If there’s any outstanding feature of Japanese cuisine – it’s the culture’s fastidious attention to seasonality. Even then, it’s not a blanket season over the entire country – every region has its own microclimate that brings with it its own specialty produce.

(Related: How chef Shigeru Koizumi of restaurant Esora is pushing the boundaries of Japanese cuisine)

For the region of Hokuriku, located on the northwestern coast of Japan’s main island, its seafood and rice. Specifically, snow crab, which comes into season during winter (which roughly happens between December and February in Japan); as well as yellowtail – also known as buri –which is exceptionally fatty thanks to the extra-low temperatures of winter in the Sea of Japan. 

To celebrate the produce, Keyaki at Pan Pacific will be offering a special menu with ingredients sourced from various perfectures in the region, including Toyama, which is famed for delicate, sweet white shrimp.

(Related: The Peak Expert: Kaiseki)

Highlights from Keyaki’s Hokuriku winter menu include steamed female snow crab with vinegar jelly and caviar; as well as yellowtail shabu shabu.

Dessert presents another chance to highlight more regional produce: highly-prized Ruby Roman grapes from Ishikawa Prefecture, which are made into a jelly. 

Diners with a sweet tooth will also be glad to know that Norio Nakazaki, a wagashi artisan, will be present 19 to 24 November to present the intricately-crafted traditional Japanese sweets.

Menu available 12 November to 25 December 2019.


Keyaki, #04-00, Pan Pacific Singapore. Tel: 6826-8240