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The latest addition to the Les Amis Group empire, Jiin Omakase is a polished 16-seat counter at Shaw Centre dedicated to premium seafood and the Japanese philosophy of omotenashi – Japanese hospitality that anticipates your needs before you even realise you have them. Helmed by chef Sakamoto Mitsutaka under the guidance of group head chef Saito Makoto, the restaurant offers lunch menus from $138 and dinner menus from $288, with seafood taking centre stage throughout the meal.
The vibe
The tone is set from the moment chef Sakamoto unveils the evening's ingredients from a hangiri concealed beneath a sheet of flash paper, which flames up before disappearing to reveal the seafood beneath. From there, the soundtrack stays lively, conversations flow easily and the chefs engage warmly with guests throughout the meal. The atmosphere feels more relaxed and approachable than many of Singapore's high-end omakase counters, and that's entirely intentional. There's even a private dining room available without a minimum spend requirement, although you'll need at least two diners to book it.
The food
Jiin's strength lies in its seafood. A standout early course features watarigani (swimming crab) served inside its own shell, which is soaked in vinegar for two days to soften till it's malleable enough to form a bowl. The crab itself is sweet and delicate, although the roe lacks the creamy richness we expected, coming across slightly firm instead.
The sashimi course showcases five seasonal fish served with Awajishima onion ponzu and three-year-aged shoyu. The sauces are noticeably bolder than what you'd typically encounter at traditional omakase counters, a conscious move that helps the flavours resonate with local palates. Purists may raise an eyebrow, but the stronger seasoning works surprisingly well.
The meal reaches its high point with the monaka. Filled with ankimo paste and topped with botan ebi, uni, caviar, hotaru ika and shaved black truffle – bites loaded with richness, sweetness and umami. The silky monkfish liver ties everything together and transforms what could have been a gimmicky luxury ingredients showcase into one of the most memorable dishes of the evening.
Not every course lands quite as confidently. The grilled Kagoshima A5 wagyu arrives wrapped around burdock root and perched atop mashed potato, but the beef is sliced so thinly that its flavour struggles to leave a lasting impression.
The meal finishes strongly with a luxurious Japanese spiny lobster hot pot and rice course that highlights the kitchen's expertise beyond raw seafood.
Time Out tip
If you're new to omakase or find traditional counters overly formal, Jiin is one of the more approachable high-end experiences in town. Book a counter seat to fully appreciate the interaction between chefs and guests.