Jiin Omakase

Throwback to lunch at the newly opened Jiin Omakase by Les Amis Group, tucked inside Shaw Centre and helmed by Chef Sakamoto. I remember being impressed by his cooking back when he was at Ikkagoyo, so it was nice to see him back in Singapore again with his new restaurant. • Lunch started with the Kegani Tairagai, prawn and watercress, followed by a sashimi course featuring seasonal seafood from Japan. Two house sauces came alongside it, a three year aged Daiginjo sashimi soy sauce with a deep, rounded umami, and an Awaji Island onion ponzu that brought a brighter citrusy lift. • Then came one of the more indulgent bites of the meal. The signature Monaka, a delicate crisp Japanese wafer layered with monkfish liver, caviar, botan ebi, uni and wagyu, finished with freshly shaved truffle. A lot going on, but somehow it all worked. • The Miyazaki Wagyu was served shabu shabu style, gently cooked in a delicate white miso broth that brought out the natural sweetness of the beef. Alongside was goma tofu, smooth and silky with a subtle sesame nuttiness that worked nicely against the richness of the wagyu. • Then came the Ise Ebi hot pot. The lobster meat is first brushed with garlic butter and grilled until medium rare before being placed into the hot pot to finish cooking in the lobster broth. The rice soaking up that broth was probably my favourite part. • A refreshing somen course with Amela tomato, bonito jelly, yuba, Japanese white corn and sugar snap peas gave the palate a little reset before the don of unagi and sushi rice. • Dessert kept things simple with housemade ice cream made using premium ingredients from Kanazawa, paired with seasonal Japanese melon and Shine Muscat grapes. • Having enjoyed Chef Sakamoto’s cooking previously, I was curious to see what he would bring to Jiin. This lunch was a good introduction to his new chapter in Singapore.

Had a wonderful omakase experience at Jiin Omakase. The menu was beautifully curated, with every course showcasing premium seasonal ingredients. Our highlights were the luxurious Monaka, the melt-in-your-mouth charcoal-grilled Chateaubriand, the incredibly flavourful Ise lobster and sakura shrimp hot pot, and the unforgettable longtooth grouper noodle soup with its clear yet deeply umami broth. The remaining courses, from the seasonal sashimi to the anago, kegani with fig, and melon with Kaga bocha ice cream, were equally enjoyable. Thoughtful service and elegant presentation made it a memorable dining experience. Highly recommended.

This Omakase scores a 5+ star in their food presentation, if you allow a sub category under food attribute. The Japanese chef really brings the Omakase to the next level. They serve using the common fresh seafood airflow from Japan (this is a given for true Omakase course). Each course came with a decor with functional aspect carefully considered, from Maple leaves to Yam leaves & pine wood slide to conduct charred wood fragrance onto the cod. Great taste & excellent presentation!!!

Jiin Omakase — A Masterclass in Restraint and Richness by chef Sakamoto Jiin Omakase delivers a tightly curated eight-course journey that balances delicate seafood with indulgent luxury touches. The meal opens gently with Kegani (hairy crab) as an appetiser, followed by a sashimi course featuring five varieties of seasonal fish — a clean, ingredient-forward start that lets quality speak for itself. The standout is the Monaka course: a single bite combining caviar, botan ebi, uni, wagyu, and truffle with ankimo. It’s an audacious pairing on paper, but the format (monaka being a crisp wafer shell) suggests a textural contrast meant to unify these rich flavors into one decisive mouthful — clearly the conceptual centerpiece of the menu. From there, the meal builds in intensity: grilled A5 wagyu with gobo brings smoky depth, while the hot pot course of ise ebi, sakura ebi, and rice offers a comforting, brothy reset. A seasonal vegetable refreshment course cleanses the palate before the don — tarabagani (king crab) and uni over sushi rice — arrives as a luxurious, umami-forward finale before dessert closes things out with seasonal fruits, daifuku, and ice cream. The verdict: This is omakase built for those who want maximalist luxury (caviar, uni, wagyu, truffle) without losing the precision and seasonality that define great Japanese dining. The progression — light to rich to refreshing to indulgent — is thoughtfully sequenced.

Dine for birthday dinner and it was great!! The freshness and quality of the ingredients really shined through every dish. Love the creativity of the chef incorporating his little figurine collection as part of the presentation of the dish. The cozy atmosphere and the warm service makes the entire experience so lovely!! Thank you Chef Saito and team!!

Cozy environment. Food is good, premium seafood are fresh. Decoration of the food is up to point. Service can be improved and more organised.

I enjoyed my dinner here, it’s a seafood focused Omakase and being a seafood lover every dish was a big hit. Chef is also into little figurines which he uses to decorate the dish. Fresh and quality ingredients. The atmosphere is lively and less solemn which felt comfortable and easy. I enjoyed my time so much! Thank you team.

Oishii! Love the authenticity!