Ohshima Japanese Cuisine

About the Business

Specialties

We are proud to serve unique Tokyo-style sushi and authentic Okinawan cuisine. Our sushi is a unique Kanto or Tokyo-style. Our rice is prepared with a special blend of rice vinegar and Japanese sea salt, and is purposely served warm unlike others that you may have experience. To bring out the natural seafood flavors, OHSHIMA sushi is individually glazed with special soy sauce or with sea salt and yuzu (Japanese citron). Additional soy sauce is not necessary, but we will provide it upon request.

History

Established in 2007.

Ohshima was established to help preserve the art of Japanese and Okinawan cuisine. Itamae (Sushi Chef) Shige's dream was inspired after he saw the rise in popularity of sushi; he sees sushi not just as a food genre but a form of art. To stray from the mainstream sushi, he does not make the popular sushi rolls. He composes his sushi in the traditional way; delicately balancing flavors enhancing the natural essence of fish using his original house-blended shoyu (soy sauce) or yuzu (Japanese citron) with sea salt. This method of infusing pure flavors to excite your palate is how sushi is enjoyed in Japan.

Meet the Business Owner

Business owner information

Shigenari K.

Business Owner

Itamae (Sushi Chef) Shigenari Kimura studied his sushi making skills in Tokyo at the acclaimed Shinjuku Chourishi Senmon Gakkou. He has been honing his craft for over 30 years at various sushi restaurants all over the world, until he decided to open his first restaurant in Camarillo, CA in 1989.There he started to develop his own style of sushi combining the tastes of the American palate with traditional homestyle-washoku (Japanese fare.)