Winter Kaiseki

Take a break from turkey, ham and log cakes with the seasonal kaiseki menus from chef Shinichi Nakatake, the new executive chef at Keyaki. The two kaiseki menus, which are available for both lunch and dinner, feature seasonal winter delicacies such as yellowtail and tilefish. Snow crab and King crab are also on the menu as they are at their peak at this time of year.

Chef Shinichi Nakatake's Debut Winter Kaiseki Menus is available till Dec 25, at Keyaki, Pan Pacific Hotel. For reservations, call 6826 8240.