After its three-month refurbishment which was completed in September last year, Keyaki now sports a brighter, breezier feel. To reach the restaurant which is designed like an exclusive Japanese private residence, stroll along a covered walkway through the well-manicured garden, then cross a bridge over the koi pond. You will soon be seated at the spacious dining area overlooking a soothing waterfall outside. The expansive windows allow natural light to stream into the restaurant. You will notice too that the highlight for the renovation is the interior frame created using a traditional Japanese architectural system of building without nails.

Keyaki continues to serve its exquisite cuisine – teppanyaki, sushi and sashimi using freshly imported ingredients from Japan. The chef has created a Minazuke (early summer) kaiseki tasting menu priced at $130 – available in June for lunch and dinner. Diners start with a refreshing glass of umeshu sherbet – plum wine sherbet with Japanese cherry. Then they will be served an appetiser platter comprising eggplant dabbed with kinome miso, ultra-sweet plum Cognac flavoured mini tomato, marinated fried horse mackerel, grilled eel with burdock, and a small slice of sweet corn on the cob.

Next up are delicate slivers of sashimi: blue fin tuna, amber jack, and flat fish beautifully presented in a small bowl. The fish, flown in from Japan, is pristine and succulent. This will be followed by a meat dish of steamed wagyu beef with summer vegetables. Dip the thin slices of well-marbled meat into the fragrant Ponzu sauce and the vegetables into a light vinegar on the side. After that you will be presented with two pieces of deep-fried sand borer and sea urchin, wrapped with seaweed. Dust these crunchy bites with some seaweed salt before tucking in. Finally, your carb dosage arrives in the form of rice topped with dried scallops, chicken and vegetables.  The entire dish is comforting and flavourful thanks to the shredded conpoy.  Dessert is a simple yet luscious scoop of black sesame ice cream with fig compote.

There is also a 10-course kaiseki dinner priced at $160 which includes the abovementioned items as well as fish cake in clear soup, mini lobster and summer vegetables salad, and grilled ayu fish with tade vinegar sauce. Pan Pacific Singapore, Level 4, 7 Raffles Boulevard, Tel: 6826 8240, www.panpacific.com/en/singapore/, Opening Hours: 12pm to 2.30pm, 6.30pm to 10pm, daily

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