Once in a lifetime encounter
Every encounter is unique, precious and must be cherished.
CONCEPT
The characters “亘” and “郎” are written in seal script — an ancient Chinese calligraphic style that dates back over two millennia. They symbolize “essence” and “beginning,” reflecting Chef Oshino’s resolve and passion to start anew in Taipei after decades of sharing sushi culture abroad, as well as his commitment to balancing tradition and innovation.
The character “一” is not only part of the chef’s name but also carries the spirit of 一期一會—treasuring each encounter as once in a lifetime.
Like this single stroke of calligraphy, sushi may seem simple, yet true mastery requires absolute focus and devotion.
With this spirit of “一,” the chef upholds the timeless foundations of Edomae sushi while daring to innovate, presenting a new horizon for this culinary tradition.
PHILOSOPHY
Classic Edomae sushi embodies the spirit of washoku cuisine, reflecting the flow of nature and the changing seasons.
Chef Koichiro Oshino firmly believes that “Simple is the best.”
With a sense of purity and focus, he distills the beauty of each unique moment into every piece of sushi.
“Ichi-go ichi-e“ signifies the fleeting passage of time and the eternity of the present moment. For Chef Oshino, every meal is a unique encounter, deserving of wholehearted attention and appreciation.
At “KOICHIRO”, we honor craftsmanship and intuition, respecting the ingredients and the seasons,
allowing each dish to retain its pure essence and warmth.
There is no unnecessary layering here, only the utmost pursuit of detail, inviting guests to experience the profound spirit of the sushi artisan and Edomae sushi in the present moment.
PROFILE
“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.”
— Chef Koichiro Oshino
Koichiro Oshino has over 30 years of experience as a sushi artisan, and was awarded a Michelin star at his restaurant Oshino in Singapore, bringing the spirit of Edomae sushi to the international stage.
KOICHIRO is not a continuation of the past, but a bold new beginning.
Here in Taiwan, Chef Oshino aspires to craft a distinctive Edomae sushi style — one that honors the essence of Japanese cuisine while embracing local ingredients with sincerity, creating a culinary memory that belongs uniquely to this land.
INTERIOR
From “◯” to “ー”, from Japan to Singapore to Taipei, a new chapter unfolds for Chef Oshino.
With unwavering focus on sushi, he returns to its essence: “Mu / ◯” (void / zero).
From that quiet foundation emerges “U / 一” (presence / one) — a singular creation, expressed through Edomae sushi unique to this place and moment, and the spirit of “Ichi-go ichi-e“ — a once-in-a-lifetime encounter.
These twin concepts take form in the deep black of sumi mortar, symbolizing the void (無),
and natural hinoki wood, representing presence (有).
Black — evoking the beginning of all things.
Hinoki — warm to the touch, a metaphor for the hands that shape, create, and carry tradition forward.
Like a single brushstroke in sumi ink, each piece of sushi — precise, balanced, and soulful —
appears with quiet intensity upon the black stage.
