Chef
Koichiro Oshino
- Discipline
- Chef
- Based in
- Singapore, Singapore
i. Biography
Koichiro Oshino stands at Shinji (Bras Basah Road) in Singapore as a chef whose career reads like a measured evolution: from disciplined apprenticeship to confident authorship, and back again to the intimate, exacting theater of the counter. His work is rooted in Edomae sushi, yet what defines him is not simply fidelity to tradition, but the calm control with which he carries it forward. In his own words, the movement is deeply personal: "I am very happy because before I was still working under the direction of Shinji Kanesaka, but now, I can bring my own style into every part of the restaurant."
Coming Up
Early in his career, Koichiro Oshino served as master chef at Shinji in Singapore (2010–2020), a decade that helped shape the poise and authority for which he is known. The title suggests precision, but the lasting impression is of a chef who learned to make rigor look effortless: each gesture considered, each plate assembled with quiet assurance, each service carried by the steady cadence of a kitchen that prized exactness. That ten-year stretch established his reputation with a kind of unhurried force, the sort that gathers weight not through noise, but through consistency. He then became chef-owner at Oshino in Singapore (2020–2025), guiding the kitchen into a new phase while retaining the same composed attention to detail. The shift signaled not a departure from his earlier discipline, but a widening of expression—an opportunity to shape the room, the menu, and the rhythm of the experience with a more clearly personal hand. Across those years, his trajectory remained legible in the most elegant way: skill sharpened over time, then turned toward greater authorship.
Where They Are Now
At Shinji (Bras Basah Road) in Singapore, Oshino’s current role is chef. That counter gives the career a tight and satisfying frame. The past role as master chef, the chef-owner chapter at Oshino, and the present post at Bras Basah Road all speak the same language: Edomae sushi rendered through sequence, season, temperature, timing, and handwork. It is a cuisine that reveals itself in increments, and Oshino’s presence suggests a chef attentive to the smallest intervals between action and response, between rice and fish, between technique and feeling.
Signature
Koichiro Oshino focuses on Edomae sushi.
In Their Words “To honor tradition while bringing originality, To continuously refine skill and intuition, To weave flavors and lead their character, Creating a memorable dance of taste.” “I am very happy because before I was still working under the direction of Shinji Kanesaka, but now, I can bring my own style into every part of the restaurant.”
Honors
Koichiro Oshino has received Michelin Guide Singapore, One Michelin Star. Koichiro's honors include One Michelin Star.
Profile updated July 2026
FAQ
Asked of Koichiro
Where did Koichiro Oshino work before?
Koichiro Oshino's earlier career included Shinji and Oshino.
What recognition has Koichiro Oshino received?
One Michelin Star.
