Discover freshly sourced, authentically prepared and immaculately presented sashimi, teppanyaki, sukiyaki and more. Be impressed by the skill of master chefs who dish up fine gastronomic experiences to match the freshness and quality of seasonal ingredients. Surrounded by a beautiful Japanese garden and koi pond, this elegant restaurant provides an authentic setting for an exquisite epicurean journey. You can choose to enjoy your meals in either Tatami- or western-style private dining rooms.
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Lunch - 11.30am to 2.30pm
Dinner - 6.30pm to 10.30pm
Situated at the heart of a beautifully sculpted Japanese garden, immerse in an unparalleled sense of exclusivity and luxury at the newly-built Garden Pavilion. Evoking elegance and sophistication, the Garden Pavilion, which seats up to 40 persons, is clad in traditional Shoji-inspired screens which opens up to lush green landscape and a beautiful koi pond.
Accompanied by a selection of award-winning menus that can be tailored to your event and showcasing the mastery of our chefs to present an authentic, refined and exclusive dining experience with specially air-flown delicacies from Japan, the private dining space can be customised for any occasion, from private luncheons and dinners to cocktail receptions and intimate weddings.
• Kaiseki Menus for Private Luncheon and Dinner from SGD220 per person
• Cocktail Reception at SGD80 person (canapes only, beverage packages available)
Seasonal Kaiseki Omakase Presentation
Sushi and Sashimi
The well-loved Makan Makan heritage lunch buffet at Edge introduces a refreshed display of nostalgic presentations. Price starting from SGD60 per person.
Executive Chef, Keyaki Japanese Restaurant, Pan Pacific Singapore
Soon after deciding to be a chef at age 18, Chef Shinichi Nakatake moved from Yokohama to Kyoto to learn the local, traditional methods of Japanese cooking. Later on, he made the long journey to Monaco to expand his knowledge and skillset as part of the team at Michelin-starred Joël Robuchon restaurant. Chef Nakatake used his passion for cooking to explore and challenge himself before becoming Keyaki’s Executive Chef today.
Chef Nakatake notes that beyond individual training and craftsmanship, a good team is also crucial to maintain the high standard of service and quality at Keyaki. Every individual in the team must be motivated.
“It is very important to be passionate about what you do. If you have the skills but no passion, it will be very hard to go far in this line of work,” adds Chef Nakatake.