Oshino - 328 North Bridge Rd

Superb omakase. You can tell the sushi chefs here are really skilled. Sushi were executed really well- from the rice to the freshest fishes. Only thing is you gotta book 2 month or more in advance!

Went for lunch and pretty steep at $180 for 15 pieces of sushi and a starting appetizer. it was rather disappointing during my 2nd visit. Very ordinary and nothing extraordinary but the usual sushi pieces unlike first visit when the rice was really good. Luckily it's hard to book. 3rd visit and only cos my friend made the booking and this was by far the worst in "customer service". chef was pretty rude and the waitress corked back the wine bottle we brought cos I think they wanted to chase us out. Honestly, not worth the $180++ for lunch and better sushiyas to go.

Highly-prized and fresh ingredients but didn't appreciate that almost every sushi piece was slathered in some soy sauce of sort which really tainted the original flavour of the fish. Have to say the cooked/simmered dishes were well executed though. Small place with a small door easily passed off as the ladies' room. Service could be more delicate. If I only have one budget, I'll gladly go to the one across the road.

No doubt one of the best sushiyas in singapore. Everything from the sashimi to the sushi to the cooked dishes were all made to perfection. Definitely a treat for both the eyes and tastebuds.

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.

With over 30 years of experience, Oshino San makes some of the best sushi in Singapore imo. My favourite premium sushi restaurant in Singapore hands down.

Been to many Omakase in Singapore, Oshino is by far the best “Overall” to me. Except 2-3 dishes not to our liking, the rest of the dishes is fresh and perfectly done. *Especially the crab with Uni!* definitely a must try! Definitely will return!

Simply one of the best sushi restaurants in Singapore! I have a great time here. This review is post heightened alert. Have been dining with Oshino-san since his Shinji’s days, also in Raffles Hotel. As a purveyor of Japan made furniture, lifestyle products and providing consultancy services, I have been well exposed to the culture, language, history, business and society of Japan. This is one of the best place to dine, to experience the Japanese sushi. #andrewtanatomisingapore