A Quintessential Kyoto Cuisine at Keyaki - Pan Pacific Singapore

Dining

A Quintessential Kyoto Cuisine at Keyaki

Be transported back in time to the kitchen of the historical Imperial Court from 13 November to 25 December 2018 at Keyaki with two delicately curated set menus, showcasing the culinary traditions of Kyoto. Available for lunch and dinner at Keyaki, guests may select from the Kyo-yasi or Kyo-Kaiseki menu that starts from SGD180.

For dining reservations or enquiries, please speak with our dining concierge at +65 6826 8240 or email dining.ppsin@panpacific.com.

Price starting from SGD180 per person

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Taking pride in his roots, Executive Chef Shinichi Nakatake, who spent his early years in Kyoto mastering the traditional ways of Japanese cooking, has orchestrated an authentic Kyoto culinary experience for your enjoyment.

The Kyo-kaiseki set menu is a tribute to traditional Kyoto cooking, with an emphasis on the subtle flavours and freshness of the seasonal ingredients. Highlights of the menu include seasonal items such as the Female Snow Crab with Roe, a premium ingredient that is only available during winter and is savoured for its profound sweetness and delicate texture; the Monkfish Liver in Ponzu Sauce, a Japanese delicacy that replicates the texture of Foie Gras with a refined flavour from tanginess of the Ponzu sauce; and the Grilled Tilefish with Sea Urchin, a luxurious combination of the briny tang of the sea urchin and savoury flavours of the fish, completed with a unique touch of creaminess. 

Opt for a special vegetarian cuisine highlighting the well-known Kyoto vegetables that are highly-valued as Kyoto’s varied climate of a raw winter and extremely hot summer provides ideal conditions for growing these vegetables. One of the highlights of the Kyo-yasai set menu is the nutritious Tonyu Nabe (Fresh Soy Milk Hot Pot) whereby soy milk is blended smoothly with fragrant broth to create a tasty soup base that is light and silky with elevated flavours from the sweetness of fresh ingredients including Chinese Cabbage, Soy Milk Skin, delicate Tofu and Shimeji mushrooms. Other dishes not to be missed include the Deep-fried Ebi-imo Taro and Horikawa Burdock where some of Kyoto’s finest vegetables are skilfully fried until crunchy while retaining its piquant flavours and natural sweetness. End the meal with the refreshing Sanpokan Orange Jelly with Seasonal Fruits, a sweet treat which rounds the meal off perfectly. 

A Quintessential Kyoto Cuisine at Keyaki
Date: 13 November to 25 December 2018 (Lunch and Dinner)
Price: Set menus from SGD180

Please click here to view the menus.

Terms and conditions

  • Available daily from 13 November to 25 December 2018.
  • Dishes may vary slightly depending on seasonality of ingredients.
  • Prices quoted are subject to service charge and prevailing Goods and Services tax. 
  • Subject to availability and reservations are required.
  • Guests with known food allergies or intolerances may contact our service associates for assistance.

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