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Seasonal Delicacies of Hokkaido

Embark on a culinary discovery of Hokkaido with two kaiseki presentations at Keyaki, each masterfully crafted to showcase the finest seasonal produce and seafood from Japan’s largest prefecture. Available from 15 January to 28 February 2020, culinary highlights include the rich and bountiful winter produce of Hokkaido – the King Crab, Snow Crab, Kinki Fish and Fresh Sea Urchin.

 

Located in the northern part of Japan, Hokkaido is renowned for its exceptional, fresh seafood as the cold waters surrounding the coastline of the prefecture is ideal for harvesting high-quality seafood. As crab is one of the most popular seasonal winter foods in Japan, culinary highlights include the King Crab, the most coveted species of crab that is prized for its delicate texture, fragrant flavour and succulent, sweet meat when lightly grilled, or the Snow Crab, that is only harvested during winter. The Grilled or Simmered Kinki Fish is one of Hokkaido’s premium specialties as the chilly waters allow the fish to develop a delicate layer of fat that gives the meat a sweeter flavour and tender texture.

 

Other seafood highlights include Hokkaido Scallops that are renowned for their high quality and freshness and fresh Uni (Sea Urchin) where the clean and cold waters provide the perfect environment for this prized delicacy. Another winter treat to enjoy is the Anglerfish that is best savoured in a hotpot – the flesh remains springy and the soup is well-known for its high collagen content due to the fish’s gelatinous skin.

 

Set menus at SGD190 and SGD210 per person; an a la carte menu is also available.

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