Stepping inside the quaint and tranquil Sushi Jin is like stepping back in time into olden Japan. The aroma of incense greets you at the entrance as you take a breather from the outside world just a few blocks away from this serene hide away. Tucked just beside the newly renovated Farrer Park Hotel lies this peaceful gastronomic retreat where there are more that meet the eyes or tongue in this scenario.
On entering the restaurant’s main dining area, be prepared for the chefs warm welcome ushering diners to their seats setting the right mood for your meal. The restaurant can sit more than thirty people with a private room for five and is open for both lunch and dinner till 10.30 pm.
Starting the dining experience on a good note, amberjack carpaccio with sliced black truffles and generous servings of truffle caviar with truffle oil and chives. This is accompanied by a naturally sweet Japanese bamboo shoot and a side salad which consists of edamame, carrots and beancurd sauce. Wrapped each slice of fish with some truffle and caviar before popping right into your mouth, relishing all it’s goodness.
For the second course, a selection of fresh sashimi is served which included generous slices of fatty melt in your mouth tuna (otoro), seabream, scallops, ark shell and prawn (ama ebi) with seagrapes, offering a unique blend of taste and texture to the mix.
Continuing your indulgence with the seductively-baked whole lobster in tantalising white cream sauce (made with flour, milk and butter) topped with shiitake mushrooms, chives and onions.
For the second cooked meal, Wagyu teppanyaki with deep fried garlic slices and side of lightly marinated mushrooms with chopped onions and salt. The beef is flavourful, nicely sliced and of good portions impressing even the non meat lovers around.
And the sushi course began. The first sushi was soya sauce painted seabream, followed by strip jack topped with caviar. Thirdly, came the sweet and freshly prepared scallop and then a medium fat bluefin tuna (Chutoro). For the Buri, salmon belly with home made spicy sauce, and otoro topped with minced tuna, uni, truffle caviar, ikura and gold leaf. The last sushi being a popular choice for almost every guest with it’s decadent ingredients. Rice from Niigata is used for all sushi, one of the best rice growing area in Japan.
Just before dessert soup was served as with all omakases, the clean tasting Bonito flavoured soup with giant clam, mushroom, tofu and carrot in a clear broth nicely settles your stomach after the whole meal.
Overall, the Omakase fine dining experience was a real treat for both the eyes and palates. Locals will not hesitate to come back over and over again and for travellers, it’s worth a detour to sample the best of Japan in one evening.
ADDRESS:
1 Farrer Park Station Road, Owen Link, #01-11/12, Singapore 217562
PHONE: +65 6443 3378
WEBSITE: www.sushijin.com.sg/