Chef Jung followed up with one of his signature dishes, big wagyu sushi.

Rice is topped with wasabi-flavoured flying fish roe, pickled onions, and a slightly torched juicy and tender slice of Japanese A4 wagyu sirloin. We loved how the pungent fiery kick of the wasabi and the sour tangy pickled onions combined with the buttery sweet wagyu beef. To be honest, this should be called a meat wrap instead considering the size of the wagyu beef!

A few tables of diners came in during this time and there was therefore a slight holdup in service. Chef Jung was apologetic about the wait and served us an additional dish on the house.

The grilled burikama yellowtail used only the fish cheek which is the the best part of any fish. Seasoned with sake, salt and pepper before it is oven cooked, the fish cheeks were melt-in-your mouth tender, sweet and buttery.

For those who think fish belly is the best cut of any fish, you may change think otherwise after trying fish cheeks!