Jinn Omakase has been on my radar after I found out that one of the chefs is Chef Sakamoto Mitsutaka. I had once been thoroughly delighted by the amazing cuisine prepared by him at Ikkagoyo. And with Chef Saito Makoto, who has an impressive resume, this restaurant looks to be very promising. And I’m totally impressed by my dinner here, whose intricacy is showcased through little delicate surprises and unique pairing of ingredients to yield a new kind of briny sweetness.
I also love it that different forms of cooking methods are featured to bring out the best of each premium ingredient. It is also joy to watch the chefs hard at work at the open kitchen counter, craving out intricate pieces to assemble for each dish. The dishes are a joy for both the mouth and the eyes.
The ambience of the place is Japanese zen with blooms of vibrancy and a touch of classy modern vibe. Displays of the cleaned shells and husks of Japanese ingredients line the dining counter, creating a kind of fresh market vibe, in an upmarket, sophisticated way.
The service here is stellar and meticulous, taking note of little details. I absolutely enjoy my time here.
Ingredients used for the dinner are beautifully presented in a Japanese wooden pail. The reveal of the ingredients is via burning the rice paper covered over the pail. Feels very magical.
First dish is a quartet of premium ingredients interestingly stacked on top of the Ankimo that is spread over crispy monaka, which is a Japanese rice wafer. And this formation features different forms of sweetness accentuated and made complex by the bed of creamy umami of the ankimo, aka foie gras of the sea. With caviar, it is saline sweetness. With botan ebi, it is refreshing clear sweetness, which is my favourite of the four. The custard sweetness comes from uni. And pulled wagyu showcases the meaty sweetness. Very exciting start, especially with the cute cat figurines decorating the plate.
The sashimi all tastes so sweet, in different forms. And the housemade Ponzu sauce is the magic here, featuring a slight tang with a savoury warmness, highlighting the sweetness of the mild refreshing taste of the white fishes. The chutoro is super creamy. The aburi sashimi has the additional sweetness of char that adds complexity to the sweetness of the fish. The soy sauce is specially sourced to introduce a light balanced savoury goodness to the taste of the red fishes, and it totally works.
Dobin Mushi is a pot packed with the sweetness of the treasures of the sea. So briny sweet with a warm savoury quality. I’m impressed at first sip already. The broth tastes balanced, different and comforting when a bit of lime is added. It is like enjoying two different soup. The amazing thing is that the ingredients such as kinmedai and maitake still tastes so sweet despite being soaked in the soup. The secret is the ingredients are being steamed in the Japanese traditional wooden steamer to preserve the taste.
Sugiitayaki is Chateaubriand wagyu served piping hot on a think strip of Cedar wood on top of hot stone, resulting in an extra lovely pine aroma to complement the meaty sweetness of the wagyu. The meat is so succulent and tender, made better with the negi miso. The ponzu sauce, as an optional condiment, totally transforms the taste, making it feel almost magical.
Amadai with Kabu impresses me too with its surprisingly light refreshing briny sweet taste. The contrast in texture between the crispy skin and succulent flesh makes it so good.
Ise Ebi and Sakura Ebi Rice Hotpot is like Japanese premium pao fan. Full of moist starch goodness and has an intense yet balanced briny umami. Totally a delight to indulge in this.
Awabi, aka abalone, somen has a wonderful mild warm sweetness. Thr smooth somen, coated with the essence of the light broth, is perfect match with the springy texture of the awabi. Surprisingly super good. Who could have thought that somen tastes awesome warm too?
The premium melon tastes so refreshing and floral. The Kagabocha ice cream tastes delightfully creamy and earthy. While Kuri is nutty and earthy in taste. Excellent trio of desserts.
Thoughts: Delicate Little Surprises with Intricate Cuisine
1 Scotts Road Shaw Centre #01-11
