One of our favorite presentation of Kuromutsu. Marinated after aging for 4 days, then steamed in a light dashi with winter melon and mushrooms. #ovenbird_sg

Another one of our favorites… a Beaucastel 2000. We stock quite a few aged CDPa in our collection! #ovenbird_sg

Always a pleasure to have a nice bottle of Nabeshima. In this case, the Daiginjo, 100% Yamadanishiki. #ovenbird_sg #nabeshima #鍋島山田錦

Grilled 10-day aged Kanpachi. Salt. Sudachi. Fish. Nothing else needed. #ovenbird_sg

10-day aged Kanpachi for dinner tonight. We grill them with nothing else but salt and sake and they’re good to go! Aged kanpachi sashimi is also really tasty - buttery, and sweet. Its not really something that’s done in a Japanese way; then again, we interpret ingredients and techniques through our untrained lenses, local flavors and preferences and this is what we like, even though most connoisseurs and trained chefs will probably find this borderline blasphemous to traditional sashimi 😝 #ovenbird_sg

Kobujime Madara - Kombu-cured Pacific Cod. Madara season is close and have started appearing in the markets. No shirako yet but we’re working out the first 4.8kg Aomori fish of the season. Which means Cod hot pot, cod belly Nanbanzuke, pasteis do Bacalhau, cod head stew, and lots lots more heading to the autumn Omakase shortly. #ovenbird_sg

Round 1 of Stocking up!! #ovenbird_sg

Kuromutsu - 1.7kg class. These are some of our favorite autumn fishes. They’re fat - but not as fat as their Akamutsu cousins. Sort of like a muted chuutoro to a blubbery ootoro. The bigger they are, the better the texture and the more they benefit from aging. #ovenbird_sg

We age almost all our fish we serve at the shop. Like this 6-day aged 1.1kg Akamutsu (Nodoguro). Meat side marinated in Yuan sauce for a short period of time, skin side salted for 35 minutes. Then simply blowtorched as we want to keep the fish texture as intact as possible. Bincho Tan coals work as well. A nice, chunky bite of one of the most luxurious white fish on the planet. Photo courtesy of @eechong and @cordeliahan #ovenbird_sg

The big fishes of autumn are appearing. Wild caught Kanpachi (Greater Amberjack). This one weights 7.1kg and packs plenty of muscular and fat. It’ll need time to age. As we move into autumn proper, bigger fishes such as Hokkaido Buri, Aomori Madara (Pacific Cod), big varieties of salmon, Hon Maguro, Managatsuo, and huge Mekajiki will be making their way to our menu for dining in, and - touch wood - Takeout (if it happens). Sujiko is already on our mainstream menu and we’re patiently looking forward to curing our own Karasumi (Mullet roe/ Japanese Bottarga) and serving Madara Shirako. #ovenbird_sg

Start of the school hols and we’re closed for the week! Goofing around with Esmé at the shop. We’re nuts about nuts and milk cocoa 😂 #ovenbird_sg #ovenbirdhomekitchen

Shimane Anko fillet. Aged overnight. The monkfish is a water logged slime bag. It has to be dehydrated and cleaned of slime and a layer of tough silver skin before it can be used. In winter, we will serve aged Anko sashimi and sushi when the quality of the fish is up to our expectation. #ovenbird_sg