Can't wait to share with you my dinner last Saturday at Keyaki, Pan Pacific Singapore, which has just started serving their Spring Kaiseki Menu. There's a Haru Kaiseki at $180++ and a Sakura Kaiseki at $200++.
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Exclusive to the Sakura Menu is the Hassun, which represents the current season in a kaiseki meal. All these little but exquisite dishes were Keyaki's Executive Chef Shin's elaborate expression of spring, including:
* Takenoko (bamboo shoot) with Japanese pepper leaf;
* Deep-fried minced crab (those little colorful balls);
* Boiled broad beans;
* Grilled hamaguri clam with sour plum jelly fish;
* Soy sauce hotaru-ika; and
* Grilled mebaru (rockfish).
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I think this dish alone is the reason why I prefer the Sakura Kaiseki ($200++) over the Haru Kaiseki ($180++). But there were some really good dishes in the Haru Kaiseki as well. I'll share that soon.