From 12 May to 18 June 2018, Keyaki will be featuring some of the finest delicacies from the Tōkai region, Japan. Guests will also be introduced to the local and regional cooking methods with the specially air-flown produce from Shizuoka, Aichi, Gifu and Mie prefectures.
For the first time, Keyaki will be introducing the premium Hida Beef, with its beautiful marbling, exquisite taste and a melt in the mouth texture. Renowned as one the finest quality of beef in Japan, the black-haired Japanese cattle are raised in the rich pastures of Gifu Prefecture for at least 14 months, through a strict breeding process involving superior research and technology by the passionate beef producers. With the high quality marbling of the Hida beef, it is also best enjoyed teppanyaki-style, where the rich flavour and melting softness can be fully appreciated.
Unagi-lovers will have the opportunity to savour one of Aichi Prefecture’s famous dishes, from its capital Nagoya, called Hitsumabushi. The eel is prepared Nagoya-style where the belly is slit open and grilled whole without steaming. Enjoying the hitsumabushi is a ritual in itself as the grilled eel with rice is presented with a pot of dashi broth, seasoning and condiments.
From the Mie Prefecture, the famous saltwater Hamaguri Clams from Kuwana city will be featured. These clams are well-known as many early pilgrims visiting the Ise Shrine would often enjoy this delicacy baked or grilled. At Keyaki, they will be offered straight from the grill.
The Tōkai region has several dishes that are truly unique as compared to the Kantō and Kansai areas, and Executive Chef Shinichi Nakatake has specially curated two Kaiseki set menus for this promotion. They are available for lunch and dinner, with prices starting from SGD180.
Please click here to view the menu.
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Commemorate a traditional Chinese festival with a collection of exquisite rice dumplings presented by Hai Tien Lo.