The Gen XY Lifestyle
Savour The Flavours Of Ishikawa At Keyaki
Running till 13 December, explore the rich food culture of Ishikawa at Pan Pacific Singapore’s Keyaki.
As a prelude to the festive season, Keyaki will present a range of culinary delights featuring well-known ingredients sourced from the Ishikawa Prefecture. Master Chef Hiroshi Ishii has specially selected unique ingredients such as the Kano Gani (Snow Crab), Buri (Yellowtail) and Deep-fried Flounder to offer guests an opportunity to experience the quintessential flavours of Ishikawa.
The Noto Hanto (Noto Peninsula), which projects north into the Sea of Japan from the coast of the Ishikawa Prefecture, has a unique environment where ocean waters rich in minerals flow from the mountains to sweep up a variety of fresh, quality seafood.
Among the many culinary highlight offered at Keyaki is the Kano Gani – caught from the West of the Pacific Ocean during the limited open fishing season from November to March, and is often enjoyed as a winter delicacy for its delicately sweet meat.
The Ika Teppo-yaki features squid with Miso stuffing for that perfect balance of sweet and savoury.
Deep-fried to perfection, the Flounder provides a pleasant contrast with its crispy skin and delicate flesh.
The Kaga Vegetables are locally produced in the Ishikawa Prefecture where the natural environment of water and soil gives the vegetables a rich and crunchy texture.
Exclusively available at Keyaki, be sure to pair the dishes with three specially imported Sake from Shishi no Sato, a small production brewery known for its excellent quality. Guests who prefer non-alcoholic beverages can always opt for the Shio Cider (salty lemonade) or Bocha Cide (Sparkling Brown Tea).
From 16 to 30 November 2015, guests may get the chance to meet Ms Natsuki Onaka from Lady Kaga as she speaks to about the culture and food of Ishikawa over dinner. Lady Kaga is an organisation where ladies from Kaga Onsen-kyo promote their hometown through sharing and speaking to guests about its rich culture and history.
The menus offered are as follows:
Kaga
Grilled Puffer Fish with Sesame Sauce, Fish Cake with Konbu
Sashimi Nodoguro, Tuna, Yellowtail and Prawn
Simmered Radish with Miso, Asparagus, Yubeshi
“Kanougani” Steamed Snow Crab, Ponzu and Miso Sauce
“Jibuni” Simmered Beef with Sudare Gluten Dumpling and Vegetables
Tempura of Kaga Vegetables
Cold “Nakajimana” Udon Noodles
Kaga Vegetable Pudding with Black Sugar Treacle and Red Bean Paste
The Kaga menu is priced at SGD 200
Noto
“Gori” and Deep-fried Prawn
Sashimi Nodoguro, Tuna, Buri and Prawn
Salad of Turnip, Fish Cake and “Yubeshi”
Shitake Mushroom Teppanyaki
Buri Shabushabu
Grilled Dried Flounder
Assorted Sashimi on Sushi Rice
“Gorojima Kintoki” Sweet Potato Cheese Cake
The Noto menu is priced at SGD180
A la Carte Menu
Grilled Squid stuffed with Sweet Miso – SGD28
“IwaMozuku” Seaweed with Vinegar – SGD16
Grilled Cod with Miso and crushed Walnut – SGD25
Sashimi Nodoguro, Yellowtail, Sweet Shrimp, Tuna and Sea Bream – SGD85
Deep-fried “Shiro Ebi” Shrimp – SGD20
Kaga Vegetable Tempura – SGD18
Deep-fried Shitake mushroom with Prawn Paste – SGD20
Aori Ika Teppanyaki – SGD25
Deep-fried Flounder – SGD38
Grilled Nigisu – SGD30
Steamed Lotus Root Dumpling – SGD18
Sushi Nodoguro, Yellowtail, Sweet Shrimp, Tuna and Sea Bream – SGD80
Steamed Turnip with Crab Cake – SGD20
Traditional Japanese Dessert – SGD20
The Ishikawa promotion is available for Lunch from 11:30am to 2:30pm; and Dinner from 6:30pm to 10:30pm. Keyaki is located at Level 4 of Pan Pacific Singapore, 7 Raffles Boulevard, Singapore 039595.
