
From leading the international expansion of Buddha Bar to overseeing the global culinary direction of TANG, Chef Erick Oshiro is no stranger to bold visions.
With roots in Japanese-Peruvian cuisine and a career that spans continents, Oshiro now brings his unique perspective to TANG Dubai — set against one of the city’s most iconic backdrops.
We at down with the visionary and talked about all things food.
Vision & Values


You’ve had an incredible global journey, from leading Buddha Bar’s international expansion to now spearheading TANG’s growth. What excited you most about joining the TANG family?
What excited me most about joining TANG was the opportunity to be part of a brand that’s redefining Asian dining on a global scale. TANG’s philosophy is rooted in elegance, precision, and storytelling – all through food. From the outset, I felt a strong alignment between my culinary ethos and the brand’s vision. It wasn’t just about launching another restaurant – it was about curating an experience that resonates culturally and emotionally with our guests.
You’re known for your deep knowledge of Nikkei cuisine—a beautiful blend of Japanese and Peruvian traditions. What makes that fusion so powerful for you, and how does it show up on TANG’s plates?
Nikkei cuisine is powerful because it’s born from cultural intersection, Japanese precision meets the boldness of Peruvian flavours. That tension creates something uniquely expressive. While TANG isn’t a Nikkei restaurant, my background influences how I build layers of flavour and texture. You’ll see subtle nods, like miso paired with citrus or the use of native Peruvian ingredients in a Japanese context, that enrich our offering without straying from the brand’s Asian DNA.
You’ve opened over 20 restaurants worldwide. What’s one thing you’ve learned that always holds true, no matter the city or cuisine?
No matter where you are in the world, consistency and emotional connection are what keep guests coming back. You can have the most beautifully designed space and ambitious menu, but if the flavours don’t resonate or the hospitality doesn’t feel personal, it won’t last. People remember how you make them feel – and food is one of the most powerful ways to create that memory.


Tradition Meets Innovation
TANG blends izakaya-style Japanese dining with classic Cantonese flair. How do you maintain authenticity while still pushing creative boundaries?
For me, authenticity starts with respect – for the ingredients, the techniques, and the cultures behind them. We work with chefs who are deeply rooted in their respective traditions, and that foundation allows us to innovate from a place of understanding, not imitation. We’re not trying to reinvent the wheel; we’re elevating it. It’s about taking familiar dishes and giving them a contemporary, often theatrical, twist while keeping their soul intact.
With Dubai’s dining scene being so competitive and fast-evolving, what do you think it takes for a restaurant to not just open – but truly make an impact?
To make an impact in Dubai, you need to offer more than great food – you need to create a destination. That means immersive design, memorable service, a sense of discovery on the menu, and a story that people want to be part of. Dubai diners are well-travelled and discerning, so the bar is high. What sets TANG apart is that we’re not chasing trends – we’re building a timeless brand that feels rooted, luxurious, and alive.

You’ve taken on the role of Global Culinary Director – overseeing expansion, innovation, and consistency. How do you balance the creative and operational demands of that role?
Balancing creativity with operational excellence is both one of the most demanding and most fulfilling aspects of my role. Creative vision shapes the guest experience – but without strong systems, even the most inspired ideas risk falling short. I split my time between concept development in the kitchen and close collaboration with our Global Executive Chef, Vixa Kalenga, focusing on training, sourcing, and flawless execution. Whether we’re in Dubai, Johannesburg, or future locations, our aim is to uphold a consistent global standard while honoring the unique soul of each local expression.
Quickfire: Just for Fun
It’s 1am, you’re off duty, and you’re hungry — what are you ordering or whipping up?
Lebanese food – Kafta and hummus. Comfort food at its best.
You’re hosting close friends at home and only have 30 minutes to cook. What’s your go-to “chef’s secret” dish that never fails?
Honestly – I don’t cook on my day off. I’d order something in and enjoy the company!
Favourite spot in Dubai so far – for coffee, comfort food, or just a quiet moment away from the kitchen?
Daikan – Ramen Izakaya. It’s relaxed, flavourful, and reminds me why I love this city’s food scene.