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Keyaki Singapore Yelp Reviews
Latest Reviews On Yelp
8 Reviews
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I have been eating sushi for a long time now and eaten it
I have been eating sushi for a long time now and eaten it all over Japan from Hiroshima to Tokyo. Never have I been so disappointed with sushi like right now at Keyaki. Way to much wasabi, flavourless rolls and sub par fish over all. For 7 pieces I paid 90 SGD!? If I were you I'd stay away if you are looking for good sushi. On top of this the kitchen we're unable to serve everyone at the table at the same time with us being just 6 people. So disappointed...
Be the first to ReplyTwenty years ago, Keyaki was among the better Japanese
Twenty years ago, Keyaki was among the better Japanese restaurants in Singapore. With increasing competition, now it's only average in terms of food quality. There are many much better alternatives, especially in this price range. One of the few restaurants where the service is better than the food - a rarity not only in Singapore, but anywhere for that matter.
Be the first to ReplyNice restaurant amidst beautiful settings that really
Nice restaurant amidst beautiful settings that really looked like a Japanese garden. Food wise, their maki ingredients are really fresh so each mouth a delight!Their grilled meats are also very good. Meat is tender and both the Wafu sauce and teriyaki sauce are great compliments to the meats. Service is good but a tad slow. Delightful meal which I would recommend to others.
Be the first to ReplyI am only giving a one star because I have to.
This place is no good. Sat there for 20 minutes and nobody came to our table, so we got up and left. This place was highly recommended. Good concept, but executed very poorly. I can't review the food because we never got to taste it:(
Be the first to ReplyKeyaki at Pan Pacific Singapore has recently introduced a
Keyaki at Pan Pacific Singapore has recently introduced a new okonomi concept kaiseki weekend brunch. This 'as you like it' concept to kaiseki dining allows diners to customize their 8 course meal from the traditional Japanese formal dining format. With 5 options available for each course, the only problem I foresee is the indecisiveness on your choice of dishes and that to me, is always a happy problem.The meal starts with Kobachi (a light amuse bouche) and Sashimi to waken your palette.Our Kobachi options were delightful. I can never say no to a freshly made tamago and the layered Unagi omelette had the right firmness and sweetness. The Seared beef with ponzu sauce comes recommended too.Sashimi was fresh, buttery and sweet. Hotate was unavailable when we visited. The Amaebi sweet prawn was big and juicy. I usually do not order raw prawns but i would certainly do this again. Once the digestive enzymes are activated, hot dishes such as Yakimono (grilled dishes) and Teppanyaki were served.The Cod Teriyaki was fatty (and that's expected and demanded of this fish) and we ate so fast we practically inhaled the fish. One could not go wrong with the fresh prawn with bacon which was smoky, salty and sweet all at once. Another option to go for would be the pan fried pork with ginger.Other dishes included Chicken Soup and White Bait wrapped in Beancurd Skin. The Nimono course is simmered in Keyaki's homemade dashi stock. The Agedashi tofu batter was thin and hence did not turn too stodgy unlike many failed ones that I've had. The soft chawanmushi custard was yuzu flavored this season and acted well as a mid menu palate cleanser.The Agemono deep fried course presented the usual tempura dishes. We had tempura prawns, fish and a delicate soft shell crab. For Teppanyaki, I'd highly recommend the beef. I could certainly do more with that fried garlic slices. To conclude, the Shokuji main course. I was surprised at the sushi rice of my California roll. Sushi is an art imo and it takes dedication to produce good sushi so I typically don't expect much from Japanese restaurants which do not specialize in it. However, the rice at Keyaki was pearly, sticky and well flavored. I was tempted to order another roll even though I was way stuffed. The buckwheat soba noodles were amazing too and should not be missed. We loved the firm texture and intense flavors, and the elegant presentation of the noodles. Desserts failed to impress however with a rather icy ice cream (red bean/green tea). The sessional fruits were local seasonal fruits, which was sorely disappointing. Perhaps the traditional zanzai (red bean soup) would be better. Keyaki should add a warabi mochi to the mix imo. Overall, a good meal at Keyaki. Our tummies were satisfied and not exploding (which is a good thing). I loved the ambience as well and adored the zen rock garden just outside the restaurant. Great place to bring the folks for a relaxing lunch. It's $75/pax and $125/pax should you go for the boozy option of unlimited sake, champagne, selected red and white wines and beer.
Be the first to ReplyThis review is slightly skewed in that I've only tried the
This review is slightly skewed in that I've only tried the non-teppanyaki bento meals at lunch. I know that Keyaki is famous for teppanyaki, so it's slightly unfair to judge the restaurant on the food it isn't known for, though some would argue for consistency throughout the menu.I've been here twice for business lunches and given that it's inappropriate to be discussing investment ideas while a chef juggles onions (or whatever it is they do at teppanyaki...yes I haven't been to a grill in a while), I've had to settle for bentos. I believe if a Japanese restaurant wants to target the business lunch crowd, they have to serve meals that are quick, high quality and filling. Service, as is the case at Keyaki, has to be attentive and discreet so that discussions are not interrupted. So while I like the service at Keyaki and that the tables are spaced adequately for privacy, I haven't had great food there. The tempura and grilled salmon I had at my last bento boxe were perfunctory, which as a traditionalist, I would've expected otherwise. My sukiyaki meal at my second visit had the case of the "overenthusiastic cook". My sukiyaki beef pot was boiled stiff and the 2 grilled prawns, while large, were cooked to death. So much so that I was sawing away at my shrimp and trying not to alarm my dining companions. The grilled unagi was delicious though and so was the chawanmushi. I have an almost fervent admiration for Japanese cooking, ย and it is honestly sloppy and almost non-Japanese to serve a bento with uneven dishes. But then again here we are in a restaurant that has everything on it's menu, so there really isn't much in the way of authenticity to begin with in this city. My colleagues who had the sushi plates said it was decent with fresh fish. But nowhere near the sushi masters. I guess I'm being rather harsh with Keyaki because it has alot of potential. There are Japanese people on staff and the restaurant sits by the most idealic Japanese garden on a CBD hotel rooftop. How much more quaint can you get? If only they'd fix the lesser "stars" on their menu.
Be the first to ReplyThis stalwart in the Japanese dining scene has been around
This stalwart in the Japanese dining scene has been around for years and has cultivated a strong, loyal following, thanks to the outstanding service, quality of food and consistency. ย Kaiseki (degustation) is one style that features strongly on the menu, along with robatayaki (BBQ skewers), teppanyaki and an a la carte selection of small dishes. For the kaiseki there was a mix of sushi and sashimi with a grilled item, an appetizer, a cold dish and dessert. The beef sukiyaki was absolutely delicious. Sukiyaki, along with other dishes served in clay pot, can only be taken in the main dining hall, and not alfresco--something which is clearly stated in the menu.
Be the first to ReplyPreviously one of the top Japanese restaurants in Singapore
Previously one of the top Japanese restaurants in Singapore but with the influx of strong competitors such as Kuriya, customers are flocking elsewhere for Japanese food that is just as fresh with better value. Keyaki offers your typical Japanese fare with an option to sit at the Tepanyaki tables or regular tables. Opt for the Tepanyaki if you don't mind the smell sticking on you but then again it is one of the few good reamining Tepanyakis left in Singapore so it might be quite and experience to watch the chef in action.
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