Kyoto is home to one of Japan's freshest vegetations. Locals and tourists are able to sample premium produce like mizuna (potherb mustard plant), ku jo negi (green onions) and shishigatani kabocha (pumpkin). However, you don't have to fly all the way to Japan to enjoy these ingredients.
Explore the wonders of traditional Kyoto cooking with executive chef Shinichi Nakatake's seasonal menus, the Kyo-kaiseki ($210/ person) and Kyo-yasai ($180/person) at Keyaki. The eight- and 10-course menus will feature Kyoto-sourced ingredients. Try the Deep-fried Ebi-imo Taro and Horikawa Burdock; Tonyu Nabe, blended soy milk that is cooked with Chinese cabbage, tofu and shimeji mushrooms; and the Sanpokan Orange Jelly. The two menus are available till 25 December. Level 4, Pan Pacific Singapore, 7 Raffles Boulevard. Tel: 6826 8240.