The context for an omakase will always be indulgence. The appetite isn’t simply whetted for hearty fare, but meticulous gastronomy. At Jiin, you’re not short on hands for the lavish affair. Three chefs move in seamless tandem as a symphony of skills.

Head Chef Sakamoto Mitsutaka helms the counter with support from Sous Chef Matsuda Koichi, under the guidance of Group Head Chef Saito Makoto. Their combined expertise weaves synergy and precision in a curious display. Just watch the latter separate a tomato from its skin in one continuous motion, with a knife the length of a forearm.

Though ryokan tradition forms the foundation, rigidity is absent. Omotenashi shapes intention, but it’s not quite the Japanese hospitality you may be familiar with. Most keenly expressed in what you’d least expect but first notice–Chef Saito’s personal plethora of playful figurines, later handpicked to cameo in your dish.

To commence, an almost-ceremonial signal to highlight the harvest of premium seafood. An Instagram-worthy dimming of lights and lighting of the match unveils the bounty from the country’s micro-seasons, neatly framed in a deep hangiri.

An innovative use of crab shells leads the way. It undergoes a two-day prep with vinegar to be moulded into a carrier for the appetiser. Further nuances like the three-year-aged shoyu and awaji onion ponzu elevate the sashimi selection.

Or taste the subtleties of mountain and sancho pepper in a seasoned A5 wagyu. The grilled dish where mashed potatoes surprisingly hold their weight as accompaniments, because they’re made from Japanese Spring potatoes, of course.

Another one that catches you off guard would be the unassuming Refreshment, which you mistake for a palate cleanser on the menu until it meets your tongue. The freshness of the seasonal vegetables takes rightful centre stage in the way only Japanese produce can.

A petite Hot Pot is likened to Chinese scorched rice in soup, save that spiny lobster makes for an extremely velvety, rich broth, and your condiments are sakura ebi sprinkles. Still, the fanciest of them all is a title awarded to the monaka.

Now, a version of the wafer with foie gras exists and understandably blows minds when encountered. This one is just unnecessarily ostentatious, in the best way possible. Caviar, firefly squid, sea urchin, and black truffle shaving all sit atop a monkfish liver paste for a mouth-by-mouth serving of overdone luxury.

A housemade hojicha ice cream rounds off with fruit and a proper daifuku as you sit back and marvel at the orchestral flow of the chefs and culinary spectacle to your taste buds. Seatings spread across four tiers for lunch and two for dinner, but the Chef’s Menu would naturally be the grandest experience to sate an indulgent appetite.

Jiin Omakase is located at Shaw Centre #01-11, Singapore 228208.