WAKUDA

“Tokyo’s Golden Gai—an alluring labyrinth of alleys, mysterious doorways and tiny hidden bars, neon glow and paper lanterns. It’s where street-fashion tribes mingle with bankers, artists and world travelers. It’s where old-world Japan meets the future.”


“The old-meets-new vibrancy of Golden Gai inspired world-renown chef Tetsuya Wakuda and 50 Eggs Hospitality Group to join forces and create WAKUDA, a restaurant that captures the district’s spirit through exquisitely prepared cuisine, seductive ambiance and provocative art. Chef Tetsuya’s team crafts pristine moments of culinary beauty, harnessing the tension between what is time-honored and what is possible.”

“One of the most celebrated chefs in the world, Tetsuya Wakuda grew up in Japan and first gained acclaim when he opened Tetsuya in Sydney, Australia, a restaurant consistently included on S.Pellegrino’s The World’s 50 Best Restaurants list. His Waku Ghin restaurant in Singapore’s Marina Bay Sands earned its first Michelin star in 2016, and has earned two stars since 2017. Chef Tetsuya is the first global chef to be recognized by the Japanese government as Japan’s Master of Cuisine and was the recipient of the prestigious Lifetime Achievement Award by Asia’s 50 Best Restaurants in 2015. Chef Tetsuya’s Confit of Ocean Trout has been described as the “most photographed dish in the world.”