Shimbashi HoshinoA regular dining destination.I visited on May 21.A gathering of three food enthusiasts.We started with a toast of "Highball with Sudachi."Please take a look at the photos!◎ AppetizerYomogi Mochi in White MisoThis yomogi mochi, traditionally eaten on May 5th for the Children's Day festival to ward off evil spirits, is prepared with a sweet white miso.◎ SashimiSteamed Natural Eel from Lake HamanaServed with Aomori's Hanashansho and Kinome.Japanese Sake: Hakurakusei, chilled.◎ Vinegared DishAbalone from Sanriku and Jun-sai from Mita, Hyogo.Served with cucumber and wasabi.The eel's fat is lightened for a refreshing taste.◎ Sea Urchin and EggplantGrilled Eggplant with Sea UrchinEggplant grilled with dengaku miso topped generously with Ezo Bafun Uni.The warm eggplant contrasts beautifully with the chilled sea urchin.◎ Nine Types of Spring Mountain VegetablesYamaudō, Uruoi, Akakogomi, Aokogomi,Warabi, Koshia, Tarano-me,Shidoke, Akebi sprouts.A dish featuring nine types of spring mountain vegetables served with a dashi jelly.This was the MVP of the meal.I was truly amazed.Japanese Sake: Suigei, chilled.◎ Grilled DishTataki of First BonitoServed with salt and sudachi.Japanese Sake: Isojiman, chilled.◎ Simmered DishYoshino-ni of Meiimo (Japanese Yam)A specialty of Hoshino.The DNA of "Kyo-mi" cuisine.◎ Fried DishTempura of Small Clams and Koshia.Light batter.The crispy texture releases umami flavors.Japanese Sake: Higan, chilled.◎ SashimiThick Megochi (Flatfish).Served with wasabi.◎ SoupWhole Tiger Fish (Okose).With shredded white leek and kinome.◎ Grilled DishGrilled Isaki from the Goto Islands.Served with sudachi and tade vinegar.Japanese Sake: Nichinichi, chilled.◎ Simmered DishSteamed Abalone, Satoimo (Japanese Taro), Fava Beans, Hime Take (Bamboo Shoot), and Boiled Shrimp.◎ Rice DishKoshihikari rice grown with duck farming.Beef Shigureni, small dried fish, and red miso soup.Pickled White Turnip with Umeboshi,Garlic Chives, Tosa-ni of Hime Take, and Katsuobushi with kinome.I added the beef shigureni to the rice,creating a Hoshino Gyudon.For seconds, I topped it with plenty of katsuobushi for a flavorful rice dish.For further seconds, I had it with a raw egg and small dried fish.Absolutely wonderful!◎ DessertWarabi Mochi.◎ Green TeaEverything was flawless, showcasing an extremely high level of perfection.Once again, I was completely satisfied.It was a great meal!
We use cookies on this site to enhance your user experience.
