Our story
“Technical rigour is only half of the equation. The other half is emotion.”
The Oyabun philosophy
Roots
In the mid-1990s, master Okuda Iutaka opened one of the first authentic Japanese restaurants in Bucharest, training an entire generation of chefs. Among his first disciples was Iulian Constantin, co-founder of this project.
Oyabun, "protective parent" in Japanese, is our tribute to the man who laid the foundations of this culinary community in Romania. Without him, our story would not exist.
The idea matured over years of study, competition and travel in Japan, including the World Sushi Cup. We trained under the direct guidance of international masters such as Sensei Ogawa-san.
Respect for the ingredient
The Japanese concept of Shun obliges us to use ingredients only at their peak of seasonal expression and maturity. Our menu evolves constantly, following the rhythm of nature rather than a fixed list.
We bring rare ingredients to Bucharest: Bluefin tuna from Spain, often from catches exceeding 200 kilograms, Hitomebore rice brought directly from Iwate prefecture, authentic Wagyu, and sauces made entirely in-house using traditional techniques.
Every cut of fish, every controlled ageing and every dish passed through the fire of the traditional Irori grill represents hours of testing and respect for detail.
The architecture of intimacy
We designed a contemporary, elegant space that conveys exclusivity through silence, minimalism and raw textures. The atmosphere is at once sophisticated and relaxed.
The interior is a fusion of modern rigour and natural elements: raw stone, solid wood with warm imperfections, discreet reflections of glass and fine metal details.
The centrepiece, the traditional Japanese Irori grill, is not merely a cooking tool, but the warm heart around which the entire evening is built.