Spring is in the air at Keyaki with its delicately-crafted Spring Kaiseki menus showcasing exquisite cuisine featuring premium seasonal produce from Japan. The Spring Kaiseki set menus are available for lunch and dinner from 26 March to 8 April 2018, priced from SGD180.
The concept of seasonality is deeply ingrained in the Japanese culture and in the culinary aspect, Executive Chef Shinichi Nakatake is a firm advocate of “shun”, a traditional belief that food should only be consumed in its proper season, when it is at the peak of its flavour and is only available for a limited time during that season.
The joy of eating “shun” is the anticipation of that particular food and the deliciousness of the ingredient, and Chef Nakatake has specially sourced for premium Spring ingredients to showcase at Keyaki during this promotion. These include Takenoko (Bamboo Shoot), crisp young shoots that flourish best in the cooler months, and some of the finest seafood including the delicate tasting Sayori (Halfbeak) that peaks in quality in early Spring, the prized Sakura-dai (Cherry Blossom Sea Bream) with its rich and sweet flavour and the fresh and refreshing Shirauo (Icefish).
Also available are the Asari (Littleneck Clam) and Hamaguri (Hard Clam), both essential Japanese ingredients for springtime cooking. Another welcome sign of Spring is the Hotaru Ika (Firefly Squid) that glows in the dark like fireflies making it a magical sight during this season when the fishermen reel in these luminescent sea creatures of the ocean.
For one night only on Friday, 23 March 2018, Keyaki presents an exclusive sake pairing dinner, showcasing sakes from the Hananomai Brewery from Shizuoka Prefecture. With over 150 years in history, the sakes are masterfully crafted by hand using pure water from Akaishi Mountains (Southern Alps) and high-quality Shizuoka-grown rice from the local farmers. The premium sakes would perfectly complement the specially designed menu by Chef Nakatake highlighting the exquisite spring delicacies. The sake dinner is priced at SGD180 per person.
Spring Kaiseki at Keyaki
26 March to 8 April 2018 (Lunch and Dinner)
Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Set menus from SGD180 and a la carte menu available
Reservations: +65 6826 8240 / firstname.lastname@example.org