Oshino

Here are three unique and unconventional aspects of Oshino, the Michelin-starred restaurant in Singapore:

1. Handcrafted Hinoki Counter from a Single Tree
The main dining room features a hinoki (Japanese cypress) counter masterfully handcrafted from a single tree, showcasing exquisite craftsmanship and a deep connection to traditional Japanese materials.

2. Historic 2,500-Year-Old Jindai-Sugi Tabletop
The tabletop at Oshino is made from a 2,500-year-old jindai-sugi, a lignitised Japanese cedar harvested from volcanic remnants of Mt. Chokai in Yamagata, adding a profound historical and natural element to the dining experience.

3. Intimate Bamboo-Clad Room with Only Nine Seats and a Tea Ceremony
Oshino offers an intimate dining setting with only nine seats in a bamboo-clad room, creating a cozy atmosphere. Additionally, the meal concludes with a delightful tea ceremony conducted by Chef Oshino’s wife, Motoko, blending culinary art with traditional Japanese hospitality.

The most honored or signature ingredients at Oshino, the Michelin-starred Edomae omakase restaurant in Singapore, include:

• Shimofuri Cut of Tuna: This marbled cut of tuna is prized for its rich texture and flavor, often featured as a highlight in the chef's sushi offerings, showcasing the delicate balance of fat and meat.

• Akami Zuke (Marinated Tuna): A traditional preparation where lean tuna is marinated to enhance its umami depth, used in nigiri or sashimi to provide a contrast in taste and texture.

• Silver-skinned Hikarimono Fish: This category includes sardine and other silver-skinned fish, valued for their distinctive flavor and texture, often served as sashimi or sushi to emphasize freshness and seasonality.

• Sushi Rice from Yamagata Prefecture: The sushi rice is a foundational ingredient, sourced from Chef Oshino’s home region, dressed carefully to complement the fish and elevate the overall sushi experience.

• Tobiko and Avocado (in Signature Maki): Used in the Oshino Signature Maki, tobiko adds a crunchy texture and subtle briny flavor, while avocado provides creaminess, together wrapped in seaweed and sushi rice and finished with spicy mayo and chili sauce for a fusion touch.

These ingredients are integral to Oshino’s signature dishes, blending traditional Edomae sushi techniques with seasonal and premium components to create a refined and authentic Japanese dining experience in Singapore.