d+a | Issue 120 • 2021

/ DINE / 86 THE REVAMPED WAKU GHIN BY STRICKLAND INC. EMBODIES CHEF TETSUYA WAKUDA’S CULINARY STYLE WITH ITS MINIMALIST DESIGN, USE OF NATURAL MATERIALS AND ATTENTION TO DETAIL. WHEN LESS IS MORE WORDS EMMA XU F rom the specially commissioned, abstract calligraphy paintings, to the traditional Ichimatsu motif used in the private dining room, the refreshed two-Michelin- starred Japanese restaurant Waku Ghin is heavily inspired by its celebrity chef Tetsuya Wakuda’s culinary style and Japanese roots. “My aim was to illustrate his personality and charm through the space, while keeping to the authenticity of his origins,” reveals Yohei Akao, the Founder of Strickland Inc., who was tasked with the refurbishment. “Chef Tetsuya’s has a diverse international culinary experience, yet his cuisine remains rooted in his Japanese identity. “This is evident in his attention to detail and finesse – highly valued by Japanese chefs – and his bold spirit in exploring the most precious, natural ingredients in his cooking. “All these elements inspired the design of Waku Ghin.” INTRICATE CRAFTSMANSHIP As Wakuda has a penchant for authentic raw materials, Akao was very particular about the types of stones and wood used for the restaurant, as well as the techniques of the craftsmen. Besides working with the best in Japan, his team also visited the actual site where the materials were sourced, to ensure that every step of the workmanship, from selection of materials to trimming, processing and finish, were impeccable and coherent with the design narrative. This strong attention to detail is reflected in the restaurant’s intricate decor and welcoming ambience. Diners are first greeted by a majestic two- 01 01. The revamped two-Michelin- starred Waku Ghin exudes an air of relaxed sophistication. / 02. Upon entering, diners are greeted by a majestic two-tonne Aji stone sculpture from Shikoku, Japan.