Oshino

Entering @oshinosg is like stepping into hallowed grounds. Their blink-and-you’ll-miss-it doorway tucked in a discreet corner of Raffles Hotel Shopping Arcade belies the world beyond it - a sushi sanctuary for want of better words. The dining experience is beautiful and quite otherworldly, to say the least. My friend Vijay and I went for the Chef’s Omakase ($500++ per pax) that night and Chef-owner @k.oshino served us a goblet of Shijimi freshwater clams soup to warm our bellies before launching straight into what he is most revered for, his sushi.
A shockingly refined piece of Hirame (flounder) led the way. It had me gasping but before I could catch my breath, a Yellowjack came along and left me equally shook.
Chef Oshino then placed an elegant stand bearing Shiro Ebi (white shrimp) with Caviar, Aka Uni from Kyushu and Bafun Uni from Hokkaido in front of the each of us. I savoured that trio in quiet bliss.
Ika (squid) generally leaves me cold, but the white beauty I was presented with, dressed understatedly in salt and Japanese lime, had me longing for more.
A most astonishing Kinmedai came after, before the first streak of silver of the evening, a Kohada, arrived. I made both vanish in a flash.
Then, temperatures shifted with the arrival of a Hokkaido Hairy Crab baked with miso - I adored how the savouriness heightened the crustacean’s sweetness.
A school of “Glass Fish” from Hokkaido swam up next. Soft and slippery, they tasted of seaweed to me but like Vijay noticed, with a bitter finish.
The sushi continued with a stellar Sawara (Spanish mackerel) before another silver-scaled piece struck again - it was a delectably strong Iwashi (sardine) that bounced me up to cloud nine.
The following course consisted of Pen Shell, Ark Shell, Japanese Barracuda, very deliciously dressed Saury and Chutoro, and was as indulgent as it was divine.
One of my top three sushi from the meal was served at this point - the Aji (horse mackerel). I was so eager to eat it, I actually forgot to take a photo! Shocking, right? 😂
Anyway, sailing in after that momentary booboo was a fantastic Uni Gunkan, in all its cold, creamy magnificence.
Autumn’s gorgeous colours were captured in the triple threat of Oyster, Abalone and Ankimo (monkfish liver). Premium ingredients exactingly prepared to ensure immense satisfaction.
Moments later came the Shimofuri, a choice cut of the fatty tuna belly which melted in the mouth like I knew it would.
Topped with yuzu zest, Chef @k.oshino’s marinated tuna retained the texture of fish flesh and was not as smooth as other versions I’ve tried. Not saying which is better - just appreciating their differences 😋.
The Kawahagi (Leatherjacket) boasted the best accessory - its own liver. Suffice to say, we swooned over this.
Straight from the fryer flew the Matsutake Mushroom and ginkgo nuts. They were piping hot and tasty.
For our palate cleanser, we each received a fresh Japanese Gooseberry to munch. How clever and perfect, is it not?
Then, a mini ricebowl with Ikura so fresh, my teeth felt like they were popping bubble wrap! The confetti of yuzu zest was a brilliant touch.
I was blindsided by the Scallop sushi. Wow, wow, wow - truly bowled over by the mouthfeel and taste it delivered.
The sweet and springy-fleshed Kuruma Ebi (Japanese Tiger Prawn) in the second mini ricebowl was absolutely delicious as well.
Proving yet again its ability to stop conversations was the beguilingly smoky and oily-rich Nodoguro, the last piece of sushi in Chef’s Omakase.
Our final savoury course though was a superb Tuna Cheek Shabu Shabu served with ponzu and yuzu kosho. Although it looked clean and clear, the soup had remarkable depth and flavour thanks to the fattiness of the fish. I couldn’t get enough of this!
Tamago - the edible punctuation that’s dropped in before dessert at such meals, showed up right on time. Chef’s version was bold in savouriness with a hint of sweet.
We finished with seasonal fruit from Japan. My favourite was the melon which came in a heftier wedge than the usual.

Aji, Magurozuke, Uni, Scallop, Kuruma Ebi Don, Nodoguro, Negi Toro Maki & Tamagoyaki

(Part of the Chef Omakase Lunch $420)

One of the best meal in Year 2020!

(Part of the Chef Omakase Lunch $420)

Maguro, Wakame & Mizuna Salad
Shima Aji, Sawara, Ika, Kawahagi, Saba, Ikura, Chutoro, Otoro

(Part of the Chef Omakase Lunch $420)

(Part of the Chef Omakase Lunch $420)

(Part of the Chef Omakase Lunch $420)