Japanese restaurant WAKUDA Las Vegas will open within The Palazzo tower at The Venetian Resort Las Vegas on June 25. The announcement was made by the resort, along with two-Michelin-starred chef Tetsuya Wakuda and restaurateur John Kunkel of 50 Eggs Hospitality Group.
Helmed by Chef Wakuda, the culinary mastermind behind Tetsuya’s in Sydney, and two-Michelin-starred Waku Ghin in Singapore, WAKUDA Las Vegas follows the WAKUDA Singapore opening in April at Marina Bay Sands.
The 264-seat restaurant will offer a range of dining experiences: private dining room, a bar and lounge, private sushi room, secret bar and an outdoor terrace with views of the Strip. WAKUDA Las Vegas will be open for dinner and late night service, and patio dining.
“WAKUDA Las Vegas is a project that is near to my heart and one that I am very excited about,” said Chef Wakuda in a press announcement. “This has given me the opportunity to collaborate with my friend, John Kunkel, to create something significant and unique for each of our careers. This concept provides me the ability to offer guests a distinct dining experience while transporting them to Japan through many of the flavors that define the culinary cultural experience. I am incredibly proud of the quality of the ingredients that we use that we’ve sourced from suppliers around the world to offer superior quality and maximum flavor.”
Guests can relish a combination of appetizers, sashimi, sushi, tempura, as well as small plates of grilled items, rice bowls and cold soba—all made using seasonal harvest from Australia, Europe, Japan and New Zealand. WAKUDA also offers an omakase where the team prepares courses à la minute, creating each dish based on the guests’ reactions throughout the dining experience. The staff will create menus each evening, setting the stage for an unexpected culinary journey. With only 10 seats available, guests can enjoy a personalized experience.
The menu offers a selection of nearly 100 sakes, featuring several exclusive offerings, besides a collection of rare options from lesser-known breweries. The restaurant has also developed a mixology program of options made with Japanese ingredients. The restaurant also features Chef Tetsuya’s signature handcrafted condiments to complement the menu including wasabi, soy sauce, and miso, all created and produced in-house specifically for WAKUDA.
For more information, visit www.wakudajapanese.com.
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