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First Sake Pairing Dinner at Jinjo

Jinjo launches its inaugural Sake Pairing Dinner on 25th July.


Featuring Jinjo Master Chef Makoto Saito and Tetsuro Igarashi, the master brewer (Toji) at Kumazawa Brewery, the makers of the famous Tensei Sake – Song of the Sea. This amazing dinner promises awesome Japanese cuisine paired with brilliant sake from Kumazawa.

Priced at only S$188 per person, grab your tickets quickly before it sells out.

PROPOSED DINNER MENU BY CHEF MAKOTO SAITO


JINJO x TENSEI MENU

BY CHEF MAKOTO SAITO


KAKI

hiroshima oyster, ponzu, served cold


ANKIMO

warm spicy monkfish liver

JINJO x TENSEI MENU

BY CHEF MAKOTO SAITO


KINMEDAI

grilled alfonsino fish


SESERI

chicken neck, bonito, yuzu kosho


TEBASAKI

chicken wing


HARAMI

tuna diaphragm


TOMATO

kochi tomato, pickled compote


WAGYU RO SU

wagyu sirloin, grilled


OCHAZUKE

dashi, onigiri


JINJO WARABIMOCHI

rice cake, kinako


SAKE

BY KUMAZAWA BREWING COMPANY

TENSEI SENPOU JUNMAI GINJO

TENSEI GINBOU JUNMAI

TENSEI TOKUBETSU HONJOZO FUURO

S$188++

per person

(Price is subject to 10% service charge and other prevailing government taxes)


This is a proposed menu. All menu items are subject to change according to seasonality and availability.


MAKOTO SAITO

Japanese born Makoto Saito joins Jinjo as the head chef. His deep understanding of traditional Japanese cuisine, honed through 23 years of working in the finest restaurants in Japan and Singapore, allows him to craft creative dishes that are distinctly Japanese in essence. Chef Saito also works closely with local Japanese produce purveyors to secure the best harvests from the sea.

Three times a week, a ‘mystery box’ containing an assortment of prime catches are delivered to the restaurant. This not only gives diners a special taste of regional Japanese seafood, but also serves as an opportunity for Chef Saito and his culinary team to flex their creative muscles.

In curating a menu of balanced flavours, Chef Saito does not limit himself to only Japanese ingredients either. Instead, he selects the ingredients best suited for grilling so that the dish is elegantly nuanced rather than overly rich.

CAREER HISTORY

TEN Japanese Dining, Singapore

2017 – 2018 — Head Chef

Fujiyanishimise in Nagoya, Japan

2014 – 2017 — Washoku Sous Chef

Shinji by Kanesaka, Singapore

Award Michelin 1 star

2012 – 2014 — Washoku Sous Chef

Fujiyanishimise in Nagoya, Japan

2006 – 2012 — Washoku Sous Chef

Kaguraya-Sasuke in Nagoya, Japan

2004 – 2006 — Washoku Sous Chef

Minokichi Kyokaiseki Tokyo, Japan

1994 – 2004 — Washoku Sous Chef


Tetsuro Igarashi


Tetsuro Igarashi is the master brewer (Toji) at Kumazawa Brewery, the makers of the famous Tensei Sake – Song of the Sea. This Sake is a joyful ode to the brewery’s seaside location in Kanagawa, celebrating their beautiful coastline and views. The town is also the birthplace of the famous Japanese woodblock art – The Great Wave.

Interested in microorganisms, enrolled at the Tokyo University of Agriculture. Being a big foodie coupled with his knowledge in microorganisms, Tetsuro Igarashi was naturally lead to develop an interest in Sake – which he already often drank and loved. After graduating, he aspired to make Sake in Shonan, the region where he was born and raised. The Shonan region was not well known for their Sake as their winters are too mild – but the nearby Tanzawa mountains provide an excellent source of water, the most vital criterion for brewing Sake.


As a result, he joined the Kumazawa Brewing Company in 1996 and in four short years he was appointed as Toji in 2000. This is when he started brewing Sake and the creation of the illustrious Tensei Sake.


Derrick Lim

Advanced Sake Professional Derrick Lim of Sake importer IVGS Group is also a professional photographer and acclaimed epicure. His journey and love for Sake started in 2010 when Chef Tetsuya Wakuda demonstrated unconventional Sake parings with non-Japanese dishes – opening his mind and palate to new possibilities. He has since travelled far and wide, studying and researching all aspects of Sake production.

To book your seat, please contact Jinjo:

Telephone: +65 6732 2165

Email: jinjo@lesamis.com.sg


About Jinjo


Concept

Japanese Sumiyaki

Opened in April 2018, Jinjo is a modern Japanese sumiyaki restaurant by the Les Amis Group that focuses on the Japanese art of grilling.

Japanese charcoal-grilling mastery is celebrated through a prefecture focused menu where prime seasonal ingredients are sourced from all the Japan, just so that guests get the best flavours of the season. Cooked over charcoal, these ingredients are imbued with a delicious smokiness and transformed into delectable dishes.


Complementing the dining experience is its carefully curated sake menu, which are also prefecture focused and selected to match the taste profile of Jinjo’s sumiyaki items.


Cuisine

Japanese


Location

Scotts Road, Shaw Centre (Orchard Road shopping belt)


Address

1, Scotts Road

Shaw Centre

#02-19/20

Singapore 228208


Website/Social Media

www.jinjo.com.sg

www.instagram.com/jinjosg

www.facebook.com/jinjosg


Reservations

Telephone: +65 6732 2165

Email: jinjo@lesamis.com.sg

Quandoo: https://www.quandoo.sg/place/jinjo-40484


Signature Dishes

Bites: Yaki Goma tofu (handmade tofu with red miso from Aichi), Ankimo (warm spicy monkfish liver)

Yakitori: Tebasaki (wing), Hatsu (heart)

Charcoal Grill: Tarabagani (Hokkaido King Crab Leg), Nodoguro (Ishikawa black throat sea perch with pickles), Seseri (Miyazaki-style spicy Chicken Neck), Satsuma-imo (Sweet Potato from Chiba), Gyu Tan (Ox Tongue), Ninniku (Black garlic from Aomori)

Donabe

Dessert: Jinjo Warabimochi


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