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.


Jinhonten
Shaw Centre
1 Scotts Road
#01-11
Singapore 288208
Tel: +65 96350973
Facebook
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]

Tamashii Robataya @ North Canal Road - New Revamped Menu With Omakase Starting from $88

I am back once again at one of my favourite Japanese restaurants, Tamashii Robataya at North Canal Road to check out its revamped menu. Besides its omakase menus, it has introduced 3 more Semi-Omakase dinner menu ranging from $88 to $168. On top of that, it has also created some new a la carte dishes to delight the diners' palates.

Hairy Crab with Hokkaido Aka Sea Urchin 4.8/5

Our dinner started with the Hairy Crab with Hokkaido Aka Sea Urchin ($45). The fresh and sweet hairy crab is tossed with aka sea uni and topped with murasaki uni. It is a heavenly combination boosting with unami from the creamy sea urchins.

Sage Beef with Sea Urchin 4.2/5

Another new item on the menu is the Sage Beef with Sea Urchin ($45). The tender sage beef is wrapped with uni and topped with both uni and caviar. This is like a uni bomb that explodes in the mouth with the rich uni's sweetness. I know I shouldn't complain about the generous amount of uni but I thought lesser maybe better here for the appreciation of the age beef.

Grilled Alfonsino with Crispy Scales 4/5

The Grilled Alfonsino with Crispy Scales is a head to tail dish, not wasting any parts of the fish. The heads and fish bones are used to make the fish broth that is poured at table side. This complements the moist and succulent grilled alfonsino while the crispy scales give it an enjoyable contrast in texture.

A5 Grade Miyazaki Beef Sandwich 4.2/5

Unlike the Japanese version whereby the teriyaki sauce is already spread onto the beef sandwich, the A5 Grade Miyazaki Beef Sandwich ($98) is served with apple and chilli sauce on the side, this is to avoid the sandwich from getting soggy from the sauce. I prefer the chilli sauce over the apple sauce for that little spicy kick in the end.

Anago Foie Gras Donburi 4/5

Last but not least, we have the Anago Foie Gras Donburi ($48). Foie Gras are mixed together with Japanese rice so diners can get the rich buttery with each mouthful. The rice bowl comes with fat and succulent tempura sea eel. I felt that grilling the sea eel would be more appropriate to showcase the dish.


Note: This is an invited tasting.


Tamashii Robataya
12 North Canal Road
#02-01
Singapore 048825
Tel: +65 62220316
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]

Yan Restaurant (宴) @ National Gallery Singapore - Hairy Crab Season Is Back

Autumn is the season to enjoy hairy crabs, and Yan at the National Gallery has crafted a Hairy Crabs fare just for this short period from 15 November to 15 December 2017. What's interesting to know is that these hairy crabs are from the Netherlands, where waters are known to be much more untouched, hence producing meatier and bigger breeds. While steaming is probably the most ideal and common way to relish their flavours, Yan's culinary team has come out with other ways that you could possibly enjoy.

Xiao Long Bao 4.2/5

Steamed Xiao Long Bao with Hairy Crab Meat 蟹粉小笼包 ($12/pc) is simply ingenious. I thought this would be similar to the common version - 80% pork, 20% crabmeat ratio but this is 100% hairy crab meat that is cooked with superior stock. Hairy crab roe is added when the meat is almost cooked. I took it all in, almost effortlessly in just one slurp. The superior stock is brewed for 8 hours with chicken, ham, pork ribs, resulting in a rich and mouthful filling. The skin was soft with a bite. Sadly, it is only available for lunch only! So do order at least one if you are here for lunch during this period.

Sea Perch Fillet 3.8/5

Other than the roe and the delicate sweet meat that hairy crab is highly prized for, how about its less accessible part - the oil? Part of the Hairy Crab Set Menu is Steamed Sea Perch Fillet 菜脯蒸鲈鱼伴时蔬, a Cantonese style steamed Chilean sea perch fillet with soy sauce, served with preserved turnip and poached seasonal vegetables. While one would definitely love this moist and buttery texture of the fish, what's worth taking your time to savour is also the preserved turnip, that has been stir-fried with miso paste and hairy crab oil. That of course didn't steal the limelight from the fish but adds a depth of flavour to its delicate taste.

Oven-baked Lamb Rack 3/5

Not just seafood, from the land, the set menu offers you a Oven-baked Lamb Rack with Bacon 烟肉烧羊扒. The oven-baked Australian lamb rack is wrapped with bacon, baked in the oven and glazed with malt sugar intermittently. The bony portion is my favourite. The edge was charred with smokey sweetness. The rest of it was however slightly too gamey for me.

The highly anticipated Steamed Hairy Crab 清蒸大闸蟹 made its appearance together with 10 Yrs-Aged Shao Hsing Yellow Wine (17%) 十年陈特醇绍兴酒 Wine ($60++ per bottle). As hairy crabs are believed to be ‘cooling’ for the body, it is recommended to pair hairy crabs with something “warm” to bring your 'qi' to a balance. The wine is of course optional but whether or not for health reasons, a sip of the wine in between the nibbling of the hairy crab meat will make your annual affair with the crab even more intimate and memorable. A preserved plum is dropped into your wine, which kinda elevates its fragrance and creates a mellow sweetness which I really like. Being a male, it seems that the crab didn't deliver the kind of meatiness that we expected it to be.

Poached Japanese Noodles with Hairy Crab Meat 4/5

A similar approach to mentaiko pasta, Poached Japanese Noodles with Hairy Crab Meat 蟹粉稻庭面 ($16.80 per portion) accentuates the essence of a hairy crab by ways of contrasting textures, flavours and colours. The hairy crab meat is cooked with superior stock and roe is only added when the meat is almost cooked. With two ingredients that are delicate in their own ways coming together and complementing each other, its a dish that allows me to take in the wonderful flavours of both the crab and the somen.

Glutinous Rice Ball 4/5

Rounding off the meal is a Hot Ginger Soup with Peach Resin and Glutinous Rice Ball 姜汁桃胶汤圆. It is comforting, warm sweetness goes all the way into stomach and my soul. Simple bliss.

Hairy Crabs Feast is available from 15 November to 15 December at $68++ per piece on a la carte menu and set menu at $128 per person. Although I find the process of breaking down the hairy crab quite therapeutic, perhaps due to the lack of roe, I would probably head down to Yan for lunch where I get to savour the Xiao Long Bao, along with my silky Japanese noodles.

Words and photos 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.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Sushi Murasaki @ Millenia Walk - Omakase Showcasing Seasonal Ingredients From Japan

Sushi Murasaki is located along the stretch of Japanese restaurants on level 2 of the Japanese Food Street at Millenia Walk. Sushi Murasaki specializes in omakase dining concept showcasing seasonal fish freshly flown directly from Japan's famous Tsukiji Fish Market. I had the Kumo Omakase ($180) which comes with 2 appetizers, 3 kind of sashimi, 6pc nigari sushi, mini premium don, signature soup and dessert.

Hairy Crab Meat 4/5

The omakase dinner started with the seasonal Hairy Crab known for its sweet flesh and rich creamy roes. The crab meat has been de-shelled and topped with its roes and black vinegar jelly. Give it a good mix for the different components to come together.

Smoked Spanish Mackerel 4.2/5

The Smoked Spanish Mackerel is lightly torched on its skin, filling the air with a nice smokey aroma. It is then topped with onion and ginger. A memorable enjoyment with the smokiness and saltiness complementing each other.

Sashimi 4.5/5

You can't really complain much when the Otoro and Chutoro are freshly flown from Japan and served in its original form. Fatty and melted in the mouth, this is simply heavenly.

Tilefish 4/5

Another seasonal item we tried is the Tilefish. The dish showcases both texture and flavour. The deep fried skin and scales provide the crispy texture while the meat itself has a subtle sweetness.

Lobster with Truffle 4/5

Initially I thought I was being served a bowl of soup until I lifted the lid. Inside the bowl, there are chunky pieces of Lobster meat in a mushroom based broth and topped with shaved truffle. It is a rather interesting combination using the earthy truffle to pair with the sweetness of the lobster meat. It took me a while to appreciate the combination.

Shimaaji Sushi 4.2/5

Moving on to the sushi, we started with the Shimaaji Sushi. The chef glazed the sashimi with soy sauce and then topped with roes and wasabi. He even squeeze a bit of lime juice onto the sushi before serving. I enjoyed the lime part, I thought it help to liven up the sushi for a refreshing finishing.

Kinmedai Sushi 4.2/5

The Kinmedai Sushi is again glazed with soy sauce before topping with some yuzu shaving. I realized the chef likes to incorporate other elements onto the sushi to lift the flavour. It is a detour from the tradition way of appreciating sushi, which I think is a good approach while still preserving the basic.

Otoro Sushi 4.5/5

As I was seated at the counter, I could see how painstaking and delicately the chef prepared the Otoro Sushi which is topped with chopped tuna and edible gold leaf. A luxurious piece of sushi that brought me to seventh heaven for its melted in the mouth texture and beautiful flavours.

Foie Gras and Uni Sushi 4/5

Creamy and creamier is how I would describe the Foie Gras and Uni Sushi. Never would I imagine the bold approach of the chef to substitute the tradition use of fish with foie gras and even adorned it with the premium uni. This is a heavenly combination that works perfectly. My only request is to reduce the sauce so as to allow the ingredients themselves to shine.

Uni Sushi 4.2/5

It seems like the previous dish was just a teaser as I was served a whole parcel of Uni. Among all the sushi, the Uni Sushi is the most traditional of all. Just the main ingredient which is the uni and sushi rice, without other elements to boost the flavours.

Wagyu Don 4.8/5

This is definitely the ultimate beef bowl. The Wagyu Don comes with uni, truffle, wagyu, onsen egg, foie gras and fish roes. You may think that this is just too much and too rich to be really enjoyed. The clever part is the bowl is served with garlic fried rice instead of white rice. The garlic fried rice played an important role of cutting through all the richness, providing the much needed balance.

If you have realized, the dishes at Sushi Murasaki is actually quite rich in taste. It is fitting that a bowl of soup is served right at the end to cleanse the palate. The kombu and bonito soup comes with tofu and grilled golden eye snapper fish cheek. A smoothing ending to the dinner before dessert.

Milk Tea Creme Brulee 4.2/5

Wrapping up the dinner is the Milk Tea Creme Brulee. Another interesting twist from the normal creme brulee. The bitter sweet of the caramelized sugar with the creamy custard work harmoniously for a delightful end to the night.

Overall I have enjoyed my omakase experience at Sushi Murasaki. At Sushi Murasaki, the approach in handling the freshly flown ingredients from Japan is towards modern fusion technique, incorporating other elements to elevate the whole experience of Japanese cuisine.

Note: This is an invited tasting.


Sushi Murasaki
Millenia Walk
9 Raffles Boulevard
#02-08
Singapore 039596
Tel:+65 63419668
Facebook
Website
Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A or B. Walk to level two of Millenia Walk. Journey time about 5 minutes. [Map]

Szechuan Court @ Fairmont Hotel Singapore - A Seasonal Crustacean Affair At Szechuan Court

The annual hairy crab season is back at Szechuan Court, Fairmont Hotel Singapore. The much anticipated Shanghai delicacy will be available at the restaurant from 24 October to 24 November 2016. Gourmands can indulge in the finest hairy crabs dishes specially created by Master Mok Wan Lok, ranging from dim sum to main dishes.

Hong Kong Style Traditional Roast 4.2/5

Dinner at Szechuan Court started with a trio of Hong Kong Style Traditional Roasted Duck, Pan Fried Pi Pa Tofu and Hairy Crabmeat Broth & Honey Glazed BBQ Pork. All three items on the plate were well executed and I have a hard time deciding which was my favourite. For something different, I would go for the Fried Pi Pa Tofu which is slightly crispy on the exterior with a smooth and silky interior. It is then topped with luxurious hairy crabmeat, giving it a fuller flavour.

Chef's Signature Superior Crabmeat Consomme 4/5

Next we have the Chef's Signature Superior Crabmeat Consomme. In the comforting and lavish bowl of soup, there are zucchini, cod fish, crab meat, carrot and scallop. There are so many ingredients in it that it can be a meal by itself.

Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea 4.2/5

The highlight of the night has to be the Hairy Crab itself. The Steamed Twin Hairy Crabs, Shiso Leaf Served with Hot Ginger Tea comes with both a male and female hairy crab. The prized crabs are sourced from the pristine freshwaters of Yangcheng Lake in Jiangsu province, China. I felt that the female crustacean is sweeter compared to the male one. But the utmost enjoyment was the rich and decadent roe.

Hairy Crab Roe Scrambled Egg White Tart 4/5

A new creation this year is the Hairy Crab Roe Scrambled Egg White Tart. This dim sum creation has incorporated a DIY element. Customers can squeeze from the plastic tube to add the amount of vinegar they like onto the pastry. Besides the flaky pastry, the vinegar plays an important element to make the scrambled egg whit glow.

Homemade Crispy Crabmeat Beancurd Skin Roll 4.5/5

Another new creation that I enjoyed a lot was the Homemade Crispy Crabmeat Beancurd Skin Roll. Besides the thin and slightly crispy beancurd skin, what I enjoyed most is the flavoursome stuffing of mushroom and crabmeat. It felt that the chef has wrapped a whole luo han zhai dish into the parcel.

Handmade Ramen, Hairy Crab Roe, Golden Pumpkin Soup 4.2/5

Progressing from the usual hairy crab fried rice, Chef Mok created the Handmade Ramen with Hairy Crab Roe in Golden Pumpkin Soup. The rich and sweet pumpkin soup complemented the silky ramen beautifully. This is further crowned by the hairy crab roe, giving it an unami finishing.

Black Glutinous Rice Cream with Lotus Paste in Filo Pastry 3.5/5

Wrapping up the sumptuous meal, I had the Black Glutinous Rice Cream with Lotus Paste in Filo Pastry. I enjoyed the modern interpretation of the traditional pulut hitam. This will delight both the young and old. Shaped like a flower, the lotus paste in filo pastry felt like Chinese Mid-Autumn festival again.

Set Menu (minimum 2 pax)
5-course set - $138++ per person
6-course set - $188++ per person
Complement your meal with a bottle of Shao Hsing Hua Tiao wine or house wine at a special price of $50++

For a truly decadent experience, dine in a minimum party of two and opt for the set menu from $138++  per person, and stand to win a weekend stay at Fairmont Yangcheng Lake. Seasonal a la items from $18++; a selection of premium Chinese teas and wines is also available.

Note: This is an invited tasting.


Szechuan Court
Fairmont Hotel Singapore
80 Bras Basah Road
Level 3
Singapore 189560
Tel: +65 64316156
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit A and C. Walk to destination. Journey time about 3 minutes. [Map]