Miami-based multi-concept operator 50 Eggs Hospitality Group is working with Michelin-starred chef Tetsuya Wakuda on a new concept that will open next year in both Las Vegas and Singapore.
Chef Wakuda – known for his acclaimed restaurant Waku Ghin in Singapore and Tetsuya’s in Sydney, Australia – plans to name the new concept Wakuda. The first will open in mid-January at the Marina Bay Sands hotel in Singapore, and the US version is slated to open in the spring at The Venetian on the Las Vegas Strip, said 50 Eggs founder and CEO John Kunkel.
Kunkel said the Wakuda restaurant will be one of the most special concepts the group has ever done. 50 Eggs operates 12 restaurants, including six full-service Yardbird locations; soon three Chica units with head chef Lorena Garcia; and the fast-casual Spring Chicken at Miami Airport and Las Vegas Allegiant Stadium.
Photo: 50 Eggs founder and CEO, John Kunkel.
The wakuda concept lasted three years and was first sparked by a trip from Kunkel to Japan, where he fell in love with the little bars of Tokyo’s Shinjuku Golden Gai district. “I wanted to develop a Japanese concept that reflected the Japan that I knew,” said Kunkel.
Kunkel later met Japanese-born chef Wakuda in Singapore, where the group also operates a Yardbird location, and the Wakuda restaurant was established as a partnership.
In Las Vegas, the new Wakuda will be located in The Venetian’s Palazzo Tower and will cover around 12,000 square meters. 50 Eggs also operates Yardbird, Chica, and the Pooside Spritz and Capri locations at The Venetian.
At the upcoming Wakuda, Kunkel said the main dining room will be a “very Japanese art-driven collision of old and new Japan,” with an upbeat scene anchored by great sculpture and art.
The concept with around 250 to 300 seats includes a lounge area, a terrace and a smaller, separate Omakase room. And Kunkel said the group is planning a third Wakuda location, which could be in the US or elsewhere.
“Tetsuya is such an amazing culinary powerhouse herself and a great guy all round,” said Kunkel. “Whatever we were aiming for, it was always very high… we are all on our toes. It is one of the best in the world and we all know what we are committed to in order to implement its quality level and its culinary vision. “
In the meantime, 50 Eggs is also expanding the Chica concept with the Venezuelan chef Garcia, who is due to open the third in Aspen, Colorado in November. Chica also has locations in Miami and Las Vegas, the latter being temporarily closed for remodeling.
Yardbird’s sixth location opened in Dallas earlier this year, and Kunkel said the group has signed a lease for another location in Denver and is looking for a location in New York City.
And growth is planned in a different way.
Kunkel said 50 Eggs is building an infrastructure to expand its catering and event services in every city that restaurants operate.
“We’re starting to get that demand back,” said Kunkel. “Vegas Conventions – we are obviously in a hotel dominated by congresses – are somehow full again, starting with a few smaller things that lead to the end of the year and then completely booked out again next year.”
Kunkel said the group is cutting above the pre-COVID numbers for this time of year. Lunch is the softest part of the day in the country and many consumers still work remotely, but most of the sales come from dinner and brunch anyway.
The biggest challenge facing the group: work.
“The attitude in the restaurant business is currently no joke,” said Kunkel. “It’s not for the faint of heart. Most restaurant owners look in the mirror depending on the day and think they should have become truck drivers. “
Contact Lisa Jennings at [email protected]
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