Shimbashi Hoshino (新ばし 星野) Tokyo

It was my first visit in a while to Shimbashi Hoshino.This restaurant, a regular winner of the Tabelog Award GOLD, is one of the hardest reservations to secure in Tokyo, making it a special treat to come here.This time, I indulged in the summer offerings at Hoshino.From classic dishes to those featuring seasonal summer ingredients, every plate was delicate and meticulously crafted.The combinations of ingredients and the creativity behind each dish were simply outstanding, showcasing the pinnacle of Japanese cuisine.I definitely want to visit again. Less

Without relying on flashy presentations, the meticulous work that brings out the true flavors of carefully selected ingredients left me in awe throughout this luxurious experience.Memorable dishes included:**Abalone with Liver Sauce** The tender abalone, cooked to perfection, is paired with a rich and creamy liver sauce that captivates from the very first bite.**White Fish Sashimi** With its translucent texture, the fish reveals a refined sweetness and umami that expands with each bite. Just salt and sudachi highlight the essence of the ingredient.**Sea Urchin with Dashi Jelly** This refreshing dish features a clear jelly with a bright acidity and dashi flavor that beautifully enhances the dense sweetness of the sea urchin.**Tempura (White Fish & Corn)** The lightly battered tempura offers a crisp texture. The corn is sweet and concentrated, while the fish tempura is fluffy and juicy.**Grilled Dish (Soft-Shelled Turtle & Sweetfish)** The grilled items, infused with a fragrant charcoal aroma, are cooked to perfection. The sweetfish showcases a wonderful contrast between the crispy skin and moist flesh, while the grilled soft-shelled turtle is packed with concentrated umami, making it a perfect pairing with sake.**Small Hot Pot with Pike Eel and Leeks** The thick-cut pike eel, carefully deboned, is accompanied by plenty of Kujo leeks. The depth of the dashi is truly impressive, making it a dish you want to savor until the last drop.**Steamed Rice with Eel** The skin is crispy and fragrant, while the flesh is tender. The balance of the sauce and rice, along with the refreshing aroma of sansho, creates a highly refined dish.From start to finish, the precision of the dashi seasoning and cooking technique remained consistent, allowing us to fully appreciate the vitality of seasonal ingredients. This was a blissful evening that truly embodied the essence of a renowned restaurant, where one can quietly savor "genuine deliciousness" rather than mere extravagance. It was a great meal. Less

This was my second visit.Everything was flawless, and the balance and seasoning were perfect.The fried dishes, like the black abalone coated in kuzu starch and the tempura of kiss fish, captured the umami while providing a delightful crunch.The eel soup was carefully crafted to achieve the ideal flavor when the eel is soaked, offering a unique taste I had never experienced before.The sweetfish was the best I've had this year.The rice was cooked to perfection.It was truly exceptional. This is the essence of Japanese cuisine.I can't wait to visit again! Less

Shimbashi Hoshino is consistently ranked among the top 1 or 2 restaurants nationwide on Tabelog, a regular Gold award winner, and is highly regarded even among the legendary Kyo-mi restaurants. This time, I enjoyed summer delicacies such as sweetfish, abalone, and sea urchin.The grilled sweetfish was prepared with great care, and Hoshino himself taught me how to remove the bones. Perhaps he is a great teacher, as I was able to remove the bones perfectly, which usually doesn’t go so well for me. There might also be a special technique in the grilling method that makes it easier to debone. I took a big bite of the deboned sweetfish along with its liver, which is the best way to enjoy it. This year, there’s an added service where they turn the removed bones into crispy snacks. Knowing that I deboned them myself makes them taste even better.The tempura abalone was fluffy and had a nice bounce, while the sea urchin was paired with a refreshing jelly made from akou (kijihata) broth, perfect for summer.The classic Yoshino-ni of taro stems, a staple of Kyo-mi cuisine, never fails to impress me. Hoshino takes the time and effort to turn a bundle of taro stems, which costs only a few hundred yen, into an exquisite dish, showcasing the strength of Kyo-mi cuisine.Once again, I had a delightful meal.Omakase Course: August 2026, certain day- Chilled Somen- Steamed New Ginkgo Rice- Grilled Hamo (Pike Conger)- Yoshino-ni Taro Stems- Sea Urchin with Akou (Kijihata) Broth Jelly- Tempura Abalone with Liver- Tempura Kisu (Japanese Whiting) with Corn- Washed Akou (Kijihata)- Unagi (Eel) with Winter Melon Soup- Grilled Sweetfish with Crispy Bones- Simmered Herring with Eggplant and Snow Peas- Okra with Grated Daikon- White Rice with Beef Shigureni, Chirimen Jako, Pickles, and Miso Soup- Bonito Flake and Egg Yolk Rice, Sansho Kombu Chazuke, and Rice Crust- Kuzukiri* We shared 4 go (720ml) of Japanese sake, costing just under JPY 60,000 per person. Less

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. Less

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. Less

I was invited by a regular customer and visited for the first time. First of all, the quality of the ingredients is outstanding. They source the best from renowned regions, and the sweetfish is caught by a dedicated fisherman in Okuhida.The dishes may not be flashy, but every technique—slicing, plating, grilling, frying, and simmering—is refined to perfection. Yet, there’s no sense of tension; it’s a place where you can relax. The chef effortlessly creates amazing dishes.◾️ Menu - Tanba Tsukune Yam Purée with Winter Melon and Yuzu - Steamed Eel Rice from Lake Ogawara, Aomori - Yoshino-style Simmered Yam Stems - Black Abalone from Boso - Sea Urchin Jelly from Rishiri - Tempura of Kiss Fish - Layered Sashimi of Kijihata - Small Hot Pot of Soft-shelled Turtle - Sweetfish from Okuhida - Fried Kamo Eggplant - Sweetfish Bone Senbei - Vinegared Octopus, Cucumber, and Myoga - Clay Pot Rice with Braised Beef, Shirasu, Pickles, and Red Miso Soup - Kudzu Noodles Every dish was exceptional, especially the abalone, which was truly moving. The black abalone from Boso, considered the best quality, is steamed in its shell for three hours. It is thinly sliced with careful hidden cuts, and the liver sauce is elegantly prepared. With every bite, the umami bursts forth, creating an endless depth of flavor. I hadn’t encountered such delicious abalone since my childhood in Shimoda, making this the best abalone dish I’ve ever had.The sea urchin jelly reminded me of the fresh sea urchin consomme jelly from Kitajima-tei, but this one had a refreshing finish. The tempura of kiss fish is served with a mixture of powdered salt and squeezed yuzu, ensuring the batter remains crispy. The soft-shelled turtle had no unpleasant odor whatsoever, and the soup was as delicious as the finest consomme or top-grade broth. The sweetfish, though small, was packed with flavor—truly at the highest level.I’m not sure when I’ll be able to return, but this was an invaluable time, etched in my memory, experiencing the pinnacle of Japanese cuisine.◾️ Drinks - Draft Beer - 2 Go of Japanese Sake for three people - DATĒ SEVEN Yamawa Style - Clear White - Shimohari Tsurugi Junmai Ginjo ◾️ Service Young chefs wait outside the restaurant to greet guests, showcasing their hospitality from the very start.◾️ Payment Separate checks are available, either cash or card. On this day, it was JPY 60,800 per person. While that’s quite a splurge compared to regular meals, the food and service made it feel worth every yen. Less

In July at Shimbashi Hoshino, once again, there were many incredibly delicious dishes. The eel from Aomori's brackish lake was grilled in a unique style, resulting in a juicy skin, while the abalone, rich in flavor, was served with a liver sauce. This liver sauce was delightfully crafted to ensure every bit of the fried abalone was enjoyed. The sea urchin from Rebun Island, sourced through a route developed by Hoshino himself, was exquisite, pairing perfectly with the jelly made from the Kijihata fish. The sweetfish came from the Takahara River in Gifu, a recommended delicacy from the fisherman. As expected, it had a wonderful aroma and a rich, wild flavor. This year, the head and bones were deep-fried, adding a delightful crunch. The rich broth from the soft-shelled turtle was also deeply satisfying. And the standout dish was the Awaji-han eel sashimi. With a mesmerizing technique, Hoshino skillfully filleted the eel right in front of us. Hot water followed by ice water—this was a race against time. When mixed with homemade plum paste and wasabi, it reached an exquisite temperature. The combination of slightly warm and cold parts melted in my mouth... I never knew eel could be so delicate... It was so delicious that I couldn't help but close my eyes in enjoyment. To finish, as usual, we had clay pot rice with simmered beef, sansho pepper, and pickles. However, I learned that the rice farmer had gone out of business, so the rice was changed. While this new rice was good, it didn’t have the same crispy texture as before. It made me appreciate the value of food even more. At the end, when I asked for an egg yolk to make a beef bowl with the simmered beef, what did I find? A double yolk! It was a delightful evening. 【Menu】Chilled tororo soup with junsai and winter melon Grilled eel from Aomori's brackish lake Awaji-han eel sashimi Yam stem Yoshino stew Steamed abalone from Boso with liver sauce Fresh sea urchin from Rebun Island and Kijihata jelly Tempura of sandfish and corn Sashimi of Kijihata Small pot of soft-shelled turtle Salt-grilled sweetfish from Gifu Takahara River, with deep-fried head and bones Simmered Kamo eggplant Octopus and cucumber vinegared dish Clay pot rice Red miso soup Simmered beef, sansho pepper, and pickles Kuzukiri Less

In July at Shimbashi Hoshino.Tsukune (chicken meatballs) with water shieldEelPike congerTaro stemAbaloneSea urchinSandfishCornRed sea breamSoft-shelled turtleSweetfishKamo eggplantOctopus, cucumber, myoga (Japanese ginger)MealKuzukiri (starch noodles)DrinksDATÉ SEVEN SEASON II episode VGolden Sawa style(100% Miyagi Prefecture sake rice, Gomei Company Kawakiyo Shoten, Miyagi)IkkoJunmai Daiginjo Shiraizumi Hiire(100% Hyogo Prefecture Shiraizumi, polishing ratio 45%, Kiya Masashu Brewery, Mie)Kokuryu 2025 Shizuku(100% Yamada Nishiki from Tojo, Hyogo, polishing ratio 35%, Kokuryu Brewery, Fukui)A parade of ingredients to prevent summer fatigue.The yellow sauce served with the pike conger sashimi is made from umeboshi (pickled plum) without red shiso, mixed with wasabi for a unique flavor.The sea urchin is a completely additive-free Ezo-bafun uni sourced from specific producers, providing wonderful sweetness and aroma. Enjoying the hot taro stem, soft-shelled turtle, and sweetfish, the sweetfish bones are deep-fried and served. It pairs perfectly with sake, and I found that to be true when I tried it. The combination of the deep-fried sweetfish bones and Kokuryu Shizuku was delightful.We finished with cool kuzukiri, but at the very end, we had crispy rice. This order of serving was new to me; biting into the crispy rice and tasting the kuzu syrup created a sweet and savory flavor that I really enjoyed.I had a great time again.I will definitely come back. Less

I regularly visit Shimbashi Hoshino, and this review is from July 2026.The menu featured conger eel, black abalone, northern sea urchin, sweetfish, Kamo eggplant, akou (red sea bream), and soft-shelled turtle.It was truly a "Summer All-Star" gathering of seasonal ingredients.Each dish was meticulously prepared and rich in flavor, showcasing the vitality of the ingredients. The combinations and layers of taste were simply exquisite.With a refreshing quality, robust flavors, and a pure aftertaste, each dish painted a vivid picture of summer, making it a truly rich course that reflects the essence of Shimbashi Hoshino.▪️Price▪️Course + approximately 1.5 go of Japanese sakeAbout JPY 55,000▪️Course Duration▪️About 2 hours■List of Dishes■【Tororo Yam】★★★★★【Steamed Eel Rice】★★★★★【Conger Eel Sashimi】★★★★★★【Yoshino-style White Yam Stems】★★★★★【Steamed Abalone】★★★★★★【Northern Sea Urchin from Rebun Island】★★★★★★【Tempura of Sandfish】★★★★★【Tempura of Sweet Corn】★★★★★【Sashimi of Akou】★★★★★★【Soft-shelled Turtle Hot Pot】★★★★★★【Sweetfish】★★★★★★★【Kamo Eggplant】★★★★★★【Octopus, Cucumber, and Myoga Vinegar Salad】★★★★★【Rice Dish】★★★★★【Kuzukiri (Starch Noodles)】★★★★★★▪️Details Below▪️【Tororo Yam】★★★★★Made with yam, Mita's water shield, and simmered winter melon.The aroma of yuzu gives way to the refreshing acidity of sudachi, as the smooth tororo and water shield flow elegantly with the umami of the dashi.A dish that refreshingly evokes the essence of summer.【Steamed Eel Rice】★★★★★Natural eel from Lake Towada.With a crispy skin and tender flesh, it has a rich flavor without heaviness, harmonizing beautifully with the glutinous rice for a deep, comforting taste.【Conger Eel Sashimi】★★★★★★Beautifully presented conger eel served with homemade plum paste.The collagen-rich skin and the firm texture of the eel convey a sense of vitality. The fresh plum paste perfectly enhances the eel's exquisite flavor, releasing its aroma with every bite.A refreshing and lively summer dish featuring conger eel.【Yoshino-style White Yam Stems】★★★★★The juicy texture of yam stems spreads the deliciousness of the dashi, while the ginger's spiciness and refreshing quality beautifully round out the aftertaste.From texture to flavor and aftertaste, it is a clean and harmonious dish that feels natural and comforting.Truly nourishing.【Steamed Abalone】★★★★★★Carefully prepared Boso black abalone has just the right amount of firmness, releasing its aroma and umami elegantly with each chew.The liver, extended with the abalone's steaming liquid, adds depth to the flavor without any fishy smell.Pure and high-quality black abalone.A sigh-inducing deliciousness.【Northern Sea Urchin from Rebun Island】★★★★★★Freshly delivered northern sea urchin with akou dashi jelly.First, a taste of the dashi jelly.Clear yet rich, it smoothly melds in the mouth, already evoking a sense of wonder.The flavor of the sea urchin is incredibly intense yet clear, with the aroma of kombu spreading beautifully, matching the coolness of the jelly.A jewel-like sea urchin.【Tempura of Sandfish】★★★★★Dipped lightly in salt and sudachi.The light and crispy batter gives way to the delicate flesh, releasing the aroma of sandfish into the air.The salt and sudachi enhance the flavor, expanding the aroma and umami with each bite.【Tempura of Sweet Corn】★★★★★Freshly fried sweet corn.Each kernel bursts with sweetness and aroma, filling the mouth with flavor.A straightforward representation of summer.【Sashimi of Akou】★★★★★★The beautifully sliced flesh melds with the tongue, releasing a refined yet robust sweetness.With each bite, the aroma and umami expand, filling the mouth with the deliciousness of akou.【Soft-shelled Turtle Hot Pot】★★★★★★With a strong umami characteristic of soft-shelled turtle, the broth is clear and light.The sweetness of grilled green onions and the umami of the turtle meat assert their flavors distinctly in the broth.The vibrant green color is complemented by the elegant aroma of sansho pepper, beautifully balancing the taste.This is the essence of summer soft-shelled turtle hot pot.【Sweetfish】★★★★★★★Live sweetfish from the Fuyagawa River.Deboned for easy eating.The flesh retains moisture and is tender, melding beautifully in the mouth.The umami is rich and vibrant, with a hint of river aroma. The liver carries a gentle bitterness and aroma, conveying the sweetfish's deliciousness deeply and purely.An exquisite sweetfish that evokes the image of a clear river.【Kamo Eggplant】★★★★★★With a soft texture, the eggplant releases its juices and umami.While coated in rich oil, it retains the fibrous texture and aroma of the eggplant.A dish that fully showcases the deliciousness of "aged eggplant."【Octopus, Cucumber, and Myoga Vinegar Salad】★★★★★The refreshing aroma of myoga and the crisp texture of cucumber.The octopus expands its aroma and umami with a pleasant firmness, beautifully complemented by the vinegar's acidity, tying the dish together.Simple yet wonderfully balanced.【Kuzukiri (Starch Noodles)】★★★★★★Freshly cut kuzukiri.The ultra-thin noodles create a delicate texture, served with black syrup for a refreshing bite.Light and cool, it perfectly concludes the summer course.It was a great meal.Thank you for reading.If you found this helpful, I would appreciate a "like" or "follow."I also have an Instagram account.I would be grateful if you could check it out.Instagram: gatarou19URL: https://www.instagram.com/gatarou19 Less

Visited in early July."Today, we have a lineup of seasonal delights that are perfect for summer!" said Mr. Hoshino.My anticipation grew even more.We started with exquisite junsai (water shield) from Sanda, Hyogo Prefecture.The delightful texture and the perfect sliminess were exceptional.Next, we enjoyed a refined steamed dish of natural eel.When you think of summer, you can't miss the hamo (pike eel) sashimi.Served with homemade plum sauce, it was refreshing.The Yoshino-ni (simmered taro stems) continues the tradition from "Kyo-mi" and was deeply flavorful.For a summer delicacy, we had black abalone from Boso, Chiba Prefecture.Steamed for three hours, it came with a generous amount of exquisite liver sauce.Mr. Hoshino even offered more abalone, saying, "Here’s some extra abalone!" which we enjoyed with the remaining liver sauce.We also had bafun uni (sea urchin) from Rebun Island, served with a jellied broth made from kiji-hata (cabbage fish).Mr. Hoshino has been visiting Rebun Island every year, and this time, he brought fresh bafun uni directly from there.The quality of the ingredients combined with the kiji-hata broth created a wonderful transparency, making me think there couldn't be better bafun uni than this.The crispy tempura of small clams was delightful.It was a pity there was no corn tempura this time.Usually, we have sea bream sashimi, but in summer, we enjoyed kiji-hata instead.We savored a hot pot of soft-shelled turtle.I would have loved to have the usual botan hamo (botan eel), but this was great as well.You can't forget about ayu (sweetfish) in summer.Last year, due to an accident, we had sea bass instead, but this year, we thoroughly enjoyed the salt-grilled ayu.Mr. Hoshino even taught us how to properly remove the bones.We felt warm and cozy with the fried kamo eggplant.For the meal, we had exquisite white rice served with Matsusaka beef shigureni (braised beef), small dried fish, and pickles.We finished with freshly made kuzukiri (kuzu noodles).I was completely satisfied with this all-star lineup of summer specialties.The time spent enjoying Mr. Hoshino's carefully crafted, deeply flavorful dishes made me truly appreciate the beauty of summer Japanese cuisine.It was a great meal. Less

Located at 5-31-3 Shimbashi, Minato-ku, Tokyo, Shimbashi Hoshino is a high-end Japanese restaurant that adds creativity to traditional Japanese cuisine. Chef Yoshitaka Hoshino, who trained for 12 years at the renowned restaurant Kyo-mi, opened his own establishment in 2012. He quickly gained high acclaim for his dishes that blend traditional Japanese culinary techniques with creativity. In the summer of 2018, during its seventh year of operation, the restaurant relocated to its current location. The elegant and delicate dishes, which maximize the potential of the ingredients, bring surprise and delight. The restaurant operates by referral only and is reservation-only, with counter seating only. It is a non-smoking establishment offering one omakase course, and credit cards are accepted. Business hours are from 18:00 to 23:00, closed on Sundays and holidays. Shimbashi Hoshino has received the Tabelog Award for nine consecutive years and is listed among the top 100 restaurants in 2025.Nestled in a residential area away from the hustle and bustle of Shimbashi, the warm light shines through the noren curtain. Tonight, I traveled to Tokyo just to enjoy Hoshino's cuisine. The counter seating, stripped of unnecessary decorations, exudes a serene beauty and cleanliness. The compact yet luxurious space allows the chef to oversee everything. In this season, transitioning from late spring to early summer, the menu features wild vegetables and fresh early summer produce. Once again, rare ingredients were prepared using the subtractive technique that inherits the tradition of Kyo-mi.- Yomogi Mochi with White Miso: The fragrant yomogi (mugwort) and grilled mochi are delightful. - Unagi: A small unagi rice bowl featuring grilled eel from Lake Hamana. - Abalone and Junsai: Served with wasabi to be enjoyed with a spoon. - Eggplant with Sea Urchin: One piece to be enjoyed in a single bite. The warm eggplant and cold sea urchin create a perfect harmony. - Assorted Wild Vegetables: 10 types including urui, toriashi, udo, aomizu, akamizu, kogomi, akakogomi, warabi, seri, and akebi buds, each treated and seasoned differently. It’s astonishing how much one can appreciate wild vegetables. The meal concludes with a spoonful of dashi jelly. - First Bonito: The natural aroma and rare texture of the bonito, with refreshing umami. - Zui-ki no Yoshino-ni: A classic dish that is synonymous with Hoshino, rich in flavor. - Small Clams and Koshi-abura: The small clams are roasted to concentrate their flavor, with exceptional presentation. - Magochi Sashimi: A high-end white fish known as summer fugu, served with salt, sudachi, and wasabi. - Tiger Fish: Beautifully served in a seasonal bowl with kombu dashi. - Grilled Sweetfish: I asked Hoshino how to remove the bones and how to eat it. - Five-Item Simmered Dish: Featuring baby potatoes, shrimp, steamed abalone (three-hour steamed black abalone from Chiba), fava beans, and bamboo shoots, each with a different seasoning for comparison. - Rice: Beef shigureni, dried sardines, pickles, bamboo shoots, red miso soup, and freshly steamed white rice. I pondered what to have for my second helping. For the second bowl, I had it with a whole egg. For the third bowl, I enjoyed it as a kombu dashi chazuke, pouring rich kombu over it. It was a blissful moment. Everyone continued to ask for refills, and the pot was emptied. I couldn’t help but reflect on how delicious rice is... (*^^)=3 I enjoyed the crispy rice with soy sauce poured over it, a fragrant treat. - Warabi Mochi: Handmade and freshly prepared.To start the meal, I ordered a Hibiki highball from the drink menu. During the meal, I enjoyed three types of Japanese sake selected by the chef, served in half-go glasses. - Hibi Akitsu Yamada Nishiki (Kyoto, Hibi Brewing) - Tanaka 65 (Fukuoka, Shiraito Sake Brewery) - Shimeharitsuru Junmai (Niigata, Miyao Sake Brewery) As I savored each dish while receiving explanations, it was a blissful time enjoying my favorite sake. Shimbashi Hoshino ranks second among all 899,856 restaurants on Tabelog. Only six restaurants nationwide have a rating exceeding 4.6, making it the top-ranked restaurant in Tokyo. From the rice to the final dish, there was no compromise, allowing me to experience the essence of authentic Japanese cuisine without any gimmicks. The pure pursuit of flavor, without relying on excessive performance, is what makes this cuisine truly moving. Often regarded as the pinnacle of Japanese cuisine, the accolades are well-deserved. The potential of the ingredients is maximized, with impurities thoroughly removed, highlighting the sweetness, bitterness, and aroma of each ingredient. The seasonal ingredients, foraged by a master forager in Niigata (at great risk from bears...), were truly heartfelt dishes. The same goes for the simmered dishes, where the preparation brings out the unique flavors of each ingredient, leaving me in awe. The meticulous attention to detail and the deliciousness that brings out the charm and potential of each ingredient is unparalleled. For those raised in Japan's rice culture, the way rice is served is nothing short of a joy. Once again, I was thoroughly satisfied. It was a great meal! Less

The Pinnacle of Japanese Cuisine: Experience Authentic Flavors at Shimbashi Hoshino ⭐️ This was my first visit to Shimbashi Hoshino, where the owner, Yoshimi Hoshino, honed his skills for 12 years at the now-closed renowned restaurant "Kyo-mi" before opening his own establishment in 2012. After refining his craft through his own sensibilities, he has reconstructed the flavors, collaborating with food producers to maximize the potential of seasonal ingredients. His delicate and meticulous techniques define the taste, establishing a uniquely delicious experience that is both extremely simple and one-of-a-kind. This time, I enjoyed a course that captures the essence of early summer. —— Visit Details —— Weekday Dinner —— Reservation —— Reservation made (invited by a regular customer) —— Occasion —— With a friend (2 people) —— Cost —— JPY 60,000 - JPY 65,000 —— Meal Details —— ▶ Hyogo Prefecture Mita, Water Shield, Sanriku Abalone The abalone was incredibly firm, and the texture of the water shield was delightful, perfectly complemented by the tanginess of the ponzu sauce (๑˙꒳​˙๑) ▶ Hamana Lake Steamed Eel Rice The aroma of the eel was delightful, and the sweetness of the fat burst forth, making it irresistibly delicious! ♡♡ ▶ Rock Mushroom and Spinach with Sesame Dressing The soft flavor of the rock mushroom was excellent, and the freshly roasted sesame was aromatic and creamy! ▶ Yoshi-no-ni with Sprouted Taro The crisp texture was pleasant, and the thickened dashi packed with umami was elevated by the ginger, making it absolutely perfect (*^^*) ▶ Chiba Prefecture Boso Black Abalone with Liver Sauce Steamed for three hours, it was tender and fragrant, with concentrated umami that was delicious ( *´꒳`*) ▶ Hokkaido Nemuro Sea Urchin Jelly Combined with dashi made from the bones of the Kiji fish. The sea urchin had a strong sweetness and a delightful texture, perfectly harmonizing with the gentle flavor of the dashi ( ' ' )♡ ▶ Tempura ▫️ Small Clams The small clams were intentionally fried to concentrate their rich flavor! The more you chew, the more deliciousness bursts forth (○･∀･○) ▫️ Fava Beans The texture was fluffy, with a gentle sweetness that released a fresh aroma with each bite ♡ ▶ Kiji Fish Sashimi Served with salt, sudachi, wasabi, and soy sauce to taste. It had a firm texture, and the umami burst forth with every bite! ▶ Soft-Shelled Turtle Hot Pot A hot pot with Hattori's soft-shelled turtle, green onions, and mochi. The umami from the dashi made with just the turtle and kombu was incredible! The collagen from the turtle was abundant and gelatinous ♡ The fragrant Wakayama powdered pepper was pleasantly numbing and delicious! The balance of all the flavors was simply outstanding (⑉• •⑉)♡ ▶ Grilled Sweetfish from the Upper Katsuragawa River in Yamanashi Prefecture The flesh was fluffy, with a refined umami and a hint of bitterness that I absolutely love ♡ Its gentle flavor paired perfectly with the acidity of the wasabi vinegar (*'▽'*)♪ ▶ Kamo Eggplant Fried in Dashi Retaining the texture of the eggplant, it melted in the mouth ♡ You could feel the flavor, and the umami of the dashi was extraordinary! ▶ Pike Conger with Cucumber The temperature contrast between the warm pike conger and the cold cucumber, along with the crispy texture and the fusion of sweet and sour flavors, created a wonderful taste ♡ ▶ Clay Pot Rice with Braised Beef, Shigure, and Chiri-men Sansho Using Hitomebore rice, it was cooked to a firm texture, with excellent grain separation and strong sweetness, making it incredibly delicious (///ω///)♡ The shigure was sweet and savory, and the chiri-men sansho paired perfectly with the rice, bringing happiness (๑˙꒳​˙๑) Eating it simply with wasabi salt highlighted the sweetness of the rice ♡ ▶ Rice with Raw Egg, Uji Egg, and Bonito Flakes The Uji eggs had no strange eggy smell, making them easy to eat (○･∀･○) And the egg whites were incredibly delicious! They had a clear taste with no off-flavors, truly delightful!! They paired perfectly with the fluffy bonito flakes! ▶ Kombu Chazuke The deliciousness of the dashi melded with the umami of the kombu, making the rice incredibly easy to eat! ▶ Freshly Made Kuzukiri The freshness unique to freshly made kuzukiri, with its chewy and smooth texture, gently spreads the refined sweetness of the kuzuko the moment it enters your mouth ♡ The passion for the dishes was evident in every plate, and I was moved from start to finish (⑅•ᴗ•⑅)◜..°♡ —— Menu Details —— ◇◆ Omakase Course JPY 50,000 ◆◇ ◇ Hyogo Prefecture Mita, Water Shield, Sanriku Abalone ◇ Hamana Lake Steamed Eel Rice ◇ Rock Mushroom and Spinach with Sesame Dressing ◇ Yoshi-no-ni with Sprouted Taro ◇ Chiba Prefecture Boso Black Abalone with Liver Sauce ◇ Hokkaido Nemuro Sea Urchin Jelly ◇ Tempura ▫️ Small Clams ▫️ Fava Beans ◇ Kiji Fish Sashimi ◇ Soft-Shelled Turtle Hot Pot ◇ Grilled Sweetfish from the Upper Katsuragawa River in Yamanashi Prefecture ◇ Kamo Eggplant Fried in Dashi ◇ Pike Conger with Cucumber ◇ Clay Pot Rice with Braised Beef, Shigure, and Chiri-men Sansho ◇ Rice with Raw Egg, Uji Egg, and Bonito Flakes ◇ Kombu Chazuke ◇ Red Miso Soup ◇ Freshly Made Kuzukiri —— Service —— Mr. Hoshino was gentle and very easy to talk to, providing thorough explanations. —— Cost Performance —— It’s expensive, but worth it. They elevate the ingredients to their finest. —— Atmosphere —— A quiet and dignified space with a white wood L-shaped counter. The interior is stripped of unnecessary decorations, yet maintains a soft atmosphere with just the right amount of tension. —— Revisit —— ★★★★★ If possible, I would love to visit again! ♡ Less

I have been a long-time patron of Kyo-mi, and it holds countless precious memories for me. Among the restaurants that originated from Kyo-mi, I believe this one stands out the most.The level of skill at such a young age is astonishing, and I am consistently overwhelmed by the potential that seems to transcend even that of my mentor, reaching a whole new dimension.Their relentless curiosity about ingredients and cooking methods is remarkable. They dedicate their days off without hesitation to further their own training.At this point, the title of being from Kyo-mi is no longer necessary. The world of Hoshino is simply exceptional! Less

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! Less

〜
11.煮物

◉奈良の白子筍の直炊き
◉花山椒

お出汁で直炊きした奈良産白子筍です。

白子筍の甘味がお出汁に写っております。
塩と薄口だけで筍を調理して纏めてます。

単品の筍のお料理として此処迄素材の
味覚レベルを純粋に昇華させている点
更に筍の魅力をとことん突き詰めてて
その品格が感じられる味わいと香りを
引き出している事に驚きを禁じ得ない。

筍は生炊きせずに直炊きされてます。
なので一番出しに筍の出汁が写って
筍の旨み甘味が浸し地にも出てます。

直炊きされて出汁が染み入る白子筍に
お箸をつける前に一口だけダシを含み
お出汁の滋味を味わいつつ口福の味に
浸って舌が喜びを感じております。
その後で浸し地へと筍を絡ませながら
お出汁からの地味を筍に馴染ませつつ
筍自身の甘味がお出汁にも写り一緒に
お皿に盛り付けの浸し地が美味しいを
穏やかにお手伝いしてて実に味が舌に
染み染みと感じて触れ合う度に幸せが
訪れて来ます。
更にその筍の上に木の芽が散らされて
ほんのりと刺激性が佇む香りが鼻腔を
擽って来て美味しさを膨らませてます。

12.蒸し物

◉ぐじの桜蒸し
◉山葵餡
◉桜の葉の塩漬け

其処に山葵餡がまったりと穏やかに絡んで
実に奥ゆかしく甘味と旨みが募りパフッと
齧るとムニュッと道明寺が潰れたすぐ後に
ぐじの嫋やかなる白身が歯に曝け出されて
其の儘グッと噛むとハラリと解けながらも
ぐじの膨よかな旨みが絶え間なく舌に着地。

春の香り漂わせると共に道明寺のしっぽり
歯を包み込む優しさ纏うぐじの山葵餡掛け
香味と甘味と辛味が絡み合いつつ類い稀な
味わい深さが春を迎えておりました。

13.お食事

[一膳目]

・筍ご飯
・花山椒
・香の物
・赤出汁
・花山椒

ホクホクで甘い香りがお椀の中からフワッと
揺蕩う筍のご飯には木の芽が添えられており
香味がピリッと筍ご飯に絡んで来るのでその
甘味と香味がまた最大限に引き出されており
素晴らしくうまうまのご飯に舌が大喜びにて
この口福ご飯を心ゆく迄ご満悦させて頂いて
喜びを噛み締めておりました。

而も此方の筍ご飯は

筍を直炊きした時の名残のお出汁でご飯を
炊いてる為に当然な事ながら筍との相性が
抜群にいいと言う事になります故滋味深い
美味しさが纏う絶品の白子筍ご飯となって
一膳目のご飯はその味覚を満喫させて頂き
大満足となりました。

[二膳目]

◉山形県合鴨農法のコシヒカリを
土鍋で炊いた白ご飯
・牛の時雨煮
・縮緬雑魚
・香の物
・赤出汁
・花山椒→ お出汁で軽く炊いて塩振り

ご飯の上にお供の雑魚も時雨煮も香の物も
全部のお供を乗せてから頂くのが好みです。
艶々コシヒカリの白ご飯と雑魚と時雨煮を
お口一杯に頬張って雑魚からの塩味と絡み
白米の甘さが引き立つ美味を貪る。
また
雑魚の塩味をピリッと感じつつも時雨煮の
甘美な牛肉の濃厚な味わいと合わせながら
その芳醇なるご飯たちをmogmogし極上の
味わいを楽しみます。

この少し辛くて鹹味が喉に渇きを覚える
耽美な甘さが煮詰まった時雨煮とご飯の
掛け合わせはホント絶妙な美味しさ感じ
星野さんの土鍋白ご飯の極上の美味さが
舌を離さず陶酔感さえ口内から漂います。
何時もこの牛時雨煮ご飯の美味しさには
舌が麻痺する美味しさで飽きないご飯で
お腹が許せば何杯もお代わりしたくなる
絶品ご飯なのです。

[三膳目]

◉宇治の卵黄と鰹節の卵かけご飯

お腹が膨らんで来てしまった為
本日は控えさせて頂きました。

[四膳目]

◉利尻昆布の佃煮のお茶漬け

礼文島利尻昆布の出し茶漬けのご登場です。
此方の品は最近では定番化してるみたいで
利尻昆布の濃厚なうま味と塩気が茶漬けと
仲睦まじく馴染み合う妙味が優れてます。

昆布のうま味とお茶漬けがさらさらと
口内に流れる労りの味覚に癒されます。

濃厚な時雨煮ご飯を食べた後ですから喉が
少し乾いて疲れてる感じが残っている所に
昆布茶漬けの潤いがとても良い感じとなり
ホッとして舌が癒されるのです。
この辺のお料理構成も良く設計されている
感じがして舌が大変喜んでおりました。

[五膳目]

◉お焦げ:お醤油風味で

五膳目はご飯と言うよりもお焦げです。
このお焦げがまた実に美味しいのです。

炊き立てのご飯の残りを別の器に移し
土鍋の鍋底に張り付いてる白米たちを
再度強火で炊くこと約1〜2分です。
カリカリに炊き上がったお焦げに対し
お醤油をジュゥッと数滴を垂らしつつ
焦げた白米を滴らせて仕上げられます。

お醤油の風味にお焦げのガリガリ感と言い
硬さ加減に破砕する時の歯切れの良さ等も
バランス良く整う見事なお焦げに感心です。

早速パリパリッと噛みちぎり醤油風味漂い
潔くて破砕感が伴う焼きおにぎり感覚風の
お焦げにパクつきます。

14.甘味

◉蕨餅
◉煎茶

#東京グルメ
#新橋グルメ
#新橋日本料理
#新ばし星野
#星野芳明

■2026.4.7（火）20時半〜23時

■お料理 お任せ ¥50,000税込
お酒含むお会計¥75,400税込 Less

Tonight, I visited this restaurant, which is a recipient of the Tabelog Award 2026 Gold.For drinks, I had Japanese sake from Banshu Ikken, Junmai Natsukara, produced by Sanyo Haibai Shuzo in Hyogo Prefecture.Here’s what I enjoyed:◯ Yomogi Mochi with White Miso◯ Steamed Eel from Lake Hamana◯ Junsei from Sanda, Hyogo Prefecture◯ Abalone from Sanriku◯ Uni and Eggplant Dengaku with Bafun Uni from Nemuro◯ Assorted Mountain Vegetables (10 types) Ohitashi:Uruoi, Aomizu, Akamizu, Yamado, Udo, Akakogomi, Toriashi, Akebi Sprouts, Seri, Warabi, etc.◯ Seared Bonito (Katsuo no Tataki)◯ Zui-ki (Lotus Root) Yoshino-niFor drinks, I had Japanese sake from Banshu Ikken, Chokara, Junmai.◯ Tempura of Small Clams◯ Tempura of Koshia-bura◯ Sashimi of Magochi from Setouchi◯ Whole Preparation of Okose (a type of soft-shelled turtle)◯ Natural Sweetfish from the Kōitsu River in Shizuoka Prefecture.◯ Simmered Dish:Koiimo, Hime-take, Chiba’s Kuruma Ebi, Abalone, and Fava Beans.◯ Rice:Beef Shigureni, Pickles, Red Miso Soup, and Hime-take Ohitashi.◯ Tamago Kake Gohan (Egg over Rice)◯ Katsuo-bushi Gohan (Bonito Flakes over Rice)◯ Kombu Chazuke (Rice with Kombu Tea, topped with Ichiban Dashi)◯ Okoge (crispy rice)◯ Dessert:Warabi MochiTotal: JPY 58,000. Less

Located in Shimbashi, this restaurant truly represents the pinnacle of Japanese cuisine.Tabelog Gold.And it ranks number one across all genres in Tokyo.The quality of the dishes justifies its outstanding reputation, showcasing an overwhelming level of perfection in Japanese cooking.Each dish is crafted with an incredible amount of time and effort.Rather than flashy presentations, everything from the ingredients, cooking techniques, dashi (broth), temperature, aroma, to the lingering taste is meticulously calculated.One particularly impressive dish was the first sweetfish of the season.The aroma, the delicacy of the flesh, and the beauty of its bitterness were remarkable.I was truly moved by how perfectly they captured the essence of the season's beginning.Not only was it delicious, but it also evoked a sense of the season and the dedication of the artisans behind it.It was simply exquisite.The cuisine at Shimbashi Hoshino is truly one of a kind.Even within the realm of Japanese cuisine, it offers a unique atmosphere, flavors, and lingering impressions that cannot be found anywhere else.It’s not extravagant, yet it leaves a profound impact.Quiet, yet it resonates deeply in the heart.This restaurant reminds us of the depth, elegance, and the value of the effort that goes into Japanese cuisine.In my opinion, it is undoubtedly the best Japanese restaurant in Japan.After finishing the meal, I didn’t just think, "I want to come back again," but rather, "I’m truly glad I came here." Less

At Shimbashi Hoshino, you won't find anything unusual on the menu.They focus on providing seasonal delicacies that are refined to perfection, just like a top-tier restaurant should. The chef often says, "Rare items and delicious items are not the same," and that perfectly captures the essence of this place.Understanding the rarity of Hoshino's dedication may require a lot of exploration through various restaurants.I sometimes wonder what wealthy patrons, who hop from one hard-to-book restaurant to another and bring along expensive sake that doesn't pair well with the food, think about the true essence of Hoshino's efforts. Less

Shimbashi Hoshino is a renowned Japanese restaurant located in Shimbashi. Described as "a master of Japanese cuisine that brings out the ultimate flavors of ingredients," it is a reservation-only establishment that is difficult to book in Japan. The owner, who trained at Kyo-aji, is well-regarded in the culinary world.- Mugwort with White Miso- Hamana Lake Eel Steamed Rice with Flower Pepper- Sanriku Ezo Abalone with Water Shield- Rebun Island Purple Sea Urchin with Grilled Eggplant- Fish Bone Jelly with Yam Udo, Urui, Red Kogomi, Kogomi, and Tara no Me- First Bonito Grilled over Charcoal with Soy Sauce- Ne-imo and Zui-ki New Shoots- Tiny Clams and Koshia-bura Tempura- Setouchi Magochi Sashimi- Okose in Round Style- Goto Islands Isaki Grilled with Salt and Tadezu- Simmered Dish with Steamed Abalone, Sweet Shrimp, Yam, Fava Beans, and Hime Take- Rice with Shirasu and Shigure-ni, Hime Take- Warabi Mochi- BOLLINGER LA GRANDE ANNEE 2015- Jikon Junmai Daiginjo Nabari Less

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. Less

Shimbashi HoshinoA regular dining destination.I visited on May 21.A gathering of three food enthusiasts.We started with a toast of "Highball with Sudachi."Please take a look at the photos!◎ AppetizerYomogi Mochi in White MisoThis yomogi mochi, traditionally eaten on May 5th for the Children's Day festival to ward off evil spirits, is prepared with a sweet white miso.◎ SashimiSteamed Natural Eel from Lake HamanaServed with Aomori's Hanashansho and Kinome.Japanese Sake: Hakurakusei, chilled.◎ Vinegared DishAbalone from Sanriku and Jun-sai from Mita, Hyogo.Served with cucumber and wasabi.The eel's fat is lightened for a refreshing taste.◎ Sea Urchin and EggplantGrilled Eggplant with Sea UrchinEggplant grilled with dengaku miso topped generously with Ezo Bafun Uni.The warm eggplant contrasts beautifully with the chilled sea urchin.◎ Nine Types of Spring Mountain VegetablesYamaudō, Uruoi, Akakogomi, Aokogomi,Warabi, Koshia, Tarano-me,Shidoke, Akebi sprouts.A dish featuring nine types of spring mountain vegetables served with a dashi jelly.This was the MVP of the meal.I was truly amazed.Japanese Sake: Suigei, chilled.◎ Grilled DishTataki of First BonitoServed with salt and sudachi.Japanese Sake: Isojiman, chilled.◎ Simmered DishYoshino-ni of Meiimo (Japanese Yam)A specialty of Hoshino.The DNA of "Kyo-mi" cuisine.◎ Fried DishTempura of Small Clams and Koshia.Light batter.The crispy texture releases umami flavors.Japanese Sake: Higan, chilled.◎ SashimiThick Megochi (Flatfish).Served with wasabi.◎ SoupWhole Tiger Fish (Okose).With shredded white leek and kinome.◎ Grilled DishGrilled Isaki from the Goto Islands.Served with sudachi and tade vinegar.Japanese Sake: Nichinichi, chilled.◎ Simmered DishSteamed Abalone, Satoimo (Japanese Taro), Fava Beans, Hime Take (Bamboo Shoot), and Boiled Shrimp.◎ Rice DishKoshihikari rice grown with duck farming.Beef Shigureni, small dried fish, and red miso soup.Pickled White Turnip with Umeboshi,Garlic Chives, Tosa-ni of Hime Take, and Katsuobushi with kinome.I added the beef shigureni to the rice,creating a Hoshino Gyudon.For seconds, I topped it with plenty of katsuobushi for a flavorful rice dish.For further seconds, I had it with a raw egg and small dried fish.Absolutely wonderful!◎ DessertWarabi Mochi.◎ Green TeaEverything was flawless, showcasing an extremely high level of perfection.Once again, I was completely satisfied.It was a great meal! Less

Yomogi Mochi with KasujiruSteamed Eel Rice with Flower PepperPure Vegetables from Hyogo Sanda and Abalone from SanrikuGrilled Eggplant with Sea UrchinJelly with 6 Types of Mountain Vegetables and Dashi from Flying Fish(Tanuki, Urui, Koshiaura, Warabi, Kogomi, Red Kogomi)Seared BonitoYoshino-style Cooked Taro StemsTempura of Guji Fish, Mountain Vegetables, and KoshiauraSashimi of Kijihata FishClear Soup with Tiger FishGrilled Isaki FishSimmered Abalone, Hime Bamboo, Fava Beans, Shrimp, and Small PotatoesMealWarabi Mochi with Sencha Tea Less

〜10.焼物

◉能登 目鯛の漬け焼き
◉はじかみ生姜
◉酢橘

漬け焼きは部位違いの2切れを重ねてご用意。
上段の太いのが腹側
下段の薄いのが背側

真っ黒に焦げた目鯛の皮目を剥がしてお口に
皮目だけを含みますと
まぁ、あら、皮ってこんなにも旨みが豊満に
感じるものか？皮裏に張り付いたゼラチンの
艶めかしい事！
更にお焦げの加減が素晴らし過ぎてカリッと
破砕する食感の潔さとお焦げの苦味に加えて
ジュワッと溶ける皮のゼラチン質の旨み甘味
うんまぁの激うまの皮目の肉感に滅茶驚いて
咀嚼の度にワクワクのドキドキでいっぱいと
なり仄かにフゥッと陶酔感を覚えました。

11.炊き合わせ

◉淀大根
◉京菊菜
◉白甘鯛の中骨で取ったお出汁
◉原了郭の黒七味

淀大根をコトコトとトロ火で炊いて
その大根から滲み出るエキスのみで
満たされた地の甘味で自身を炊いて
更に大根自身の甘みに磨きを掛ける。

淀大根をザクッと割いてお口に頂く。
ハラリと解けて身が蕩けるばかりに
解け乍ら崩れ落ちて行くその刹那に
実に美味しさが引き出される仕掛け
見事だわ、咀嚼に途轍も無い地味を
感じてお出汁を如何に奥深くジワリ
染み込ませているかに感動を覚える。

12.煮物

◉おから揚げの鴨饅頭
◉百合根の生地
◉合鴨ミンチ
◉銀餡
・山葵

おかきの衣揚げ仕様にてふっくら仕上がった
鴨饅頭をお箸先でチョコンと崩してみますと
中からは鴨肉がお饅頭の中にドンと射込まれ
合鴨のほくほくミンチがギッシリ詰まってて
咀嚼をするとムッチリふわふわと饅頭生地も
鴨肉も見事な味わいの共演に舌が興奮します。
また、
鴨饅頭の周りには瀞みが円やかな銀餡を施し
天に山葵を盛り付けられておりとても和みを
感じる盛り付けにも目が奪われてしまいます。

その銀餡を一口頂きたい誘惑に駆られながら
スプーンで掬って舐めてみます。
銀餡の瀞みが絶妙で穏やかな事
ほんのりと醤油味を泳がせていて
凄く奥ゆかしい味わいに舌が溺れそう

おかきの衣揚げの食感が実に良い感じで歯に
迫り生地周りを山葵餡がお淑やかに包みます。

13.お食事

❶星野定食

◉山形県合鴨農法のコシヒカリを土鍋で炊いた白ご飯
◉牛の時雨煮
◉縮緬雑魚
◉香の物
◉赤出汁

星野ご飯の定番は牛の時雨煮を始め
雑魚山椒と香の物がとても白ご飯に
馴染み合うものでご飯の美味しさが
脳裏にまで突きぬけて行き印象的な
美味しさが募る至福の白ご飯となり
斯様に甘味も舎利感も舌にジワっと
寄せて来る度に口福を覚えました。

❷塩昆布茶漬け

実はお腹に余裕がある方はお茶漬けの前に
星野ご飯の定番である宇治の卵黄に鰹節を
合わせた卵かけご飯に頂くのですが本日は
流石にお腹に余裕が無くお茶漬けへと進み
卵かけご飯は控えさせて頂きました。
さて、
礼文島利尻昆布の出し茶漬けのご登場です。
此方の品は最近では定番化してるみたいで
サラリ昆布の濃厚な旨味と塩気が茶漬けと
仲睦まじく馴染み合う妙味が中々良いもの。
濃厚な時雨煮ご飯を食べた後ですから喉が
少し乾いて疲れてる感じが残っている所に
昆布茶漬けの潤いがとても良い感じとなり
ホッとするのです。
この辺のお料理の運び方も良く練られてる
感じがして嬉しくなりますね。

❸お焦げ

お醤油がとても香ばしいお焦げの
ご用意にはワクワクしちゃいます。

お焦げも焼き立てのものをご用意です。
お焦げの為に再度土鍋に火を入れ直し
土鍋の底に張り付いてる白ご飯残りに
再度、ガッと火を入れ直して炊き上げ
カリカリのお焦げを仕上げられてます。

お焦げもきちんと火を入れ直して準備
土鍋に残ってる白ご飯をボールに移し
土鍋の底に張り付いてる白米たちのみ
再度、ガッと火を入れ直して炊き上げ
カリカリのお焦げを仕上げられてます。
チンチンに熱く焦げた白米の上に直接
お醤油をサラサラ〜ッと少量滴らせて
ジュワゥンと音鳴りさせ乍ら蓋を閉め
お焦げに醤油風味を纏わせて香ばしく
仕上げておられます。

13.甘味

◉善哉
◉新生堂のお餅

#新橋gourmet
#新橋グルメ
#新橋和食
#新ばし星野
#星野芳明

■訪問日 2026.1/27（火）20時半〜23時

■お料理 お任せ¥55,000税込
お酒含むお会計¥65,300税込 Less