Gerhard Huber

Item: Shimbashi Hoshino (新ばし 星野)
Rating: 5.0
Author: Gerhard Huber

2614 Meals

Dinner at Shimbashi Hoshino (新ばし星野)

at Shimbashi Hoshino (新ばし星野) on 9 October 2026

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Restaurant & Chef

Shimbashi Hoshino is one of Tokyo’s most respected destinations for traditional Japanese cuisine. Chef-owner Yoshiaki Hoshino spent twelve years training under the legendary Kenichiro Nishi at Kyoaji, one of the most influential Japanese restaurants of its generation. He established his own restaurant in 2012 and moved to the present location in 2018.

Hoshino has preserved the philosophy of his mentor while developing a distinctive personal style, concentrating on exceptional ingredients, precise preparation and the natural flavours of each season. There is little interest in elaborate presentation or unnecessary innovation. Instead, the emphasis is on extracting maximum flavour through seemingly simple preparations that demand considerable technical mastery.

The intimate counter, beautiful natural wood and open kitchen create an atmosphere of understated elegance. Watching Hoshino and his team work is an essential part of the experience. His cooking represents a direct connection to an increasingly rare tradition of Japanese culinary craftsmanship.

Our Dinner

Our October dinner was a fine illustration of Hoshino’s ingredient-driven cooking, with autumn clearly defining the menu. Matsutake mushrooms featured prominently, including a beautifully presented broth combining the distinctive fragrance of the mushrooms with delicate seafood. The clarity of the preparation allowed the seasonal ingredients to speak for themselves.

Other courses included carefully prepared sashimi, fried fish accompanied by fresh citrus, and grilled preparations demonstrating the kitchen’s command of texture and temperature. The dishes were restrained in appearance but required considerable precision. The rice courses continued this philosophy, with simple combinations built around flavour rather than presentation.

The highlight was the extraordinary quality of the seasonal produce, particularly the matsutake, which Hoshino proudly presented before preparation. Service was attentive and professional, with the advantage of watching the chef working directly in front of us.

A highly traditional Japanese meal, where craftsmanship, impeccable ingredients and respect for the seasons take precedence over culinary theatrics.

Kaiseki

10 / 10