Showing posts with label Botan Ebi. Show all posts
Showing posts with label Botan Ebi. Show all posts

Tuesday, October 4, 2022

JIDAI Restaurant @ Circular Road - Enjoy An Affordable 8 Course French Japanese Omakase

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Located along Circular Road, the new 30-seater Izakaya restaurant JIDAI Restaurant specialises in Japanese-French Fusion dishes. Helmed by Chef Darwin Wong, JIDAI has recently launched an 8-Course Omakase dining experience at $88/pax.

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Chile Uni 3.5/5

We began the omakase with a starter of Chile Uni with caviar and deep sea crab miso wrapped with crunchy green onions. However, we felt there was too much caviar on the uni, and together with the green onions, the uni taste was barely detectable in the wrap.

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Botan Ebi and Sea Bream 4/5

Next, we had the fresh sashimi with Botan Ebi and Sea Bream.

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Ponzu Sea Whelk 3.5/5

The Ponzu Sea Whelk, serrved on a bed of sea whelk shells, has a nice chewy texture. Best paired with the fermented mushroom sauce provided.

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Engawa 3.8/5

The next poached dish is Engawa, with a thick cauliflower puree and red lumpfish caviar. We enjoyed the tender Engawa slice, though we felt that the cauliflower puree could be more flavourful.

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Soup 3.8/5

A flavourful onion beef dashi is poured over the A5 Wagyu slices and mushrooms. We enjoyed the richness of the dashi used, though it was a tad salty for our liking.

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Miso Atlantic Cod 4.2/5

As for the mains, you can take your pick of Miso Atlantic Cod or Lobster Charzuke at a supplement of $18. We had the former, which features Miso Atlantic Cod grilled and doused with an umami caviar creme, topped with ikura and paired with perfectly charred broccolini.

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Mini Cones Chous Chous 4/5

For desserts, we had the Mini Cones Chous Chous. It is filled with crunchy chocolate ganache and was small enough to be eaten in a bite. It is a simple sweet treat towards the end of the meal.

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Champagne Gelato 4/5

We ended the omakase on a sweet note with the Champagne Gelato, which comes with sake jello and crisps. It was sweet with a nice champagne flavour, a refreshing course after all the heavy-tasting dishes.

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Diners can also elevate their dining experience with an alcohol pairing of Junmai Daiginjo at ($88/bottle). You can go even fancier with the 10-course omakase ($108++), but for something more affordable, they also serve ala carte dishes and set lunch menu.

Words and photos by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.

JIDAI Restaurant
9 Circular Rd
Singapore 049365
Tel: +65 81891849
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon: 5pm - 1030pm
Tue-Sat: 12pm - 3pm, 5pm - 1030pm

1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Upper Circular Road. Walk down the road to North Bridge Road. Cross the road and walk to Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, July 16, 2022

Jinhonten @ Shaw Centre - New Japanese Omakase Restaurant by Les Amis Group


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.

Shaw Centre
1 Scotts Road
Singapore 288208
Tel: +65 96350973
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 11pm

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]

Wednesday, October 14, 2020

Ginza Shinto @ Mohamed Sultan Road - A New Contemporary Japanese Sushi & Omakase Establishment by Chef Ron Newton Leo


Ginza Shinto is a newly opened contemporary Japanese Sushi and Omakase restaurant, nestled in one of the shophouses on Mohamed Sultan Road. Helmed by Chef Ron who has over 30 years of sushi counter experience under his belt, he sources produce from Toyosu Fish Market in Tokyo to the markets in Hokkaido and Osaka depending on the season’s best. As such, the omakase menus change biweekly according to the seasonality of ingredients.

Sweet Cherry Tomatoes from Japan with crisp Ice Plant 3.5/5

Our dinner started off with Sweet Cherry Tomatoes from Japan accompanied by crisp ice plant with truffle oil. The ice plant gets its moniker from its cool frosted look, with crystalline beads covering its stems and leaves. Crisp and crunchy, it went really well with the juicy and sweet Cherry Tomato. With such fresh and delicate flavours, just a sprinkle of salt may do more justice to the ingredients than drizzling them with sesame sauce and truffle oil.

Amaebi topped with Uni, fresh Ikura and Caviar 4.2/5

2nd course was Amaebi topped with Uni, fresh Ikura and Caviar. The creamy uni was like a salted butter that melted over the sweet and almost crunchy amaebi, which was further flavoured with a burst of savouriness from fresh Ikura and Caviar. The herbaceous oba leaf not only added a dimension of aroma but also helped to balance out the brininess of the ingredients.

Flame-seared Hotate wrapped with Nori, and Botan-ebi 4.8/5

The next course was Flame-seared Hotate wrapped with Nori and Botan-ebi. The plumb and sweet Botan-ebi left a lasting impression on my taste buds that night. Its counterpart hotate echoed a similar satisfying crunch.

Kanpachi, Toro and Dashi-rolled Hirame 4.2/5

For Sashimi course, we had Kanpachi, Toro and Dashi-rolled Hirame with fresh Hanaho. The toro here was one of the finest I had tried. But other than the fresh ingredients, what I appreciate is that Chef Ron actually took the effort to teach his diners how to appreciate Hanaho. I always find it a pity to see people chucking it, and oba leaves aside as simply garnishes.

Miyazaki A5 Wagyu 4.5/5

Next up we had Miyazaki A5 Wagyu with a raw quail egg yolk and homemade beef sauce (consume by mixing the egg yolk in the beef sauce before dipping the beef in). Mine had been seared to perfection, rendering just enough fats to release its flavours.

Kanpachi Aburi with Bonito Flakes 4.2/5

The Sushi course reflected Chef Ron's creative take in contemporary Japanese dining. Kanpachi Aburi with Bonito Flakes was flavourful on its own without any dipping sauce, thanks to the savoury Bonito Flakes that was made in house. This extra touch also added an interesting dimension to the bite.

Aburi Amaebi with Foie Gras 4.5/5

Next sushi was my favourite of the evening - Aburi Amaebi with Foie Gras, sprinkled with grated yuzu zest. Torching the foie gras which melted over the amaebi, what surprised me was the hint of pepperiness exuding from the foie gras spread, which sang in harmony to the sweetness of the amaebi. The Aaburi amaebi had taken on a firmer texture, which made the sushi even more luscious and mouth-filling along with the fats lent from the foie gras.

“Forget Me Not” 3.8/5

“Forget Me Not” Nigiri Sushi is one of the restaurant's signatures. Focusing on textural contrast, in between the sushi rice and the top layer of fatty negitoro and creamy uni, Chef Ron inserted a layer of mini roasted, crisp rice puffs. That not only gives that desirable crunch, but they also release a nutty aroma to the sushi. However, I find the ingredients rather separated as the ingredients were gone much faster than the sushi rice itself.

Mini Ikura Uni Don 3.8/5

We also had a Mini Ikura Uni Don. What stood out other than the fine ingredients is the rice underneath, which has mini rice puffs mixed into it to provide that nutty flavour and textural contrast. However, with Ikura as the main ingredient, it got quite saltish towards the end. In conjunction with the grand opening, there is a Lunch Special, featuring a more luxurious version - $35 Negitoro Ikura Uni Don (U.P. $55). Each rice bowl will be served with a side of chawanmushi and miso soup. The Grand Opening Special is only available for dine-in during lunch from 12 October 2020 onward, while stocks last.

Botanebi Miso Soup 3/5

Dinner ended with a bowl of Botanebi Miso Soup with seaweed, tofu & egg. It was quite saltish, but the addition of fluffy egg helped to ease that out a little.

There are three omakase menu selections for dinner with a 5-course ‘Gin’ Menu at $150, 8-course ‘Ginza’ Menu at $220 and 9-course ‘Shinto’ Menu at $300. Otherwise, you can also go for Chef’s luxe tasting menu for lunch with the 7-course Mini Kaiseki menu ($65) that comprises of an appetiser, sashimi, yakimono, mushimono, sushi, soup and dessert.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

Ginza Shinto
5 Mohamed Sultan Road
Singapore 239014
Tel: +65 89388355/ +65 69708355
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Mon-Sat: 12 - 230pm, 6 - 11pm
(Closed on Sun)

1) Alight at Fort Canning MRT station. Take Exit A. Walk down River Valley Road to Mohammed Sultan Road. Turn left onto Mohammed Sultan Road. Walk to destination. Journey time about 8 minutes. [Map]

Monday, December 31, 2018

HIRYU @ Tras Street - Inventive Japanese Cuisine But I Failed To See The Innovation & Creativity


HIRYU at Tras Street positioned itself as one that specialises in inventive Japanese cuisine, through the blend of Eastern traditions and Western influences. Helmed by head chef Raymond Tan who is known for his exquisite and contemporary culinary techniques among his regulars. He led the acclaimed Japanese restaurant Sushi Jin by award-winning Les Amis Group as well as Sushi Murasaki and Kurama Robatayaki, which he opened in 2015 and 2016 respectively. Both omakase and ala carte menus are available, updated seasonally according to the availability of the Japanese ingredients.

Tai Carpaccio 2.8/5

Starting off our lunch was Tai Carpaccio (available ala carte). Thinly-sliced white fish (snapper) with Shio Konbu, chives, shaved truffles, drizzled with truffle soy sauce. Thinly cut, yet each slice was full and luscious in the mouth. However, none of its flavours managed to seep through that thick coating of truffle oil. Being one of the most prized fish in Japan, it was a mistake to suffocate this beautiful plate of fish with that grease.

Uni & Toro Truffle Bruschetta 3.5/5

Anointed with gold flakes, here we had Uni & Toro Truffle Bruschetta (available ala carte). I overheard one of his regulars asking for it and I could see why. The seasoned Japanese chopped tuna was really rich and fatty, lending a boost of texture to the accompanying sea urchin, whose custardy texture reinforced that decadent mouthfill. The housemade toast had been buttered for extra aroma which made it even more heavenly but what I didn't appreciate was the truffle oil that trickled down my fingers simply because there was just too much of it. Instantly, I reminisced my first encounter with a Uni Bruschetta which took place at Terra. The execution was relatively cleaner - with just a dash of citrusy from a 6-month old homemade preserved lemon to highlight the key ingredient.

Hiryu Wagyu Sando 3.5/5

A crowd pleaser is the Hiryu Wagyu Sando (available ala carte). Indulge in the extravagant toast featuring char-grilled Miyazaki A5 Wagyu and sea urchin jam. I like how the toast help to sop up the flavours, fats and juice from the wagyu. A lot less on the salt level would be good as those on my plate had sort of blanketed the flavours from coming through. The delicate Uni was completely overshadowed.

Uni Tempure 4/5

When all things seemed so opulent, the unassuming Uni Tempura (available ala carte) captivates with its simplicity. Deep-fried in seaweed, that gives the mushy ingredient a lovable crunch and the accompanying sweet house-made Anago sauce complements its oceany flavour well.

ToroToro Caviar 4.2/5

Botan Ebi 4/5

Lunch omakase includes sushi and we had the ToroToro Caviar and Botan Ebi. I was quite amazed by the level of satisfaction I got from these small bites. I love the former alot with just toro toro and rice, coupled with a touch of seasoning, that allows me to relish its flavours fully. An unusual partnership between Ebi and Foie Gras, the latter delivers another kind of pleasure. The ebi was so sweet and succulent, it was not at all weighed down by the slab of rich foie gras.

Chilled Truffle Angle Hair 3/5

There are two 'Signature Donburi' items found on the Omakase options as well as the ala-carte menu, one of which is Chilled Truffle Angle Hair. Served in an exquisite handmade wooden box, drawing it open reveals a beautiful display of Sakura shrimp, scallop, sea urchin and caviar in cold angel hair pasta, topped with shaved black truffle. The firm and sweet fresh scallop was ideal for the chilled pasta and the savoury crispy Sakura shrimps made it quite moreish. I don't think the truffle oil works as a right agent to pull the ingredients together, especially when the Uni was masked by it.

Wagyu Claypot Rice 3.8/5

The Miyazaki A5 Wagyu Claypot Rice was our grand finale. After numerous trials and errors, this special claypot is picked for its ability to deliver the desired result that Chef Raymond has in mind. Interesting, there was no burnt rice (although I was very much dying for some), there was this elusive wok hei fragrance lingering in my mouth after each bite.


Slow-cooking the Miyazaki A5 Wagyu in the heat of the claypot rice is meant to keep the meat tender, while the rice remains plump and grainy. But given that beautiful marbling, I can imagine how just a little sear will do to release that juice and flavour trapped within the fats, something that slow cooking can't achieve. For a more varied texture too. Good for 4 pax, each portion is quite substantial. Besides Wagyu, in the "Choose Your Style" menu section, you can choose from a variety of meats such as Lamb Rack, Iberico Pork or Seafood that can be prepared in various styles.

Shingen Yuzu Mochi 3/5

For dessert, we had Shingen Yuzu Mochi. I thought 'Japanese Raindrop Cake" is a thing of the past but Chef Raymond revives it with a refreshing Yuzu twist. Found on the omakase dessert option as well as the ala-carte menu.

Warabi Mochi 3.5/5

I would recommend the rustic Warabi Mochi instead, which is also made in-house, covered with a nutty soybean powder and drizzled in Kuromitsu syrup. I love the matcha powder which has a slight bitterness to balance the sweetness. When everything is all about hyper and new, this brings me back to presence.


I feel an inventive Japanese cuisine can be more than uni, truffles and piling premium ingredients on top of one another, which in some cases, one gets undermined. When most of these ingredients are so delicate, they deserve to a single spotlight on them. At Hiryu, perhaps, ala carte would be a more satisfying experience by choosing a few of its creative and bold dishes to wow your senses.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.

39 Tras Street
Singapore 078978
Tel: +65 67889188
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 11pm
(Closed on Sun)

1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right on Tras Street. Walk to destination. Journey time about 5 minutes. [Map]