The new Keyaki -- there's a new chef in town

He's one of the few chefs in Singapore with a license to handle fugu (puffer fish). He specializes in the art of kaiseki ryōri (懐石料理), the culinary art of preparing the traditional multi-course Japanese dinner. And he uses only ingredients delivered directly from Tokyo's Tsukiji market. Who is he? Hiroshi Kagata, the new Executive Chef at the re-opened Keyaki Japanese restaurant in the Pan Pacific Singapore Hotel.

Chef Kagata comes with 25 years experience in Japanese fine dining, having worked in countries including Japan, Thailand, Australia, Malaysia and the U.S. His most recent position was at the Kira restaurant at the Crown Casino Hotel, Macau, which was awarded top marks in the inaugural Michelin Hong Kong Macau guide 2008.

But Kagata's real passion is the omakase (お任せ), a Japanese phrase that means "It's up to you", dining experience, where the guest leaves every decision relating to the meal up to the chef.

Keyaki has undergone an extensive refurbishment, the restaurant recently re-opened its doors to reveal what it calls a "brand new classic look." The interior frame is created using a traditional Japanese architectural system of building without nails, and the timber used is highly-prized Keyaki wood (from which the restaurant is named). The final effect is that of a traditional Japanese home similar to an inakaya (country home), where guests can lounge about in comfort.

There are also new dedicated spaces for teppanyaki, sushi and sashimi with chefs preparing dishes on the spot, as well as private tatami rooms, historically a privilege for only Japanese nobility and samurai before the 16th century.

 

getting there

Keyaki
Level 4, Pan Pacific Singapore
7 Raffles Boulevard , Marina Square, Singapore
+65 6826 8240
www.panpacific.com/singapore