OISE Ristorante

A new restaurant in Fort Myers is pushing boundaries and breaking culinary traditions in a way that downtown dining has not seen before. OISE opened in August, serving Japanese/ Italian fusion. The mashup might raise an eyebrow; however, it’s a trend in international foodie circles and now it’s in Southwest Florida.

The menu at OISE (oh-ee-see) is not divided as in one side of the menu is Italian and the other Japanese. Rather, each dish features elements of both cuisines.

A perfect example is Gyoza. The famous Japanese dumplings are typically filled with pork and other ingredients. OISE’s Gyoza are stuffed with Italian sausage. The broth is Parmesan ramen with chili oil. That is fusion.

Founding Chef Brad Kilgore first introduced the OISE concept as a pop-up in Miami. He is an award-winning chef who has worked in Michelin-starred restaurants and has a coveted James Beard nomination. His family history is Italian, and he has a passion for Asian cuisine, so this concept was right up his food alley.

Kilgore teamed up with local entrepreneur Brad Cozza to land the first brick-and-mortar version of OISE in the former Blu Sushi location on First Street. The exterior is now covered in lush greenery that is impossible to miss.

When you step inside, leave any preconceptions and expectations of traditional food prep at the door. Allow the staff to guide you through a dining experience that’s both familiar and refreshingly new.

Much of the pasta is made in-house and the fish is of the highest quality sashimi grade. Some is harvested from local waters, while other selections arrive from Japan.

Sushi selections are numerous with rolls that include the Snowbird, Peruvian Ceviche (drizzled with coconut leche de tigre) and Big Baller.

Juicy, torched Wagyu beef and indulgent foie gras are the big boys in the Big Baller Nigiri. It’s finished with truffle ponzu. Another standout is the Kilgore Handroll, made with crispy, smoky pork belly, tuna belly tartare, truffle caviar and miso.

Hamachi Sashimi is served over a ponzu sauce made with truffle-yuzu. It’s artfully topped with chili threads, crispy garlic, rice puffs and cilantro. Don’t try to figure it out. Put it in your mouth and close your eyes, allowing the ingredients make friends. The outcome is delightful.

Cacio e Pepe is a classic Italian dish with four simple ingredients: pecorino romano, butter, black pepper and pasta. At OISE, it’s reimagined and made into breadsticks, which are dipped into peppercorn-miso Alfredo and served as an appetizer.

Bolognese is another classic, but the version here is unlike anything you’ll find in Southwest Florida. First, the pasta is radiatori, fat squares that resemble a radiator or accordion. The grooves are perfect for trapping the red sauce and its small chunks of pepperoni and mushroom. The dish gets some heat and a touch of that fusion from chili crisps.

When it comes to entrée pasta, patrons swoon over the Truffle Sesame Carbonara. Pappardelle pasta is tossed in a rich sauce of black truffle, pecorino and egg yolk. Thick pieces of pork belly take the dish over the top. It’s rich and decadent.

OISE’s Japanese Katsu Sando is made with chicken parmesan and plated with toothpick flags of both reflective countries. THE Caramelized Meatball is a signature dish at OISE that took five years for Kilgore to perfect. Made with Wagyu beef, it is topped with a red-miso tomato sauce and baked to perfection. Topped with cheese, it’s finally torched for a caramelized finish and served with toasted sesame garlic bread.

The kitchen has a Yakitori Grill, which cranks out a variety of meats including sirloin and skirt steaks, center-cut filet mignon, double-cut pork chops and more. They are slow-cooked, juicy and served with a trio of sauces.

Save room for sweet treats such as Pistachio Gelato with Cherry Lychee Kakigori (shaved ice). Selections are known to rotate.

Also consider Dolce Nebbia Affogato, a cocktail, after-dinner drink and dessert rolled in one. This is an interactive item. Guests combine the ingredients tableside, which is not only fun but makes for great photos and videos. It’s made with coffee shochu, espresso, sake, condensed milk, vanilla gelato and cocoa dust.

Yuzumisu Margarita is another cocktail that can substitute as a dessert, but also complements many of the spicy, savory food items. It’s made with blanco tequila, yuzu juice and limoncello that’s made in-house. The ice cubes are fused with yuzu in them, so if you are patient enough to let the drink sit and the ice melt, the flavors in the glass evolve over time. It’s reminiscent of a key lime pie.

Matcha Vesuvio is one of the more visually stunning cocktails. It features Japanese vodka, matcha syrup and lemon. Bartenders carefully sift matcha ash on top to resemble the ash from the famous volcano it’s named after. The drink looks similar to a black and white cookie, but it’s not sweet. The matcha flavors are pronounced but livened up by the lemon.

Much thought was put into the craft cocktails, which are equally as playful as the food menu. In a nod to the building’s history, Poinsettia’s Old Fashioned uses Japanese whisky for the Asian side and Sicilian citrus oil for the Italian twist.

Poinsettia’s is the restaurant that originally inhabited the space back in the 1920s. During the OISE renovation, four layers of flooring were pulled up, revealing the original Poinsettia’s tile. Most of it was able to be restored and adds a distinctly vintage look to the modern space.

A custom-made live edge oak bar is the centerpiece of the restaurant. The moss wall behind it connects the natural elements, creating a cool vibe. Greenery is prevalent throughout the restaurant, and much of it is living.

With Kilgore and Cozza finding success downtown, the duo plans to open an OISE spinoff in Cape Coral this holiday season.

OISE has a lot going on. It’s a true feast for the senses.

OISE is located at 2262 First St. in downtown Fort Myers. Indoor and outdoor seating is available. Dinner is offered daily starting at 5 p.m., and a lunch service is scheduled to launch for the holiday season. Reservations are encouraged. Find more information at OISEristorante.com or call 239-445-0080.