Oshino – Edomae Omakase at Raffles Arcade by Chef Koichiro Oshino

Since the next time to Japan is gonna be I don’t know when, I decided that at times you can also treat yourself to good sushi in Singapore. Chef Koichiro Oshino has finally opened his own sushi-ya after leaving Shinji Kanesaka. The new sushi-ya is located at Raffles Arcade and if you are coming from Raffles City, it’s just across the traffic light beside the entrance to Raffles Courtyard

C8D5810B-D28C-439A-A3AD-6440AA3CAAC0_1_105_c

26F05E6F-987C-412B-8D36-041569188E56_1_105_c

I was early but the place was full. And probably all supporters of Chef Oshino. It was an afternoon of laughter, good food and drinks (with everyone sharing drinks with each other even though they might not necessarily know the person beside them). Chef Oshino also seemed more relaxed and jovial as compared to his more serious self at Shinji, which is a good change. I love it when chefs are not that serious and try to engage in conversations with you even though English to them is as challenging as Japanese to us

The menu is straightforward. There are only 2 options for lunch and also only 2 options for dinner. I went for the omakase lunch ($300) which consisted of appetiser, sashimi, cooked food, nigiri sushi, soup and dessert. Lets just say it was a very filling meal, and of course not cheap at all

3F66DD3D-BFF0-45B3-8BA3-48F62775AB57_1_105_c

Glassfish w Ginger & Soya Sauce

I thought this was interesting. I have never tried this before

370D6BF9-8724-479F-8070-9B8387383E1B_1_105_c

Shima Aji

When I had the first piece of sushi, hmm, this was still as good as I remembered. And the rest of the meal, needless to say, got better as it goes

38AE1137-9CBC-433F-BF08-E51A32CEB764_1_105_c

Marinated Flounder with Yuzu Soya

3F0C6D92-0159-40E1-907D-C3932F9BCFFD_1_105_c

Tai

A0FA2859-FFDA-46D9-AF78-6E11E435C641_1_105_c

Hokkaido Sea Urchin – Short Spike and Long Spike

And then came the explanation on uni. The chef and I both preferred the long spike uni cos it tasted much creamier. So satisfying. Ooh

FE9E6E32-FD13-4E23-A08B-97432F5F060E_1_105_c

Chutoro Sashimi

And this as well, with a melt-in-the-mouth kind texture you won’t believe it

EFDE75EF-713D-453C-81D7-8EDB2F383B05_1_105_c

Ainame

E967AAF7-F711-4D61-B426-22DD206F785A_1_105_c

Ika with Sea Salt & Japanese Yuzu Soya Sauce

8D892F26-E025-4B78-AF26-AC48F2235A0C_1_105_c

Grilled Tuna Cheek

74530620-8754-4687-A2EA-5C80A22CD30F_1_105_c

Sayori with Shiso Flower, Shiso Leaf & Black Pepper

DB05B780-408F-4AD5-99EA-2AA33CCD7CB2_1_105_c

Chutoro from New Zealand

He was actually very proud to source this from NZ because the quality of this Chutoro was really outstanding

B21028D5-41AF-4AC7-838C-472AFDBB4201_1_105_c

Shimo Furi

And the shimo furi, which is the part between chutoro and otoro was something I haven’t had before as well. So good I can have another piece

8F7F69D4-FAF2-458A-9E84-5B23DFA738F5_1_105_c

Aji

Honestly when I was first started eating sushi, I thought Aji was a little strange. But I really began to enjoy more each time and now Aji has become one of my favourite sushi piece. Really love good Aji

7686FA0D-241C-46EC-ADC0-232BB1AF8EE6_1_105_c

Japanese Snow Crab w Japanese Turnip

84AFEB2B-270C-4934-9606-31F4EF4E5358_1_105_c

Marinated Tuna w Bonito Stock

This piece can be an art itself. Ha

0D85ADCA-6CEE-4A12-9200-DE36841679CF_1_105_c

Uni

47C88920-A719-48CE-95FD-66AA38A0933B_1_105_c

Cherry Trout

They call this the salmon look-alike. A fatty piece that melts in your mouth

77BE56BA-DDFF-4DAC-99C0-BC8FFD7DBA50_1_105_c

Kamasu + Steam Octopus

06E22DDE-E6FA-4F5E-8056-54BBE84E38D3_1_201_a

Oshino Special Ebi Don

Chef Oshino was really excited when he presented this ebi don to me. He said ‘Only at Oshino’ lol. But someone told me he wasn’t very impressed with his don. Ahem

7A56AEBB-739C-4390-A35F-71B5BFC3A308_1_105_c

Maki

I’m always very sad when they serve maki. Cos I know the meal was about to end. Boohoo

C3085A39-0467-4936-930D-C20EE051EC25_1_105_c

Tamago

1FFE7BA8-D6D5-4173-A740-B34FF09A6C6D_1_105_c

Cake-like texture tamago

3B631442-3FD3-4DF3-88C6-AB75BD099724_1_105_c

And well, of cos a special celebration with the whole sushi-ya singing for me. omg so embarrassing. haha

I think appreciation in sushi is an art itself. Some people really enjoy it while others can’t really taste the difference. The shari itself is important cos it is the foundation to good sushi and then comes the temperature, vinegar, the taste and texture. And of course the freshness of fish and skills of the chef. To me, I like what I had at Oshino but perhaps the next time I go I will just have the sushi lunch instead cos omakase is too much for me

3C3B9F51-6C1F-4B10-AD81-718570BA6831_1_105_c

Also, did I mention that making reservations is so challenging now? I took a look at their reservation calendar and I can’t seem to find a seat for weekend lunch. Wow

Oshino

328 North Bridge Road, #01-11

Singapore 188719

 

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s