Shimbashi Hoshino is a Kyoto-style kaiseki restaurant with counter seating for only eight people. Management maintains that the high-level perfection of their cuisine is made possible by the limited seating.
Owner chef, Mr. Yoshiaki Hoshino, trained for more than 10 years at Kyo Aji (now permanently closed) which was once known to be the best kaiseki restaurant in Tokyo. He was supervised by the late Kenichiro Nishi, a legendary chef in the world of kaiseki. All the dishes presented by Chef Hoshino are as simple as possible and utilize the best ingredients in their natural state. Matsutake mushrooms, the world’s most expensive and rare delicacy, are served as a deep-fried dish and as a hot pot dish of pike conger and matsutake mushrooms.
While inheriting the traditional techniques of Kyo Aji, Chef Hoshino adds his own unique and distinctive perspective to each bowl. Chef Hoshino is focused on continuously improving the quality of the dishes. He has, for instance, innovated new tastes by experimenting with seasonal dishes. Kabura Mushi (steamed fish with grated Japanese turnip), a classic winter dish, has been given a new and distinctive taste by modifying the thickness of the sauce known as “an.” He has discovered a new technique for cooking the popular summer dish of salt-grilled sweetfish. You will be delighted by the elegant and delicate dishes that result from the creative techniques used to bring out the best taste in each ingredient.
Reservation is a must!
今はなき京味、西健一郎のお弟子さんのひとりである星野さんのお店。京味のお料理や懐石のスタンダードともいえるお料理を極々丁寧に仕上げる。わかりやすい高級食材は使わなくとも、椀の吸地や炊き立ての土鍋ご飯など和食の基本がとても美味しい。星野さんの気負わせない接客含め、とても心地よいお店。いつも素敵な時間をありがとうございます。 Quote from Google Map Review
Photographers:mzk_8744
