Keyaki

Had my ROM lunch at Keyaki Japanese Restaurant in April 2025. Location is central and easily accessible. There are public transportations and a huge carpark for drivers. Atmosphere is awesome and there is a beautiful outdoor Japanese styled garden. Perfect for photo taking. Food is mind-blowing. Many of our guests commented that this place has the best Japanese cuisine ever (in SG). The service provided by Reuben and crew are top-notched. They are very attentive and professional. They made everyone feel at ease. There is no long wait time for food. The manager time the serving of food promptly. This pricing tends to be on a higher end but the food, service, experience is definitely value for money and worthwhile.

I first tried Keiyaki back in 2015, lured by its teppanyaki reputation, but left unconvinced. Fast forward to 2025: their weekend teppanyaki brunch brought me back — and wow, what a comeback. Grand Master head chef Erick Yong delivered a masterclass. Every dish was flawless (who knew chicken could taste like this?). His Golden Prawns alone are worth the reservation — a dish so good it deserves its own fan club. With Elsa’s attentive service pairing perfectly with Erick’s showmanship, this became the most enjoyable teppanyaki I’ve had in years. Mikuni’s loss is Keiyaki’s crown jewel. My advice? Guard Chef Erick with your life — some treasures are too rare to lose twice.

Dining at Keyaki Omakase was an unforgettable experience. From the moment I sat at the counter, I could feel the passion and dedication that went into every aspect of the meal. Each dish was a masterpiece, showcasing the freshest ingredients and exceptional technique. The sashimi was a standout, with its melt-in-your-mouth texture and delicate flavor. Chef Eamon Chan And Nick also took the time to explain the story behind each dish, from the origin of the ingredients to the inspiration for the preparation. This personal touch added depth and meaning to the meal. Overall, Chef Eamon and Nick Omakase is more than just a meal—it’s a journey through flavors, tradition, and creativity. I left feeling inspired and deeply satisfied. I can’t recommend this experience enough and look forward to returning for another remarkable evening.

Went here for dinner with a bigger group and shared quite a few items. Prices here are l high so quality is expected. The tempura were very good! Thinly coated but still with a nice crunch and not greasy at all. Thin udon noodles in soup were good and went well with it. The mushrooms and cabbage were decent just nothing special. Nice side to have. The chicken was juicy and flavorful and I thought the garlic fried rice was p nice with an intense garlic flavor. The tonkatsu was sadly quite disappointing as the batter wasn't rly crunchy, fell off and the meat was a bit dry. The fried fish were tasty but too oily for me. We also had some of the premium beef. It's expensive but the quality is rly high and the meat does melt in your mouth. Nothing like regular beef. It's tasty and pairs well with the fried garlic. As for dessert I thought the mangos were good but the mango ice cream had a grainy texture that was not so nice. The black sesame ice cream was smooth and creamy and just very good! Drink menu is huge but no cocktails. Overall the food is good to very good but considering the prices I'd expect just a lil more (consistency).

Overall, 3.5/5 stars. We had the $88/pax weekend menu. The sashimi was unfortunately not very fresh and didn’t have any sweetness. The grilled items were nice, but only because the sauces were great. For the price paid, we expected better …

Points for how creatively curated it was. However, that might have extended the expectations I had. I must admit the tuna belly and salmon sashimi was a delight. However, the uni didn't seem as fresh as what one would expect for that price …