About Oshimo Sdn Bhd

We’re building something small and deliberate: proper espresso, bread we’re not embarrassed to serve, and a counter people want to come back to. Our menu and training are being developed with a consultant from an established Japanese bakery in Johor, and the bar runs on commercial Gaggia equipment — not a machine you’ll fight with every morning.

This is a founding team. You won’t inherit anyone else’s habits. If you have opinions about extraction, prep, or how a shift should run, we want them on day one, not in a year.

We’re looking for people who take the work seriously without taking themselves too seriously. Full training provided. Attitude counts for more than years on paper.

押 — Press more into every day.