I went to Shimbashi Hoshino with my dad.We started with cold somen noodles flavored with ginger and myoga, which was perfect for the hot season and incredibly delicious.The Awaji conger eel, nearing the end of its season, was served with a light sear.The Boso black abalone and fried liver were in season, offering a chewy texture and rich flavor, with the liver being less bitter and creamy—truly memorable.The sea urchin jelly made with Ezo bafun uni from Rebun Island and the broth from the kiji-hata was perfect for this season and tasted wonderful.The sweetfish was from the Kogen River.In early August, the sweetfish has matured, and compared to the young sweetfish of early summer, the bones are firmer, the fat is richer, and the refreshing aroma is delightful.The sweetfish, grilled to a moist and fluffy finish, was easy to eat after removing the bones, and its mature flavor and slight bitterness were outstanding.This year, the head and bones were deep-fried, adding a fragrant and delicious touch, allowing us to enjoy the sweetfish until the very end.It felt like a little bonus.We also had the classic yam stem in Yoshino-style simmer, a bowl of eel and winter melon, and herring eggplant.The nostalgic and gentle flavors reminded me of Kyo-mi.To finish off, we had freshly cooked white rice with simmered beef.For seconds, we enjoyed rice topped with egg yolk and bonito flakes, as well as kombu tea zuke.Every dish at Hoshino was infused with the essence of the season, and each one was truly delicious.It was a great meal.
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