimp, Oscietra Caviar,

with Seasonal Vegetables

Asparagus, Bottarga and Lemon

Tempura Soba42

with Assorted Tempura

CCS: Certified Sustainable Seafood. V: Vegetarian. O: Organic
All prices stated are subjected to 10% Service Charge and prevailing G.S.T5868YAKIMONO
Grilled Vegetables 28

Classic Saikyo Yaki69

Grilled Patagonian Toothfish,

Assorted Seasonal Vegetables

Marinated in Original Saikyo Miso From Kyoto

Grilled Ōra King Salmon32
Marinated in Koji and Ginger

Grilled A5 Kagoshima WagyuSukiyaki

Kagoshima Kurobuta Pork (P)68

with WAKUDA’s Sukiyaki Sauce,

Grilled Baby Corn, Romaine Lettuce,

Egg Yolk

78

Maitake, Yuzu Kosho

Charcoal Grilled Ohmi WagyuMarinated Chicken28

168with Seasonal Vegetables

in Koji with Sansho, Caramelized Soya Sauce

Eggplant18

Koji Yaki69

Grilled Patagonian Toothfish,

Roasted Smoky Eggplant,Dengaku Miso

Marinated in Shio Koji and Ginger

RICE
Vegetarian Chirashi24

Assorted Vegetables Set on Sushi Rice

Bara Chirashi32

Assorted Fish with Vegetables Set on
Sushi Rice

Anago & Gobo Don26

Braised Sea Eel with Burdock and Kinome

Grilled Marinated Wagyu RiceSet on Sushi RiceSet on Sesame and Sansho Pepper

Negi Toro Don32

Tuna Belly, Negi, Hokkaido Uni Set on

WAKUDA Signature 
Sautéed Canadian Lobster

Shiitake and Kampyo Rice

Whole Canadian Lobsterwith Fried Egg, Kale, Chili and Quinoa

Steamed Japanese White Rice5

CCS: Certified Sustainable Seafood. V: Vegetarian. O: Organic
All prices stated are subjected to 10% Service Charge and prevailing G.S.T45

98

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 as
the main subject matter for my lightboxes in the ‘entrance procession’ and the ‘secret bar foyer’.”