OTHER OMAKASE OPENINGS

JINHONTEN

Les Amis Group’s latest concept, this 10-seater in Shaw Centre is an exciting addition by the team behind Wagyu Jin, Jinjo, Tenjin and Sushi Jin. Helmed by head chef Issey Araki and executive chef Makoto Saito, the restaurant offers only one prix-fixe menu each for lunch and dinner ($180++ for eight courses and $450++ for 10 courses respectively). While it serves premium seasonal seafood mainly from Japan, top-quality Yonezawa beef from Yamagata prefecture that is exclusive to the Les Amis Group is featured on occasion.

MAISON SHŪKO

This fun concept completes Zouk Group’s trinity of Japanese restaurants at Clarke Quay’s The Cannery. Seating just eight guests, it is where chefs Angus Chow, Jeremmy Chiam and Justin Foo each bring their expertise to a six-hands dinner. Their eight-course seasonal menu, priced at $250++, focuses on serving local produce in unconventional ways, seeking to challenge and change perceptions of fine dining. A short film is screened prior to every course to showcase the local ingredient vendors. Featured are the most unexpected, such as crocodile meat from Long Kuang Hung Crocodile Farm in Crocodile & Crackers and Jurong Frog Farm’s bullfrog legs in Har Jiong Frog Legs & Papaya Sambal Sorbet.