WAKUDA Singapore is excited to unveil a bold, reimagined à la carte menu alongside a luxurious weekend brunch, designed to deliver new dimensions of flavour and creativity. Staying true to Chef Tetsuya Wakuda’s legendary culinary style, this refreshed experience is a masterful blend of precision, innovation, and the finest ingredients—crafted to captivate even the most discerning palates.
Driven by a passion for culinary artistry, Chef Tetsuya Wakuda, alongside Executive Chef Pavel Nigai, presents an inspired lineup of dishes that push the boundaries of traditional Japanese dining. “Innovation is the soul of WAKUDA,” says Chef Tetsuya Wakuda. “This new menu is about reimagining what’s possible in Japanese cuisine, transforming every dish into an unforgettable experience. I’m fortunate to have a team that brings my vision to life so precisely.”
You can expect a journey through remarkable flavours, beginning with the Hokkaido Scallop Carpaccio, a luxurious dish featuring fresh scallop topped with umami-rich uni and premium caviar for a refined taste of the ocean. The Tempura Corn Crunch Roll offers a surprising combination of land and sea with angel prawn, sweet Japanese corn, and creamy avocado wrapped in a satisfying crunch. The Carabinero Prawn with Japanese Risotto unites succulent Carabinero prawn with smooth Japanese risotto, elevated by hints of tarragon and parsley.
WAKUDA is also firing up the grill and adding more sizzling Yakimono options. For meat lovers, the Wagyu Beef Tenderloin is grilled to perfection, served with seasonal vegetables, vibrant Shiso Chimichurri, and garlic butter, bringing the revered Wagyu to new heights. Rounding out this selection is the Grilled Unagi, delicately brushed with eel sauce and seasoned with kinome and sansho pepper, delivering a harmonious blend of sweet and smoky flavours. Adding to this is an inventive twist on gyozas, with offerings like the Wagyu Gyoza paired with a savoury black garlic ponzu and Truffle Edamame Gyoza garnished with fresh truffle slices.
Those with a sweet tooth will rejoice as WAKUDA’s dessert section welcomes a few new additions as well. From the WAKUDA ‘Daifuku’, a reinterpretation of the traditional Japanese dessert with Japanese premium seasonal fruits, Adzuki, Vanilla and Amazake Gelato, softly enveloped by a mochi blanket, to Earth, an intricate creation with Fromage Blanc, a smoky Porcini Gelato slowly drizzled with a rich 70% Valrhona sauce and aged balsamic topped with fresh truffle slices.
An Exclusive Weekend Brunch Experience Awaits
WAKUDA will soon be debuting its weekend brunch, a curated experience designed to showcase the restaurant’s signature offerings in a new light. You will be treated to a live sushi station led by Head Sushi Chef Daniel Tan, with premium ingredients flown in from all over Japan, alongside iconic dishes like WAKUDA’s Flan and a mix salad with soy honey vinaigrette. The brunch will also include a main course and a bespoke dessert crafted by the in-house pastry chef.
To elevate the brunch, WAKUDA will also be offering two-tiered free-flow beverage buffets, where you can enjoy a curated selection of sake, Asahi beer, and house wines, or add on a little more to include glasses of Champagne Duval Leroy Brut NV and handcrafted international cocktails. Non-alcoholic options will feature refreshing iced teas and freshly squeezed juices with flavours like yuzu and musk melon.
WAKUDA’s reimagined menu is available now, and more details on the weekend brunch will be announced soon here.
