OSHINO MENU SINGAPORE & UPDATED PRICES LIST 2025
If you’re looking for a sushi experience that feels like a quiet trip to Japan, Oshino is a name you need to know. Tucked away in the beautiful Raffles Hotel Shopping Arcade, this restaurant is led by Master Chef Koichiro Oshino. Before opening this spot, he spent nearly ten years as the head chef at the famous Shinji by Kanesaka, so he is a true expert when it comes to high-end sushi.
OSHINO SINGAPORE MENU 2025
The Oshino Singapore menu has been neatly arranged into various other categories that include lunch and dinner. Below you can find the complete prices of all the items offered by this restaurant:
OSHINO LUNCH MENU
| MENU | PRICE |
|---|---|
| Sushi Edomae Sashimi (2 Kinds), Nigiri Sushi (10 Pcs), Maki, Soup & Dessert | SGD 220.00 |
| Chef’s Special Appetizer, Sashimi, Cooked Dishes, Nigiri Sushi, Soup & Dessert | SGD 300.00 |
CHECK OUT: KAWAII SUSHI MENU & PRICE LIST SINGAPORE 2025
OSHINO SINGAPORE MENU DINNER PRICES
| MENU | PRICE |
|---|---|
| Sushi Edomae Nigiri Sushi (20 Pcs), Maki, Soup & Dessert | SGD 350.00 |
| Chef Omakase Appetizer, Sashimi, Cooked Dishes, Nigiri Sushi, Soup & Dessert | SGD 500.00 |
IS OSHINO HALAL?
It is really important to know that Oshino is not a halal-certified restaurant.
HOT-SELLING ITEMS ON OSHINO MENU SINGAPORE
Kohada (Gizzard Shad): This is a classic “”Edomae”-style fish that really shows off a chef’s skill. It’s a small, silvery fish that is salted and marinated in vinegar. It has a bright, slightly sour, and salty taste that wakes up your taste buds. It’s often considered the “test” of a great sushi chef!
Murasaki and Bafun Uni: Oshino is famous for serving high-grade Sea Urchin (Uni). Sometimes they even serve two different types in one meal so you can compare them. One might be creamier and sweeter, while the other is richer and more savory. It’s usually served as a “Gunkan” (wrapped in crispy seaweed) or placed directly on the rice.
Steamed Awabi (Abalone): This is a warm appetizer that people love. The abalone is steamed very slowly for many hours until it is as soft as butter. It’s served with a rich, dark sauce made from its own liver. Once you finish the abalone, the chef often gives you a small scoop of rice to mix into the leftover liver sauce so not a single drop is wasted.
The “Fluffy” Tamago: In most casual sushi shops, the Tamago (egg) is like a cold sponge. At Oshino, it’s a work of art. It’s cooked so perfectly that it has the texture of a light, airy custard or a delicate cake. It’s slightly sweet and serves as the perfect “final bite” before dessert.
ABOUT OSHINO SINGAPORE
If you’re looking for a place where sushi is treated like high art, Oshino in the Raffles Hotel Shopping Arcade is the ultimate destination. It’s a very small and quiet restaurant where you sit at a beautiful counter made from 2,500-year-old Japanese cedar wood. The chef, Koichiro Oshino, is a master with over 30 years of experience, and he believes in a philosophy called “Ichi-go ichi-e,” which means he treats every single meal like a once-in-a-lifetime event. Because it is so peaceful and the chefs are so focused, eating here feels more like watching a private performance than just having lunch.
VIDEO OF OSHINO RESTAURANT
CHECK OUT: TEPPEI MENU & PRICE LIST SINGAPORE 2025
ALTERNATIVES TO OSHINO RESTAURANT IN SINGAPORE
Ishizawa: This is actually the restaurant that took over the exact same space as Oshino at Raffles Hotel. It’s led by Chef Takahiro Ishizawa, who—like Chef Oshino—is a master from the world-famous Shinji by Kanesaka family. If you loved the peaceful, wooden-counter vibe of Oshino, this is the closest experience you can get. Their lunch sets start around $160, making it a great way to enjoy Michelin-level quality in a familiar setting.
Sushi Masaaki: If you want something a bit more modern and “Instagrammable,” Sushi Masaaki is the place. While Oshino is very quiet and traditional, Masaaki is more vibrant, featuring beautiful decor like pink Gucci crane wallpaper. Chef Masaaki is known for his playful personality and incredibly fresh seafood flown in from Kyoto and Tokyo. Lunch here is around $165, while dinner is a splurge at $280-$380.
Sushi Masa by Ki-setsu: If you are looking for a “hidden gem” that foodies are obsessed with right now, check out Sushi Masa by Ki-setsu. It’s located in Cuppage Plaza (which looks like an old building but hides amazing food). There is no lunch served here because the chef spends all morning prepping—they only do dinner. It’s a very serious, 8-seat counter where the fish is the absolute star. Dinner starts around $230, which is great value for this level of skill.
Hamamoto: If you want to try something that blends sushi with fancy “Kaiseki” (multi-course) cooking, Hamamoto is a stunning choice. It’s famous for having the only curved “Hinoki” wood counter in Singapore, designed so everyone can see the chef perfectly. It’s very luxurious and great for a big celebration.
FAQs
Can I choose what sushi I want to eat?
Not exactly. Oshino follows the Omakase style, which means “I leave it up to you.” The chef decides the menu based on what is freshest in the Japanese markets that morning. However, at the end of the meal, the chef will usually ask if you’d like to repeat any pieces or if you want to try something extra for an additional cost.
Why is the sushi rice a darker color?
This is a common question! Oshino uses a special blend of Akazu (red vinegar) to season their rice. This is a traditional “Edomae” technique. The red vinegar gives the rice a brownish tint and a deeper, more savory flavor that pairs perfectly with fatty fish like tuna.
Does the menu change often?
Yes, it changes with the Japanese seasons (spring, summer, autumn, and winter). For example, you might get cherry salmon in the spring or rich Bafun Uni in the summer. This is why many people visit Oshino several times a year to see what’s new.
Are there options for people who don’t eat raw fish?
Oshino is a traditional sushi bar, so the vast majority of the menu is raw or lightly cured seafood. If you don’t eat raw fish at all, you might find the menu very limited. They can occasionally cook some pieces for you if you notify them in advance, but the restaurant is best enjoyed by sushi lovers.
Is there a “Corkage” fee if I bring my own drinks?
Yes. Most high-end Japanese restaurants in Singapore charge a fee (usually around $50 to $100) if you bring your own bottle of Sake or Wine. It is often better to try the Sake pairings they offer, as they are chosen to match the fish on the menu.
CONCLUSION
In conclusion, Oshino has carved out a unique space in Singapore’s dining scene by focusing on the beauty of “the moment.” It’s not just about the expensive fish or the beautiful Raffles Hotel location; it’s about the respect the chefs have for every grain of rice and every slice of seafood. For a 10th-grade student or someone new to fine dining, Oshino is a perfect example of how food can be more than just a meal—it can be a way to learn about history and patience.
SGFry.com has done deep research while creating this page. We have taken all the dishes’ prices and images from the official sources of the restaurant.
