For many, the washoku style of dining is the epitome of Japanese cuisine. It refers to multiple plates that make up a satisfying whole, as well as represent the bounty of the seasons – both are guiding principles for chef Koichiro Oshino, whose detailed, multi-course tasting menus focus on sushi made with rice from his home prefecture, Yamagata. Woven black bamboo and cedar interiors are a serene contrast to the bustle of Raffles Mall and the food is equally simple – on the face of it. In reality, it has taken Oshino more than three decades of training, trial and error to hit on the perfect proportions for morsels such as black abalone with liver sauce or needle fish with shisho leaves and edible flowers. Added ‘wow’ moments include realising that the restaurant’s sooty centrepiece is in fact a 2,500-year-old lignitised Japanese cedar tree buried in a volcano in BC466, and a delightful tea ceremony conducted by Motoko, Oshino’s wife, to end the meal.
328 North Bridge Rd #01-11, Little India, Singapore, 188719