The culinary theme: Explore the food culture of Ishikawa as the perfect prelude to the festive season at Keyaki from 12 November to 13 December 2015 as Master Chef Hiroshi Ishii spotlights well-known ingredients from the Ishikawa Prefecture such as the Kano Gani (Snow Crab), Buri (Yellowtail) and Deep-fried Flounder.
Chef Ishii has specially selected unique local ingredients sourced from Ishikawa, offering guests the opportunity to experience the quintessential flavours of Ishikawa, also widely regarded as the ‘Food Treasury’ of Japan.

Culinary highlights: include the Kano Gani (Snow Crab), caught from the West of the Pacific Ocean during the limited open fishing season from November to March for the sweet meat often enjoyed as a winter delicacy. The Ika Teppo-yaki is Chef Ishii’s rendition of the popular seafood from the Ishikawa Prefecture, with Miso stuffing in the squid to complement the sweetness of the squid. Deep-fried to perfection, the Flounder provides a wonderful contrast of the crispy skin and delicate flesh, and savour the Kaga Vegetables that are locally produced in the Ishikawa Prefecture.
Flavours of Ishikawa Promotion
Date: 12 November to 13 December 2015
Time: Lunch – 11:30am to 2:30pm / Dinner – 6:30pm to 10:30pm
Venue: Keyaki (Level 4), 7 Raffles Boulevard, Singapore 039595
Reservations: +65 6826 8240

Make your reservation instantly at Keyaki here.