Chef Kilgore Combines His Passion for Japanese Cuisine with his Love for Classic Italian Dishes, Paired with an Exciting Cocktail Program
OISE is an exciting new culinary concept that blends the best of Japanese and Italian cuisines curated by Chef Brad Kilgore. The restaurant, who started as a pop-up and rose to fame in Miami, is thrilled to announce its grand opening of its newest location this summer. Mid-July, the SW Florida OISE, located in downtown Fort Myers at 2262 1st Street, will be the concept’s first brick-and-mortar location. With an inviting atmosphere and a shareable menu full of recognizable but also fun and creative dishes, OISE promises a dining experience that’s both familiar yet refreshingly new. A notable highlight is the preservation of the original 1920s tile floor from Poinsettia’s, the restaurant that occupied the space over 100 years ago.
Guests can immerse themselves in a Chef Brad Kilgore curated journey through the artistry of sushi. OISE’s sushi-focused menu showcases the highest quality sashimi grade fish, both from local waters as well as Japan, paired with Japanese sourced ingredients, traditional techniques, and innovative touches that honor Japan’s culinary heritage. The menu varies from delicate nigiri and expertly crafted handrolls to creative sashimi and nigiri platter presentations to share for the table. Chef Kilgore loves the classic crispy rice sushi which he presents two different variations on the opening menu. Expect a variety of textures and flavor profiles – from buttery hamachi and tuna belly, to truffle-yuzu ponzu to Calabrian chili ponzu. The standout sushi option is the Kilgore Handroll made with crispy smoky pork belly, tuna belly tartare, truffle caviar and miso.
Chef Kilgore pulls inspiration from his childhood roots in traditional red sauce Italian cuisine, which brings a personal touch to OISE’s menu. Inspired by his upbringing and an affinity for Japanese flavors, Chef Kilgores’s vision transforms beloved American Italian dishes into exciting culinary creations. Guests can look forward to unique signature dishes like the Truffle Udon Carbonara and the viral Japanese Katsu Sando, but his is made with Chicken Parm. Another standout dish, THE Caramelized Meatball has been five years in the making. This tender, flavorful dish is gently baked to perfection, topped with Red-Miso tomato sauce and a light espuma of Parmesan cheese, and finished with a torch for that caramelized finish. The menu features heartier options such as ribeye and wagyu skirt steaks slow cooked on a Yakitori Japanese grill served with a trio of sauces. Dessert enthusiasts will not be disappointed as OISE will offer indulgent treats like Pistachio Gelato with Cherry Lychee Kakigori (Japanese Shaved Ice) and a fan favorite, a unique twist on a classic dessert with a Salted Caramel Tiramisu.
“This is my favorite concept yet,” says Chef Kilgore, co-founder and partner.” Having spent half of his career in Florida and always wanting to open in Southwest Florida with local entrepreneur, Brad Cozza, opening in Fort Myers felt like the perfect opportunity.” The original OISE concept was founded by Chef Brad Kilgore who has partnered with Brad Cozza to bring it to life in southwest Florida. Their combined vision is to bring Fort Myers an exciting new culinary destination, where the cuisine is both innovative and rooted in tradition. The duo plan on putting another location, that is possibly a spinoff OISE concept in Cape Coral later this year.
This group have already proven themselves to be a current leader in mixology in SW Florida, with their first concept Escondido Lounge being the recipient of Gulf Shore Life Magazine’s “Best Cocktails” and “Best Bartender” awards for 2025. Eager to expand their cocktail footprint, OISE is mixing things up with a playful, high impact cocktail program that blends the best of Japanese finesse and Italian flair. Think of seasonal sips that evolve with the weather, bold ice that’s as functional as it is fun, and using a little to no-waste ingredients sustainable approach. Guests can expect cocktails that sparkle with personality including a yuzu negroni topped with a shiso leaf, or a tiramisu-inspired highball infused with toasted rice. A Venetian classic favorite ‘bellini’ reimagined with white peach purée, sake, and dry Prosecco served in a flute and garnished with a peach ‘fruit roll up’ made from puree waste. To pay further homage to the past, the signature cocktail will be aptly named The Poinsettia Old Fashioned made with a Japanese whiskey.
The overall vibe of OISE strikes a balance between urban modernism and naturalism, featuring clean lines, polished concrete, and lush greenery. The large live edge bar serves as a central gathering point, inviting guests to enjoy snacks, drinks, and vibrant conversations. Outdoor seating will be available, offering a beautiful view of downtown’s historic 1st Street, creating the perfect backdrop for an impressive dining experience. With 2,600 square feet of space and seating for 122 guests, OISE will be open for both lunch and dinner, ensuring that everyone can experience this culinary adventure.
For more information, please visit OiseRistorante.com.
Follow Oise on social media for updates: @oiseristorante