Shimbashi HoshinoInstagram: pateknautilus40 https://www.instagram.com/pateknautilus40/Thank you for taking a look! I would appreciate your likes, follows, and saving the restaurant.I revisited Shimbashi Hoshino, a recipient of the Tabelog Award 2026 Gold and a member of the prestigious 100 Best Restaurants list. I always look forward to dining here.During this season, there are so many ingredients I want to try, such as abalone, conger eel, soft-shelled turtle hot pot, sweetfish, and duck eggplant. So, I was particularly excited to visit this time!Here’s what I had that day, along with some thoughts:"Mitsuda's Water Shield, Sanriku Abalone, Cucumber, Wasabi" The refreshing and easy-to-eat water shield pairs well with the crunchy raw abalone. Delicious!"Steamed Rice with Eel and Wood Leaf" This is a bite-sized eel rice dish made with natural eel from Lake Ogawara in Aomori Prefecture. The skin is crispy while the inside is tender and fluffy."Spinach and Iwatake Mushroom with Sesame" This sesame dish uses only the crunchy stems of the spinach, providing a delightful texture."Yoshino-ni of Sprouted Taro" Eating this always brings me comfort. Consistently delicious."Steamed Abalone from Boso with Liver Sauce" This cut is my favorite. It's tender and flavorful, and the more you chew, the better it tastes."Purple Sea Urchin from Rebun Island with Jelly Broth of Kijihata" The depth of flavor from the sea urchin and broth jelly is outstanding."Tempura of Small Clams and Fava Beans" The unique taste of the small clams is incredibly delicious. I could eat them endlessly!"Sashimi: Akou, Flounder and Engawa, Conger Eel, Hamaboufu" This is a rare sashimi that can only be enjoyed at this time of year. The conger eel is lightly grilled."Soft-Shelled Turtle Hot Pot" The piping hot soft-shelled turtle hot pot with rich broth is exquisite."Grilled Sweetfish from Katsuragawa with Tade Vinegar" This sweetfish is in excellent condition. Freshly grilled, it’s delicious!"Kamo Eggplant, Ginger, Wood Leaf" This eggplant is first deep-fried and then simmered. The texture is preserved beautifully, resulting in a comforting dish."Conger Eel and Cucumber" Grilled conger eel with cucumber in vinegar. Eating them together creates a delightful contrast between the warm eel and the cold cucumber, along with their textures."Beef Shigureni" "Small Fish" "Pickles" "Miso Soup" "White Rice" "Kuzukiri" This is a summer-only dish of kuzukiri.I had a wonderful time once again. I definitely want to visit again. It was a great meal!
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