Weekend (Japanese) Brunch at Keyaki - Pan Pacific Singapore

Perched on level four of the Pan Pacific Singapore hotel and surrounded by a beautifully sculpted Japanese garden and koi pond, Keyaki Japanese Restaurant provides an authentic setting for an exquisite epicurean journey. The restaurant features both Tatami and western style private dining rooms. 

Enjoy a different kind of Weekend Brunch at Keyaki Japanese Restaurant and savour a new okonomi concept kaiseki brunch. Featuring a curated menu of perennial Japanese culinary favourites, guests may indulge in this customisable eight-course experience by selecting their delicacy of choice from each course.

Okonomi is a Japanese term which translates to ‘as you like it’ or ‘your preference’, and Chef Hiroshi Ishii (石井博) has applied this concept to the new weekend brunch at Keyaki. Guests are presented with a tasting menu of eight courses and invited to select one of five different options per course, allowing them to tailor the experience to best suit their preferences. The menu was crafted with balance in mind starting with lighter, chilled presentations such as Kobachi and Sashimi to slowly waken the palette, before proceeding on to textured, hot dishes such as Yakimono and Teppanyaki. The savoury courses are rounded off with Shokuji dishes which are crafted to cleanse the palette, before concluding on a sweet note with a delightful choice of desserts. 

Weekend Brunch Menu (Guests can choose one option per course)

Light and refreshing, this amuse bouche course is meant to “awaken” the palate and prepare it for the meal.

  • Seared Beef with Ponzu Sauce 
  • Sweet Miso-Glazed Konnyaku
  • Unagi Omelette
  • Avocado Salad
  • Spinach with Goma Sauce

Usually served early in the meal, sashimi best showcases the fresh flavour and tender texture of the fish.

  • Shake (Salmon)
  • Hotate (Scallop)
  • Amaebi (Sweet Prawn)
  • Hamachi (Yellowtail)
  • Tai (Sea Bream)

Dishes in this course are cooked over high heat to achieve a crisp crust with a lightly seared interior.

  • Cod Teriyaki
  • Chicken Teriyaki
  • Grilled Mackerel
  • Grilled Prawn Skewer with Bacon
  • Pan-fried Pork with Ginger

Simmered in Keyaki’s homemade dashi stock to enhance and intensifying their flavours, this course is a refreshing mid-menu dish to cleanse the palette.

  • Agedashi Tofu 
  • Chawanmushi
  • Chicken Soup
  • Simmered Seasonal Vegetables
  • White Bait wrapped in Beancurd Skin

This course presents hearty deep fried dishes encased in a crisp golden batter.

  • Tempura
  • Battered Oyster
  • Battered Soft Shell Crab 
  • Battered Squid
  • Battered Seasonal Vegetables

Cooked over high heat on an iron griddle, this course presents dishes with a smoky, seared flavour and a juicy interior.

  • Beef
  • Scallop 
  • Prawn
  • Salmon
  • Chicken

This is the final savoury course in the menu and is meant to round off the meal.

  • Spicy Tuna Roll 
  • California Roll
  • Yakisoba
  • Garlic Fried Rice
  • Cold Soba Noodles


Concluding on a sweet note, guests are presented with a choice of chilled seasonal fruit, ice cream or homemade Zanzai, a traditional red bean soup.

  • Seasonal Fruit
  • Green Tea Ice Cream
  • Red Bean Ice Cream
  • Lime Sherbet
  • Red Bean Soup

If that Teppanyaki-style Wagyu Beef doesn't get to you, I don't know what else would. 

S$75++ Weekend Brunch only
S$125++ Weekend Brunch (incl. unlimited sake, Champagne, selected red and white wines and beer)

7 Raffles Blvd, Singapore 039595 - Level 3
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