Spring Blossoms at Keyaki

Celebrate a new Spring with two specially curated Kaiseki set menus that will artfully present the freshest seasonal produce in a multitude of exquisite dishes designed to please the senses.

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.

Enjoy the Hassun course, a platter of appetisers that are meticulously prepared to showcase the seasonality of ingredients, and other culinary highlights such as Sakura Dai (Cherry Blossom Sea Bream) Claypot Rice, Paper-wrapped Wagyu Beef and Takenoko (Bamboo Shoot) Sukiyaki and a trio of desserts including Sakura Dumpling, Houjicha Tiramisu and Sakura Raindrop Cake.

The Spring Kaiseki set menus are available for lunch and dinner from 24 March to 25 April 2020, priced from SGD180.

 

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

HARU KAISEKI
SGD180 per set
KOBACHI Simmered Octopus and Canola Flower

SASHIMI Tuna, Sakura Dai (Cherry Blossom Sea Bream) and Sweet Shrimp

YAKIMONO Grilled Lobster with Sea Urchin Sauce

AGEMONO Deep-fried Hotaru-ika (Firefly Squid) and Spring Vegetables

TOMEZARA Grilled Soy Miso Marinated Australian Wagyu Beef

SHOKUJI Sakura Soba Noodles with Sakura Shrimp and Dried Mulled Roe Powder

DESSERT Sakura Dumpling, Houjicha Tiramisu and Sakura Raindrop Cake with Brown Sugar Syrup and Soy Powder

SAKURA KAISEKI
SGD200 per set
KOBACHI Simmered Shirauo (Icefish) with Egg

SASHIMI Tuna, Sakura Dai (Cherry Blossom Sea Bream) and Sweet Shrimp

NIMONO Kinmedai (Golden Eye Snapper) with Kuzu Starch Sauce

HASSUN Takenoko (Bamboo Shoot) with Japanese Pepper Leaf, Deep-fried Minced Crab, Boiled Broad Beans, Grilled Hamaguri Clam with Sour Plum Jelly Fish, Soy Sauce Hotaru-ika (Firefly Squid) and Grilled Mebaru (Rock Fish)

TOMEZARA Paper-wrapped Wagyu Beef and Takenoko (Bamboo Shoot) Sukiyaki

SHOKUJI Sakura Dai (Cherry Blossom Sea Bream) Claypot Rice

DESSERT Sakura Dumpling, Houjicha Tiramisu and Sakura Raindrop Cake with Brown Sugar Syrup and Soy Powder

Guests with known food allergies or intolerances may contact service associates for assistance. Prices are quoted in Singapore dollars and are subject to 10% service charge and prevailing Goods and Services Tax.