A Culinary Journey through Hokuriku at Keyaki, Pan Pacific Hotel Singapore

 

A Culinary Journey through Hokuriku at Keyaki (low res).jpg

From 12 November to 25 December 2019, journey through Hokuriku, located in north western Honshu and famous for its seafood, and indulge in two specially curated menus by Executive Chef Shinichi Nakatake.

 

Chef Shinichi Nakatake, Executive Chef (Keyaki).jpg
Savour sublime delicacies from the three prefectures that make up the Hokuriku region – Toyama, Ishikawa and Fukui which borders the Sea of Japan and is renowned for its fresh and premium seafood, rice and sake.

Culinary highlights include the Kano Gani (Snow Crab) for its delicately sweet meat that is often enjoyed as a winter delicacy, caught from the West of the Pacific Ocean during the limited open fishing season from November to March. Buri (Yellowtai) is a popular winter fish from the Hokuriku region and may be enjoyed sashimi-style or the popular shabu shabu style due to its fatty and firm flesh. One of Toyama Prefecture’s specialties is the Shiroebi Kakiage (White Shrimp Tempura), a delicious treat combining the delicate sweetness of the white shrimps with a light crunchy texture.

End the meal on a sweet note with Ruby Roman Grape Jelly, made from one of Ishikawa Prefecture’s exclusively grown fruits, the Ruby Roman grapes – plump, juicy and sweet with low acidity.

 

 

Not to be missed is the opportunity to meet Mr Norio Nakazaki, a Japanese patissier (Wagashi Shokunin) from 19 to 24 November 2019 as he showcases his Wagashi creations which are exquisitely crafted traditional Japanese confectioneries. Each piece is a work of art and is accompanied by fragrant Kaga-bocha (roasted twig tea).

A Culinary Journey through Hokuriku at Keyaki Date: 12 November to 25 December 2019, Lunch and Dinner (with special guest appearance of Wagashi artisan Mr Norio Nakazaki from 19 to 24 November daily during lunch and dinner)

Price: Set menus are priced at SGD190 and SGD210, and an a la carte menu is also available

Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595

Reservations: +65 6826 8240 / dining.ppsin@panpacific.com

MENUS

Menu at SGD190 per person

Zensai White Shrimp with Seaweed Soy Sauce Deep-fried Echizen Noodles wrapped with Prawn Simmered Deep-fried Tofu with Kaga Vegetables

Sashimi Toro (Tuna) and Buri (Yellowtail) Yakimono Grilled Snow Crab with Crab Miso and Kaga Vegetables Agemono Deep-fried Aori Ika Squid wrapped with Seaweed Tomezara Buri (Yellowtail) Shabu Shabu

Shokuji Himi Udon Noodles mixed with Sweet Shrimp Oil

 

Dessert Ruby Roman Grape Jelly Sweets Wagashi (traditional Japanese Confectioneries) and Kaga-bocha

Menu at SGD210 per person

Zensai Turnip Chawanmushi White Shrimp with Seaweed Soy Sauce Deep-fried Echizen Noodles wrapped with Prawn Simmered Deep-fried Tofu with Kaga Vegetables Gorojima Sweet Potato

Sashimi Toro (Tuna) and Buri (Yellowtail)

Yakimono Grilled Scaled Tile fish with Sea Urchin Sauce

Agemono White Shrimp Kakiage Tempura

Tomezara Steamed Female Snow Crab with Vinegar Jelly and Caviar

Shokuji Steamed Crab Sushi

Dessert Ruby Roman Grape Jelly

Sweets Wagashi (traditional Japanese Confectioneries) and Kaga-bocha

Dishes may vary slightly depending on seasonality of ingredients. Prices listed are subject to service charge and prevailing government taxes.

 

For dining reservations and enquiries, please speak with us at +65 6826 8240 or email dining.ppsin@panpacific.com

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