From 12 May to 13 June 2016, explore culinary highlights from Shikoku, one of four main islands of Japan, at Keyaki. Embark on this gastronomic journey with Master Chef Hiroshi Ishii as he showcases the best of Shikoku – Kagawa, Tokushima, Kochi and Ehime with delicacies he has specially sourced from his visit to these four Prefectures.
The variety includes a mix of seasonal seafood and vegetables in the platter including Grilled Lobster with Cod Roe Sauce, Deep-fried Puffer Fish, Mini Turban Shell, Bamboo Shoot, Tomato, Grated Radish with Baby Sardine, Tuna Roll Sushi, Sea Eel Sushi, Edamame, Fish Cake, Baked Sweet Potato and Seared Bonito.
Hailing from Kagawa Prefecture is the Sanuki Udon, one of the most popular Udon from Japan named after the ancient historical name for Kagawa Prefecture, called “the land of Sanuki”. The Sanuki Udon is made from “Sanukino Yume” wheat and is characterised by an al dente, chewy texture. It is best eaten cold with a dipping sauce or cooked in hot broth.
Enjoy an elevated dining experience during dinner with a “live” Udon making demonstration from 16 to 25 May 2016, by Udon master, Chef Kagawa who has specially flown in for this promotion.
Another culinary highlight is the Awa Beef from the Tokushima Prefecture that is grown using a sophisticated feeding technology with refined fattening techniques. Well known for its rich flavour and melting softness, the high quality marbling of the beef accentuates the sweet flavour from the fats that is best savoured teppanyaki-style or in shabushabu.
A Gastronomic Journey of Shikoku
Date: 12 May to 13 June 2016
Price: 3 set menus from SGD170, and ala carte menu available
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Reservations: +65 6826 8240 / firstname.lastname@example.org
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