OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.

OSP Shanghai: An Ambitious Concept with a High-Profile Team

  • January 3, 2025
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ØSP is a multifaceted project of three concepts, Ømakase, Savøur, and Pøp, powered by a number of food and beverage A-listers. It’s an extremely ambitious undertaking led by Boris Yu, a highly respected gastronome and former panel chair for the World’s 50 Best China & South Korea.

OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.

First, let’s break down the concepts. ØSP is the acronym for Ømakase, the “chef’s menu” dining room, Savøur, the lounge and bar, and Pøp, the pop-up kitchen on upper floor.

OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.

Currently, the menu at Ømakase features an 8-course menu by Chef Zaiyu Hasegawa of Den, a Tokyo restaurant that ranks #1 on the Asia’s 50 Best 2022. Chef Zaiyu isn’t in the kitchen for this—the OSP team executes the food. The menu is priced at ¥880.

OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Ømakase

It’s dinner reservations only, 12 seats a night, which can be made via the OSP official WeChat account (osp_sh). This menu will run until December 30. After that, it’ll be a two-month OSP special inspired by Boris’ foodie travels featuring dishes from Japan to Malaysia. And after that, it’s yet another famous chef’s menu.

OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Pøp

Pøp is the private kitchen space on the upper floor that hosts chef-driven pop-ups. Currently, it’s Chef Tom Yu of Jeju Izakaya, PADO, Jeju Sagye, Belloco, etc., who’s showcasing a contemporary Korean menu. The multi-course menu is ¥980.

OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Savøur

Then there’s Savøur, the lounge with a cocktail program by award-winning beverage consultants Hope & Sesame, and a refined food menu of mostly small bites from the OSP team.

OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Savøur

Oh, and the space and vibe is stunning. Great interiors, an excellent playlist, and a good sound system. The visual elements of the space and the OSP logo were also designed by “the godfather of street fashion” Hiroshi Fujiwara.

OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
The menu at Savøur

I’ve only experienced Savøur. The cocktails are fantastic, especially the Kappa, the one with baijiu—it’s delicious enough that you’d swirl it in your mouth like a wine. (Something I’d never thought I’d say in regards to baijiu.) There wasn’t a single drink that disappointed, and they’re very reasonably priced, starting from ¥88. The food concept is “dine by snacking” and dishes are inspired by flavors from around the world. Some of the bite-sized dishes are really exceptional like the tomato tatin, and the fully-loaded paella is a must-order.

OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Tomato Tatin (¥52) – Lightly pickled and seasoned semi-dry cherry tomatoes with citrus jellies, balsamic, and fresh basil on a buttery, crispy pastry. An exquisite bite.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Vitello Tonnato (¥62) – Punchy, zingy seasoning on the tuna and the crunch of pani puri.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Bread & Maguro Bottarga Butter (¥38) – Excellent bread, but the expected umami from the maguro bottarga in the butter didn’t come through.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Pulpo Bomba (¥48) – Croquettas with bits of octopus, bacon, mushroom, and eggplant.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Fajito (¥72) – Jumbo carabinero prawn wrapped with zucchini, Yunnan ham, and cheese, tempura battered and deep-fried. Thoroughly enjoyable. It arrives piping hot—give it more than a minute to rest.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Katsu Sando (¥108) – A comforting sandwich of beef, eggplant, blistered green peppers, and truffle mayo.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
ØSPaella (¥248) – A great big bomb of flavor in every bite. The rice itself is delicious, and is already loaded with so much flavor, though, surprisingly not overwhelmingly so. It’s topped with matsutake, guindilla peppers, steak, olives, garlic chips, and truffle aioli. Scoop up every last al dente grain.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Short Ribs (¥328) – The dish that ranked lowest on this evening. The caramelized popcorn softened with the heat from the short rib, making them stale and dense. The beef itself was cooked well, but the mole sauce lacked punch.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Papa-Chick (¥108) – Grilled spring chicken with a Thai marinade served with a grilled papaya and cabbage salad. The chicken is great, crusted, juicy, and spiced.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Burnt Basque Cheesecake (¥168) – Cheesecake with 10g of 7-year caviar. It’s hedonistic. However, the potency of cheesecake completely masks the caviar in my opinion. I’d rather enjoy them separately.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Frozen Biscuit (¥42) – A nougat glacé studded with delicious lemon-flavored white and dark chocolate wedges.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Kappa (¥138) – The cocktail that impressed the most. Made with pu’er tea infused baijiu, gardenia syrup, passion fruit purée, and soy milk (washed). It’s a smooth, velvety concoction that’s so very juicy. The distinctive “fruity heat” of baijiu is mellow, enough that you can savor it. It’s also served with green apple and coconut jellies and baijiu soaked longan, excellent little bites that add to the flavor profile of the drinks.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Gamma (¥88) – Cherry Kirschwasser, Talisker 10 YR, Laphroaig 10 YR, honey mustard, milk, and soda garnished with a housemade gummy bear. Easy drinking.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Chi (¥88) – A twist on the prohibition classic, Mary Pickford. Made with white rum, pineapple juice, tomato juice, hibiscus syrup, and maraschino.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Zeta (¥138) – This “cocktail” would be a dessert if it wasn’t so damn boozy. Säntis Malt Edition Himmelberg, Chivas 12, and Disaranno made into an ice cream with chestnut syrup and oat milk with shavings of cheese and chocolate. It is hella potent, also very dangerous because it’s delicious.
OSP is a multi-concept restaurant and bar in Jing'an, Shanghai, backed by Boris Yu with Hope & Sesame as beverage consultants. Photo by Rachel Gouk @ Nomfluence.
Alpha (¥98) – Rice shochu infused with matcha and yuzu, then clarified with milk, topped with warm cream. Another tasty tipple.

OSP is located down the same Jiaozhou Lu lane as Bastard and RAC Allée.

ØSP
Address: Suite 101, Block 13, No. 30, 319 Jiaozhou Lu, near Xinzha Lu 胶州路319弄30号13栋101号, 进新闸路
Tel: 19121571279
Hours: Daily, 5pm-late; closed Tuesdays

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