A Stalwart of Singapore’s Japanese Cuisine Scene


When the Pan Pacific Singapore underwent major renovations in 2012, which included a major overhaul of its F&B outlets, one of the things that the hotel kept intact was Keyaki, its perenially popular Japanese restaurant. First opened in 1987, Keyaki has firmly established itself as one of the city-state’s favourite destinations for high-end Japanese. It has gained a loyal following for its use of fresh, seasonal imports from Japan and its authentically prepared and immaculately presented sushi, sashimi, teppanyaki, robatayaki, sukiyaki and more.

Located on Level 4 of Pan Pacific Singapore, the restaurant’s interiors are built from highly-prized keyaki wood (known for its resilience and strength) after which it is named, using a traditional Japanese architectural system of building without nails. With an artful blend of dark wood and soft lighting, Keyaki is reminiscent of an inakaya (a traditional Japanese country home) where guests can expect an experience akin to a sumptuous dinner party held in a Japanese home. A standing sake bar located at the entrance of the restaurant is a good spot for pre-dinner drinks, while seats at the sushi and sashimi bar or teppanyaki counters pander to those seeking a more casual and theatrical experience. The restaurant also encompasses a tranquil outdoor rooftop garden; at night, they are atmospherically lit and provide a quiet contrast against the backdrop of illuminated skyscrapers.

Keyaki is helmed by Master Chef Hiroshi Ishii, who has been with the restaurant since 1988. For over 25 years, he has reigned over the kitchen with a team of 18 cooks and staff. His extensive experience means all of his offerings, particularly his kaiseki meals, are done with precision and flair.

Late last year, Chef Hiroshi and his team introduced an authentic 8-course Japanese weekend set brunch at Keyaki, offered on Saturdays and Sundays. The set includes all-time favourites likes assorted sashimi, chawanmushi, tempura, cod fish with teriyaki sauce, teppanyaki, California rolls, miso soup and dessert. The Weekend Brunch is served from 11:30 a.m. until 2:30 p.m. and is priced at S$60 per person, or S$120 per adult with a free flow of G.H. Mumm Champagne, Cloudy Bay Sauvignon Blanc and Pinot Noir, as well as selected beers and sake.


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