Spring Kaiseki at Keyaki (Pan Pacific Singapore)

Indulge in the authentic Japanese flavours of spring with a brand new nine-course Kaiseki menu at Keyaki (Pan Pacific Singapore). Available from now until 31 May 2016, treat yourself to a gastronomical experience as Master Chef Hiroshi Ishii (石井博) creates stunning dishes with ingredients that are in season. 

Click here to read more about Keyaki!

 Kaiseki Menu | Photo Credit: Pan Pacific Singapore

Kaiseki Menu | Photo Credit: Pan Pacific Singapore

Ingredients that flourish best in the cooler months includes 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.

  Kaiseki Menu | Photo Credit: Pan Pacific Singapore

Kaiseki Menu | Photo Credit: Pan Pacific Singapore

PRICE

S$180++
per Adult

MENU

Boiled Scallop with Yam, Ginger and Radish Sprout
Kobachi

Grilled Clam with Miso, Sakura Dumpling, Deep-fried River Shrimp, Sesame Tofu with Sea Urchin and Grilled King Crab
Zensai

Clear Soup of Prawn Cake, Seaweed and Takenoko (Bamboo Shoot) with Fish Noodles and Salted Cherry Blossom
Wan

Sashimi of Tuna Belly, File Fish, Sakura-dai (Cherry Blossom Sea Bream) and Sweet Shrimp
Sashimi

Grilled Takenoko (Bamboo Shoot) and Seafood with Spicy Cod Roe Sauce
Yakimono

Simmered Eel with Tofu, Mitake, Prawn and Taranome (Mountain Vegetable Bud)
Nimono

Grilled Snow Crab with Vegetables in White Sauce
Tomezara

Sour Plum Soba Noodles
Shokuji

Musk Melon and Dekopon (Mandarin Orange)
Mizumono