The hype: What was once ramen bar Jimoto-Ya is now omakase restaurant Jimoto Dining. The amaebi broth ramen they were best known for may be gone, but east-siders now have a dependable omakase place to go to.
The vibe: The shophouse space remains the same, with the 14-seater dining counter still the centrepiece, while a 4-seater high dining table is reserved for those ordering from their a la carte menu. It’s a quaint, cosy and inviting diner.
The food: Head chef Takahiro Sato now helms the kitchen. Those who find him familiar might have remembered seeing him behind the counters of Hashida Sushi.
Choose from four omakase options. There’s the affordable five-course Toki ($55) only available from 6-7pm, while the Sanpuru ($68), Kakushin ($98) and Zeitaku ($128) options are all seven-course and available during the two seatings each day—at 6.30pm and 8.30pm. Only the seven-course options include sashimi.
Fish are sourced and flown in from Japan, so expect a high level of freshness and quality. And while what you’ll get largely depends on the season and the chef, as it is with any omakase restaurant, what sets Jimoto apart is the sushi.
Laced over the soft Sasanishiki rice (from Miyagi prefecture) on each nigiri sushi is a red vinegar blend prepared by Sato himself. You’ll notice it as a slight red tint on the rice, and it lends each piece of sushi a deeper umami flavor. This is especially good when had with the prized tuna belly cut, thanks to the vinegar’s sweetness and refreshing acidity layering harmoniously with the fattiness of the fish.
The drinks: Complementing the food is a curated selection of sakes, sochus, wines and spirits. Have their resident expert do the pairing for you, with prices starting from $30, or purchase a la carte from the menu. Their house pour Saito Junmai costs $9 for each 90ml glass, or $38 for each 360ml carafe.
If going for the pairing, expect sochu and even gin to come into the mix. The full and creamy Sengetsu Taru Kome Shochu served on the rocks pairs surprisingly well with the sushi items, while the savoury and botanical Roku Gin, also served on the rocks, is paired with the cheesecake dessert for a guaranteed satisfying end to the omakase experience.
Why you’ll be back: Unlike most omakase meals, you won’t leave Jimoto belly-bursting, and that’s a good thing. Plus, the prices and charming location beats most other similar establishments.
