A Tradition to Savour

Singapore, November 2014 – In a culinary tribute to Shogatsu (Japanese New Year), Keyaki presents an authentic New Year Kaiseki crafted from the finest seasonal ingredients imported from Japan. To celebrate an auspicious beginning, Chef Hiroshi Ishii designed this eight-course menu around two culinary focal points, the traditional osechi-ryori and ozouni mochi soup. Available for New Year’s Eve Dinner on 31 December 2014, and New Year’s Lunch and Dinner from 1 to 3 January 2015, the New Year Kaiseki menu is priced at $190.

With a history that dates back to the classic Heian era (794 to 1185), Osechi-ryori is an enduring culinary craft customarily served during the New Year in ornate lacquered boxes or on exquisite porcelain ware. Chef Ishii presents this traditional medley of appetisers with authentic ingredients selected for their enticing flavours and symbolic significance; conveying a delectable epicurean message of auspicious beginnings, good health and prosperity to all. Highlights from the Osechi-ryori presentation include Ise Ebi (Lobster salad), for a luxurious beginning to the New Year; Kuro-mame (Black beans), for good health and hard work; and Bodara (Grilled Cod with Miso), for a rich and abundant culinary journey.

For the final savoury course, guests are invited to enjoy authentic ozouni, a heart-warming soup that symbolises strength and prosperity. This dish features mochi rice cakes enhanced with light and refreshing ingredients such as Fish Cake, Shiitake Mushrooms, Chicken and Yuzu, simmered in Keyaki’s homemade dashi stock.

Apart from osechi-ryori and ozouni, seafood features prominently on the menu as the cold winter waters allow the fish and crustacean to develop a tender layer of fat, while the flesh remains sweet and firm. Highlights include Grilled King Crab with Spicy Cod Roe, Prawn coated with Egg and Mountain Caviar, Chawanmushi with Salmon Roe, Sushi and Sashimi.

“The Japanese New Year is one of the most celebrated festivals in Japan, where family and loved ones gather to bid farewell to the past year and welcome the New Year. I wanted to celebrate this by bringing the culinary aspect of the celebrations to Keyaki. I selected fresh seasonal produce for their symbolic significance to convey an auspicious message and well-wishes to all our guests.” Said Chef Ishii.

Ise Ebi (Lobster salad)
– A luxurious beginning to the New Year
Yakizakana (Grilled Cod) – A successful career
Kuro-mame (Black Beans) – Good health and hard work
Kazunoko (Herring Roe) – An abundant harvest, and to be gifted with numerous children
Kamboko (Boiled Egg with Red and White Fish Cake) – The red and white colour are reminiscent of the Japanese rising sun, symbolising festive celebrations
Datemaki (Rolled Sweet Egg Omelette) – Scholarship and culture
Bodara (Grilled Cod with Miso) – A rich and abundant culinary journey;
Shin Takenoko Fukumeni (Bamboo Shoot) – Accelerated prosperity and growth

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New Year Kaiseki
Date: 31 December 2014 and 1 to January 2015
Price: $190++
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Reservations: +65 6826 8240 / celebrate.sin@panpacific.com


- Prawn coated with Egg, Mountain Caviar and grated Radish
- Chawanmushi with Salmon Roe
- Toro, Amberjack, Sole and Sweet Shrimp
- Ise Ebi (Lobster salad), Kuro-mame (Black Beans), Kazunoko (Herring Roe); Kamboko (Boiled Egg with Red and White Fish Cake), Datemaki (Rolled Sweet Egg Omelette, Bodara (Grilled Cod with Miso), Shin Takenoko Fukumeni (Bamboo Shoot), Konbu Ni Sake (Simmered Salmon with Konbu)
- Grilled King Crab with Spicy Cod Roe Sauce
- Tuna, Salmon, Yellowtail and Anago
Ozouni -
Mochi, Chicken, Radish, Carrot, Burdock Root, Shitake Mushroom, Fish Cake, Radish Sprout, Dumplings and Yuzu
- Japanese Musk Melon

Dishes may vary slightly depending on seasonality of ingredients. Prices listed are subject to service charge and prevailing government taxes.

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 Dawn Lee
Marketing Executive
DID: (65) 6826 8091
Email: dawn.lee@panpacific.com

Facebook: https://www.facebook.com/Keyaki.Singapore  
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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 22 premium hotels, resorts and serviced suites (including those under development) across Asia, North America, Oceania and Europe. 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. Perched 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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