Steering away from the conventional idea of Japanese cuisine once more, Chef Tomoyuki Kiga, previously from Akira Back, introduces Wagatomo, his new home to a bolder, smokier brand of modern Japanese creations. Drawing from his previous experiences, he now lends his culinary ingenuity and his multi-cultural background to cook up modern renditions of Japanese cuisine.
Centered around a buzzing open kitchen at Wagatomo, look forward to quality ingredients cooked using an open grill fired by binchotan charcoal and oak wood. Combining the perfectly charred ingredients from the sizzling hot charcoals and the smoky aromas from burning oak wood into one harmonious dish.
Expect grounded experiences and wholesome ingredients cooked in authentic and modern methods here. Wagatomo borrows its name from the spinoff of Chef Tomoyuki’s name to carry dual meaning – “I am Tomo” and “We are friends” both an ode to a place intended as a spot to create memories centered around good food, good conversations, and good times.
Japanese Chef Tomoyuki Kiga
Chef Tomoyuki is evolving with the times and growing his cooking style with Wagatomo, drawing inspiration from his past experiences with food and culture, and applying it alongside a series of new ideas and creations. He brings his culinary prowess from stints at 2 Michelin-starred restaurants like Ristorante Aso in Daikanyama, Tokyo, and Melisse in Santa Monica, USA. He also spearheaded the openings of Akira Back in Jakarta, New Delhi, and Singapore. During his time at Akira Back Singapore, the restaurant was awarded the MICHELIN Plate in 2018, 2019, and 2021 under his innovative culinary leadership. After Akira Back and, most recently, Gyu San, Chef Tomoyuki is ready to play with literal fire, letting his charcoal grill set the pace and conversations at Wagatomo.
An avid world traveler, Chef Tomoyuki’s upbringing is a colorful patchwork quilt of the different fabrics of cultures and life, shaping his global outlook in his brand of cuisine. Carrying with him culinary arts experience from around the world, he carves a niche in his attention to detail and focuses on creating memorable dishes using refined techniques, bold flavors, contrasting textures, and playful presentation.
The Flavours of Wagatomo
The menu at Wagatomo strives to be refined and elegant, underlined by an ala carte menu available for lunch and dinner. Alongside that, lunch offers donburi sets while dinner focuses the spotlight on carefully curated dishes using traditional and modern techniques.
To Start
Top to Bottom: Momotaro, Moyashi, A5 Wagyu Pizza
On the ala carte menu, begin with salads which are simple and refreshing. The Momotaro Tomato ($16) is bright and invigorating, tossed with a fuji apple vinaigrette, sweet corn puree, and finished off with a dash of amazu, a sweet Japanese vinegar. The Moyashi ($14) is umami in a bowl with soy-marinated bean sprouts lending crunch to frozen pomelo and laced with an ume (pickled plum) dressing and ito togarashi (chili threads).
Start your meal with the signature A5 Wagyu Pizza ($32), generously topped with slices of A5 wagyu and complemented with ponzu mayo, pickled myoga (ginger flower), and yuzu kosho cream before finished off with a drizzle of truffle oil.
Top to bottom: Hokkaido Scallop, Scampi Ochazuke
Cold plates tempted with Madai ($23) Japanese sea bream pressed between kombu (dried kelp) and cured overnight to infuse the umami-rich flavor into the delicate flesh of the fish and topped off with a spicy and tangy charred jalapeno salsa. Lovers of raw cuts will relish the A5 Wagyu Tataki ($26) thinly sliced Kamichiku Satsuma Gyu fragranced with roasted negi salsa, garlic cream, and crispy shallots as well as the Hokkaido Scallop ($27) served raw with mango sambal, yuzu oroshi (grated daikon) and a delectable nanbanzu, a marriage between ponzu (Japanese citrus soy sauce) and amazu.
Hot plates prove equally enticing on their own or with a side of selected craft beer with items like Buttermilk Karaage ($17) deep-fried soy-marinated chicken leg, delectably spiced with umami powder and sudachi zest. The Scampi Ochazuke ($35) is a must-try, being Chef Tomoyuki’s rendition of the traditional ochazuke green tea over rice. Swapping the green tea with savory scampi dashi and finishing it off with smoked pickled daikon and hana ho flowers.
Other hot bites worth ordering include the A5 Wagyu Senbei ($19) of slow-cooked wagyu beef served atop crunchy rice crackers, Brussel Sprouts ($15) carefully peeled layer by layer, flashed fried, and seasoned with citrus shichimi, and A5 Wagyu Gyoza ($18) an extravagant rendition of the traditional gyoza.
To Share
Top to bottom: Bone-In Striploin, A5 Tri Tip
The best of the grill is made for sharing at Wagatomo, as exemplified by the Bone-In Striploin ($160). The 600g cut is marinated in a soy koji and glazed with a miso garlic tare before rendered to a smoky perfection on the binchotan grill and served with roasted vegetables and crispy kombu-truffle pressed potato pavé.
Another winner is the A5 Tri-Tip ($98) slow-cooked for six hours with a sansho spiced rub for flavor that penetrates right through the deepest center and accompanied by charred onion puree to complete the meal.
White meat presents itself with the Ume Miso Glazed Pork Chop ($42) that brings to the table 250g of pork thoroughly rubbed with ume miso before grilled to juicy goodness and served with an apple fennel slaw.
To End
End things on a sweet note with quintessentially Japanese treats given a modern touch true to Chef Tomoyuki’s cooking style. The Monaka ($9) is a delicate wafer made of shiratama mochi and layered with house-made matcha ice cream and yuzu azuki beans. The Mille Fuille ($12) is decadence on a plate with a generous layering of puff pastry, salted vanilla ice cream, figs, and chestnut cream.
Set Lunch Menus
For those quick lunch hours, Wagatomo carves out quick donburi sets made for easy fuss-free eating on the go. Each don comes with a house salad and monaka dessert for a meal that is complete and satisfying even if time is not generous.
The Don Tomo ($32) is a specially curated donburi using slow-cooked wagyu topped off with a hearty daikon steak and bamboo shoots. For pork, lovers try the Buta Don ($32), glazed with ume miso and served with apple fennel slaw. The Tori Don ($28) is a crowd favorite, pairing Wagatomo’s buttermilk marinated boneless chicken with rice and a drizzling of ponzu oroshi and yuzu sichimi. Fish option presents itself with the Sakana Don ($28) that serves a barramundi katsu on rice with tomato sauce and grana Padano parmesan topping while a meatless option comes with the Yasai Don ($25) of charred sishito, shiitake, broccolini, and baby carrots. For the most premium donburi try the A5 Wagyu Don ($62) a beer-lover's dream fragranced with miso confit garlic and miso garlic jus.
Award-winning Japanese Sakes, Umeshu and Craft Beer
Wagatomo’s beverage menu is an essential part of its dining experience, carrying an extensive list of sakes, umeshu, and Japanese craft beer, each selected for the perfect complementation of Wagatomo’s dishes. It takes particular pride in its sake selection, which ranges from aged vintages to sparkling varieties and independent labels, with prices starting from $108.
Star bottles not to be missed here include the Beau Michelle Junmai, a clear and pale crystal sake from the Nagano prefecture, blooming with notes of fresh lychee, banana, lemon, and other fruit aromas, and the Tsumugibijin Junmai Daiginjo, a clean and elegant sake that has won the Gold Award at the Kura Master Sake Contest in Paris, France.
There’s also the Stella Sense Junmai that evokes its native land of Inaba Shuzo where it is brewed in only seven tanks a year, pouring to the full sweetness of the climate in the foothills of Mt Tsukaba. An award-winner is the Donkura Junmai Daiginjo which has taken the Monde Selection Gold Medal for seven consecutive years, made from only the precious center of the Yamada Nishiki rice produced in Yoshikawa-cho in the Hyogo Prefecture.
Other varieties to look forward to include the Keiryu Daiginjo Shizuku, winner of the Gold Prize at the 2015 National New Sake Competition (11 times in total), and the Chou Kyu Junmai Daiginjo which is made using 100% naturally-grown Yamada Nishiki rice that continues to be grown without the use of any pesticides, fertilizers or herbicides.
For its sparkling water, Wagatomo chooses to use the ultra-premium bottled Yamazaki No Mizu, sparkling natural mineral water bottled from the same water source that is used by the Yamazaki distillery, Japan’s oldest distillery. You won’t find it in any supermarkets or even Suntory specialty stores because it is not sold to consumers. For the first time ever, it is available for purchase by consumers, exclusively in Singapore at Wagatomo.
Japanese Refinement All in One Place
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Minimalism sets the pace for the design of Wagatomo, welcoming guests to a place of Japanese refinement whispering with quiet elegance. Dark stone walls and muted bronze furniture keep things grounded to let the food and drink speak for themselves.
A wooden screen door slides open to a dining room fronted by a stone counter, behind which a shelf puts on display Wagatomo’s many sakes, umeshu, and retail items. To the right, a private dining room seats 12 comfortably for dining parties seeking more exclusivity. Make a sweep of the space and the eyes will be immediately drawn to a sprawling window that allows a bird’s eye view of the open kitchen, where Wagatomo’s chefs can be observed in action. The space is completed with a row of chillers making up an entire wall, holding Wagatomo’s many prized sakes, umeshus, and Japanese craft beer.
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