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The Restaurant

The name 'Waku Ghin' is derived from two Japanese words: ‘Waku’ means to 'arise' (like water pouring forth from a hot spring) and 'Ghin' means 'silver', which is Chef Tetsuya's favorite color found throughout this stunning restaurant.

That same personal imprint and attention to detail is also on exhibit in the main dining room which seats 25 guests per seating, for an exclusive view of the Singapore skyline.

Enjoy an exquisite 10-course degustation menu created from the best seasonal produce like Marinated Botan Shrimp with Sea Urchin and Caviar, and Wagyu with Wasabi and Citrus Soy.

Chef Tetsuya is the first person appointed Sake Ambassador outside of Japan, making his selection the best in the world.

A Bar Above

The same attention to detail and impeccable service is extended to The Bar at Waku Ghin, where award-winning Japanese bartenders serve up over 85 handcrafted cocktails, premium sake and whisky. Accompany your drink with dishes from Oyster Kilpatrick to the Wagyu Beef Open Sandwich, all prepared and presented in the same style and finesse that Waku Ghin is renowned for.

Indulge in a bespoke cocktail experience at The Bar at Waku Ghin.

Chef Profile

In 1982, Chef Tetsuya Wakuda arrived in Sydney, Australia with little more than a suitcase, a limited grasp of English and a love of food.

From his humble beginnings as a kitchen assistant, he developed an unmistakable flair for cooking and eventually went on to open Tetsuya’s which has consistently placed on S Pellegrino’s World’s 50 Best Restaurants list. He is considered by many as Australia’s finest chef.