Cover Chef Teruya Noriyoshi, executive Japanese chef at Keyaki Japanese restaurant
Chef Teruya Noriyoshi, executive Japanese chef at Keyaki Japanese restaurant
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Iconic Japanese restaurant Keyaki begins a new chapter under its new executive chef, who has refreshed the menu with innovative signatures and seasonal dishes—from a luxurious corn flan with uni to an elevated Wagyu sukiyaki
It is no small feat to endure Singapore’s dining scene for nearly four decades. Yet, the Japanese restaurant Keyaki has done exactly that since opening its doors in 1986. Over the years, it has navigated the F&B industry’s ebbs and flows with its dedication to delivering memorable dining experiences, showcasing modern Japanese cuisine crafted from exceptional seasonal produce. That ethos continues under executive Japanese chef Teruya Noriyoshi, who joined the culinary team in May.
“My cooking philosophy is deeply rooted in fresh, seasonal ingredients, precise techniques and presentations that reflect nature,” says Noriyoshi. His passion for cooking began as a child, inspired by watching Iron Chef and encouraged by his mother, an accomplished cook herself. He honed his skills under chefs Masaharu Morimoto at Nobu New York and Antonio D’Angelo at Nobu Milan, before broadening his culinary repertoire aboard a cruise ship, where he worked to master various cuisines from around the world.
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Keyaki’s assorted nigiri in a box
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At Keyaki, Noriyoshi has refreshed the extensive menu of sushi, sashimi and teppanyaki with signature creations that trace his culinary journey. The corn flan with uni, for instance, unites the natural sweetness of corn with the oceanic richness of sea urchin in a single, luxurious bite. Meanwhile, his foie gras terrine in monaka transforms the traditional Japanese confection—usually filled with sweet bean paste—into a decadent sandwich of creamy foie gras pâté encased in crisp monaka shells, elegantly marrying Eastern and Western flavours.
Noriyoshi’s expertise shines in his seafood offerings. The amadai matsukasa yaki features a seasonal fish prized for its flaky texture and natural sweetness. More often, this is simply grilled with salt and served alongside pickled ginger, but Noriyoshi elevates it with a wasabi salsa that adds depth and complexity. The sous-vide lobster with white miso Américaine draws inspiration from the crustaceans used in miso soup, using seafood stock and white miso to enhance the lobster’s delicate flavour with subtle sweetness.
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Above Keyaki’s beautifully designed interior
Keyaki’s beautifully designed interior
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Even the restaurant’s beloved sukiyaki receives a delicious upgrade: it features roasted Wagyu sirloin paired with a rich egg yolk sukiyaki sauce, then complemented by velvety wasabi mashed potatoes for an indulgent reinterpretation of the classic.
With over 28 years of experience—including tenures at Syun at Resorts World Sentosa and Nobu Restaurants, where he was instrumental in launching acclaimed outlets in the US and UK—Noriyoshi brings a clear and confident vision to Keyaki as it embarks on a new chapter in Singapore's dining scene. Diners can look forward to a thoughtfully reimagined experience, with elevated offerings that place his delectable modern Japanese cuisine firmly in the spotlight.
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Images: Keyaki
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Dudi Aureus is the senior dining and travel editor at Tatler Singapore, covering the city’s most exciting restaurants, global travel trends, and the personalities shaping the culinary and lifestyle scenes. She also serves as co-jury chair for the Tatler Best awards in Singapore, celebrating the very best in hospitality. When she’s off duty, she can often be found at a favourite hole-in-the-wall Thai spot, savouring a perfectly balanced pad thai.
