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⬇️

Đăng lên vì kỉ niệm ngày đang khóc mà bật lộn beat remix 🥲

. Dance beat 乗っかって . 心通じ合っていく . さらけだして頂戴 感情を . . 手を鳴らしてClap your hands . . Back beat 乗っかって . . 夜な夜な踊っていこう . . 今宵のらりくらり 自由奔放存在証明がしたい . . ならば踊らにゃ損 踊らにゃ損です . 踊らにゃ損 踊らにゃ損です . 君と舞っていたい 舞っていたいだけです . ならば踊らにゃ損 踊らにゃ損です . 踊らにゃ損 踊らにゃ損です . 心踊れない毎日なんて 私気に食わないわ . . . ミラーボール輝いて 心照らしあっていく . . 暴き出して頂戴 表情を . 惹かれあって Take your hands . . 洒落たBeat投下して 舞い踊って最前線 . 今宵洗いざらい 話してくれ傍観者じゃ . 勿体ない . . 故に踊らにゃ損 踊らにゃ損です . 踊らにゃ損 踊らにゃ損です . 君と舞っていたい 舞っていたいだけです . 故に踊らにゃ損 踊らにゃ損です . 踊らにゃ損 踊らにゃ損です . . 心踊れない毎日だって たまにゃあってもいいわ . されど惹かれる方へ 誰も知らない方へ . . どこまでも行けそうな そんな日々を過ごして . . 夜が明けてはまた繰り返す このままずっと 胸が騒ぐ方へ . ならば踊らにゃ損 踊らにゃ損です . 踊らにゃ損 踊らにゃ損です . . . . . 「YONA YONA DANCE」 歌い手:和田アキ子 作詞:作曲三原康司