Keyaki

Keyaki is the Japanese restaurant of Pan Pacific Singapore, on Level 4 of the hotel at Marina Square. It sits inside a Japanese garden with a koi pond, which makes it feel far from the city outside. The menu covers sashimi, sushi, tempura, teppanyaki and omakase.

The restaurant takes its name from keyaki, the Japanese zelkova tree, a strong and long-lasting timber used to build its interiors. The hotel has been part of the Marina Bay skyline since 1986 and is marking its 40th year in 2026.

The chef

The kitchen is led by Executive Japanese Chef Teruya Noriyoshi, who has more than 28 years of experience. Originally from Tokyo, he began cooking in Oregon in 1995 and has since worked in New York, San Diego, Italy, London, Australia and Singapore. He worked alongside Chef Masaharu Morimoto at Nobu New York and Chef Antonio D'Angelo at Nobu Milan. He also played a key part in opening Nobu restaurants in the US and the UK. In Singapore he has cooked at Syun at Resorts World Sentosa.

What to order

Teppanyaki is a big part of the menu, cooked at a counter in front of you. The multi-course sets move from small starters to sashimi or tempura, then grilled seafood and beef. Expect dishes such as king prawn with the house golden sauce, Japanese wagyu sirloin and crab meat fried rice.

Other ways to eat here:

• Sashimi: platters of five or seven kinds, or single cuts such as bluefin tuna belly, kinme-dai, sea urchin and botan shrimp
• Starters: yuzu edamame, Okinawa-style creamy peanuts and grilled baby sardines
• Omakase: chef's choice menus, including seasonal ones
• Hisui: a sushi-focused tasting menu
• Sushi and tempura: nigiri, rolls and tempura à la carte, or soba and Inaniwa udon with tempura
• Weekend brunch: a set meal with appetisers, sashimi, a grilled dish such as cod in saikyo miso, a teppanyaki main and a rice or noodle course, with optional free-flow drinks packages

The setting

The dining room is finished in warm keyaki wood and looks out over the garden and koi pond. The restaurant seats up to 128 guests in all. The newer Garden Pavilion seats up to 40, has shoji-style screens and looks out onto the greenery and pond. For a private meal, there are tatami rooms and Western-style rooms.

Good to know before you go

• The dress code is smart casual.
• Book online through TableCheck, or call or email the restaurant.
• Guests with food allergies or intolerances can ask the service team for help.
• The Garden Pavilion and private rooms suit group celebrations. Ask about them when you book.

Nearby

Keyaki is within walking distance of the Singapore Flyer and the Helix Bridge, so it fits well after an afternoon by the bay. For more ideas, read our guide to things to do in Marina Bay. Browse more Japanese restaurants, or see all restaurants in Marina Bay and the CBD.