Dining at Sushi Jin was a very enjoyable experience. We were seated at the sushi counter, which meant that we had the privilege of watching the chefs work up close. The servers were polite and attentive, without being intrusive – a mark of premium Japanese hospitality.
If you’ve ever dined in Japan, you’d probably have been amazed by the freshness of the sashimi, thanks to Tokyo’s Tsukiji market, the world’s largest and busiest fish market. While this was expected of the food quality, a lesser-known repercussion of dining in Japan exists: adversion to Japanese food outside of Japan.
This may sound like an exaggeration, but trust us – it’s true. After dining in Japan, you’ll definitely find that sashimi in Singapore pales in comparison and you may even give up on local Japanese cuisine. Thus, when Sushi Jin boasted about using quality ingredients flown in three times a week from Tsukiji market, we were initially wary but still decided to give it a try.
Upon stepping into Sushi Jin, a sense of familiarity enveloped us as we recall restaurants with similar ambiences in Japan – wooden furnishings, pebbled-washed flooring and friendly servers.
Guests can either choose to dine at the traditional oak panel bar-counter or opt for the table seatings if they are dining in a group. However, a secret unbeknownst to many is that Sushi Jin also has a private sushi counter for five, hidden behind a concealed door. An exclusive enclave, the private dining area is perfect for hushed business lunches or intimate celebrations.
Helmed by chef Raymond Tan (previously from Fat Cow), the kitchen produces an impressive array of food, including sashimi, sushi, grilled items, noodles, rice, soup and dessert. For those that are feeling overwhelmed or just want to try a little bit of everything, omakase sets (S$130++ per person) are also available.