Wakuda

Wakuda Restaurant Review:

Chef Tetsuya Wakuda and John Kunkel of 50 Eggs Hospitality Group collaborated on Wakuda in The Palazzo. This marked the first U.S. restaurant for the chef, and joins the original Wakuda in Singapore. The 264-seat restaurant takes inspiration from the Shinjuku Golden Gai area of Tokyo famous for its nightlife with more than 200 tiny bars in a six-block area, with rich wood and stone surfaces, contemporary furnishings, neon accents, over-sized sculptures of sumo wrestlers and an outdoor terrace with views of the Strip. The menu features sushi, cold soba, tempura, rice bowls, grilled dishes, menu items from the Singapore location including yuba made with fresh bean curd skin from Kyoto and sea urchin and an omakase experience. Nearly 100 sakes are offered, and cocktails like the Smoked Oolong Old Fashioned with Toki Whisky, smoked oolong tea syrup and bitters.