Was looking forward to this day at Waku Ghin - 2 Michelin Star establishment. From the moment you walk in to the very end, it was amazing except for the check...Lol. The guest services was excellent and exceptional! One of my guest phone battery was about to go kaput, they provided a charger to for him...Wow! The staff was very knowledgeable on the dishes and history behind it. We ere seated at Chef private table. All the dishes was amazing and very rich....lots of caviar and truffles. This is not your traditional omakase, pricing for this seating was S$700++ per person (US$600). Total 12 dishes and 3 desserts. We had a bottle of clear unfiltered sake specially made for Chef Wakuda. After dinner, we moved into a more private room to finish up on dessert. Overall it was a wonderful experience!

Waku Ghin is a phenomenal meal. The Uni is obviously the stand out dish, but on reflection, every course is exquisite in its own fashion. The seared Amadai had a smokey crispness, the Wagyu was divine and deserts superb. It ended up $600pp (incl 2 glasses of wine each.) This is a crazy expensive meal - and there are more affordable tasting menus elsewhere. However, if you love seafood, you can't miss this meal.

I was able to fortuitously find a seat in this temple of Japanese inspired cuisine in Singapore, but you should book weeks in advance if you want a seat. They only serve 20 customers at a time, in small 6 people dining rooms in front of a grill and your own chef. Dinner is omakase only with a price tag of 400SGD plus tax, and of course you may wish to pair it with wines (a wine pairing where every dish comes with a recommended wine or sake costs additional 250SGD). Service is elegant but also extremely personal. Since I was dining alone, my server made a point to strike conversation a couple of times, gently and always respectfully. I really appreciated the tone and the courtesy of all the servers. The dinner starts with impressive raw seafood dishes, among which I certainly was amazed by their signature dish, a composition of sea urchin (uni), shrimp and caviar. One of the most delicious dishes I ever had, and I traveled extensively in Japan tasting some of the best kaiseki ryori in the country. Other gems followed: tagliolini with caviar and freshly grated truffle. Abalone gently grilled and then smoked in front of us with cherry blossoms (!). A bouillabaisse of lobster. Delight after delight, concluded by a delicious and delicate ochazuke. Each dish was expertly described, along with suggestions to enjoy its flavor at the best. After dinner, each party is moved to their own table, together with people from the other rooms, in another common dining space overlooking the marina and the famous Singapore skyline, not to mention the light and fountain show. Here delicious desserts are served (pre dessert, main and petit four, in a very customary sequence). In summary, this was a masterpiece dining experience, flawless from start to finish in all its most minute details. The price tag is serious, but I am not regretting a single dollar at the end of this sumptuous dinner.

Omg one of the best dining experiences I've ever had. First to start... just walking into this place feels VIP... and the cocktails are phenomenal. The muscat cocktail was my favorite to start with, and the Japanese peach. We were seated in the bar area first and when our private room was ready, we went in. It's pretty amazing that everyone gets a chefs table seat and you get to watch majority of the food prepared in front of you. It's an omakase that consists of fresh seafood and some meat. Dietary requests can be accommodated as well. But I myself don't have any so I just go with whatever the suggest. Chef Tetsuya is mega famous and he is literally the god father of soooooo many world renowned talented chefs. I honestly don't even know if he knows how many of his offspring are very successful chefs with multiple restaurants under their belts in highly populated cities. I've been to many Tetsuya offspring restaurants, so although it was my first time eating at his restaurant and even though it was prepared by one of his chefs and not him, the dishes were embraced by my palette. I left this restaurant soooo happy. Even though we came to celebrate my hubby's bday... I felt like it was mine. Every dish was beyond amazing. I am a big fan of the abalone, the prawn and the Wagyu cooked to perfection as well as their signature dish... the sea urchin, baby Shrimp & Caviar. Just stunning. The seafood bouboulaise with bread was also excellent. I hope to come back sometime in this lifetime!

TLDR: bar service was great. This review is for the bar service and not the 10 course meal. My wife and I came in the evening on a weekday and were promptly greeted and seated. Our server was knowledgeable about all the dishes and amply explained things. I ended up getting their pear fruit cocktail and a melon cocktail (underneath their Japanese fruit cocktail section) which were both delectable. We split the lobster spaghetti, Wagyu chim over rice and the fried chicken. The Wagyu was so wonderfully fatty you could feel you're gallbladder contract after eating it. I was only here on vacation but next time I might plan ahead for the 10 course meal which looks incredible. Per my server it's usually a one or two weeks advance reservation but call in case there's openings the night of.

KenScale: 9.5/10 The best meal I had during my stay in Singapore also happened to be the most expensive one. I wouldn't say that a more expensive meal would necessarily be the best, but the one I had at Waku Ghin was just absolutely fantastic. I would definitely say it's one of my all-time best Japanese meals of my lifetime. Located inside the famed Marina Bay Sands hotel (where I stayed just so I could check out the fabulous infinity pool) and helmed by internationally acclaimed chef Tetsuya Wakuda, Waku Ghin has long been one of the pillars of the great gastronomic scene. At Waku Ghin, you will get seated at a counter where a chef comes out to serve 10-course degustation menu, priced at whopping S$400 per person (thank god the dollar to Singapore dollar exchange rate during my visit was as favorable as it could get!). The chef will bring a gigantic plate of all the raw seafood that will be a part of your meal. With that price tag, each dish really had to be worth every penny, which is a nearly impossible feat, yet Waku Ghin pulled this out beautifully. There were some really taste bites of seafood, from Japanese sawara (mackerel) that worked beautifully with eggplant and seaweed vinaigrette to slow-cooked New Zealand John Dory with grilled eggplant to roasted New Zealand scampi. One of the signature dishes at the restaurant, the marinated shrimp with sea urchin and caviar served inside the sea urchin shell was pure nirvana, and I could seriously eat this dish any given day. The best dish in my mind, however, was the impeccable Tasmanian abalone that came with fregola pasta and tomato. It showed that the restaurant could also draw a page from Western influence, and I still can't forget the beautifully cooked abalone that worked wonders with the pasta. I was also deeply impressed with the braised Canadian lobster that came with aromatic tarragon jus. Lobster was as perfectly cooked as it ever gets, and the tarragon jus worked its magic to further add another dimension to the dish. An assortment of fabulous seafood was followed by some meat dishes. Deboned spatchcock (chicken) was well-cooked and worked harmoniously with black truffle. My only compliant with wagyu roll was that there was too little of it, but otherwise the meat's texture was absolutely juicy and tender. Following a serving of soothing somen and gyokuro (green tea), I was led to the main dining area where desserts started coming in. Tasmanian leatherwood honey ice cream with granite of lemon and gin jelly, a light and refreshing dish, was followed by Ghin cheesecake ("Ghin" stands for silver in Japanese), another winning dessert that I wished I could have more of. The restaurant has a classy and formal vibe but I still saw families with casual apparel enjoying their casual time together. The services of the professionally dressed staffs were attentive, and you can complement your meal with a variety of drinks from wine to sake to cocktails. Waku Ghin will blow your mind if you're looking for a serious Japanese fare with Western touches. I've always been impressed with the craftsmanship, dedication and discipline that Japanese chefs display, and while the glitzy atmosphere of Marina Bay Sands may make you think the meal at Waku Ghin is overpriced and overrated, it is anything but. Okay, maybe the price may force you to eat cheap food for the next month or so, but if you're looking for a once-in-a-lifetime meal, Waku Ghin is pretty damn close!

Waku Ghin. Constantly one of frontrunners for 'Best Restaurant in Singapore', a meal there will set you back a cool $400++ per head, not counting water or wine. Even then, I'm going to say it's worth going at least once. Each course is a myriad of flavours and textures, all meant to bring out the natural flavours of the ingredients in as dazzling a way as possible. The signature dish of marinated botan ebi, sea urchin, and oscietra caviar, is salty yet sweet, clean tasting yet rich. And amazingly, it wasn't even my favourite dish. Personally I felt that it was just a little too ostentatious, a little too opulent. The charcoal grilled beef served with mustard was real delight, the beef was full-flavoured and the smoky flavour of the grill lingered in the most teasing of ways. Every time a dish came in a broth, we ended up drinking from the bowl, because apparently spoons weren't always part of the dining experience... but the amount of time and quality of ingredients that went into each of those nourishing liquids must have been significant, because they were all packed with flavour. Dessert... was a little lacklustre. After the brilliance of the courses before it, the simple coconut mousse with mango was almost insipid by comparison, and a rather disappointing portion size at that. One thing I must highlight however, is that the service really impressed. It wasn't as subtle or unobtrusive as I've experienced at other top-class restaurants, but they did manage one thing that sets them apart from any other dining experience I've had in Singapore. They noticed I was left-handed, and proceeded to place all the cutlery as a left-hander would use it (opposite of the normal place settings). I've never had that ever happen in Singapore (overseas yes), and that alone redeemed the seamless but average service we received for the rest of the evening.