Spring blooms at Keyaki with a new nine-course Kaiseki menu showcasing authentic Japanese cuisine crafted from premium seasonal produce. Master Chef Hiroshi Ishii (石井博) has woven the experience around the concept of ‘shun’, an enduring culinary tradition in which it is believed that food should be only be consumed in its proper season, when it is at the peak of its flavour. The Spring Kaiseki menu is available for dinner from now until 31 May 2016 and is priced at SGD180.
As the distinctive climate of Japan’s four seasons is characterised by its own unique flavour, Chef Ishii has specially sourced for premium seasonal ingredients this Spring such as the young and fresh produce that flourish best in the cooler months including Takenoko (Bamboo Shoot), Sakura-dai (Cherry Blossom Sea Bream), Taranome (Mountain Vegetable Bud) and Ume (Plum). Chef Ishii has also included one of the heavyweight of winter delicacies, the Snow Crab, as they are still harvested in the cold waters of Japan.
Highlights on the menu include Grilled Takenoko (Bamboo Shoot) and Seafood with Spicy Cod Roe Sauce, providing a delicate contrast of fresh bamboo shoots with fresh seafood layered in a flavourful sauce; Grilled Snow Crab with Vegetables in White Sauce; the Zensai course which features skilfully crafted presentations of Grilled Clam with Miso, Sakura Dumpling, Deep-fried River Shrimp, Sesame Tofu with Sea Urchin and Grilled King Crab; the prized Sakura-dai (Cherry Blossom Sea Bream) Sashimi with its delicate pink flesh; and Simmered Eel with Tofu, Mitake, Prawn and Taranome (Mountain Vegetable Bud).
Spring Kaiseki at Keyaki
Keyaki (Level 4), Pan Pacific Singapore
7 Raffles Boulevard, Singapore 039595
Date: From now until 31 May 2016
(Dinner only from 6:30pm to 10:30pm)
Price: SGD180
Reservations: +65 6826 8240 / celebrate.sin@panpacific.com
