Torokeru – Yonezawa Wagyu Beef
Singapore, May 2015 – Ranked amongst the top three Wagyu brands in Japan, Yonezawa Wagyu Beef is renowned for its fine texture, rich flavour and subtle sweet fragrance. Available for lunch and dinner from 3 August until 11 September 2015, guests may enjoy grade A4 Yonezawa Wagyu beef at Keyaki, where Master Chef Hiroshi Ishii (石井博) has crafted a trio of seven-course prix fixe menus designed to showcase the remarkable quality of this exquisite meat. The prix fixe menus start from $160.
Located in the Yamagata prefecture of Japan, the mountainous terrain and mineral-rich earth of the Yonezawa district produce premium inewara (Japanese rice straw), which is the unique diet enjoyed by the Yonezawa cattle. Amongst the black cattle, only heifers which have not borne a calf are certified as genuine Yonezawa wagyu. These cattle experience a longer maturation time of 32 months – as compared to the typical 30 months of the other cattle in the prefecture. This extended maturation time allows the beef to develop its distinct, intense flavour and additional layers of fine marbling, creating a texture best described as ‘torokeru’ – melt-in-the-mouth. To further ensure that every cut of meat is consistent in quality and taste, the beef is butchered and carved at Pan Pacific Singapore’s in-house butchery, ensuring that each cut perfectly complement the menus created by Chef Ishii.
The culinary highlights include Pan-fried Wagyu Beef Rib on Rice, where tender slices of Wagyu beef, cured in Keyaki’s unique Yakiniku marinade is lightly pan-fried and laid on a plush bed of steaming Japanese Rice, imbuing the entire dish with the beef’s delicate marbling; Grilled Wagyu Sirloin which is seared on a hot grill, forming a crisp surface which gives way to a tender interior that melts in the mouth; and Seared Wagyu Sirloin Sushi served on bite-sized pillows of fragrant rice, and lightly seared to draw out the subtle flavours and buttery texture of the meat.
Torokeru Yonezawa Wagyu Beef Promotion
Date: 3 August to 11 September 2015
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Reservations: +65 6826 8240 / firstname.lastname@example.org
Each menu includes Amuse Bouche, Japanese Salad and Dessert.
Seared Wagyu Beef
Chawanmushi (Steamed Egg Custard)
Wagyu Sirloin Teppanyaki
Steamed Wagyu Ribeye on Rice
Seared Wagyu Sirloin Sushi
Steamed Seasonal Vegetables
Grilled Wagyu Sirloin with Sansho Peppers
Wagyu Udon Noodles
Chawanmushi (Steamed Egg Custard)
Grilled Wagyu Sirloin with Daikon
Pan-fried Wagyu Rib on Rice
These culinary highlights are also available as a la carte options.
Prices listed are subject to service charge and GST.
Download high resolution images here
For dining reservations and enquiries, please speak with us at +65 6826 8240 or email email@example.com
For media enquiries, please contact
Ms Tang Wen Xian
Assistant Marketing Manager
DID: (65) 6826 8092
Ms Celine Tan
DID: (65) 6826 8094
Keyaki Facebook: https://www.facebook.com/Keyaki.Singapore
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 21 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.
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.