The start of school holidays means new travelling plans. What about Kyoto, home to Japan’s freshest vegetation and traditional culture? Situated at the eastern part of the mountain region, locals and tourists are able to tuck into premium produce such as mizuna (potherb mustard plant), ku jo negi (green onions) and shishigatani kabocha (pumpkin). However, you don’t have to fly all the way to Japan to enjoy these delicacies.
Explore the wonders of traditional Kyoto cooking with executive chef Shinichi Nakatake’s seasonal menus, the Kyo-kaiseki ($210/person) and Kyo-yasai ($180/person) at Keyaki. Renowned for its fresh vegetables, the eight- and 10-course menus will feature an exclusive curation of Kyoto-sourced ingredients such as the coveted Deep-fried Ebi-imo Taro and Horikawa Burdock; the wholesome Tonyu Nabe, blended soy milk that is cooked with Chinese cabbage, tofu and shimeji mushrooms; and the must-have refreshing Sanpokan Orange Jelly. The two menus are available till 25 December. Level 4, Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6826 8240.
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