A Prime Cut of Yamagata

Singapore, 29 July, 2014 – Savour a prime indulgence at Keyaki with new culinary presentations highlighting the rich flavour and tender texture of Yamagata Wagyu beef. Available for lunch and dinner from 12 August to 14 September 2014, guests may select from three specially crafted seven-course menus designed by Chef Hiroshi Ishii (石井博) to showcase the enhanced qualities of the beef. The prefixe menus start from $160.

The Grade A-4 Wagyu beef that will be available at Keyaki is imported from Zaou Farm, one of the larger farms in the Yamagata prefecture to specialise in Wagyu beef. The black cattle are raised on a diet of premium Japanese Rice Straw and are given 30 months to mature - as compared to the typical 25 months of most other cattle in the prefecture - this extended maturation time allows the beef to develop a more intense flavour and additional layers of marbling.

Highlights from the menus include Grilled Miso-Cured Wagyu Sirloin, where the tender meat is cured with a flavourful miso marinade that creates a crisp surface while maintaining a tender interior; Steamed Wagyu Ribeye on Rice, in which delicately sliced Wagyu Ribeye is layered on top of rice and cooked in a bamboo steamer, allowing the meat to maintain its tender texture while subtly infusing the rice with the rich flavour of the beef; and perennial favourite Wagyu Sirloin Teppanyaki, where Wagyu sirloin is seared on a hot grill, imbuing it with a smoky, slightly charred aroma.

“Yamagata enjoys a rich history in producing prime Wagyu beef sought after for its rich marbling and naturally sweet flavour. The delicate texture of Yamagata Wagyu beef melts in the mouth, exuding a rich buttery onset followed by a hearty finish that lingers on the palate. To maintain its natural characteristics, the Wagyu at Keyaki is handled with a delicate touch to allow its robust flavours and aromas to take centre stage. We prepare the meat using uncomplicated and authentic methods paired with light, complementary ingredients to accentuate the true flavour of this exquisite beef.” Says Chef Ishii.

Prefixe menus:
All prefixe menus include seasonal amuse bouche, steamed egg custard (chawanmushi), salad and Japanese musk melon for dessert.

Hagi Menu $160
Wagyu Sashimi
Grilled Wagyu Sirloin with Miso
Wagyu Ribeye Sukiyaki

Kikyo Menu $170
Pan-fried Wagyu Ribeye
Grilled Wagyu Ribeye with Cheese
Seared Wagyu Sirloin Sushi

Susuki Menu $180
Seared Wagyu
Wagyu Sirloin Teppanyaki
Steamed Wagyu Ribeye on Rice

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Yamagata Wagyu Beef Presentation

Date: 12 August to 14 September 2014
Price: Starts from $160 for prefixe menus
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Reservations: +65 6826 8240 / celebrate.sin@panpacific.com

For dining reservations and enquiries, please call +65 6826 8240 or email celebrate.sin@panpacific.com

For media enquiries, please contact:
Ms Tang Wen Xian
Assistant Marketing Manager
DID: (65) 6826 8092
Email: tang.wenxian@panpacific.com

Ms Venetia Chung
Assistant Marketing Manager
DID: (65) 6826 8095
Email: venetia.chung@panpacific.com

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About Pan Pacific Singapore
Located in the heart of Marina Bay with easy access to world-class shopping, Suntec Singapore International Convention and Exhibition Centre and the Central Business District, Pan Pacific Singapore offers 790 contemporary rooms and suites that are ideal for business or leisure. Savour epicurean delights at our award-winning restaurants and bar or rejuvenate at our swimming pool and spa. Pan Pacific Singapore is proud to be named Asia’s Leading Business Hotel by the World Travel Awards from 2006 to 2012, World’s Leading Business Hotel by the World Travel Awards from 2007 to 2010 and 2012, and World’s Leading City Hotel by the World Travel Awards in 2011. The hotel was also a recent winner in “2013 World’s Best Business Hotels” by Travel & Leisure Magazine Readers, Tripadvisor’s 2013 Traveller’s Choice Awards and Certificate of Excellence Awards.

About Pan Pacific Hotels and Resorts
Pan Pacific Hotels and Resorts comprises 21 premium hotels, resorts and serviced suites (including those under development) in 11 countries across Asia, North America and Oceania. The “Pan Pacific” brand provides refreshing Pacific experiences inspired by an invigorating blend of its Pacific Rim locations. It is focused on enriching experiences that draw on a diversity of landscapes and cultures; and relevant choices that convey freedom and individuality. Pan Pacific Hotels and Resorts has been recognised by Condé Nast Traveller magazine as one of the 25 hotel companies demonstrating social responsibility and has won esteemed accolades such as World Travel Awards, AAA Four Diamond Award, Condé Nast Gold List and Readers Choice Awards.  For more information, visit panpacific.com.

About Keyaki
The award-winning restaurant, Keyaki, is renowned for its use of fresh ingredients imported from Japan. Chef Hiroshi Ishii, together with his team, presents an array of authentic and immaculately presented sashimi, sushi, teppanyaki and much more. Located on Level 4 of the hotel, Keyaki is surrounded by a beautifully sculpted Japanese garden and koi pond. This elegant venue provides an authentic setting for the exquisite cuisine.

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