Oshino Singapore

Awards

OAD

Asian Restaurants 2026, 270

All OAD Asian in Singapore All OAD Asian in Singapore

Restaurant Ranking

Restaurant Ranking 2024, #2701, PRO #16.33, USER #0.00

All Restaurant Ranking in Singapore All Restaurant Ranking in Singapore

Chef

Koichiro Oshino

Cuisine

Sushi, Japanase

• 2024
• 2022
• 2021

Dinner at Oshino

on 04 Mar 2024

by f00d yumi

どうもありがとう 🙏🏻🙏🏻🙏🏻🙏🏻

Dinner at Oshino

on 18 Jan 2022

by Kevin Chen

One of my favourite sushi chefs and places in the world and this particular meal on my last trip back to SG was as close to singularity as I have experienced. The stars were fully aligned as shari and neta were finely intertwined and in absolute harmony. Look at the glistening nigiri before its ultimate demise in my stomach. So delicious! I will miss @k.oshino and @smoto10572 until next time! Boommmmmmm
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#料理 #レストラン... More

One of my favourite sushi chefs and places in the world and this particular meal on my last trip back to SG was as close to singularity as I have experienced. The stars were fully aligned as shari and neta were finely intertwined and in absolute harmony. Look at the glistening nigiri before its ultimate demise in my stomach. So delicious! I will miss @k.oshino and @smoto10572 until next time! Boommmmmmm
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#料理 #レストラン #東京 #食事 #food #foodie #foodstagram #stuffieat #kevcheeats #kevchetokyo #kevche #グルメ #foodporn #東京グルメ #oshino #kevchesingapore #kevchesushi #鮨 #すし #寿司 #握り Less

Dinner at Oshino

on 03 Dec 2021

by Kevin Chen

2000 Monthelie-Douhairet-Porcheret Musigny
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With tiny production, there are its pros and cons. Barely a quarter of a barrel made per vintage by the first winemaker of Domaine Leroy. The size of the production means that the winemaker has less juice to work with and ultimately the entire process is much less forgiving. The pros is that the because of the same scarcity, you know damn well the winemaker will do their best to make sure this is as good as they can make... More

2000 Monthelie-Douhairet-Porcheret Musigny
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With tiny production, there are its pros and cons. Barely a quarter of a barrel made per vintage by the first winemaker of Domaine Leroy. The size of the production means that the winemaker has less juice to work with and ultimately the entire process is much less forgiving. The pros is that the because of the same scarcity, you know damn well the winemaker will do their best to make sure this is as good as they can make it.
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The wine shows considerable concentration and density. Not a particularly showy wine, but there are some nicely layered Chambolle floral and fruit notes on top of a bedrock of mineral, smoke and black cherry. I think this has potential to be a sensational wine, but right now it's a bit settled.
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#ワイン #ワインバー #飲み物 #東京 #ワインディナー #kevchewine #wine #winebar #winelovers #stuffidrink #kevchedrinks #ブルゴーニュ #東京ワイン #musigny #montheliedouhairetporcheret #leroy Less