What is the chef at Sushi Oyama's food philosophy?

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Sushi chef Takeo Oyama serves only the freshest, most pristine and most delicious ingredients that the seas and seasons have to offer. It’s a religion to him, an almighty edict that nothing on the plate is subpar. At RMB800 per person (US$127), this is something diners should expect but don’t always get in other Shanghai establishments, where prices often exceed actual quality. For the food itself, tradition weighs in heavily, with sashimi, nigiri and sushi rolls all created as masters have for years — you won’t find any California rolls on this menu. However, there are brilliant sparkles of ingenuity: a trembling seafood egg custard laced with orange peel, or panna cotta for a light, sweet dessert. 

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