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Chef Tetsuya is inside Wakuda’s first American restaurant in Las Vegas

Importing top chefs from around the world is not a new concept in Las Vegas, or at a Venetian resort that has long been considered a pantheon of chefs like David Chang and Emril Lagas (now) and Charlie Trotter and Daniel Bulud (past).

On June 25th you will receive Vakuda’s order.

Tetsua Wakuda, a two-Michelin-starred chef famous for Waku Ghin at Marina Bay Sands in Singapore and Tetsuya’s in Sydney, Australia, will debut his same Japanese dining concept in the US in partnership with John Kunkel’s 50 Eggs Hospitality Group. To Yardbird (Los Angeles, Las Vegas and Miami) and Chicago (Aspen, Las Vegas and Miami).

An energetically designed Japanese restaurant that reflects the tension between traditional and modern cuisine, design and art will open in the lobby of Torre Palazzo in the Venetian resorts, with the long-awaited patio overlooking the main avenue. The first vakuda opened in Singapore at Marina Bay Sands on April 17th.

At Wakuda Las Vegas, adventurers can experience the quality and creativity of the chef’s renowned culinary style. Services will begin with dinner, lunch and brunch will be added later.

“I was never the one who tried to adapt; I prefer to express my passion and love for food through my dishes. …What I believe in Vakuda reflects that. “It’s no secret that having a great restaurant is the key to always being the best, no matter the fame,” says Chef Vakuda. the hollywood reporter.

Chef Tetsuya Vakuda
TNM Media

The chef says the Wakuda dinner will be a transformative experience using the French technique of marrying Japanese philosophy. An authentic and predictable Japanese menu inspired by the seasons features rare products and their vendors that you have access to. These surprises include Japan’s Omi Beef, Japan’s oldest Wagiu brand; fresh wasabi brought in from Tasmania, which takes about two years to grow and should be consumed within 15 minutes of grinding; And for Wakuda’s sake, Chef uses two different breweries that grow a specific type of rice to his specifications, available only to him.

“My team and I personally implemented all aspects of the kitchen and dynamic space,” says Vakuda. “At Wakuda, this manifests itself in all the different dining experiences, including authentic Japanese Omakase, Izakaia and sushi. Our menu will be based on seafood from Australia and Japan based on sushi.

Vakuda suggests popular dishes include grilled Spanish carabiners with mussels and tarragon risotto and a new selection of oysters from Japan and Tasmania. But Vakuda says to seduce yourself into adventure.

“Not only is the trout confit the most shot dish in the world, but it’s a dish that really shows the breadth of my career. “Over the past 25 years, the dish has slowly evolved into the version it is today,” he said. “I would also recommend grilled war meat cooked in hoba and miso sauce. Beef is something everyone should try once in a lifetime; It goes well with the soft gummy fat and chewy yet juicy texture. Omi is Japan’s oldest Wagyu brand and comes from black Japanese cattle raised in Shiga Prefecture. “They are hunting what is known as ‘Mother Lake, the fresh water of Lake Biva’.

Vakuda adds: “I love the combination of sea urchins and caviar. The Botanicus Sea Hedgehog and Auruga Caviar Dish is Japanese simplicity that allows pristine ingredients to shine.

How Wakuda Merged With Las Vegas

Kunkel, CEO and co-founder of 50 Eggs, says Wakuda was created in 2016 while traveling around Japan with friends. “Like most good ideas, it came from a fun late-night Shinjuku Golden Guy from a cool, fun district of Tokyo,” he recalls.

Returning to the United States, Kunkel noted that many popular Japanese concepts were traditional in their interiors, presentation, and user experience.

“Nothing about them was what I knew about Tokyo, which is easily one of the most exciting cities in the world with the most amazing cuisine,” Kunkel said.

He decided to create a restaurant that would reflect what he loved about Japanese cuisine, art and culture. Kunkel, the best in his class, chose the Rockwell Group to design the layout.

“For Las Vegas, we wanted the atmosphere to be dynamic and sophisticated, a place as fun as dining. “Rich wood and rough stone surfaces contrast with metallic and mirrored elements, and the neon installations create a visual bridge that represents both Tokyo and the energy of the strip,” said David Rockwell, co-founder and president of the Rockwell Group.

The culinary world and the art world intersect with Japanese ballpoint pen artist Shohei Otomo, whose works are featured throughout the space. The main dining room is divided into two sumo sculptures that run through the space.

“It took us five months to track [Otomo] “Downstairs, call a translator and find out how we can work together,” Kunkel said. “[His work is] Impressive indeed. He does everything with a pen – geisha, samurai and those classic images – and then cures them with a touch of rock and roll, punk-rock, a little adventurous and dangerous. You’ll see this throughout the image.”

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Selection of oysters from Japan and Tasmania
TNM Media

And, of course, there’s Chef Wakuda, whom Kunkel met when he was opening the Yardbird Southern Table & Bar at Marina Bay Sands.

“[His restaurant] “It’s probably one of the best dining experiences of my life,” Kunkel said of Waku Gini. “We became friends and I said, ‘We’re making this concept cool. We’re so glad you became a part of it. And after many, many conversations, we were pleasantly surprised. We’ve been on this journey together ever since.”

Look inside

The visitor experience begins with a jaw-dropping moment, reached through a spectacular 30-foot entryway that takes visitors into the living world of Japanese art, street culture and culinary delights.

Find an installation in a cherry blossom cup surrounded by glowing lanterns that reflect the neon lights, highlighting the beauty of nature and tapping into the energy of Shinjuku and Las Vegas.

The lounge with its well-lit bars and banquettes exudes a Tokyo-style atmosphere with walls of Otomo artwork.

In the main dining room, Kunkel promises a high-energy 360º dining experience.

“Wherever you look today, the tide of protectionist sentiment is flowing. “We heard what our customers were looking for: they didn’t want to have dinner and go to the club. “They wanted to have dinner and spend the night in that energetic environment.”

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Chef Vacuda Grilled Spanish Carabineros with Clams and Tarragon Miso Risotto
TNM Media

Design is the study of layers of textures and materials. The golden metal embedded in the stone floor serves as a pathway that leads guests through a row of intimate spaces, each radiating a sense of discovery. The furniture is modern and contrasts with natural details such as the textured stone floor with a tatami effect.

Omakase and whiskey bar

Crown Jewelry is a private ombaca room and Japanese whiskey bar that you can find in the Secret Corridor. With a dining room for eight people, this is a place where you can get a premium vacuum experience.

“Usually they have to fly to Singapore or Sydney; this is one of those dishes on the list. And we really wanted it to be a really separate restaurant. “It’s a true expression of what the chef wants to offer, bringing in ingredients from around the world, private label bottles and soy sauces he makes in Japan,” said Kunkel. “He has access to the ingredients and he knows how to treat them like any other chef in the world.”

The omakase room offers dinner five nights a week, at two locations, as an ingress experience that begins after the restaurant opens. “Everything has so many details and there is no place on the wall, on the ceiling or in the room. “Floors that weren’t tight and tidy,” he said.

Kunkel plans to take the Wakuda concept globally with London, Dubai and New York, promising that each will represent their city in terms of design and ethics, in contrast to Nobu restaurants where designs are largely kept consistent. “We really created it for the world; “Singapore and Las Vegas happen to be first,” Kunkel said.

Source: Hollywood Reporter

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