Koichiro Oshino

Chef Koichiro Oshino's culinary philosophy is profoundly anchored in the spirit of Edomae sushi and *washoku* cuisine, reflecting the ebb and flow of nature and the changing seasons. His core belief, "Simple is the best," guides his meticulous approach to distilling the pure essence and beauty of each ingredient into every piece of sushi. He emphasizes absolute focus and devotion to achieve true mastery, a dedication symbolized by the character “一” representing both his name and the spirit of *Ichi-go ichi-e*. The concept of *Ichi-go ichi-e*—treasuring each encounter as once-in-a-lifetime—is fundamental to his vision. For Chef Oshino, every meal is a unique and precious moment deserving of wholehearted attention and appreciation. At KOICHIRO, he honors craftsmanship and intuition, respecting the ingredients and seasons to ensure each dish retains its inherent purity and warmth, free from unnecessary layering. This ethos is further symbolized by the concepts of “Mu / ◯” (void / zero) and “U / 一” (presence / one), representing a return to the essence of sushi and the singular creation that emerges from it. With over 30 years of experience, including a Michelin star at his previous restaurant in Singapore, Chef Oshino views KOICHIRO in Taipei as a bold new beginning. His overarching vision is to craft a distinctive Edomae sushi style that sincerely embraces local Taiwanese ingredients while honoring the deep traditions of Japanese cuisine. He aims to spend the initial three years understanding the local culture and produce, integrating his refined style to create a unique culinary memory for Taiwan. He has already adapted his techniques and menu, increasing the proportion of cooked dishes and lightening seasonings to align with Taiwanese preferences, ensuring a warm and approachable high-end dining experience. Chef Koichiro Oshino's technical mastery is rooted in over three decades of experience as a sushi artisan, distinguished by his authoritative depth and precise artistry. He specializes in Edomae sushi Omakase, focusing on precision, balance, and soulfulness in every piece. His signature approach at KOICHIRO in Taipei represents a unique departure from traditional *itamae* (counter-style) sushi, featuring a dedicated sushi stage within the dining area and an 'on-table' service model, requiring meticulous adjustments to sushi rice temperature and ingredient pairing to maintain optimal quality over a slightly longer serving time. A cornerstone of his technique is the sushi rice, crafted from his hometown Yamagata Prefecture's Tsuyahime rice. He blends this with a proprietary combination of two types of red vinegar and one type of rice vinegar, meticulously seasoned with salt, soy sauce, and mirin to create a complex and deep flavor profile that enhances the freshness of his *neta* (fish topping). He also tailors rice portion sizes, with 15g for men and 12g for women. His approach to flavor and plating emphasizes the pure essence of ingredients, avoiding unnecessary complexities while pursuing the utmost detail. A distinctive interactive element is the 'self-brushing sushi sauce' experience, where guests are provided with brushes to apply sauce to their sushi, empowering them to personalize the flavor intensity. Sushi is elegantly presented in custom wooden boxes. The Omakase menu is a narrative of 15 courses, thoughtfully alternating between sushi, sashimi, *wanmono* (soups), *yakimono* (grilled items), and *mushimono* (steamed dishes), transitioning from lighter to richer flavors. Signature dishes that exemplify his artistry include the **Edamame Cold Soup**, a refined starter blending blanched-then-grilled edamame with umami-rich scallop *honkarebushi* dashi. His **Flounder Sashimi** is uniquely plated with vinegar jelly, peach dice, scallions, edible flowers, and Taiwanese *maqaw*, designed to be mixed for a symphony of flavors. The **White Shrimp and Sea Urchin Sushi** is a legendary creation, layering the distinct sweetness of Toyama white shrimp and Hokkaido purple sea urchin. Another standout is the 'wife's favorite' **Sea Urchin Bowl**, where sea urchin is mixed into the sushi rice, topped with minced tuna, salmon roe, and caviar, served with freshly roasted nori. The **Hairy Crab Gratin**, inspired by Hokkaido cuisine but using Kyoto's 240-year-old Saikyo miso, showcases delicate Hokkaido hairy crab meat with sweet peas and a precise squeeze of lemon. His **Tamagoyaki** is a memorable, soufflé-like finale, sweet and soft like honey cake, often topped with torched caramel.

Career

• Sushi Apprentice at Sushi Restaurant, Tokyo
• Chef at Various Restaurants, Netherlands
• Chef-Owner at OSHINO, Singapore
• Chef-Owner at KOICHIRO, Taipei