You can’t and shouldn’t compare what is served here to a classic sushi restaurant because they are simply not the same thing. Although he trained in Japan for a while, to me, Chef Jeffrey is a wisecracking rebel who marches to his own beat. He is unapologetically himself (you should have the audio on when watching my video), and chooses to do what he damn well pleases. How lucky for those of us who lust after Japanese fishes in all their many-splendoured glory. Our Omakase (we paid $130 each but I heard it might be adjusted slightly due to an increase in rent) at @ovenbird_sg began at with a skewer of ginkgo nuts. The first course proper was a Chawanmushi that had a jaw-dropping combo of two kinds of 4-day-aged Sujiko - one with shoyu, the other with Kasuzuke (sake lees), as well as Ankimo (monkfish liver) that’d been cured in two ways - with sake and shoyu. It was one of the most extraordinarily decadent and delicious steamed egg custards I’ve had. I was still talking about the course that came after in reverential tones at the end of dinner. How could I not when it was my first encounter with a white-from-fat Saba?! Its incredible full flavour was a match made in heaven with the red vinegar and ginger rice it came on. Alongside it was a line-caught, Ikejimei (a spike to the brain immediately after being caught) Aji that’d been aged for 3 days and lightly cured, which was really good too. Thanks to @eechong who convinced Chef Jeffrey to save the last of his 8-day-aged Hiramasa for us, we each had a slim piece of the sublime Yellowtail Amberjack to savour. Scored with fine lines, its texture was close to that of crunch. A wild-caught, 5-day-aged Buri was where he turned our attention to next. The aburi Harikami cut was served with a sprinkle of Hokkaido salt first. An equally chunky slab, dabbed with soy sauce, came second, so we could try the fish in different ways. Chef Jeffrey then moved to the belly section of the same Buri which he paired with his housemade ponzu. Sliced from the fattiest part of the belly, the pale pink slab (the equivalent of Otoro for a tuna) resembled a highly marbled Wagyu and melted in the mouth. ⬇️Continued in Comments⬇️

Having withstood two postponements due to the lockdowns, I was beside myself with joy when I finally arrived at the familiar nondescript entrance shoehorned between other Japanese sip-and-sup concepts at Orchard Plaza. I may or may not have been hyperventilating when I stepped through @bistrotetroit’s door. But I will say this - the giddy thrill of being able to enjoy @chef_y.doi_avossouhaits’ cooking again was real. Once my fellow foodies @momofuku @safarislim @szeliang888 arrived, punctually I might add, it was all systems go for the one-man-show extraordinaire. First, he sorted out our drinks, pouring the bottle he recommended (I get why it is a favourite of his - that red was too easy to drink). We then got a glass jar of chilled wasabi cauliflower cream with uni each. My spoon made quite a cacophony trying to reach every last marvelous bit of it. Chef Doi’s housemade breads arrived after and were hoovered up amidst murmurs of admiration. As usual, the brioche was stellar - its subtle sweetness complemented beautifully by the savoury uni and white miso butter. Everyone had the Shima-Aji dressed with pomegranate, nuts and chrysanthemum petals as their first appetiser. It looked simple but was lively in flavour. We chose our second appetiser from a list of four options, and the Ayu was what I selected. A stunner indeed! Packed with roe, the Komochi Ayu had been confit to the loveliest of textures, rendering most of its bones edible, and flesh, a creamy-powdery delight. It was presented with a sauce and Greek mushrooms. Rivaling it in delectability, the Kinmedai which was @huatkaliao’s pick (or should I say, mine, because I wanted to try that too 😆). The flesh was cooked low and slow until a pretty translucence. A quick aburi bestowed it with smokiness that further enhanced its sublimity. Chef Doi’s take on the French classic, the Bouillabaisse, featured a large piece of roasted Amadai, and it was sensational! THE dish of the night for me. I can’t begin to explain how life-changing this felt - the seemingly straightforward act of placing a crispy-scaled fish in a pool of tomato-based sauce with… ⬇️Continued in Comments⬇️

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