Answers from Our Experts (1)
The sushi at Sushi Oyama is incredibly pure and traditional. You won’t find any fusion California rolls or Kewpie mayonnaise here. While there are sure to be rolls or maki during one of your courses, the real pleasure during the 10-course omakase meal here comes in form of sashimi. Monkfish liver is some of the best you’ll find in Shanghai, creamy as foie gras and incredibly rich and flavorful. The sashimi plate is nearly a work of art. Sushi chef Takeo Oyama has been slicing fish for more than 15 years and takes his job very seriously; every slice is cut in a way to maximize flavor and texture.