Mr Oshima was the predecessor of Mr Tomikawa as Executive Chef and Manager of the Japanese restaurants. It was no mean task for Executive Chef Akira Oshima to get appreciation for the very specific traditions and the highly refined art of the still unknown kaiseki ryōri. He successfully introduced sushi and teppanyaki in the Netherlands, but it was a bigger challenge to serve the best kaiseki ryōri in a foreign country. He succeeded, however, and got to cook for royal and imperial tables. Oshima was recognised as one of Holland’s leading chefs and received many honours for his art, which include honourable recommendation by the most influential culinary guides.
Since Oshima moved to the Netherlands in 1971, he has seen many things change in the culinary field. “Fresh tuna for the beloved sashimi wasn’t available in Holland. When I started here, I had to go to the fish market in Paris to buy different kinds of tuna,” Oshima explains. His indefatigable efforts to lay hold of the very best ingredients, and then use them in composing the most spectacular culinary creations has borne fruit.
In 2002, Oshima became the first Japanese chef in the Netherlands to be awarded a Michelin star – and the restaurant has snapped one up every year since. Oshima’s achievements were recognized in 2006, when he received a Dutch royal decoration – a greater personal honour would be hard to imagine.
Since March 2010, Akira Oshima has been given new responsibilities within Hotel Okura Amsterdam. In his new function he is responsible for the Japanese workshops at Okura’s cooking studio and the hiring of staff from Japan. His supreme knowledge of Japanese cuisine has made Oshima-san its ambassador the world over. He travels the globe with tireless energy, giving people worldwide the chance to enjoy Japanese dishes. “In terms of quality, appreciation for good dining is growing. I am very pleased about this, because eating is an important part of Japanese culture”.
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