Cover With more than 28 years of global culinary experience, Executive Japanese Chef Teruya Noriyoshi leads the kitchen at Keyaki
With more than 28 years of global culinary experience, Executive Japanese Chef Teruya Noriyoshi leads the kitchen at Keyaki
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Tatler+
With over two decades of global culinary experience, Chef Teruya Noriyoshi steps into his new role at Pan Pacific Singapore’s Keyaki, bringing with him a refined sensibility and a passion for inventive, ingredient-led Japanese cuisine
In Japanese cooking, precision and restraint often speak louder than embellishment. It’s a philosophy rooted in shokunin—a quiet dedication to craft, where every dish reflects not just technical skill, but respect for the season and the ingredients. At its best, Japanese cuisine isn’t simply about presentation or flavour, but the intention behind each element on the plate.
This thoughtful approach is reflective of chef Teruya Noriyoshi’s style. The Tokyo-born chef joins Keyaki at Pan Pacific Singapore as executive Japanese chef, bringing with him more than 28 years of global culinary experience and a focus on clean, expressive flavours. Having worked at Syun, Resorts World Sentosa, and several Nobu restaurants across the US and UK, chef Teruya’s background blends classic Japanese technic with a considered use of global influences.
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“My cooking philosophy is deeply rooted in using fresh, seasonal ingredients, precise preparation methods, and presentations that reflect nature,” he shares. At Keyaki, this translates into dishes anchored in tradition.
Spiny lobster paired with ikura and a silky white miso Americaine bavarois
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His signature dishes reflect this approach clearly. The Corn Fran with Uni balances the natural sweetness of corn with the briny richness of sea urchin. The Foie Gras Terrine in Monaka offers a savoury take on a traditional Japanese sweet, where a crisp wafer shell encases a creamy foie gras pâté. His King Salmon Sashimi Spring Roll replaces seaweed with rice paper—a nod to Vietnamese spring rolls—giving this maki-style dish a light, refreshing finish. The Amadai Matsukasa Yaki stays close to tradition with simply grilled tilefish, but is elevated with a punchy wasabi salsa. And in his Sous-vide Lobster with White Miso Americaine, he layers a crustacean-based French sauce with the creaminess of white miso, creating a dish that bridges both culinary cultures.
This isn’t fusion for the sake of novelty. Chef Teruya’s food builds on tradition with clarity and restraint. His dishes aren’t performative. It embodies focus, thoughtfulness, and groundedness in the fundamentals of Japanese cuisine.
The garden pavilion at Keyaki offers a serene backdrop for intimate dining, nestled beside a koi pond with city views beyond
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His arrival marks a new chapter for Keyaki, one of Singapore’s most established Japanese restaurants. Tucked within a Kyoto-inspired garden at Pan Pacific Singapore, Keyaki has long been known for its omakase menus and carefully curated sake selection. Under chef Teruya’s direction, diners can look forward to a refreshed perspective that stays true to the restaurant’s roots while quietly evolving its culinary narrative.
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Credits
Images: Pan Pacific Singapore
