In early 2022, the Singapore dining scene will welcome a game-changing new offering from renowned chef Tetsuya Wakuda with the debut of Wakuda Singapore at Marina Bay Sands. The restaurant is the brainchild of Chef Tetsuya and restaurateur John Kunkel’s 50 Eggs Hospitality Group — a vibrant, artful collision of time and culture, capturing the tension between traditional and modern Japan in a bold and thoughtful way through cuisine, design and art.
“After 11 years of success with Waku Ghin, I am truly thrilled to open a second restaurant at Marina Bay Sands, in partnership with John Kunkel, 50 Eggs Hospitality Group and Las Vegas Sands,” commented chef Tetsuya. “The Wakuda brand represents an evolution from my restaurants to date, with a vibrant design and atmosphere that will be an exciting new backdrop for my cuisine.” Part world-class precision and part artistic intuition, chef Tetsuya’s culinary philosophy is to create an indelible memory that keeps his guests coming back.
Added 50 Eggs Founder & CEO John Kunkel, “The Wakuda concept will be a richly experiential take on Japanese dining — truly next level. We’re honoured to be joining forces with chef Tetsuya and our longtime colleagues at Las Vegas Sands Corporation, as we bring the restaurant to Singapore, and then to Las Vegas next year.” Wakuda will join 50 Eggs’ existing restaurant, Yardbird, which opened in 2017 at Marina Bay Sands and has proven to be a local favourite since its debut. Kunkel’s 50 Eggs group currently counts 12 restaurants in its global portfolio, with several more currently in development.
Patrick Lang, Las Vegas Sands’ VP of Global Restaurant & Nightlife Development, added, “Bringing together two of our best culinary partners to create this amazing new Japanese restaurant brand is one of the most exciting things to come to Singapore and Las Vegas. There is simply nothing like it!”