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Let Executive Chef Shinichi Nakatake take you on a culinary experience woven around the concept of ‘shun’, an enduring culinary tradition in which it is believed that food should only be consumed in its proper season, when it is at the peak of its flavour daily.

Enjoy delicately-crafted Kaiseki menus with specially sourced premium seasonal ingredients this Spring such as Takenoko (Bamboo Shoot), Hotaru Ika (Firefly Squid) and some of the freshest seafood including the prized Sakura-dai (Cherry Blossom Sea Bream), fresh and refreshing Shirauo (Icefish), and Asari (Littleneck Clam) and Hamaguri (Hard Clam), both essential Japanese ingredients for springtime cooking.

Available for lunch and dinner, choose from set menus priced from SGD180 and a selection of a la carte items. 

Please click here to view the Spring Kaiseki menus. 

Spring Kaiseki Menu paired with Sakes from Hananomai Brewery

For one night only on Friday, 23 March 2018, 7:00pm, Keyaki presents an exclusive sake pairing dinner, showcasing sakes from the Hananomai Brewery from Shizuoka Prefecture. With over 150 years in history, the sakes are masterfully crafted by hand using pure water from Akaishi Mountains (Southern Alps) and high quality Shizuoka grown rice by the local farmers. The premium sakes would perfectly complement the specially designed seven-course menu by Chef Nakatake highlighting the exquisite spring delicacies.

Priced at SGD180 per person.  Please click here to view the sake pairing dinner menu. 

Terms and conditions

  • Available for lunch and dinner daily from 26 March to 8 April 2018.
  • Dishes may vary slightly depending on seasonality of ingredients.
  • Price 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.