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31/05/2026
The summer heat calls for citrusy cocktails that make every day a little brighter and lighter.
From the lift of seasonal favourites Hyuganatsu and Passion Star, to the fruit‑layered warmth of Bacchus and the quiet depth of our Waku Ghin Barrel‑Aged Negroni, each cocktail reflects balance, clarity and restraint.
Enjoy responsibly. Guests must be 18 years or older to consume alcohol.
29/05/2026
A fresh take on bonito, vibrant with the sweetness of new-season Japanese onions (one of Chef Tetsuya Wakuda’s favourite early-summer ingredients) and a sauce with so much flavour, the memory of it lingers longer after the meal is gone.
28/05/2026
A gentle swish in dashi transforms the silkiness of Ohmi Wagyu, raised exclusively for Chef Tetsuya Wakuda at Waku Ghin.
26/05/2026
An ode to New Zealand’s finest, Chef Craig Martin brings the best of New Zealand to Waku Ghin, celebrating exceptional produce including the Akaroa King Salmon through a thoughtfully crafted six‑course dining experience. The event takes place on 9 and 10 June from 7pm, and will also mark the first Singapore launch of Man O' War Vineyards during the dinner. Reservations are now open.
24/05/2026
From spring to summer, Japanese broad beans taste different from the first crop to the last. With the sun, they fatten and transform with texture, always tender and saturated with the sweetness of the earth. An ingredient so ephemeral needs only the whisper of a hot grill and a sprinkling of sea salt. A classic example of less being more.
22/05/2026
Tartare of intensely sweet shiroebi, the jewels of Toyama Bay. Their cool flesh counterpointed by a warm, laminated bun laced with kombu butter. Just one of many simple yet immensely satisfying pleasures at Waku Ghin.
20/05/2026
Fish and chips made with this kind of finesse and care is rare. Think Aquana Murray cod fillet robed in crisp batter and served with buttery-fleshed Dutch cream potato fries made for dipping in a house-made mayo and sharp Japanese eggplant mustard.
16/05/2026
This spring at Waku Ghin, hamaguri — an enduring symbol of fidelity and a spring luxury — is served in its natural glory with little more than the gentle heat from a grill, a touch of soy butter and pickled wasabi.
15/05/2026
Sweet, smoky, crisp and tart. The taste of spring in a glass, with Japanese Fuji apple, rhubarb jam, whiskey jelly, and a green apple and umeshu granite.
14/05/2026
Acclaimed New Zealand private chef Craig Martin joins Waku Ghin on 9 and 10 June from 7pm in a rare meeting of Pacific culinary philosophies. Drawing on more than 25 years of experience crafting bespoke dining journeys, Chef Martin brings an intimate understanding of Aotearoa’s pristine produce and natural environment. The six-course experience is complemented by a curated pairing of wines from the renowned Man O' War Vineyards of Waiheke Island, presented in Singapore for the first time. Seats are limited. Reserve now.
08/05/2026
A cold capellini for when spring unfolds in the tropical sunshine. Sweet slivers of shirauo dressed with soy, mirin and kombu and tossed in perfectly al dente pasta. Simple, satisfying, and a delicious way to celebrate one of the season’s most anticipated ingredients.
07/05/2026
Mochi like you’ve never had it before. Stuffed with bottarga from Karasumi and pan-fried to yield a crisp, chewy delight that will leave you wanting more.
02/05/2026
Holding the flavours of the season in a glass with this heady Kumquat Martini.
30/04/2026
Created by Chef Tetsuya Wakuda for Australia Day, this twist on his celebrated Confit Petuna Ocean Trout is topped with the gentle smokiness of Aruvga caviar and dolloped with marinated crème fraiche. Unfailingly worthy of its title as the world’s most photographed dish.
29/04/2026
A sunny take on aglio olio, vibrant with the briny charms of bottarga from Karasumi and fragrant pops of scallion and Chinese chives. A masterful study in simplicity and a mingling of cultures.
26/04/2026
Delicate and diaphanous, shirauo is a sign that spring has come. A splash of shoyu, a hit of myoga, and the clean freshness of sansho leaves lift the fish’s flavours and our spirits.
25/04/2026
A dish to savour one morsel at a time. There is joy in mindfully making your way through the tiles of grilled sirloin from Little Joe (one of Australia’s finest cattle producers), grilled Yunnan morels, garlic chips and sea grass. Dip, dab and devour with ponzu and wasabi for utterly enjoyable eating.
23/04/2026
One Diamond in the Black Pearl Restaurant Guide 2026.
We share this milestone — and our third consecutive year on this prestigious guide — with every member of our team.
Behind every touchpoint of the Waku Ghin dining experience is a team that shows up every day with the same dedication and care for the food, our guests, and each other.
A heartfelt thank you to our guests, near and far, for being the reason we do what we do.
21/04/2026
Chef Tetsuya Wakuda’s Australian sensibilities are on show in this elegantly simple combination of perfectly cooked Fremantle octopus brightened with an aonori sauce and sansho, and served in a delicious tangle of spagettini and Dutch cream potatoes. At once hearty and light, it's a dish that conjures sunny days on the impossibly blue Pacific ocean.
20/04/2026
Joy at first sight. Impossibly sweet Japanese Beni Hoppe strawberries in a refreshing rubble of strawberry meringue, strawberry jam, and buttery crumble served with a luscious yoghurt sorbet.
18/04/2026
A fresh point of view on amadai. Given a silky poach and served on an ethereal chicken consommé with an airy crown of egg white, maitake mushrooms and wakame.
13/04/2026
Fresh as a berry-scented breeze. A zero-edit cocktail shaken with fresh raspberries, blueberries, orange juice, cranberry juice and berry Monin.
11/04/2026
Young Australian veal, braised in its broth till spoon-tender, sauced with flavours of the Mediterranean — tomatoes, black olives, oregano — and set on a bed of velvety Dutch potato puree.
10/04/2026
Chef Tetsuya Wakuda and Chef Sven Erik Renaa reflect on their four-hands collaboration with RENAA, where they discuss the importance of technique, intention, and how every detail matters.
01/04/2026
From garden to table. During our recent four-hands collaboration with RENAA, Chef Tetsuya Wakuda took a little detour into our Edible Garden with Chef Sven Erik Renaa to pick some fresh herbs for a simple heartfelt meal.
Sometimes, a quiet moment shared over comfort food is all you need.
Address
10 Bayfront Avenue
Singapore
018956
To reach the Japanese restaurant located at Bayfront Avenue, one can take the Circle Line or Downtown Line of Singapore's Mass Rapid Transit (MRT) system and get off at Bayfront Station. Alternatively, if one is driving, he or she can park at the Marina Bay Sands carpark which is located in close proximity to the restaurant.
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What people say
Japanese restaurants are known for their exquisite cuisine and attention to detail, and Waku Ghin in Bayfront Avenue, Singapore is no exception. This award-winning restaurant, opened in 2010 by Chef Tetsuya Wakuda, showcases his brilliance in a multi-faceted dining experience that is sure to impress even the most discerning of diners.
One of the standout features of Waku Ghin is its use of space. Diners can move from room to room, enjoying bespoke experiences of refined cuisine and exemplary service. The intimate lounge at the entrance sets the tone for the evening with aperitifs before guests head to private dining rooms. Each private enclosure is helmed by a chef who brings forward the season's best to the Chef's Table. The main dining room or drawing room offers stunning views of the Singapore skyline while diners relax over desserts, coffee, and digestifs.
The European/Japanese menu boasts new creations sourced from the freshest ingredients from the region and beyond. Signature items like Marinated Botan Shrimp with Sea Urchin and Caviar and Australian Wagyu with Wasabi and Citrus Soy are sure to tantalize your taste buds. For those looking for an exclusive experience, a 10-course degustation menu is available for dinner in this gastronomic gem of a restaurant with only 25 seats.
Overall, Waku Ghin offers an exceptional dining experience that combines exquisite cuisine with impeccable service in a luxurious setting. It's no wonder why it has received rave reviews since its opening in 2010 and continues to be one of Singapore's top Japanese restaurants today.
