Jiin Omakase review: This new Les Amis restaurant flips the omakase script

From upbeat music to theatrical presentations, Jiin Omakase aims to make omakase dining feel more approachable.

Jiin Omakase is the latest dining destination from the Les Amis Group, but it doesn’t quite behave like your typical omakase restaurant. I went in expecting a fairly traditional experience, but it had other plans. Located on the first floor of Orchard’s Shaw Centre, this new omakase restaurant in Singapore is all about premium seafood, top-notch hospitality, and… a setting that looks strangely familiar. As I racked my brain attempting to recall what previously occupied Jiin Omakase’s spot, I was ushered to my seat at the counter, just in time for the dinner omakase to commence.

Jiin Omakase review: Details at a glance

Best for: Diners who want high-end omakase without the overly formal atmosphere
Must-try items: Seasonal menu
How much: Lunch menus from $138; dinner menus from $288
Opening hours: Daily, 12pm to 3pm & 6.30pm to 10pm
Address: Jiin Omakase, #01-11, Shaw Centre, 1 Scotts Road, Singapore 228208

Breaking away from the norms

“Wasn’t this where Zeniya Singapore moved to after Shangri-La?” I finally remembered, as I settled into my seat. The interior remained the same, from the warm, earthy tones and luxe marble countertop to the three private dining rooms. And that’s where the similarities end.

One standout was the large beckoning cat figure, courtesy of Les Amis’ group head chef Saito Makoto. That’s not the only decorative piece – there are plenty of other trinkets throughout the space, atypical of an omakase restaurant. The point is to make the environment less intimidating, especially for diners who may have certain notions about the omakase experience.

I also realised the background music was different. Instead of the usual quiet instrumental tracks that lull you into a calm, hushed state, Jiin Omakase opted for familiar pop songs, shifting the mood to a relaxed, upbeat one. Throw out everything you know about omakase ‘cos this new spot is definitely flipping the script.

The omakase opens with flair

My dinner commenced with a show and tell: a spectacular reveal of the ingredients used in the menu. This little moment kicked off an enjoyable evening for me, as diners don’t often get treated to such behind-the-scenes glimpses.

The appetiser came in the form of swimming crab, Japanese spring vegetables, red shiso sprouts, and tosazu jelly, all resting atop a crab shell that has been flipped upwards. Presentation-wise, this was already a win, but the flavours also performed exceptionally well. The crab tasted fresh and naturally sweet, with the jelly further brightening the seafood. Overall, a refreshing start to the meal.

My favourite was the Monaka, featuring caviar, peony shrimp, uni, firefly squid, monkfish liver, and shaved black truffle, presented on a wafer and served in a wooden tray filled with beans and cute trinkets. Handling the wafer required a little finesse – you don’t want it to break before it lands in your mouth. The separate savoury components played well together (none of them was fighting for the main character slot), all tied up with a hint of sweetness from the monaka wafer.

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Richer courses take centre stage

While the first few dishes started light and easy-breezy, the following courses picked up the decadence. The A5 Kagoshima wagyu was lightly seasoned with mountain and sancho pepper before being grilled to medium rare. I liked that the beef wasn’t overly prepared, allowing its natural beef-forward flavours to come through. The tender meat made it a joyful dish to sink my teeth into. I do wish the cut was slightly larger, but hey, beggars can’t be choosers.

The hot pot, a simmering hexagonal bowl filled with Japanese spiny lobster, sakura ebi, and rice, rounded off this section of the omakase. It felt like I was eating pao fan prepared Japanese-style, which isn’t a bad thing.

The final stretch of the omakase

We neared the end of the omakase dinner, with one final carb-laden dish to be served. But before that, the Jiin Omakase team introduced a refreshment to shake things up. Enter the seasonal vegetables, which were essentially a small plate with Japanese tofu skin, Ameia tomato, Japanese corn, bonito jelly, and sugar snap peas. It’s a thoughtful gesture, breaking up the menu and letting diners’ taste buds (and stomachs) have some breathing room to digest everything.

If you’ve been fervently following my work, you’d know I take desserts very seriously. Here, the closer comes in the form of musk melons, daifuku (stuffed mochi), and hojicha ice cream. The ice cream boasted creamy roasted tea flavours without being overwhelming, while the daifuku served as a sweet, chewy counterbalance to the icy treat.

Two hours whizzed by, and I was properly stuffed by the meal’s end. I realised the music had changed again to the ‘standard’ omakase tunes, although by this time, everyone was already hyped up thanks to the food and the chefs behind the counter.

Is Jiin Omakase worth visiting?

Jiin Omakase stands apart from its competitors by making the experience more informal, and based on my time there, the team checked all the boxes. There were moments where it didn’t feel like I was dining at an omakase restaurant, largely because of chef Saito’s adorable antics and easygoing demeanour during conversations.

Of course, props to head chef Sakomoto Mitsutaka and sous chef Matsuda Koichi, who handled the kitchen with aplomb and served each course promptly. If you’re looking for an omakase dining experience served by three (undeniably) good-looking, friendly chefs, best to make a reservation at Jiin Omakase now.

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