Keyaki to Introduce Iga Wagyu Beef (12 August to 19 September 2016)

The popular annual Wagyu Beef promotion at Keyaki (Pan Pacific Singapore) is back from 12 August 2016 to 19 September 2016 with the introduction of a lesser-known but high-quality Iga Wagyu Beef - one of the dishes that was believed to be consumed by the Ninja warriors during wartime in the Iga region of Japan. 

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Wagyu Set Menu | Photo Credit: Pan Pacific Singapore

Wagyu Set Menu | Photo Credit: Pan Pacific Singapore

Located in central Kii Peninsula and the Mie Prefecture of Japan, Iga City (where is the Wagyu beef is from this year) is blessed with fertile mountains and sea with pure water that makes it an ideal location of raising high-quality Wagyu beef that is characterised by its robust flavour and marbling score to give that melt-in-your-mouth softness. Iga city has long been known for producing cattle of high quality and majority of the Iga Wagyu beef produced is consumed in the local area and not easily available outside of Iga city. Pan Pacific Singapore is the first dining establishment in Singapore to bring in this delicacy as part of Master Chef Hiroshi Ishii’s philosophy of regularly showcasing produce and Japanese beef that have not been introduced to the Singapore market yet.

Wagyu Beef Teppanyaki | Photo Credit: Pan Pacific Singapore

Wagyu Beef Teppanyaki | Photo Credit: Pan Pacific Singapore

The culinary highlights include Grilled Wagyu Beef which is seared on a hot grill resulting in an exquisite melt in the mouth finish; Steamed Wagyu Beef on Rice where delicate thinly-sliced Wagyu is lightly steamed to retain the sweetness and full flavour of the fats and laid on a plush bed of steaming Japanese Rice, imbuing the entire dish with the beef’s robust flavour; Seared Wagyu Beef Sushi served on bite-sized pillows of fragrant rice, and lightly seared to draw out the flavours and buttery texture of the meat; and Wagyu Beef Hot Pot with Udon, a piping hot bowl of goodness with a robust beefy broth and tender slices of Wagyu beef. Mie Prefecture also produces some of Japan’s finest sake due to the cold winters with temperatures dipping to around 0°C and the soft water from the foothills of the mountains. The natural environment is ideal for sake brewing, resulting in high-quality sake with a smooth, mellow taste.

Seared Wagyu Beef Sushi | Photo Credit: Pan Pacific Singapore

Seared Wagyu Beef Sushi | Photo Credit: Pan Pacific Singapore

Available for a limited period of time during the Iga Wagyu Beef promotion, sample handmade Hanzo sakes that gained popularity and fame as they were served to the world leaders at the recent 42nd G7 Summit held in Mie Prefecture. Founded in 1892, the family- owned Ota Brewery in Iga, home of Hattori Hanzo, the famous samurai leader of the Iga Ninja, produces the Hanzo sakes that were featured at the G7 Summit. This includes the Daiginjo Hanzo Shizuku Sake, a delicate sake with limited production and traditionally filtered with cloth producing a rich flavour and fragrance; the Hanzo Daiginjo Iga Yamadanishiki, a full-bodied sake with a distinct aroma of rice and fermentation; and the Hanzo Tokubetsu Junmai Sake Dry, a high quality sake made with rice polished to 60 percent of its original weight.

Keyaki Teppanyaki | Photo Credit: Pan Pacific Singapore

Keyaki Teppanyaki | Photo Credit: Pan Pacific Singapore

With every order of the Iga Wagyu Beef set menu, enjoy a glass of Hanzo Plum Liquor, a marriage of high quality plums (“Nankobai” variety from the Kishu area in the Wakayama Prefecture) and Hanzo sake, making this an easy-to-drink and refreshing plum liquor.