谁下厨：在新加坡落户已十年的大厨押野亘一郎（Oshino Koichiro）师傅，之前在莱佛士酒店日本餐馆Shinji By Kanesaka掌厨。
吃费：（午餐）寿司套餐$180/ Omakase套餐$300起 ； （晚餐）寿司套餐$350/ Omakase套餐$500起
Eat Where: Oshino, Raffles Hotel (former Ah Teng Bakery)
Behind the kitchen: Chef Koichiro Oshino, former head chef of Shinji by Kanesaka, who started from Raffles Hotel a decade ago and now runs at the Carlton Hotel.
Eat Style: Chef Oshino serve Edomae-style sushi, featuring fish marinated with salt and/or vinegar. The techniques evolved from when there was no refrigeration and today includes fresh fish. What is interesting is the progression of the menu. Chef Oshino discovered that many of his guests are always full by the time they reach the sushi segment of the menu. Instead of a progression from cooked food to sashimi to sushi to soup and dessert, the chef will first warm diners up with dashi soup and intersperse sashimi and sushi with some cooked courses, making sushi the main stars of the meal.
What else: Instead of light-coloured hinoki wood and bright lights like Shinji, Oshino is opting instead to transport diners to dining in a traditional teahouse in the Edo period some 400 years ago. The sushi-ya were clad in dark wood, and his restaurant will feature Jindai Sugi, Japanese cedar that becomes dark after being buried in the ground. The panels for his restaurants have been buried for 3,000 years. The ceiling will be partly clad in dark strips of bamboo woven together. There will be spotlights over each place setting, to showcase the food.
How much: (Lunch)Sushi Edomae $180/ Omakase from $300; (Dinner) Sushi Edomae $350 / Omakase from $500
Oshino, Raffles Hotel, #01-11 Singapore 188719