Savour the freshest ingredients and culinary highlights from Shikoku, Japan as Master Chef Hiroshi Ishii features the best from the four prefectures - Kagawa, Tokushima, Kochi and Ehime. From 12 May to 13 June 2016, diners will be able to indulge in a handpicked selection of masterfully executed dishes at Keyaki (located within the Pan Pacific Singapore).
Read MoreSometimes known as the ‘Food Treasury’of Japan, the Ishikawa Prefecture is home to some of the most bountiful ingredients. From 12 November 2015 to 13 December 2015, savour the creations of Master Chef Hiroshi Ishii as he executes well-known dishes like the Kano Gani (Snow Crab), Buri (Yellowtail) and Deep-fried Flounder at Keyaki (Pan Pacific Singapore).
Read MoreThere are three different menus that you can opt for to sample the rare Yonezawa Wagyu Beef. While it may initially feel pretty expensive, it is important to note that the exportation of Yonezawa Wagyu Beef is not an easy feat and it is definitely not something that you can easily expect to find in other hotels or even Keyaki in the near future. Prized Wagyu is often kept for domestic consumption (at a high price) and it takes a ton of negotiations to get something so valuable out of the country. If you are truly a beef lover, this is definitely a rare opportunity to savour the best grade (A5) of one of the top three Wagyu brands in Japan.
Read MoreFrom now until 06 March 2015, sample the eight-course kaiseki presentations at Keyaki which showcases the rich and bountiful winter produce of Japan’s largest prefecture, Hokkaido. There are three Prix Fixe menus and I got to try the Hokkai (S$190++) Menu recently. Check out seasonal ingredients like the Cod Milt and Kinki Fish!
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