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⬇️

You can live in my head rent free

_ 【ANA INTERCONTINENTAL ISHIGAKI RESORT】 🌴プレミアムベイルーム クラブインターコンチネンタル棟同様、 昨年2020年7月にオープンしたベイウィング棟。 こちらにも2泊させて頂いたのですが、併設されている サンセットプール。ここが私のお気に入り。 カバナ(6,000/0.5day)を借りて1日ゆっくりする時間。 本当に最高だった、、🥺 敷地の前に広がる青いマエサトビーチでは宿泊者は 無料でパラソルやビーチチェアを借りれるのでこちらも◎ 自然を残す為に保存されているビーチと敷地の間にある 森には沢山の珍しい動物が住んでいて、夜にライトを 持って森の横の通路を歩くとヤシガニなんかも見れちゃうよ😳 現在3月末まで“自由気ままにアイランドホッピング3連泊 プラン”というプランがあって、アイランドホッピングに 使える2日分のフェリーフリーパス付き！ 石垣島を起点に八重山諸島の観光を楽しめちゃうお得な プランなので、是非チェックしてみてね💕 🌴Premium Bay Room Like the Club InterContinental building, the Bay Wing building opened last year in July 2020. We also stayed here for two nights. Sunset pool. This is my favorite. That time to rent a cabana (6,000/0.5day) and relax for a day was really great 🥺. At the blue Maesato Beach in front of the hotel, guests can also rent parasols and beach chairs for free. It's between the beach and the property that has been preserved nature. The forest is home for many rare animals. If you twalk along the pathway next to the forest, you can see coconut crabs 😳. From now till end of March, "Island Hopping Plan” 3nights at hotel includes a free two-day ferry pass to use! This is a great deal that allows you to enjoy sightseeing in the Yaeyama Islands starting from Ishigaki Island. It's a plan, so be sure to check it out💕. #ishigakiisland#石垣島 #anaintercontinentalishigakiresort #anaインターコンチネンタル石垣リゾート #ydokoro_okinawa