A new omakase concept by the Les AmisGroup, Jinhoten is a new omakase restaurant that beckons diners on a culinary expedition where the season’s finest harvest and produce are honoured and presented in its most pristine form. Helmed by Head Chef Issey Araki, alongside Executive Chef Makoto Saito, the restaurant takes the form of an intimate and immersive space that serves 10, hidden behind a discreet entrance, making you feel like you’re about to indulge in a culinary secret. Chef Issey, along with his Japanese chefs, creates each course with a delicate hand, finesse, and precision.
Key highlights include gorgeous chilled appetiser comprising a trinity of sweet botan ebi, gloriously Murasaki uni; both from Hokkaido, and briny Kristal caviar, is brought together by a yuba sauce made with Japanese soybean sheets, a nourishing cup of piping-hot abalone dashi made with black abalone from Yamaguchi that’s been steamed for four hours.
Another notable dish is the handroll — one rendition includes meaty fillets of blackthroat sea perch; first grilled over the binchotan till the rich fish oils are released and glistening, then draped over a small mound of shari topped with diced narazuke; in this case, a pickled winter melon in sake and mirin, and finished with a dab of freshly-grated wasabi.
For meat lovers, there’s the thick, buttery-fleshed Yonezawa sirloin steak grilled over the binchotan makes for a fine charcoal grilled before Chef Issey’s piece de resistance Donabe dish, a claypot rice dish infused with the umami flavours of the prized crustacean and studded with a generous amount of crabmeat and pickled vegetables served with creamy homemade hairy crab ‘miso’ served on the side.
Lunch starts at $180++, eight-course or ten-course.
Source: Her World
