Embark on a culinary discovery of Hokkaido from 15 January to 28 February 2018 with two kaiseki presentations, each masterfully crafted by Executive Chef Shinichi Nakatake to showcase the finest seasonal produce and seafood from Hokkaido, Japan’s largest prefecture. Available for lunch and dinner, guests may select from the Sapporo or Hakodate menus that start from SGD180.
Located on the northern shores of Japan, Hokkaido is renowned for its exceptional, fresh seafood as the cold waters surrounding the coastline location of the prefecture is ideal for harvesting the high-quality seafood. Culinary highlights include the Taraba-gani or King Crab, the most coveted species of crab that is prized for its delicate texture, fragrant flavour and succulent, sweet meat when lightly grilled. The Grilled or Simmered Kinki Fish is one of Hokkaido’s premium specialties as the chilly waters allow the fish to develop a delicate layer of fat that gives the meat a sweeter flavour and tender texture.
Another dish not to be missed is the fresh Uni (Sea Urchin), as Uni from Hokkaido is considered to be of the highest quality. A prized delicacy, the kelp-rich seas of Hokkaido with the clean and cold waters provide the perfect environment for Japan’s best Uni. End the meal on a sweet note with Yubari Melon Jelly, a refreshing treat made from one of the most famous fruits in Hokkaido.
Flavours of Hokkaido
From 15 January to 28 February 2018 (Lunch and Dinner)
Set menus at SGD180 and SGD200 per person
Keyaki (Level 4),
7 Raffles Boulevard,