Keyaki at Pan Pacific brings the taste of Ishikawa to you

    Ika Teppo Yaki at Keyaki restaurant
    Ika Teppo Yaki or Grilled Squid Stuffed with Sweet Miso is an a la carte item, S$22

    Noto Peninsula or Noto Hanto, is a peninsula that projects north into the Sea of Japan from the coast of Ishikawa Prefecture. If you look at the map of Japan, try spotting the part that looks like a hook along its coast. Due to its unique geographical location, Noto Hanto supports a great variety of marine life and offers high quality seafood, thanks to ocean currents and mineral-rich mountain streams.

    Master Chef Hiroshi Ishii, better known as the head chef for Keyaki at Pan Pacific Singapore, has been busy curating ingredients from Ishikawa Prefecture for his menus, providing guests with the opportunity to experience the flavours of Ishikawa at the fine-dining Japanese restaurant .

    From 16 November to 16 December 2016, Keyaki will present these ingredients on their set menus, as well as a la carte orders. One of the highlights include the Noto Beef, from black-haired Japanese cattle, know for its soft texture with high quality fat. To fully appreciate Noto Beef, Chef Ishii has selected to present the beef gently braised in “Jibuni” style, a special cooking style from the Kanazawa region in Ishikawa, steamed or cooked Teppanyaki-style to accentuate the aromatic beef and high-quality marbling.

    Steamed Noto Beef on Rice, Ishikawa Promotion at Keyaki
    Steamed Noto Beef on Rice
    Noto Beef Teppanyaki, Ishikawa Promotion at Keyaki
    Noto Beef Teppanyaki
    Kanou Gani, Noto Beef and Kaga Vegetables, Ishikawa Promotion at Keyaki
    Kanou Gani, Noto Beef and Kaga Vegetables

    Ishikawa promotion at Keyaki will also feature the seasonal Kanou-gani (Snow Crab), famed for its delicately sweet meat and Ishikawa stuffed squid, Ika Teppo-yaki. The restaurant will also feature Kaga Vegetables (Kaga Yasai), vegetables that are grown and harvested traditionally and not mass produced. Honestly, the vegetables sound delicious and we really want to try Kinji-sou (金时草), a vegetable with leaves like spinach and are cultivated since the Edo period (1600s-1800s).

    Here are the menus:

    Menu 1: Noto, S$200

    • Braised Kinji-sou Vegetables with Dashi
    • Rolled Thinly-Sliced Noto Beef with Vegetables
    • Aori Ika Teppanyaki
    • Noto Beef Teppanyaki (Sirloin)
    • Braised White Radish
    • Grilled Noto Beef (Chuck Roll)
    • Pan Fried Noto Beef on Rice (Ribeye)
    • Ruby Roman Jelly

    Menu 2: Hoku Riku, S$180

    • Braised Kinji-sou Vegetables with Dashi
    • Sashimi (Nodoguro, Tuna, Yellowtail, Shiro Tora Ebi)
    • Aokubi Turnip Salad
    • Braised Radish with Noto Beef
    • Deep-fried Shiro Ebi
    • Seasonal Vegetables and Seafood in Claypot
    • Seafood Chirashi Don
    • Green Tea Mochi

    To go with the meal, there are also specially imported sakes like the Okunoto no Shiragiku Junmai Ginjyo and Okunoto no Shiragiku Junmai Sake brewed in Ishioka, Ibaraki Prefecture. According to the restaurant, the Shiragiku sakes taste best when heated. Having drank our fair share of sakes ourselves, we have always thought that high-quality sakes is best taken slightly chilled, as heating it might alter and destroy its flavour profiles. Oh well, only way is to find out is to drink it.

    Details of “A Taste of Ishikawa Promotion”

    Date: 16 November to 16 December 2016
    Time: Lunch – 11:30am to 2:30pm / Dinner – 6:30pm to 10:30pm
    Venue: Keyaki (Level 4), 7 Raffles Boulevard, Pan Pacific Singapore, Singapore 039595
    Reservations: +65 6826 8240 / [email protected]

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