Japanese Restaurant Keyaki at Pan Pacific Singapore Launches Value-for-money Okonomi Concept Kaiseki Weekend Brunch

Tucked away in a hidden corner of level four of Pan Pacific Singapore is a gem waiting to be discovered in the form of Japanese restaurant Keyaki. While it may not be a hole-in-the-wall ramen joint one may (be lucky enough to) chance upon along the street alleys of Japan, to which the chef proceeds to wow with culinary prowess, Keyaki is a modern day ‘hole-in-the-wall’ gem we have pleasantly unearthed.

Beyond the glass doors of the hotel lies a beautifully sculpted Japanese garden and koi pond that exudes spa-standards serenity; a gateway to gastronomical Japanese cuisine. Take in the beautiful greenery as you stroll towards the restaurant, and be warmly greeted as if you were entering a friend’s home.

Keyaki’s secret Japanese garden and koi pond at Pan Pacific Singapore

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Beyond the usual lunch and dinner menus, Keyaki offers a new okonomi (‘as you like it’) concept kaiseki weekend brunch by Chef Hiroshi Ishii. The tasting menu showcases eight courses ($75) where diners may select one of five options for each course.

Keyaki’s weekend brunch ($75 for eight courses)

Keyaki Weekend Brunch - Review by Gourmet Adventures

We began our culinary journey with thinly sliced US corn-fed Black Angus seared beef with house-made ponzu sauce for the kobachi (amuse bouche)—the sweetness of the ponzu brightens the natural sweetness of this well-marbled beef, while the lemon and cucumber freshens and opens the palate.

Kobachi: Seared beef with ponzu sauce at Keyaki’s weekend brunch

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Sashimi is flown in twice weekly from the famed Tsukiji market to ensure quality and freshness. Individual sashimi options are also available.

Sashimi: Assorted sashimi at Keyaki’s weekend brunch

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Incredibly delicious is the grilled prawn skewer with bacon, and Atlantic cod teriyaki from the yakimono section. The former features a crisp and crunchy yet juicy and succulent fresh prawn with a burst of sweetness encapsulated by bacon, while the latter is a cooked to perfection over high heat whilst retaining its moist textures, and glazed with a flavorful teriyaki sauce—the secret’s in boiling with fish bones.

Yakimono: Grilled prawn skewer with bacon at Keyaki’s weekend brunch

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Yakimono: Cod teriyaki at Keyaki’s weekend brunch

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Simmered in Keyaki’s house-made dashi stock is the chawanmushi—a smooth egg custard that helps to cleanse the palate for the next course. Other options include Takiawase-style seasonal vegetables (like konnyaku and koya tofu) where each ingredient is individually simmered in Keyaki’s house-made dashi stock to maximize its flavor.

Nimono: Chawanmushi at Keyaki’s weekend brunch

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Nimono: Simmered seasonal vegetables at Keyaki’s weekend brunch

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Slightly briny is are Hiroshima panko oysters (the best in Japan) coated in light and crisp Japanese-style breadcrumbs and deep fried—a local delicacy in Hiroshima. This delicacy is accompanied by a thick, sweet and salty house-made tonkatsu sauce that aids in musking its mild brininess.

Agemono: Battered oysters at Keyaki’s weekend brunch

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One of our favorite Japanese styles of cooking rarely achieved well in Singapore is teppanyaki. Here, Chef Hiroshi Ishii shows true skill in mastering the art—dishes are exquisitely smoked with a crusty exterior that envelops the natural sweetness of each ingredient. We opted for the scallops, a giant smoky and juicy Hokkaido scallop cut into bit-sized pieces and served with bean sprouts.

Teppanyaki: Hokkaido scallopat Keyaki’s weekend brunch

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Also available on the menu is fried rice. Don’t be fooled by its nondescript moniker. Chef Hiroshi Ishii uses only premium Koshihikari rice from Nagano—the most expensive rice in all of Japan, and well loved for its sweet nutty taste and mildly sticky texture. The proof is in the pudding.

Shokuji: Cold soba noodlesat Keyaki’s weekend brunch

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For dessert, a range of ice creams and sherbet are available, with options for seasonal fruit or red bean soup.

Dessert: Green tea ice cream at Keyaki’s weekend brunch

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In addition to exquisite Japanese cuisine, we particularly enjoyed the scenic surrounding views and warm and efficient service that makes one feel right at home—if home were Japan, that is.

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Okonomi Weekend Brunch; $75 for eight courses; $125 with free flow sake, champagne, selected red wines and beer. Keyaki, 4/F Pan Pacific Singapore, 7 Raffles Blvd. Available Sat-Sun and PH, 11:30am-2:30pm.

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Categories: Brunch, Dining, Family friendly, Hotel Dining, Japanese, Reviews, Seafood

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