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⬇️

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🎣 夏のヒラマサは引きが強烈で 良い筋トレになったー💪🏻🔥 ２回目のヒラマサキャスティングは なんと良型３キャッチ🐟🐟🐟 どれも写真に収まらない😹 オールリリースして元気に海に帰って行きました☺︎ タックルはフック以外GＴタックルと同じ装備を使いました🎣 そして今回のフィッシュグリップは センサーで重さが測れる ハピソン @hapyson_fishing の計測釣りはかり「YQ-850B」を使用🐟 スマホアプリ連動で写真撮ると、 日付・長さ・重さが同時に自動測定され写真に記録される優れものです✨ 次回はMAXの20kg釣れますように😼💪🏻🎣 〜tackle〜 rod：OCEA PLUGGER FULL TROTTLE 82MH （ @shimanofishing_jp ） reel：SW8000HG ( @shimanofishing_jp ) line：PE5号 （ @varivas_japan ） ・VARIVAS アバニ キャスティングPE スーパーマックスパワー ・VARIVAS アバニ ジギング10×10 マックスパワー leader：Ocean Record SHOCK LEADER 90lb（ @varivas_japan ） lure： @shimanofishing_jp 別注平政190Fキョウリンオレンジ 別注平政190Fキョウリンイワシ hook： @bkk_japan BKK シングルフック pliers： @ownercultiva OWNER GP2-60 GP2 ゲームプライヤー2 60 . . . . . #ヒラマサ #ヒラマサキャスティング #平政 #yellowtail #yellowtailamberjack #キャスティング #casting #amberjack #大物 #大物釣り #釣り動画 #リリース #第八健栄丸 #宗像 #福岡 #魚好き #釣り #釣果 #tsurihackフォト #釣り好き #釣りガール #大物ハンター #ブンブンイメージガール #アングラー #fishinggirl #钓鱼 #高本采実 #あやみん #ayamistagram