Pan Pacific Singapore’s award-winning Japanese restaurant, Keyaki, will host an exclusive four-hand dinner experience with renowned chef owner of Kenrantei, Chef Yuko Furuya, on 20 and 21 August 2026.
Acclaimed for her refined approach to elevated home-style Japanese cuisine, Chef Yuko helms Kenrantei, a by-appointment-only private dining restaurant in Kobe that serves just one group of diners per day. In collaboration with Keyaki’s Executive Japanese Chef Teruya Noriyoshi, the Chefs present an eight-course menu that brings together their distinct culinary philosophies and signature creations, priced at $300++ per person.
About Chef Yuko Furuya
Hailing from Kobe, Japan, Chef Yuko Furuya was born into a family of chefs who hold home-style Japanese cuisine in the highest regard. She developed her culinary foundation under the guidance of her mother, Chef Satoko Furuya, the esteemed former chef owner of Kenrantei.
As Chef Yuko went on to establish herself as an accomplished Japanese chef in her own right, she began teaching culinary classes alongside her mother at Salon de Satoko and Yuko, sharing simple, yet refined Japanese recipes designed to be recreated at home.
In 2015, she assumed ownership of Kenrantei, and has since continued to share her mother’s signature culinary philosophy with business executives and discerning gastronomes alike. A hallmark of the Kenrantei experience is Chef Yuko’s artisanal, small-batch condiments, crafted without preservatives or additives, including the restaurant’s ponzu sauce and its signature umami-rich taretsuyu soya sauce.
Beyond Japan, Chef Yuko has brought her refined approach to Japanese home-style cuisine to luxury hotels and dining destinations around the world through a series of collaborations and pop-up experiences.
About Chef Teruya Noriyoshi
Chef Teruya Noriyoshi hails from Tokyo, Japan. He began his culinary career in Oregon, USA, in 1995, before honing his craft in New York, San Diego, Italy, London, Australia, Singapore, and even aboard the Crystal Serenity cruise ship that took him around the world.
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. The years spent across continents and cultures have given Chef Teruya a broadened culinary perspective, one that finds expression in dishes where global influences are present, yet always guided by the essence of Japanese cuisine.
Chef Teruya’s philosophy is rooted in seasonality, precision, and an aesthetic that reflects nature. Each dish is composed with intention, not only in flavour, but also in form, resulting in plates that are as visually evocative as they are technically refined.
His menu at Keyaki illustrates this balance of tradition and creativity. Classic techniques are preserved, yet gently shaped by global influences, whether in subtle flavour pairings or inventive interpretations. The result is a dining experience that feels both authentic and contemporary.
The Eight-course Menu
Wagyu Beef Sirloin Shabu-shabu
By Chef Yuko Furuya
At Kenrantei, every dining experience begins with Chef Yuko’s signature shabu-shabu. Inspired by the spirit of Kobe, this dish sets the tone of the meal with refined simplicity. The wagyu beef sirloin is sliced to precise thickness and gently cooked at carefully controlled temperature to preserve its delicate texture and richness. It is served with the chef’s house-made ponzu.
Kuruma-ebi Mille-feuille with Uni and Wasabi in Olive Oil, Duck Loin in Jigarashi Sauce, and Japanese
Pumpkin Tofu
By Chef Yuko Furuya
A reflection of Kobe’s proximity to the sea, the Kuruma-ebi Mille-feuille layers sweet prawn with rich sea urchin, and complemented by wasabi and olive oil. The Duck Loin in Jigarashi Sauce is inspired by the pursuit of the perfect duck soba experience, and has evolved into one of Chef Yuko’s signature dishes. The Japanese Pumpkin Tofu combines naturally sweet pumpkin with bonito dashi for a gentle, comforting flavour.
Hokkaido Specialities: Kegani, Ezo-awabi, and Ikura, with Umami Jelly and Yuzu Zest
By Chef Teruya Noriyoshi
A vibrant expression of Hokkaido’s seasonal bounty, this dish features hairy crab, abalone, and salmon roe, delicately balanced with umami jelly and yuzu zest. “The dish is meant to be experienced through sight, aroma, and taste, reflecting the essence of summer,” says Chef Teruya.
Seasonal Japanese Fish Sashimi
A Selection of Seasonal Sashimi by Keyaki
A selection of seasonal sashimi flown in from Japan, with each cut reflecting the finest and freshest seasonal offerings available at Keyaki, highlighting purity, texture, and the essence of traditional Japanese craftsmanship.
King Crab Tempura with Homemade Tomato Chilli Salsa
By Chef Teruya Noriyoshi
A creative reinterpretation of Singapore’s iconic chilli crab, Chef Teruya presents king crab in a light, crisp tempura coating. Paired with a vibrant homemade tomato chilli salsa, the dish balances sweetness, spice, and umami.
Japanese Roasted Wagyu Beef with Fresh Wasabi
By Chef Yuko Furuya
Slow-roasted over low heat, this dish is infused with the natural sweetness of Awaji onions and the depth of bonito dashi. Finished with fresh wasabi, it delivers a clean, yet layered profile, and pairs beautifully with sake, wine, or whisky.
Hokkaido Corn Takikomi-gohan with Uni and Sakura-ebi, in Bamboo, accompanied by Hamaguri Shiro Miso Soup with Kona-zansho
By Chef Yuko Furuya and Chef Teruya Noriyoshi
This dish marries sweet Hokkaido corn with rich sea urchin, and ties the flavours together with fried Sakura shrimp. Chef Yuko and Chef Teruya share, “We’ve captured all the feelings of summer in Japan with this dish”. The accompanying hamaguri shiro soup is reimagined with white miso for added depth and finished with freshly ground sansho pepper for a subtle aromatic lift.
Shizuoka Muskmelon and Shio Choux Rusk
Signature Dessert by Keyaki
A refreshing seasonal dessert showcasing premium Shizuoka muskmelon, known for its fragrance and natural sweetness. Paired with a delicate shio choux rusk, it offers a crisp textural contrast and an elegant finish to the dining experience.
Chef Yuko Furuya X Chef Teruya Noriyoshi
Exclusive Four-hand Experience at Keyaki
20 and 21 August 2026
Dinner | 6:00pm – 10:30pm
$300++ per person
Price quoted is in Singapore dollars, and is subject to service charge and prevailing government taxes. View the digital menu here.
