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2016-03-15
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See pictures @ http://thehungrybunnie.blogspot.sg/2016/03/sushi-jin.htmlBranded as an economical alternative to big sister Aoki, Sushi Jin attempts to corner a upper-mid-tier share of the mass-market, mid-range, Japanese restaurant scene. So even if it's nowhere close to the price points of mass-market notables Sushi Tei or Akashi, Sushi Jin is significantly cheaper than leading Japanese restaurants Hashida or Shinji.The menu is a lineup not unlike that of Sushi Tei, where modern ingredients spa
Branded as an economical alternative to big sister Aoki, Sushi Jin attempts to corner a upper-mid-tier share of the mass-market, mid-range, Japanese restaurant scene. So even if it's nowhere close to the price points of mass-market notables Sushi Tei or Akashi, Sushi Jin is significantly cheaper than leading Japanese restaurants Hashida or Shinji.
The menu is a lineup not unlike that of Sushi Tei, where modern ingredients spam and pork floss feature in bastardized maki rolls alongside traditional yellowtail or tuna sushi. The difference lies in the fresher ingredients, flown in straight from the Tsujiki Market on a thrice weekly basis, and highly-skilled, properly-trained chefs.
We had:
1) Tai Carpaccio ($32): a pretty kaleidoscope of sea bream garnished with seasoned kelp, black truffle and chives, was a must-try. Aromatic, balanced and delicious.
2) Sake ($16 for 5 pcs) and Kanpachi Sashimi ($26) - salmon and amberjack respectively: fat, swimmingly fresh and sweet.
3) Tai ($12) and Chutoro Sushi ($22) - seabream and bluefin medium fatty tuna: sparkling sweet and scrumptious.
4) Spicy Tuna Maki ($14): a large roll stuffed with julienned cucumbers, nori and minced tuna, and burnished with a robust spiced mayo sauce. Fantastic stuff.
5) Zosui ($6): delicate and comforting Japanese-style porridge with carrots, shitake and egg drop, in dashi stock
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