Shop Reviews

Great omakase experience, would recommend it. Expensive but if price isn’t an issue then why not? Loved each dish. Chef cooked with passion and the Beef was the star of the night for me. Apologies for the brief review, visited a while ago and forgot to write one 😅

Seats were too near each other, too close and squeezy to my liking. Service was impeccable. Food was very normal.

Had delicious omakase dinner in a beautifully appointed private room that is very conducive for good conversations. Service was very attentive and friendly too.

Finally checked out Jinhonten, the latest omakase concept by Les Amis Group. The exterior of will be occupied by another concept, but you can easily spot the sliding door to this inner sanctuary. Comes with 3 private rooms, I'll recommend to book early for a spot at the counter where you can see the action. 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. Only one prix-fixe menu each for lunch ($180++ for eight-course) and dinner ($450++ for ten-course).

Was hosted here for the Omakase meal. The sashimi, wagyu sandwich, sukiyaki beef and claypot rice were wonderful. Excellent service all round

It's a great luxurious new omakase spot. Chef Issey Araki and his team definitely knows how to take care of their guests. Part of the Les Amis group, Jinhonten fits nicely into their portfolio of premium restaurants here in Singapore. Throughout the entire night, chef kept taking out more and more good stuff, introducing them, processing them, and serving them. It's a performance brought to the culinary world, and it's very enjoyable to sit, watch, and eat. What's most memorable for me were the following dishes. The Kuro Awabi was phenomenally thick and aromatic. The Shabu wagyu chateaubriand was amazingly tender and juicy. The Murasaki Uni was probably one of the best uni I had in Singapore. Definitely a place worthy of a celebration. Chef's laughter and witty comments will definitely make your evening very memorable.

This is the worst place I have eaten, The rice was wet the food wasn’t even that nice they didn’t even try to make it nice for $20+ for two set ?? Is not worth it

(Invited Tasting) Opening to the public today is @jinhonten.sg - the latest dining concept by the team behind Wagyu Jin, Jinjo, Tenjin and Sushi Jin, under the Les Amis Group. This omakase restaurant is led by Head Chef @issey.a0711 (who is quite the entertainer with his showman streak) and features the best of Japan’s seasonal produce and ingredients, prepared with finesse in a style I find more flavourful than most other similar concepts. It is because as Chef Issey had mentioned himself, his career was spent mostly in Izakayas, so the food he creates, leans towards a stronger taste profile. Complements the alcohol better, it seems. Well, I won’t argue with that 😊 The 8-course lunch ($180++ per pax) and 10-course dinner ($450++ per pax) showcase premium seafood sourced from the markets in Toyosu, Hokkaido, Kyushu and even Fukuoka. And at times, even have the exclusive-to-the-Les-Amis-Group, #YonezawaBeef from the Yamagata prefecture, a Wagyu ranked as one of the top in the world. With advance notice, you can also enjoy the dinner menu as a midday meal. The following is what Chef Issey served that day: 1. The legendary Hadate Uni from Hokkaido (highly regarded for its large tongues of huge, plump roe) made a grand entrance with Botan Ebi in a luscious egg yolk sauce and shiso flower. The combination left us dumbstruck from the get-go. 2. Next, the most gigantic Abalone I had ever seen, presented by Head Chef Issey in his signature style. Whilst he sliced it using a “wiggle” technique (to introduce more texture in the mouth and provide a better grip for chopsticks), we sipped on Dashi that was pure abalone, kombu and sake. Who was I to argue when Rudy said it should be chased with the Aile d’Argent Blanc Bordeaux 2015? Obeyed him, I most happily did. Those thick pieces of abalone were smothered in a rich sauce made from its own liver. The little ball of sushi rice was a clever touch - perfect for mopping up the leftover sauce. 3. Wrapped in two sheets of seaweed, the Nodoguro Handroll had kampyo (pickled radish) hidden out of sight but oh boy, did it bring so much to party to the mouth. And the reason for the double seaweed is to ensure the outer one retained its crispness. A marvelous multi-textural bite. 4. The Ocean Perch was a surprise as it had a surprisingly “crunchy” bite. 5. A yuzu zest-perfumed Kinki Shabu Shabu featuring flash-poached fillets in a stock made from its own bones and ponzu sauce, arrived next. It was accompanied by a twirl of pumpkin somen for delicious contrast. 6. For the deepfried item, it’s Shiro Ebi from Toyama wrapped in springroll skin and fried. Chef spooned on Kristal Caviar from Kaviari as a final touch. Oishii! 7. The magnificent chilled course of Nasu (eggplant) and extremely fresh Junsai (a succulent plant) from Northern Japan was one of the standouts for me. 8. As enjoyable as the buttery-soft binchotan-grilled Hida Sirloin was, it’s the sauce concocted from fruit tomato and yuba (Japanese beancurd skin) that stole the show. How lovely to savour juicy Japanese asparagus with it too. 9. Supreme deliciousness reigned in the closing carb - a special Kani Donabe showcasing Hairy Crab from Hokkaido. Possibly the most complex in taste of all Japanese crab claypot rice I’ve had as Chef Issey added pickled cucumbers to cook with the Hairy Crab in the rice, and served it with housemade Kani “mayo” and spicy pickled mustard leaves. A second helping was a must for many of us. Even the accompanying soup was no straightforward miso but a star in its own right. The stock was brewed from the Ocean Perch, Kinki and Kani served that day, with two types of miso. I wanted a bowl big enough to swim in! 10. Dessert was simple but exactly what I needed - a wedge of sweet Japanese Musk Melon.

This is as about the most disappointing high end restaurant I have been to. The food is as extremely poor in taste other than just putting in high end ingridients. The chef seemed the most disinterested. The wine menu was large but our first 2 selections didn’t exist. Avoid at all costs. It’s more then 500-600 per person. Many other good choices in the city for that price tag

I've got to start this review by saying, I booked the restaurant blindly without looking at the reviews. I only saw the reviews right before the dinner and I had second thoughts. But I'm glad I went ahead with dining here tonight. The age of the internet is scary and reviews can easily make or break a business. I'm guessing because of the slew of bad reviews recently, the whole restaurant only consisted of the 2 of us. That said, we entered the restaurant and was greeted by a kinda disheartened and quiet chef. After awhile we got to talking and I could tell the bad reviews have gotten to him, he is after all known for his showmanship and all we got at first was a very quiet dinner. We are all human afterall. As the food started to come out I was blown away with the amazing flavours, this omakase isn't like the other "singaporean" styled omakase where they just try to stuff every single expensive item into every single dish with gold flakes and call it a day. All the flavours complimented each other perfectly and I licked clean each and every plate that was put infront of me. As it was my partner's birthday, at the end we were treated to Chef Araki-san singing happy birthday opera style and we all had a good laugh. Overall, it was a wonderful dinner with amazing food and service. I have to admit tho, the bill at the end was higher than what I'd like to have paid but being a restaurant under the Les Amis group it's しょうがない~.