You will have to take a requisite traipse through a beautifully manicured Japanese garden before you arrive at Keyaki restaurant, the flagship Japanese restaurant at Pan Pacific Singapore since 1987. But the detour is well worth it, if only for a tranquil setting that will get you in the mood for some of the finest Japanese in town. Keyaki serves a broad spectrum of Japanese staples, from sushi and sashimi, to teppanyaki, tempura and grilled items. While ala carte options are aplenty, regulars know to hone in on the nine-course seasonal omakase kaiseki that the restaurant is renowned for. In the omakase kaiseki, dishes vary according to the season and the ingredients available. Highlights of our meal include an elegantly presented dish of glass noodle with squid topped with creamy uni, along with the subtly flavoured traditional teapot soup, aka dobin mushi. Keyaki flies in its fish from Japan four times a week, so expect superbly fresh sashimi—including yellowtail, salmon, sea bream and tuna belly—in generous portions. The cooked food selection is equally impressive. From the teppanyaki counter, the grilled wagyu is juicy, tender and laced with smokiness. Seabass paired with a sweet corn sauce is another hit with its fresh delicate flavours. Ditto the humble steamed eggplant with minced chicken, and the cool, smooth udon that ends the savoury courses. Dessert is typically a simple sweet slab of musk melon—fresh, unadulterated, perfect.