21/22/23/24 Michelin One Star
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About
The essence of classic Edomae sushi, rooted deeply in the traditions of Japanese washoku cuisine, is a tribute to nature and its seasons. Chef Oshino’s culinary philosophy is driven by a profound appreciation for the fleeting beauty of each moment, an inspiration central to his culinary creations. The concept of 一期一会 (ichi go ichi e) encapsulates the transient nature of time and the unique charm of a moment that, once gone, is forever lost. For Chef Oshino, each meal is an opportunity to fully engage with the present, savoring it as a singular, unrepeatable experience.
Chef Koichiro Oshino, a sushi artisan with over three decades of dedication, views his craft as a profound calling. From humble beginnings to prestigious positions in top sushi establishments, he has maintained a deep respect for his work and its unique heritage. As an acclaimed Edomae sushi chef, he finds inspiration in the poignant beauty of impermanence, ensuring that each dish is prepared with the utmost care and served with reverence. In 2010, Chef Oshino was appointed Master Chef of the Michelin-starred omakase restaurant Shinji by Kanesaka in Singapore, a role he held for nearly a decade at both Raffles Hotel and Carlton Hotel.
Upon lifting the noren, guests enter an artfully concealed entrance, leaving behind the bustle of the outside world for the serene ambiance of the restaurant’s inner sanctum. A subtly textured tamo (ashwood) wall centers the elegant logo of Oshino, presented in backlit contrast against an otherwise minimalist backdrop. The distinguished design is modeled after Chef Koichiro Oshino’s family crest. Architect Junzo Irikado’s design, inspired by the moon’s reflection on a tranquil, bottomless lake, employs organic textures, traditional craftsmanship, and a play of light and shadow to evoke a deep sense of anticipation.
In the main dining room, beneath a ceiling woven from black bamboo and Japanese cedar, rests a hinoki counter, masterfully crafted from a single tree. The table top, made from a 2500-year-old jindai sugi (lignitised Japanese cedar) harvested from the volcanic remnants of Mt. Chokai in Yamagata, intertwines the present with the past. Luxurious yet understated, the restaurant’s exclusive interior is designed to spotlight pure, classic Edomae sushi at its finest.
With the stage set and guests seated, the exquisite meal begins.
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1 Reviews on “Oshino”
Hartley Davenport
As a resident of the hotel, I was fortunate to secure a reservation at Oshino. The experience proved to be quite memorable. The sushi showcased a high level of craftsmanship, with each piece demonstrating a meticulous attention to detail. The service, led by Motoko-san, was equally impressive, offering a warm and attentive presence throughout the meal. Overall, Oshino provided a refined dining experience that is sure to please discerning palates.