Yonezawa Wagyu Beef (Top 3 in Japan) at Keyaki, Pan Pacific Singapore

For those in the know, the Yonezawa Wagyu Beef is ranked amongst the top three wagyu brands in Japan and it is well-known for its fine texture, rich flavours as well as the subtle sweet fragrance (making it suitable for beef sashimi!). 

Available for lunch and dinner at Keyaki, Pan Pacific Singapore, between 03 August 2015 and 11 September 2015, diners will be able to enjoy grade A4 Yonezawa Wagyu beef where Master Chef Hiroshi Ishii (石井博) has carefully crafted three seven-course prix fixe menus designed to showcase the remarkable quality of this exquisite meat.

Grilled Miso-Cured Wagyu Sirloin | Photo Credit: Pan Pacific Singapore

Grilled Miso-Cured Wagyu Sirloin | Photo Credit: Pan Pacific Singapore

The Yonezawa district is located within the Yamagata prefecture of Japan which features mountainous terrain and mineral-rich earth. As such, it is famous for producing premium inewara (Japanese rice straw), which is the unique diet enjoyed by the Yonezawa cattle. Amongst the black cattle, only heifers which have not borne a calf are certified as genuine Yonezawa wagyu. These cattle experience a longer maturation time of 32 months – as compared to the typical 30 months of the other cattle in the prefecture. This extended maturation time allows the beef to develop its distinct, intense flavour and additional layers of fine marbling, creating a texture best described as ‘torokeru’ – melt-in-the-mouth. To further ensure that every cut of meat is consistent in quality and taste, the beef is butchered and carved at Pan Pacific Singapore’s in-house butchery, ensuring that each cut perfectly complement the menus created by Chef Ishii.

A la carte Wagyu Sashimi | Photo Credit: Pan Pacific Singapore

A la carte Wagyu Sashimi | Photo Credit: Pan Pacific Singapore

Culinary highlights for this dining opportunity will feature the pan-fried Wagyu Beef Rib on Rice that is cured in Keyaki’s unique Yakiniku marinade before lightly pan-fried and laid on a plush bed of steaming Japanese Rice, imbuing the entire dish with the beef’s delicate marbling. Other notable dishes will include the Grilled Wagyu Sirloin which is seared on a hot grill as well as the Seared Wagyu Sirloin Sushi served on bite-sized pillows of fragrant rice, and lightly seared to draw out the subtle flavours and buttery texture of the meat.


Torokeru Yonezawa Wagyu Beef Promotion
(Keyaki, Pan Pacific Singapore)
03 August to 11 September 2015


Seared Wagyu Beef

Chawanmushi (Steamed Egg Custard)

Wagyu Sirloin Teppanyaki

Steamed Wagyu Ribeye on Rice


Wagyu Sashimi

Chawanmushi (Steamed Egg Custard)

Grilled Wagyu Sirloin with Daikon

Pan-fried Wagyu Rib on Rice


Seared Wagyu Sirloin Sushi

Steamed Seasonal Vegetables

Grilled Wagyu Sirloin with Sansho Peppers

Wagyu Udon Noodles