Singapore, December 2016 – From 15 January to 15 February 2017, Keyaki will be offering a gastro-tour of Hokkaido with three seven-course kaiseki presentations, each masterfully crafted by Master Chef Hiroshi Ishii (石井博史) to showcase the finest seasonal produce and seafood from Hokkaido, Japan’s largest prefecture. Available for lunch and dinner, guests may select from the Hokkai, Donan or Hakodate menus that start from SGD170.
Located on the northern shores of Japan, Hokkaido is renowned for its exceptional, fresh seafood as the cold waters surrounding the coastline location of the prefecture is ideal for harvesting the high quality seafood.
Culinary highlights include the Taraba-gani or King Crab, the most coveted species of crab that is prized for its delicate texture, fragrant flavour and succulent, sweet meat when lightly grilled.
The Grilled or Simmered Kinki Fish is one of Hokkaido’s premium specialties as the chilly waters allow the fish to develop a delicate layer of fat that gives the meat a sweeter flavour and tender texture.
Indulge in the finest scallops of Japan, the Hokkaido Scallops are renowned for their high quality and freshness. Enjoy the scallops sashimi-style or grilled with cod roe sauce to savour the plump, juicy and sweet scallop meat.
Producing two-thirds of all potatoes in Japan, Hokkaido potatoes are creamy and enjoy them baked and served with butter or with Cod Milt, Salmon Roe and Tofu Refuse.
Another dish not to be missed is the Ishikari Nabe (Salmon Miso Hot Pot), a heart-warming delicacy traditionally served during the winter months in Hokkaido. This simmered dish comprises salmon, seasonal vegetables and Hokkaido potatoes simmered in a savoury miso broth, presenting a harmonious pairing of produce from both land and sea.
End the meal on a sweet note with Yubari Melon Jelly, a refreshing treat made from one of the most famous fruits in Hokkaido.
Prix Fixe Menus:
😋 Grilled Cod Milt Tuna, Botan Shrimp and Scallop Sashimi
Grilled White Shell with Tofu Refuse Kinki Fish (Grilled or Simmered)
😋 Ishikari Nabe (Salmon Miso Hot Pot) Salmon Roe, Salmon, Tuna, Sea Urchin Sushi and Spider Maki
Yubari Melon Jelly Donan SGD180
😋 Marinated Squid in Soy Sauce Tuna, Botan Shrimp and Scallop Sashimi Surf Clam Salad
😋 Grilled King Crab Angler Fish Hot Pot Salmon Roe,
Salmon, Tuna, Sea Urchin Sushi and Spider Maki Yubari Melon Jelly
😋 Grilled Salmon Belly Tuna,
😋 Botan Shrimp and Scallop Sashimi Steamed Squid with Vegetables
😋 Deep-fried Snow Crab Seasonal Cod in Hot Pot Salmon Roe, Salmon, Tuna, Sea Urchin Sushi and Yubari Melon Jelly
A la Carte Menu
😋 Spider Maki ￼Marinated Squid in Soy Sauce SGD18
😋 Grilled Cod Milt SGD30 Kinki Fish (Grilled or Simmered) SGD30/100g
😋 Deep-fried Snow Crab SGD30
😋 Baked Hokkaido Potato with Butter SGD18
😋 Baked Hokkaido Potato (Cod Milt, Salmon Roe and Tofu Refuse) SGD28
😋 Surf Clam Salad SGD30 Sashimi (Botan Shrimp, Scallop, Surf Clam, Fresh Uni, Salmon, Cuttlefish) SGD88
😋 Sashimi (Botan Shrimp, Scallop, Surf Clam, Fresh Uni, Salmon Roe, Cuttlefish) SGD75
😋 Grilled or Deep-fried Smelt Fish SGD24
😋 Grilled Salmon Belly SGD18
😋 Grilled King Crab SGD60/200g
😋 Grilled Scallop with Cod Roe Sauce SGD30
😋 Grilled Cod with Sweet Miso Paste SGD28
😋 Grilled Hokkaido Corn SGD16
😋 Grilled Squid Stuffed with Miso SGD28.
A Gastro-Tour of Hokkaido
Date: 15 January to 15 February 2017
Price: Starts from SGD170 for prix fixe menus
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Reservations: +65 6826 8240 / firstname.lastname@example.org
Dishes may vary slightly depending on seasonality of ingredients. Prices listed are subject to service charge and prevailing government taxes.