Nestled in the serene setting of a traditional Japanese garden, Keyaki at Pan Pacific Singapore, opened in 1986, promises a dining experience that is as authentic and refined as it is entertaining and delicious. Known for its commitment to excellence, Keyaki continues to draw food enthusiasts who seek an immersive and elevated teppanyaki experience.
At the heart of Keyaki’s appeal is Chef Eric Yong, a seasoned Teppanyaki Chef with over two decades of culinary mastery. Having honed his skills at esteemed restaurants like Mikuni in Fairmont Hotel, Yamagawa Japanese Restaurant, Ginga Japanese Restaurant, and even Daitokai in Munich, Germany, Chef Eric brings a wealth of experience to the teppanyaki table. In 2006, his extraordinary skills were recognized by the Japan Teppanyaki Association, awarding him the prestigious title of Grand Master – a testament to his exceptional craft.
Patrons of Keyaki are treated to Chef Eric’s expert approach to teppanyaki, where the finest ingredients are prepared with precision and flair.
Signature dishes include the melt-in-your-mouth Japanese A4 Wagyu beef and the succulent Australian half lobster, served with Keyaki’s signature golden sauce. Guests who seek authenticity and a deep appreciation for culinary finesse often return to Keyaki to experience these delectable creations, making the restaurant a haven for teppanyaki lovers.
What truly sets Chef Eric apart is his ability to create a personalized dining experience for each guest. His attention to detail and unwavering dedication to his craft have earned him a loyal following, with some diners having followed him from restaurant to restaurant for over two decades. Whether you are a longtime fan or a first-time visitor, Chef Eric’s thoughtful approach ensures that every meal is tailored to your preferences and dietary needs. In fact, his passion for hospitality shines through in his ability to accommodate any request – even going so far as to personally select fresh produce from the market to create a vegetarian teppanyaki feast when the restaurant’s supply was limited.
Chef Eric’s role at Keyaki extends beyond the kitchen, as he works closely with the restaurant to design seasonal promotions that highlight fresh, seasonal ingredients, keeping the menu dynamic and the dining experience ever-evolving. His commitment to innovation ensures that each visit to Keyaki offers something new and exciting, drawing diners back for more.
Keyaki’s tranquil ambiance, set amidst a zen garden and housed in a space designed with Shojiinspired screens and the prized Keyaki wood from Japan, creates the perfect backdrop for Chef Eric’s captivating teppanyaki performances. Complete the meal with your drink of choice, with a selection from Keyaki’s extensive beverage list, featuring premium sakes, curated wines, and rare Japanese whiskies.
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