Jinhonten is the latest concept by Les Amis Group. The omakase concept restaurant is located inside Shaw Centre. The restaurant is semi-hidden within another to be opened casual concept by the group soon. Jinhonten is helmed by Head Chef Issey Araki, along Executive Chef Makoto Saito.
Jinhonten has only one prix-fixe menu each for lunch and dinner. The eight-course lunch menu is priced at $180++, and the ten-course dinner menu is priced at $450++. We had the ten-course dinner, which features the finest harvests and produces cooked in different techniques.
Murasaki Uni, Botan Ebi, Kristal Caviar 5/5
Usually, for omakase dinner, we will begin with light-flavoured dishes, moving to more richly-flavoured dishes towards the end. However, at Jinhonten, the first course will hit you like a tank with the gorgeous chilled appetiser comprising a trinity of sweet Botan Ebi, Murasaki Uni and briny Kristal Caviar, brought together in a yuba sauce.
Steam: Kuro Awabi 4.8/5
The second appetiser features palm-sized Kuro Awabi from Yamaguchi, also known as black abalone, steamed for four hours until fork tender. The shellfish is deftly-sliced at the counter and served in a rich abalone liver sauce fortified with uni. The sauce was so good that I subconsciously mopped it until the last drop.
Hand Roll: Nodoguro "Benihitomi" 5/5
I left the dinner mesmerising over the handroll sandwiched with grilled Nodoguro over binchotan. The chef toasted the nori sheet before placing the meaty filleted blackthroat sea perch between it. I have never tried anything like it before. It is super delicious.
Sashimi Menuke 3.5/5
Next, for our sashimi dish, we have the Menuke. While I appreciate that it is a scarce fish from Hokkaido, the texture is much firmer and even has a veiny texture that was a bit hard to bite through.
Kinki 4.8/5
Following the sashimi course, the chef showcases the other fresh air-flown Kinki in shabu shabu paired with pumpkin somen in a broth made from the bones of the kinmedai and konbu. The fish slices, which are flash-poach, are firm and succulent to relish the unadulterated flavour of kinmedai.
Shiro Ebi 4.2/5
Next, is the deep-fried Shiro Ebi topped with caviar. The sweetness of the shiro ebi wrapped in crispy skin is elevated with a squeeze of the lime.
Nasu 4/5
Freshened up the palate with the Nasu in chilled tomato dashi. It is my first time having eggplant served this way, which is unique. In addition, the chef added junsai (water shield), which has a jelly-like exterior for a delightful crunch.
Hida Beef 4.5/5
Moving to the charcoal grill item, we have the Hida Beef, grilled beautifully to perfection, served in a smoky eggplant sauce and summer asparagus.
Kegani 5/5
Though I was pretty full, I could not resist finishing the bowl of donabe rice prepared with Kegani. The rice is infused with the umami flavours of the prized Hokkaido hairy crab, studded with a generous amount of crab meat. I would recommend mixing the hairy carb miso on the side into the rice that will elevate the whole enjoyment.
Musk Melon 4.2/5
Last but not least, we wrapped up the ten-course omakase menu with a piece of sweet Mush Melon.
I have to admit the meal does not come cheap. The lunch menu will probably be more value for money than the dinner menu, which will not hurt your wallet as much. However, when we checked with the restaurant, it has not fixed the items to be served in the 8-course omakase lunch menu. Hence, I have to caveat that I am only comparing the price tag at this time of the article.
Note: This is an invited tasting.
Jinhonten
Shaw Centre
1 Scotts Road
#01-11
Singapore 288208
Tel: +65 96350973
Website
Nearest MRT: Orchard (NS Line, TE Line)
Opening Hours:
Daily: 12pm - 3pm, 630pm - 11pm
Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk along the underpass to Shaw House. Take the escalator to ground level. Walk to destination. Journey time about 5 minutes. [Map]
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