Pan Pacific Singapore is pleased to announce the appointment of Chef Teruya Noriyoshi as Executive Japanese Chef at Keyaki.
Chef Teruya began his culinary career in Oregon, USA, in 1995, and hails from Tokyo, Japan. His journey has taken him around the globe, with experiences in New York, San Diego, Italy, London, Australia, and Singapore, and aboard the Crystal Serenity cruise ship, where he worked in various locations worldwide. Inspired by watching the original Iron Chef as a child, Chef Teruya was encouraged by his mother, an exceptional home cook, to pursue a culinary path. He has had the privilege of working alongside renowned chefs, including Chef Masaharu Morimoto at NOBU New York and Chef Antonio D’Angelo at NOBU Milan. His time on the cruise ship allowed him to explore authentic cuisines from various countries, further enriching his culinary perspective.
Chef Teruya shares, ‘My cooking philosophy is deeply rooted in using fresh, seasonal ingredients, precise preparation methods, and presentations that reflect nature.’
Some of Chef Teruya’s signature dishes that exemplify this philosophy include:
Corn Fran with Uni
This dish celebrates the exquisite harmony of corn and sea urchin, showcasing their complementary flavours – The sweetness of the corn provides a rich, comforting base, while the briny, oceanic notes of the sea urchin add a luxurious depth.
Foie Gras Terrine in Monaka
Chef Teruya takes a creative twist on Japan’s traditional Monaka, which is usually filled with sweet bean paste. Drawing from his deep appreciation for culinary innovation, he replaces the sweet filling with a rich foie gras pâté. The delicate, crisp exterior of the Monaka shell contrasts beautifully with the creamy, luxurious texture of the foie gras, creating a mouthfeel with each bite.
Octopus Carpaccio with White Shrimp
In this dish, Chef Teruya draws from his culinary experiences in Italy to create a unique fusion that marries two beloved traditions. Octopus, a cherished ingredient in Japanese cuisine, is transformed into a delicate carpaccio, showcasing its tender texture and subtle flavour. To elevate the dish, Chef Teruya pairs the octopus with sweet, succulent white shrimp, which adds a contrast in both flavour and texture.
King Salmon Sashimi Spring Roll
Inspired by the delicate freshness of Vietnamese spring rolls, the thinly sliced King Salmon, known for its rich taste, is wrapped in rice paper instead of seaweed, a creative twist on traditional sushi maki.
Amadai Matsukasa Yaki
This is a classic seasonal fish dish that showcases the delicate flavours of amadai, a prized fish known for its tender, flaky meat and slightly sweet taste. Traditionally, this dish is simply grilled with just a sprinkle of sea salt, served alongside Hajikami, a pickled ginger that provides a refreshing contrast to the savoury richness of the grilled fish. In Chef Teruya’s innovative interpretation, he elevates this beloved classic by adding a vibrant wasabi salsa, introducing an exciting layer of complexity to the dish.
Sous-vide Lobster with White Miso Americaine
This dish draws deeply from the essence of crustaceans traditionally featured in miso soup, merging flavours in an exciting and innovative way. Chef Teruya begins by preparing a rich Americaine sauce, crafted from a base of crustacean stock that captures the ocean’s briny essence. This sauce is then elevated with the addition of white miso, which brings a creamy texture and a subtle sweetness that complements the natural flavours of the lobster.
Roasted Wagyu Sirloin with Egg Yolk Sukiyaki Sauce and Wasabi Mashed Potato
This dish offers a modern take on the beloved Japanese classic, sukiyaki. Traditionally, sukiyaki consists of thinly sliced Wagyu beef braised in a sweet soy sauce, typically paired with a dipping sauce made from raw egg. Chef Teruya reimagines this cherished favourite by creating a rich sukiyaki sauce that embodies its traditional essence. To elevate the dish further, he serves it alongside wasabi mashed potatoes, adding a kick and a unique twist.
With over 28 years of experience, Chef Teruya has honed his craft in prestigious kitchens, including Syun at Resorts World Sentosa and Nobu Restaurants, where he was instrumental in launching its celebrated outlets in the US and the UK.
In his role at Keyaki, Chef Teruya will focus on reimagining the dining experience and enhancing Keyaki’s offerings. With his extensive expertise and passion for Japanese cuisine, he is set to introduce innovative concepts that will guide guests on an extraordinary journey through authentic Japanese culinary art.
