Joo Chiat is one of Singapore’s most iconic and storied neighbourhoods, and also one that is filled with several traditional and trendy eateries. From hawker food, stylish cafe to restaurants & bar, you can find almost any cuisines you desire in the area. Adding to that list is Jimoto Dining – a new Omakase restaurant with Tokyo-born Chef Takahiro Sato at the helm. Formerly of Sushi Hashida and Melbourne’s Kakizaki, Chef Taka leads the kitchen in curating four great-value Omakase options from as low as S$55+ per person, as well as offering a daily rotating selection of a la carte dishes. To elevate your Omakase experience, Jimoto Dining also has a huge selection of traditional Japanese alcohol including sake and shochu, as well as red and white wine. So, if you’re looking to spice up your evening in the neighbourhood, you know where to go now!

Just so you know, all Omakase courses include an appetizer, sushi and dish of the day from the hot kitchen. For those seeking a quick dinner fix, go for the affordable (read: value-for-money) five-course Toki (S$55+) which is served only from 6pm to 7pm. Other options include seven-courses – the introductory Sanpuru (S$68+), innovative Kakushin (S$98+) and the premium Zeitaku (S$128+) which include a sashimi course.

The charismatic Chef Takahiro Sato hard at work. Can you believe it? He used to be a soccer coach in Japan!

The range of sakes we had with our Omakase! I think I need to call a cab after the meal! We had Saito Junmai Daiginjo, Saito Super Premium Junmai Daiginjo, Saito Junmai, Saito Dry Sake, Saito Junmai Ginjo Genshu Sake and Château de Fayolle Saussignac 2007! Now, do you understand why I said I need a cab after the meal?

Cellophane Noodles with Ra-Yu and Yuzu
Kick-starting the meal with a savoury appetiser that opens up your palette immediately. You have that sweet-sour-spicy combination all in one bowl.

Shima-aji (White Trevally), Shiroguchi (Silver Jaw Fish/White Croaker), Katsuo (Bonito) from Kyushu
Straight after a very appetising starter, the next course was sashimi and we had 3 different types. As we all know, the types of sashimi served is very dependant on the seasonality and availability. So what I had that day doesn’t mean it will available when you’re there! Sashimi was nicely-sliced, fresh and honestly, I don’t have to dip them in wasabi and soy sauce. Also, secretly hoping for more portions. Haha!

Tempura Mori
Can’t seem to resist tempura that are perfectly-fried and Jimoto Dining did it really well. Coated with batter that is mixed with umami-laden seaweed flakes, these tempuras were crispy, flavoursome and not too oily. Oh yes, there’s prawn, pumpkin and king mushroom.

Grilled Tuna Head
This was one of my favourite courses at Jimoto Dining! The tuna was grilled to perfection – tender (read: melts in the mouth), not too fishy and has a nice smoky aroma and crispy outer. Squeeze the lemon over for that citrusy flavour, and also enhance the sweetness of the tuna.

The shari (sushi rice) is made with akazu (Red Vinegar), the vinegar of choice when preparing edomae-style
sushi. It is made from sake kasu (sake lees) and brings a rich umami flavour to the shari.

Aji is served with ginger miso to bring out the delicate, sweet flavours of the fish.

Maguro is blanched on the side and served with a smear of shoyu and mustard.

Tai is known for its excellent flavour, meaty texture and near-translucent, pinkish-white colour. On that day, it was a particularly fatty one, showcasing the fish’s sweet flavour.

Slight seared with its skin scored (to prevent it from curling) it give the surprisingly fatty fish (hidden under the skin) a rich, smoky flavour.

Hamachi is served with Yuzu Kosho (made from fermented chili peppers, yuzu peel and salt). It complements the rich, buttery flavour of the fish that’s particularly evident with the belly cut.

The fatty and coveted cut – the tuna belly – is scored before serving so as to allow the soy sauce to stay on. (The high fat content causes the soy sauce to simply slide off.) The high fat content lends it a soft, tender texture.

Ikura (salmon roe), Uni (sea urchin) and Tonburi (land caviar) Rice Bowl
All your favourite and expensive Japanese ingredients in one bowl. They were quite generous with the amount of uni and caviar as seen in the picture. Comforting and very flavoursome indeed!

Cheesecake with Blueberry Sauce
Ending the meal with a light, fluffy cheesecake with blueberry sauce!


*For more information, head to their Facebook page: to find out more!



Nearest Mrt Station: Dakota
Location: 325 Joo Chiat Rd, Singapore 427582
What To Order: Omakase
Restaurant Rating: 4/5
Food Ratings: 7.5/10

Written by: Yong Wei Kai (Follow me on Instagram @yongweikai or @sgcafehopping)

Wei Kai

Wei Kai

Yong Wei Kai
Founder of SgCafeHopping
Documenting Good Food Every Moment
Promoting Singapore’s Food Scene
Loves Travelling & Café-Hopping