A departure from traditional sushi, Chef Tetsuya's presentation of A5 wagyu beef showcases the supreme marbling of Japan's highest cattle grade. The meat melts on the tongue, releasing fat that coats the palate with richness. Served chilled and with light accompaniments to avoid masking the beef's unique flavour.
Tips from diners
Let the beef sit on your tongue for a moment before chewing — the fat content means the flavour develops and intensifies as it warms.
A signature dish that showcases three prized ingredients at their peak. The massive Botan shrimp (available only in specific seasons) provides sweet, tender flesh, topped with buttery sea urchin and finished with caviar's briney burst. This single course carries the weight of luxury and flavour intensity.
Tips from diners
Book the Chef's Table experience specifically to enjoy this dish — the chef hand-prepares it moments before serving, and you'll watch as he selects the exact moment to plate it.
Tamago is often used as a palate cleanser at sushi restaurants, but Chef Tetsuya's version is a studied preparation. The egg is steamed multiple times to create multiple layers of flavour and texture, then lightly sweetened. It signals both the chef's technical skill and the end of the omakase exploration.
Tips from diners
This is typically served near the end of the meal — by this point, your palate has expanded to appreciate the nuanced sweetness and complex egg layers.
Hokkaido scallops are prized for their sweetness and delicate texture. Chef Tetsuya plates each piece with minimal embellishment — just enough wasabi to provide a slight heat and a squeeze of sudachi (a fragrant Japanese citrus) that brightens without masking the scallop's inherent briny sweetness.
Tips from diners
The scallop arrives at body temperature — consume it immediately to experience the intended contrast between the ingredient's warmth and the cool rice.
A minimalist presentation that allows each ingredient to shine. The sea urchin's buttery texture contrasts with caviar's clean brine, while the rice's subtle vinegar and salt provide grounding. Chef Tetsuya's hand-shaped rice is firm enough to hold together yet tender enough to dissolve on the palate.
Tips from diners
Eat each piece in one bite — the balance between rice temperature and topping temperature is calculated for a single moment of perfection.
A 1 Michelin-starred restaurant where Chef Tetsuya Wakuda elevates seasonal ingredients from around the world through Japanese culinary skill. The intimate chef's table seats only 10 diners, while The Bar offers a more casual introduction to his philosophy at a lower price point.
Book 2-3 months in advance for Chef's Table — 10 seats go quickly, especially for weekends. The Bar offers walk-in availability at 5pm if you're flexible.
The Bar Menu at SGD 250 for 5 courses offers a way to experience Chef Tetsuya's philosophy at roughly 60% of Chef's Table pricing.
This is one of Singapore's most prestigious dining experiences — come hungry and prepared to sit for 2-3 hours for the full exploration.
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