Located at Shaw Centre, omakase concept Jinhonten is the latest exciting addition by the team behind Wagyu Jin, Jinjo, Tenjin and Sushi Jin, under the Les Amis Group. Helmed by Head Chef Issey Araki, alongside Executive Chef Makoto Saito, the restaurant beckons diners on a culinary expedition where the season’s finest harvest and produce are honoured and presented in its most pristine form.
Beyond the discreet and semi-hidden entrance is an intimate and immersive space, where a ten seater counter takes centrestage. Here, to the uplifting strings of shamisen virtuosos Yoshida Brothers, Chef Issey and his Japanese chefs conjure each course with a gentle hand, finesse and precision. Throughout the meal, diners will be led in on the details about the catch and produce as they are prepared and plated amid the fastidiously-neat kitchen with various traditional cooking equipment, including a Japanese binchotan grill and cypress box steamer among others.
With only one prix-fixe menu each for lunch and dinner ($180++ for eight-course lunch and $450++ for ten-course dinner), Chef Issey and his team can focus on sourcing for and serving only the finest premium ingredients airflown mainly from Japan. Depending on the time of the year, seafood and produce are procured from the markets in Toyosu, Hokkaido, Kyushu and even Fukuoka. On occasion, Yonezawa beef from Yamagata prefecture is also featured on the menu – widely recognised as one of the top wagyu beef, Yonezawa beef is exclusively available in Singapore only at select Les Amis Group restaurants.
Formerly from KYUU by Shunsui, Shun x Sakemaru and later, his eponymous restaurant Araki, Head Chef Issey has distilled his experience working at Kaiseiki and Kappo restaurants into his thoughtfully curated omakase menus which are a showcase of simplicity at its best.
Chef Issey’s delicate approach is epitomised in a series of beautifully-presented courses where the innate flavours of the meticulously-procured ingredients shine and transverse from chilled to piping hot, lighter to heartier, more robust flavours, and from a straightforward pristine sashimi to meticulously-prepared donabe. (Jun 2022)