In July at Shimbashi Hoshino, once again, there were many incredibly delicious dishes. The eel from Aomori's brackish lake was grilled in a unique style, resulting in a juicy skin, while the abalone, rich in flavor, was served with a liver sauce. This liver sauce was delightfully crafted to ensure every bit of the fried abalone was enjoyed. The sea urchin from Rebun Island, sourced through a route developed by Hoshino himself, was exquisite, pairing perfectly with the jelly made from the Kijihata fish. The sweetfish came from the Takahara River in Gifu, a recommended delicacy from the fisherman. As expected, it had a wonderful aroma and a rich, wild flavor. This year, the head and bones were deep-fried, adding a delightful crunch. The rich broth from the soft-shelled turtle was also deeply satisfying. And the standout dish was the Awaji-han eel sashimi. With a mesmerizing technique, Hoshino skillfully filleted the eel right in front of us. Hot water followed by ice water—this was a race against time. When mixed with homemade plum paste and wasabi, it reached an exquisite temperature. The combination of slightly warm and cold parts melted in my mouth... I never knew eel could be so delicate... It was so delicious that I couldn't help but close my eyes in enjoyment. To finish, as usual, we had clay pot rice with simmered beef, sansho pepper, and pickles. However, I learned that the rice farmer had gone out of business, so the rice was changed. While this new rice was good, it didn’t have the same crispy texture as before. It made me appreciate the value of food even more. At the end, when I asked for an egg yolk to make a beef bowl with the simmered beef, what did I find? A double yolk! It was a delightful evening. 【Menu】Chilled tororo soup with junsai and winter melon Grilled eel from Aomori's brackish lake Awaji-han eel sashimi Yam stem Yoshino stew Steamed abalone from Boso with liver sauce Fresh sea urchin from Rebun Island and Kijihata jelly Tempura of sandfish and corn Sashimi of Kijihata Small pot of soft-shelled turtle Salt-grilled sweetfish from Gifu Takahara River, with deep-fried head and bones Simmered Kamo eggplant Octopus and cucumber vinegared dish Clay pot rice Red miso soup Simmered beef, sansho pepper, and pickles Kuzukiri
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