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Keyaki Japanese Restaurant

3.7

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32 reviews

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The award-winning restaurant, Keyaki, is renowned for its use of fresh ingredients imported from Japan. Chef Hiroshi Ishii, together with his team, presents an array of authentic and immaculately presented sashimi, sushi, teppanyaki and much more. Perched on Level 4 of the hotel,

Daily: 11:30 - 14:30

Daily: 18:30 - 22:30

$100 based on 42 submissions
Business Dining (16 votes), Dinner (16 votes), Lunch (12 votes)
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The Ranting Panda
4

Fine Japanese restaurant in Pan Pacific

For full review and pics, do visit therantingpanda.com   The Food Available for lunch and dinner from 6 February to 6 March 2015, Keyaki will be launching a special Epicurean Discovery of Hokkaido menu for a limited time. I am a fan of Kaiseki style Japanese meals, as there is often so much to expect from the course, from the beautiful plating of the individual dish to the immense effort by the chef in preparing each dish. There are three new eight-course menus to choose from, Hokkai ($190), Donnan ($190) or Hakodate ($160) menus designed by Chef Hiroshi Ishii. If you are a fan of Hokkaido cuisine such as the fresh seafood and some of the seasonal specials, each of the three special menu brings in a different combination of ingredients to satisfy your palate.   We started with the Cod Milt Tofu, which is a pretty exotic dish. No prizes for guessing correctly, but Cod Milt it is essentially fish sperm, traditionally considered a delicacy in Japanese cuisine. The texture of the dish was silky and soft, while the taste was quite delicious much to my surprise due to my initial scepticism. For a first timer trying milt, the taste was rather indescribable as I can’t think of something similar.

The HGW community like this place for...

  • Tempura4 votes
  • Sushi3 votes
  • grilled teriyaki cod3 votes
  • sashimi3 votes
  • teppanyaki seafood3 votes
  • ebi tempura2 votes
  • prawn tempura2 votes
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08 Feb 2015 • 207 reviews • 1 follower

Fine Japanese restaurant in Pan Pacific

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For full review and pics, do visit therantingpanda.com   The Food Available for lunch and dinner from 6 February to 6 March 2015, Keyaki will be launching a special Epicurean Discovery of Hokkaido menu for a limited time. I am a fan of Kaiseki style Japanese meals, as there is often so much to expect from the course, from the beautiful plating of the individual dish to the immense effort by the chef in preparing each dish. There are three new eight-course menus to choose from, Hokkai ($190), Donnan ($190) or Hakodate ($160) menus designed by Chef Hiroshi Ishii. If you are a fan of Hokkaido cuisine such as the fresh seafood and some of the seasonal specials, each of the three special menu brings in a different combination of ingredients to satisfy your palate.   We started with the Cod Milt Tofu, which is a pretty exotic dish. No prizes for guessing correctly, but Cod Milt it is essentially fish sperm, traditionally considered a delicacy in Japanese cuisine. The texture of the dish was silky and soft, while the taste was quite delicious much to my surprise due to my initial scepticism. For a first timer trying milt, the taste was rather indescribable as I can’t think of something similar.
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24 Jan 2015 • 64 reviews • 3 followers

Memorable Discovery of Hokkaido

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http://missneverfull.com/?p=3655

Very fresh and high quality food. Nice ambiance and service.

Emark on a culinary discovery of Hokkaido with three new eight-course kaiseki presentations at Keyaki, each crafted to highlight the rich and bountiful winter produce of Hokkaido. The menu is avaiable for lunch and dinner from Feb.6 to Mar.6, guests may select from the Hokkai ($190), Donnan ($180) or Hakodate($160).

Check out my blog for more details!Thank :)
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  • Sushi
26 Oct 2014 • 246 reviews • 45 followers

Kaiseki brunch

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For more reviews, visit www.ms-skinnyfat.com

Keyaki at Pan Pacific Singapore has recently introduced a new okonomi concept kaiseki weekend brunch. This 'as you like it' concept to kaiseki dining allows diners to customize their 8 course meal from the traditional Japanese formal dining format. With 5 options available for each course, the only problem I foresee is the indecisiveness on your choice of dishes and that to me, is always a happy problem. The meal starts with Kobachi (a light amuse bouche) and Sashimi to waken your palette.
Our Kobachi options were delightful. I can never say no to a freshly made tamago and the layered Unagi omelette had the right firmness and sweetness. The Seared beef with ponzu sauce comes recommended too.
  Sashimi was fresh, buttery and sweet. Hotate was unavailable when we visited. The Amaebi sweet prawn was big and juicy. I usually do not order raw prawns but i would certainly do this again.    Once the digestive enzymes are activated, hot dishes such as Yakimono (grilled dishes) and Teppanyaki were served.
  The Cod Teriyaki was fatty (and that's expected and demanded of this fish) and we ate so fast we practically inhaled the fish.    One could not go wrong with the fresh prawn with bacon which was smoky, salty and sweet all at once. Another option to go for would be the pan fried pork with ginger.

Other dishes included Chicken Soup and White Bait wrapped in Beancurd Skin.
  The Nimono course is simmered in Keyaki's homemade dashi stock. The Agedashi tofu batter was thin and hence did not turn too stodgy unlike many failed ones that I've had. The soft chawanmushi custard was yuzu flavored this season and acted well as a mid menu palate cleanser.
  The Agemono deep fried course presented the usual tempura dishes. We had tempura prawns, fish and a delicate soft shell crab.    For Teppanyaki, I'd highly recommend the beef. I could certainly do more with that fried garlic slices.    To conclude, the Shokuji main course. I was surprised at the sushi rice of my California roll. Sushi is an art imo and it takes dedication to produce good sushi so I typically don't expect much from Japanese restaurants which do not specialize in it. However, the rice at Keyaki was pearly, sticky and well flavored. I was tempted to order another roll even though I was way stuffed.    The buckwheat soba noodles were amazing too and should not be missed. We loved the firm texture and intense flavors, and the elegant presentation of the noodles.    Desserts failed to impress however with a rather icy ice cream (red bean/green tea).    Overall, a good meal at Keyaki. Our tummies were satisfied and not exploding (which is a good thing). I loved the ambience as well and adored the zen rock garden just outside the restaurant. Great place to bring the folks for a relaxing lunch. It's $75/pax and $125/pax should you go for the boozy option of unlimited sake, champagne, selected red and white wines and beer.
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20 Nov 2013 • 3 reviews • 0 follower

Food, Ambience Good!

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My husband brought me there. Enjoyed the showmanship of the Japanese Chefs, Ambience, especially had the wow factor when we were "transported" to a Japanese garden, the Japanese Koi never look out of place in this garden! Spent close to $400 but worth every cent! Freshest Lobster, prawns and Beef.
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01 Nov 2013 • 226 reviews • 4 followers

Perfect for an intimate room of 8

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If you're looking for a zen environment to palcate those meeting table fires, this is it. The private dining options at Keyaki are a class above all other Japanese establishments: two private dining rooms are available – a fully decked out tatami-style room for up to eight guests (minimum spend $500 for lunch and $700 for dinner), and the other, with tables and chairs, for up to ten people (minimum spend $800 for lunch and $1,000 for dinner). Until 1 December, the Sanuki set menu ($130 per person) is available, which includes the signature dish, an olive yellowtail shabu-shabu. For more private dining guides, read here http://www.hungrygowhere.com/dining-guide/what-to-eat/25-private-dining-rooms-in-singapore-*aid-912f3101/
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Singapore Food Guides

What to Eat
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned