Where Two Japanese Culinary Masters Meet: Chef Yuko Furuya X Chef Teruya Noriyoshi
An eight-course dining experience, featuring signature dishes by Chef Yuko Furuya and Chef Teruya Noriyoshi
An eight-course dining experience, featuring signature dishes by Chef Yuko Furuya and Chef Teruya Noriyoshi
(Singapore, 7 July 2026) Pan Pacific Singapore’s award-winning Japanese restaurant, Keyaki, will host an exclusive four-hand dinner experience with renowned chef owner of Kenrantei, Chef Yuko Furuya, on 20 and 21 August 2026.
Acclaimed for her refined approach to elevated home-style Japanese cuisine, Chef Yuko helms Kenrantei, a by-appointment-only private dining restaurant in Kobe that serves just one group of diners per day. In collaboration with Keyaki’s Executive Japanese Chef Teruya Noriyoshi, the Chefs present an eight-course menu that brings together their distinct culinary philosophies and signature creations, priced at $300++ per person.
Hailing from Kobe, Japan, Chef Yuko Furuya was born into a family of chefs who hold home-style Japanese cuisine in the highest regard. She developed her culinary foundation under the guidance of her mother, Chef Satoko Furuya, the esteemed former chef owner of Kenrantei.
As Chef Yuko went on to establish herself as an accomplished Japanese chef in her own right, she began teaching culinary classes alongside her mother at Salon de Satoko and Yuko, sharing simple, yet refined Japanese recipes designed to be recreated at home.
In 2015, she assumed ownership of Kenrantei, and has since continued to share her mother’s signature culinary philosophy with business executives and discerning gastronomes alike. A hallmark of the Kenrantei experience is Chef Yuko’s artisanal, small-batch condiments, crafted without preservatives or additives, including the restaurant’s ponzu sauce and its signature umami-rich taretsuyu soya sauce.
Beyond Japan, Chef Yuko has brought her refined approach to Japanese home-style cuisine to luxury hotels and dining destinations around the world through a series of collaborations and pop-up experiences.
Chef Teruya Noriyoshi hails from Tokyo, Japan. He began his culinary career in Oregon, USA, in 1995, before honing his craft in New York, San Diego, Italy, London, Australia, Singapore, and even aboard the Crystal Serenity cruise ship that took him around the world.
He has had the privilege of working alongside renowned chefs, including Chef Masaharu Morimoto at NOBU New York and Chef Antonio D’Angelo at NOBU Milan. The years spent across continents and cultures have given Chef Teruya a broadened culinary perspective, one that finds expression in dishes where global influences are present, yet always guided by the essence of Japanese cuisine.
Chef Teruya’s philosophy is rooted in seasonality, precision, and an aesthetic that reflects nature. Each dish is composed with intention, not only in flavour, but also in form, resulting in plates that are as visually evocative as they are technically refined.
His menu at Keyaki illustrates this balance of tradition and creativity. Classic techniques are preserved, yet gently shaped by global influences, whether in subtle flavour pairings or inventive interpretations. The result is a dining experience that feels both authentic and contemporary.
View the digital menu here.
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