Image Credit: Oshino Facebook Page
Classic Edomae sushi embodies the spirit of Japanese washoku cuisine, capturing the essence of nature and its ever-changing seasons.
As a culinary artisan, Chef Oshino’s personal philosophy reflects his deep appreciation for the poignant beauty of a transient moment and is the main inspiration behind the food that he serves.
(ichi go ichi e) denotes the ephemeral passage of time and the indelible charm of a moment that, once passed, will never occur again. To him, every meal is an invitation to immerse fully in the present, savouring it as the first and last of its kind.
At Oshino, he believes that the role of the chef is to share the elegance and unique tradition of washoku cuisine through skill and creativity, bringing out the best of the food while preserving its purity and flavour.
As his guests, to step into the restaurant is to enter the deep stillness of the present for the dining experience of a lifetime.
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From humble beginnings to coveted roles at leading sushi restaurants, he has maintained a profound respect for his work, its unique origins and every experience at the table.
As an award-winning Edomae sushi chef, he is deeply inspired by the poignant beauty of impermanence that makes each moment distinct and remarkable. Every dish must thus be prepared with utmost care and served with reverence.
In 2010, Chef Oshino was appointed Master Chef of Michelin-starred omakase restaurant Shinji by Kanesaka in Singapore – a post he held for almost a decade at both Raffles Hotel and Carlton Hotel.
The opening of Oshino marks his highly anticipated return to Raffles Hotel to present a true revival of culinary tradition, elegant pairings and pure gastronomic pleasure.
As the noren lifts to reveal an artfully hidden entrance, the sounds of the outside world fade away, replaced by a hushed silence as guests are led into the restaurant’s inner sanctum.
At the centre of a subtly textured tamo (ashwood) wall, the elegant logo of Oshino draws the eye. Presented in backlit contrast against an otherwise unadorned backdrop, its distinguished design is modelled after Chef Koichiro Oshino’s family crest.
Inspired by the moon’s reflection on the perfectly still surface of a bottomless lake, esteemed architect Junzo Irikado’s signature play of organic textures, traditional craftsmanship techniques, light and shadow evokes a deep and stirring sense of anticipation.
In the main dining room, beneath a woven ceiling of black bamboo and Japanese cedar rests a hinoki counter masterfully handcrafted from a single tree, set and ready for its guests. Present and past intertwine as one marvels at the table top of a 2500-year-old jindai sugi (lignitised Japanese cedar) harvested from the volcanic remnants of Mt Chokai in Yamagata. Luxurious yet unembellished, the restaurant’s exclusive interior is deliberately designed to cast the spotlight on pure, classic Edomae sushi at its very finest.
Here, the stage is set, guests are seated, and the exquisite meal begins.
