I was able to revisit Shimbashi Hoshino before the lingering memories of the February fugu course faded away.【Appetizer】Yomogi Mochi with White Miso... This yomogi mochi, traditionally eaten during the Boy's Day festival to ward off evil spirits, is prepared with a rich yet refined white miso that gently warms the stomach. The delicate spiciness of the wasabi on top adds a wonderful touch. A remarkable dish with a perfect balance of sweetness and sharpness!【Savor】Steamed Eel Rice... This dish features eel from Lake Hamana paired with Aomori's flower pepper. The unique flavor of the river fish is beautifully complemented by the fragrant flower pepper, leading to a sweet and savory sauce with refreshing depth. The balance between the clear, juicy rice and the eel is simply perfect. Delicious!【Delicacy】Abalone from Sanriku and Jun-sai Vinegar... A refreshing early summer dish with a sharp wasabi kick. The beautiful presentation and smooth texture are reminiscent of early summer traditions. The crunchy texture of the Sanriku abalone pairs perfectly with the tender jun-sai. The broth, with its excellent acidity, is also outstanding.【Main Dish】Grilled Eggplant with Sea Urchin... "Please take it in two bites," Chef Hoshino suggested! The contrasting temperatures of the grilled eggplant with sea urchin create a delightful combination of rich flavors. The eggplant, in its prime season, is delicious on its own with the sweet miso, but topped with melting Ezo Bafun Uni from Nemuro, it becomes a simple yet impactful dish.【Palate Cleanser】Nine Types of Mountain Vegetables... A beautiful dish featuring nine types of mountain vegetables, including wild udo, urui, akakogomi, aokogomi, warabi, koshia-bura, tara no me, shidoke, and akebi no me, all lightly dressed in a jellied dashi. The moist yet crunchy texture is well expressed. The spring flavors of these mountain vegetables, wrapped in the refined umami of the dashi jelly, create a delightful symphony.【Grilled Dish】First Bonito Tataki... The firm, high-quality bonito from Kochi is salted and grilled to perfection, finished with a squeeze of sudachi. The pure and clean umami is enhanced by the saltiness and acidity of the sudachi.【Simmered Dish】Yoshino-ni with Sprouted Taro... This humble dish is a perfect example of comfort food, but this Yoshino-ni is exceptional. The rich aroma of the dashi stimulates the appetite. The thickness of the kuzu sauce and the tenderly simmered sprouted taro synchronize beautifully. The ginger adds a sharpness to the flavor.【Fried Dish】Tempura of Small Clams and Koshia-bura... The small clams are intentionally fried to a crisp, while the koshia-bura is light and moist inside, capturing the essence of spring. The contrast between the red of the small clams and the green of the koshia-bura is beautiful.【Seasonal Side Dish】Magochi... The over 1 kg magochi has a thick texture and refined sweetness. First, squeeze some sudachi and enjoy it with salt and wasabi! The refreshing spiciness of the wasabi brings out the umami of the magochi beautifully. The wonderfully textured magochi also shines when paired with soy sauce—simply outstanding!【Soup】Whole Tiger Fish (Okose)... This dish features the bones of the tiger fish simmered slowly in water and kombu, capturing the essence of early summer. A touch of sake is added to enhance the flavor. The clear and unclouded broth, with its sweet notes, cradles the tiger fish, inviting you to savor the transparent broth and the beautiful umami of the fish with each sip. I am grateful for this early summer dish that makes me appreciate being Japanese! It’s also rich in collagen!【Progressive Dish】Isaki from the Goto Islands... The over 2 kg isaki is grilled to a refreshing finish. The crispy skin releases its deliciousness. While you can enjoy the potential of this isaki on its own, pairing it with wasabi elevates the flavor even more.【Simmered Combination】Five Types Platter... A combination of satoimo (taro), kuruma ebi (sweet shrimp), steamed abalone, broad beans, and hime take (bamboo shoots). The thickly sliced black abalone from Chiba is cooked to a wonderful tenderness. While the rich flavor of the steamed abalone tends to steal the spotlight, the broad beans and hime take each assert their own simple flavors. It’s rare to encounter such a high-quality simmered dish.【Rice Dish】Clay Pot Rice... The Koshihikari rice grown using the duck farming method has a soft sweetness and stickiness, coated with a firm texture. The quality is simply outstanding.1. Tempura of Small Clams... The small clams saved from earlier are used here. Topped with refreshing wasabi, it completes the tempura bowl perfectly. Just as delicious as expected.2. Okaka Rice... Luxuriously made with beautiful bonito flakes without bloodlines! A little soy sauce enhances the flavor. Wasabi is a must.3. Tamago Kake Gohan... With such delicious rice, there’s no choice but to make a TKG (tamago kake gohan) with free-range eggs. The garlic chives and hime take in the Tosa-ni shine brightly—so delicious!4. Jako and Pickled White Turnip... The balance of sansho flavor and saltiness makes this irresistible. The gentle acidity of the white turnip also plays a great supporting role. With such strong flavors, I also enjoyed the rich beef shigureni as a side dish.【Final Soup】Red Miso Soup... The red miso soup, with a hint of sansho, stimulates the appetite with its sharp acidity.【Dessert】Warabi Mochi◾︎ Sudachi Sour◾︎ Special Junmai Hakurakusei◾︎ Special Junmai Sake Suigei◾︎ Akaiwa Omachi 53 Special Junmai Isojiman◾︎ Hingan Daiginjo... Hingan is delicious! This refined umami flavor has a floral aroma and a refreshing mouthfeel, leaving a beautiful aftertaste.The nine types of mountain vegetables beautifully arranged in dashi jelly, the five types of simmered dish, and the okose soup were particularly outstanding! Of course, everything was delicious! I am truly impressed by Chef Hoshino's versatility and skill, especially during this transitional season without crab, fugu, or bamboo shoots.