Kyushu’s Culinary Specialties at Keyaki
Journey through one of Japan’s culinary hotspots from 21 May to 30 June at Keyaki and discover the many seasonal specialties from Kyushu, an island with a unique food culture that is influenced by Asian and European cuisines.
Located in the southwestern part of Japan’s four main islands, the Kyushu region has an abundance of culinary specialties due to the clear waters surrounding the island and the nutrient-rich volcanic soil.
For a limited period, Executive Chef Shinichi Nakatake will introduce a myriad of local dishes that are unique to the different prefectures of Kyushu.
From Miyazaki prefecture, enjoy the famed Miyazaki Wagyu Beef, one of the highest graded beef brands in Japan that is renowned for its excellent marbling and rich umami flavour. One of Oita Prefecture’s local products, the Kabosu, a citrus fruit with a refreshing scent and mild tartness, is thinly-sliced and served in a hotpot with Kue (Grouper) and vegetables for a comforting and hearty dish. Another unique specialty is the Sea Bream Rice in Keihan-style, flavourful broth over rice with fresh slices of sea bream, shredded omelette and shiitake mushrooms. Keihan, a chicken rice dish from the Kagoshima prefecture, is given a makeover by Chef using sea bream in place of chicken.
Other culinary highlights include the delicate and smooth Goto Udon Noodles from Nagasaki prefecture served with Watarigani (Blue Crab) from Ariake Sea, and Kensakiika (Squid) and Isaki (Grunt Fish) from Saga, both served sashimi-style.
The experience culminates on a sweet note with traditional fluffy honey-flavoured Castella Cake from Nagasaki prefecture or the Quincy Melon from Kumamoto prefecture with its mellow sweetness.
Discover Kyushu’s Culinary Specialties at Keyaki Date: 21 May to 30 June 2019, Lunch and Dinner Price: Set menus priced at SGD180 and SGD200 and a special selection of a la carte items are available
21 May to 30 June @ Keyaki (Level 4), Pan Pacific Singapore
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