(Sponsored Preview) The short story: Starting from today to 30th Oct, @ginzashintosg is serving a $99++ Omakase for both lunch and dinner. The long, interesting story: A protégé of the late Japanese Chef Yoshio Nogawa (he’s known as “the Godfather of Sushi” in Singapore having founded his eponymous restaurant in 1978), Head Chef @ron_newton_leo helms the kitchen at @ginzashintosg. He created this special value menu to mark their first anniversary. Having honed his craft for 28 years, Chef Ron prefers to buy whole fishes to break them down himself for his sushi. He also seasons the shari (the sushi rice) with a housemade vinegar. The other things I learned from Chef Ron during my visit is that a lot of care must be taken when adding vinegar to the rice. Splashing it on with force can cause the grains to break. He also emphasises the importance of forming an air pocket inside each piece of sushi rice. This is to allow the grains to fall apart easily in the mouth, and thus, become one with the fish more easily for greater deliciousness. Even with this $99++ Omakase, the pride he takes in his work is apparent. Here is what you can expect: - Appetiser: Very lovely chilled starter of fresh Ikura, Shiro Ebi and Caviar brightened by yuzu zest. - Sashimi - We enjoyed Kampachi, Chutoro, aburi Hotate (scallop) from Hokkaido and Ama-ebi with freshly grated wasabi. - Grilled - Presented whole in an eye-catching wavy pose, the seasonal Ayu (sweet trout) was coated in salt and grilled. Its creamy flesh tasted even better dipped in the unusual green vinegar sauce. The colour is derived from leaves found on the rivet banks where the Ayu swims. Fun fact: This fish is suppose to smell as sweet as watermelon when it’s freshly caught. - Steamed - The tasty and substantial ball of soft mashed pumpkin with small pieces of scallops and prawns arrived in a pool of luscious sauce. - Sushi - Chef Ron prepared them fully dressed so no additional condiments were required. That day, he served Shima-aji with ginger, Tai with housemade soya sauce,… ⬇️Continued in Comments⬇️

is what sets Wagyu Jin apart. I had an extremely indulgent lunch last Sunday with Rudy Widjaja (@666momotaro) whom, like me, is a patient of Dr. Tina’s (@liltune). He hosted us and her family at @wagyujinsg, one of the Japanese restaurants he co-owns. Opened in April 2021, it is truly the perfect place for those who love #JapaneseWagyu. You can expect to feast on Miyazaki, Omi, Hida and even the notoriously hard-to-get #Yonezawa. Yes, this Wagyu that is counted among “Japan's Three Great Wagyu” along with Matsuzaka and Kobe, is exclusive to Wagyu Jin (and sister sumiyaki restaurant @jinjosg) in Singapore. Executive Chef @makotos1247 who hails from Nagoya, helms the kitchen, and the menus are multi-course sets priced at $118++ / $238++ / $318++ for lunch, and $238++ / $318++ for dinner. There is also a list of add-ons if you are feeling extra hungry (or greedy 😁). The Thin and Thick Beef Tongue were what Rudy ordered for us from this a la carte menu. They were excellent - especially the thick cut which proved more tender and flavourful than I could imagine. We also had a huge and ultra creamy Kumamoto Oyster each as they’d just arrived from Japan the same morning. For the set menus, Rudy chose for us the $318++ and the special that’s purely Yonezawa (also $318++ but requires advance order). The courses were served simultaneously so we could discover their differences. While the chilled appetiser in the former set comprised of langoustine, Murasaki uni, Kristal caviar and dashi jelly in a glass, the latter had only uni with Yonezawa beef, prepared in lightly-cooked and raw forms because Rudy wanted us to try both. I personally preferred the tartare as the silky Wagyu blended more with the sea urchin. Next came the Yakiniku. The $318++ set featured a trio of flash-grilled A5 Miyazaki Wagyu topped with assorted condiments of wasabi, Japanese leeks and house-made kimchi with cucumber. The Yonezawa version had two slices but larger, and they were topped with shaved truffle and the same kimchi. They all tasted sublime. Then it was on to the #Chateaubriand Sando. ⬇️Continued in Comments⬇️

感謝偉大的教授群 Brad Schoenfeld, James Fisher, Jozo Grgic, Cody Haun, Eric Helms, Stuart Phillips, James Steele, Andrew Vigotsky 肌肉成長、肌肉肥大相關的文獻是越來越詳盡，感謝教授們無私的奉獻，幫助大家走捷徑，很建議大家去把原文讀一讀，絕對會讓已有的知識重新整理一遍。 ✅此篇是翻譯原文的Table 1 現在真的很推薦週期化的訓練，鎖定目標後，將不同的訓練法則用於不同的週期，以肌肥大為例，目前研究指出各個強度區間均有效，所以不倫幾RM都可以執行，並且用週期化的方式去跑課表，最後也要持續漸進式的加重、加訓練量。 ✅最後最後想說的是 練就對了，但要練對🔥 #肌肥大 #長肌肉 #訓練強度 #訓練組數 #訓練法 #我是運動營養師 #教練 #營養師 #花一分鐘認識身體 #periodization #training #muscle #hypertrophy #dietitian #sportscience #workout #mensphysique #coach Reference: Resistance Training Recommendations to Maximize Muscle Hypertrophy in an Athletic Population: Position Stand of the IUSCA. International Journal of Strength and Conditioning