5.30pm – 10.30pm (Mon-Sun)
Dining at Waku Ghin involves a procession of exquisite dishes that unfolds over the course of three hours. Before the meal begins, chefs bring in trays bearing the freshest seafood, a preliminary showcase of what will go into the dishes served that evening.
A meal might begin with a carpaccio of toro tuna with bitter salad before the signature marinated botan shrimp, sea urchin and caviar is presented in a sea urchin shell.
There is pan-fried kinmedai (golden eye snapper), its skin fried to a snappy crisp, served with a rich, creamy bouillabaisse. Hokkaido king crab legs set on a thick cake of sea salt is steamed at the table and dressed with a lemonscented olive oil. Delicate and fragrant, this dish practically counts as dinner theatre.
Fat orbs of abalone, fresh lobster and plump wagyu beef feature in the dishes that follow, many of them cooked in front of guests on the teppan grill. When the savoury portion of the meal is done, guests are ushered to a dining room overlooking the bay to savour dessert. Think fresh strawberries with granita and sorbet and chef Tetsuya’s signature chocolate cake. While the evening away here as you gaze at the city’s skyline and ponder life’s blessings.