Talk about one of my best Japanese Omakase experiences in Singapore, and Oshino at Raffles Hotel Shopping Arcade would firmly have a spot.
The Japanese fine dining restaurant has also earned a Michelin star in the latest Singapore Michelin Guide.
Master Chef Koichiro Oshino is the award-winning sushi artisan behind Oshino, whose personal philosophy reflects the concept of 一期一会 (ichi go ichi e), ”occurring once and once only, each single encounter is precious and must be cherished.”
And so, to him, every meal is an invitation to immerse fully in the present, savouring it as the first and last of its kind.
Regulars to Shinji by Kanesaka in Singapore won’t find him unfamiliar, as it was the Master Chef at this Singapore outpost for almost a decade since 2010.
For lunch, explore a variety of sashimi and sushi with the Omakase Edomae ($220) featuring 2 kinds of Sashimi, 10 pieces of Nigiri Sushi, Maki, Soup & Dessert.
If you would like something more elaborate, the Chef’s Special ($300) complete with Appetiser, Sashimi, Cooked Dishes, Nigiri Sushi, Soup & Dessert.
I found it generally easier to snag a lunch slot, and would recommend if you are able to afford the time.
Reservations can be made up to 60 days in advance on their online reservation system.
In the evening, meals take on a new light. Try the Sushi Edomae ($350) which includes 20 pieces of Nigiri Sushi, Maki, Soup, Dessert & Matcha.
For a truly exquisite dining experience, leave it up to Chef Koichiro and go for the Chef Omakase (from $500). This comprises Appetiser, Sashimi, Cooked Dishes, Nigiri Sushi, Soup & Dessert.
When you step into Oshino, you do enter through an artfully hidden noren-covered entrance and discover Oshino’s luxurious yet minimalist interior. Chef’s wife takes care of the front of house, as you would be led in to this elegant room with a touch of mysterious charm.
A subtly textured tamo (Ashwood) wall displays its distinguished logo, fashioned after Chef Koichiro Oshino’s family crest. Above, the ceiling displays a weave of black bamboo and Japanese cedar.
A handcrafted Hinoki counter, carved from a single Japanese Cypress tree, stands in the main dining room.
The tabletop is a historic 2500-year-old jindai-sugi (lignitised Japanese cedar) harvested from the volcanic remnants of Mt. Chokai in Yagamata.
Classic Edomae sushi embodies the spirit of Japanese Washoku cuisine, capturing the essence of nature and its ever-changing seasons.
As the sushi items change often seasonally, I won’t dwell into the specific items.
However, you would notice that there is a subtle yet remarkable difference in the rice. You would notice the shari having a light tinge of red, blended with a special sushi vinegar created by Chef himself.
It has the perfect acidity (some would say strongly-flavoured which I don’t disagree) that brought up the sweetness and freshness of the various seafood and fishes.
There is the sense that Chef Oshino can finally develop and introduce his personal style into the presentation and taste, built upon all his previous experience especially with Shinji. He also seemed quite at ease, in terms of interaction with customers.
Where you can experience pure, classic Edomae sushi at its very finest in Singapore.
Oshino (Raffles Singapore)
328 North Bridge Road, #01-11 Raffles Hotel Shopping Arcade, Singapore 188719
Tel: +65 9012 3938
Opening Hours: 12pm – 2:30pm, 6pm – 10:30pm (Tue – Sat), Closed Sun, Mon
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