The Pinnacle of Japanese Cuisine: Experience Authentic Flavors at Shimbashi Hoshino ⭐️ This was my first visit to Shimbashi Hoshino, where the owner, Yoshimi Hoshino, honed his skills for 12 years at the now-closed renowned restaurant "Kyo-mi" before opening his own establishment in 2012. After refining his craft through his own sensibilities, he has reconstructed the flavors, collaborating with food producers to maximize the potential of seasonal ingredients. His delicate and meticulous techniques define the taste, establishing a uniquely delicious experience that is both extremely simple and one-of-a-kind. This time, I enjoyed a course that captures the essence of early summer. —— Visit Details —— Weekday Dinner —— Reservation —— Reservation made (invited by a regular customer) —— Occasion —— With a friend (2 people) —— Cost —— JPY 60,000 - JPY 65,000 —— Meal Details —— ▶ Hyogo Prefecture Mita, Water Shield, Sanriku Abalone The abalone was incredibly firm, and the texture of the water shield was delightful, perfectly complemented by the tanginess of the ponzu sauce (๑˙꒳˙๑) ▶ Hamana Lake Steamed Eel Rice The aroma of the eel was delightful, and the sweetness of the fat burst forth, making it irresistibly delicious! ♡♡ ▶ Rock Mushroom and Spinach with Sesame Dressing The soft flavor of the rock mushroom was excellent, and the freshly roasted sesame was aromatic and creamy! ▶ Yoshi-no-ni with Sprouted Taro The crisp texture was pleasant, and the thickened dashi packed with umami was elevated by the ginger, making it absolutely perfect (*^^*) ▶ Chiba Prefecture Boso Black Abalone with Liver Sauce Steamed for three hours, it was tender and fragrant, with concentrated umami that was delicious ( *´꒳`*) ▶ Hokkaido Nemuro Sea Urchin Jelly Combined with dashi made from the bones of the Kiji fish. The sea urchin had a strong sweetness and a delightful texture, perfectly harmonizing with the gentle flavor of the dashi ( ' ' )♡ ▶ Tempura ▫️ Small Clams The small clams were intentionally fried to concentrate their rich flavor! The more you chew, the more deliciousness bursts forth (○･∀･○) ▫️ Fava Beans The texture was fluffy, with a gentle sweetness that released a fresh aroma with each bite ♡ ▶ Kiji Fish Sashimi Served with salt, sudachi, wasabi, and soy sauce to taste. It had a firm texture, and the umami burst forth with every bite! ▶ Soft-Shelled Turtle Hot Pot A hot pot with Hattori's soft-shelled turtle, green onions, and mochi. The umami from the dashi made with just the turtle and kombu was incredible! The collagen from the turtle was abundant and gelatinous ♡ The fragrant Wakayama powdered pepper was pleasantly numbing and delicious! The balance of all the flavors was simply outstanding (⑉• •⑉)♡ ▶ Grilled Sweetfish from the Upper Katsuragawa River in Yamanashi Prefecture The flesh was fluffy, with a refined umami and a hint of bitterness that I absolutely love ♡ Its gentle flavor paired perfectly with the acidity of the wasabi vinegar (*'▽'*)♪ ▶ Kamo Eggplant Fried in Dashi Retaining the texture of the eggplant, it melted in the mouth ♡ You could feel the flavor, and the umami of the dashi was extraordinary! ▶ Pike Conger with Cucumber The temperature contrast between the warm pike conger and the cold cucumber, along with the crispy texture and the fusion of sweet and sour flavors, created a wonderful taste ♡ ▶ Clay Pot Rice with Braised Beef, Shigure, and Chiri-men Sansho Using Hitomebore rice, it was cooked to a firm texture, with excellent grain separation and strong sweetness, making it incredibly delicious (///ω///)♡ The shigure was sweet and savory, and the chiri-men sansho paired perfectly with the rice, bringing happiness (๑˙꒳˙๑) Eating it simply with wasabi salt highlighted the sweetness of the rice ♡ ▶ Rice with Raw Egg, Uji Egg, and Bonito Flakes The Uji eggs had no strange eggy smell, making them easy to eat (○･∀･○) And the egg whites were incredibly delicious! They had a clear taste with no off-flavors, truly delightful!! They paired perfectly with the fluffy bonito flakes! ▶ Kombu Chazuke The deliciousness of the dashi melded with the umami of the kombu, making the rice incredibly easy to eat! ▶ Freshly Made Kuzukiri The freshness unique to freshly made kuzukiri, with its chewy and smooth texture, gently spreads the refined sweetness of the kuzuko the moment it enters your mouth ♡ The passion for the dishes was evident in every plate, and I was moved from start to finish (⑅•ᴗ•⑅)◜..°♡ —— Menu Details —— ◇◆ Omakase Course JPY 50,000 ◆◇ ◇ Hyogo Prefecture Mita, Water Shield, Sanriku Abalone ◇ Hamana Lake Steamed Eel Rice ◇ Rock Mushroom and Spinach with Sesame Dressing ◇ Yoshi-no-ni with Sprouted Taro ◇ Chiba Prefecture Boso Black Abalone with Liver Sauce ◇ Hokkaido Nemuro Sea Urchin Jelly ◇ Tempura ▫️ Small Clams ▫️ Fava Beans ◇ Kiji Fish Sashimi ◇ Soft-Shelled Turtle Hot Pot ◇ Grilled Sweetfish from the Upper Katsuragawa River in Yamanashi Prefecture ◇ Kamo Eggplant Fried in Dashi ◇ Pike Conger with Cucumber ◇ Clay Pot Rice with Braised Beef, Shigure, and Chiri-men Sansho ◇ Rice with Raw Egg, Uji Egg, and Bonito Flakes ◇ Kombu Chazuke ◇ Red Miso Soup ◇ Freshly Made Kuzukiri —— Service —— Mr. Hoshino was gentle and very easy to talk to, providing thorough explanations. —— Cost Performance —— It’s expensive, but worth it. They elevate the ingredients to their finest. —— Atmosphere —— A quiet and dignified space with a white wood L-shaped counter. The interior is stripped of unnecessary decorations, yet maintains a soft atmosphere with just the right amount of tension. —— Revisit —— ★★★★★ If possible, I would love to visit again! ♡
We use cookies on this site to enhance your user experience.
