Just a 6-minute walk from Onarimon Station!I revisited the renowned restaurant, Shimbashi Hoshino, which has won the "Tabelog Award GOLD" for seven consecutive years.This establishment was opened in 2012 by Chef Yoshitaka Hoshino, who honed his skills for 12 years at the now-closed famous restaurant, Kyo-mi.Among his peers are those who have branched out from Shimbashi Hoshino's former location, such as Ajikyo, Ajihiro in Shintomi-cho, Ajikou, and more recently, Kizan near Mitsukoshimae, along with his disciples like Isoda—an impressive lineup indeed.The restaurant is located in a relatively quiet area of Nishi-Shimbashi, about a 7-minute walk from Onarimon Station.The interior, like the exterior, exudes a calm atmosphere with the warmth of wood.There are 6 to 7 seats at the L-shaped counter.Currently, it operates on a referral basis, making new reservations quite challenging.The menu consists solely of a course, starting at around JPY 50,000.Following the teachings of Chef Kenichiro Nishi, the presentation is understated, focusing on the best preparation of the ingredients.Recently, Chef Hoshino has added his unique philosophy, resulting in an extraordinary dining experience.On this day, I was able to enjoy an impressive meal featuring carefully selected summer ingredients.Here are the dishes I had that day along with my impressions:★ Somen★ Steamed rice with new ginkgo nuts★ Grilled hamo (pike eel)★ Zui-ki (Japanese burdock) in Yoshino-style stew★ Jelly made with completely additive-free bafun uni from Rebun Island★ Deep-fried abalone over 500g, seasoned only with its own flavor★ Kisu (whiting) tempura★ Corn tempura★ Akou (kijihata) and sweet shrimp sashimi★ Sea eel soup from Hakata Bay★ Grilled sweetfish from Gifu's Takahara River★ Deep-fried sweetfish bones★ Herring eggplant★ Okra with grated daikon★ Rice dishes: - White rice - Chirimen sansho - Simmered beef - Pickles - Miso soup - Bonito flakes rice - Ochazuke (rice with green tea)★ Kuzukiri (starch noodles)The menu truly reminded me of the charm of summer ingredients combined with Japanese cuisine.We started with the refreshing somen, perfect for the hot season!The steamed rice with new ginkgo nuts, grilled hamo, and Zui-ki in Yoshino-style stew were all exquisite dishes that reflected Chef Hoshino's unique touch.Additionally, the jelly made with completely additive-free bafun uni from Rebun Island and the tempura made solely from the flavor of the large abalone were absolutely mind-blowing!Particularly, the sea eel soup from Hakata Bay served later in the course had a delightful evolution of flavors and textures over time, leaving me with the impression that Chef Hoshino's philosophy and ideals were encapsulated in that single bowl.Every visit to Shimbashi Hoshino seems to elevate my appreciation for the deliciousness of seasonal Japanese cuisine.Once again, it was an incredibly satisfying experience.I look forward to my next visit!It was a great meal.
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