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 Australian 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.
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.