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Bao or bento, nigiri or hibachi, these dishes celebrate Japanese imported Wagyu, fish-market fresh lobster and the finest plant-based ingredients. Taking inspiration from Tokyo’s Ginza district to the foodie capital of Chengdu and from the mountains of Nepal to the street-food of Colombo, Wakame’s flavours span the Far East._x000D_
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Experience the theatre of open-kitchen preparation, bar mixology and chef-selections.