Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Hoshino
(新ばし 星野)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday、Public Holiday
Specialities
Chef
Yoshiaki Hoshino - Studying under a legendary Kyoto chef
Food
A collection of masterpieces born from an insatiable spirit of inquiry
Food
Collaborating with skilled producers to deliver the best seasonal flavors
Set menu
Review
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Review 189casesFollower 1,459PeoplePick-up reviews
素材を何処までも研ぎ澄まし極限までポテンシャルを引き出す正に至高のお料理
■訪問日:2023.12.14 20時半〜23時 ■お料理 お任せ¥50,000 お酒含むお会計¥61,800 ①先付 □胡麻豆腐の白味噌仕立て ■和芥子 身も心もほっこりとする温かみは 星野大将のお気遣いがお料理へと 写されているかの如し 山利の白味噌の穏やか...Find out more
2023/12 Visitation
18times
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Review 635casesFollower 746People4月は楽しみな筍の季節。
新ばし星野。 楽しみにしていた筍の季節。 京都塚原産の筍は、きらきら輝くように丁寧に焼かれた直焼き。 静岡村越さんの筍は、根元部分の甘さ引き立つ直炊き。 筍ご飯もたっぷ...Find out more
2024/04 Visitation
6times
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Review 1,795casesFollower 4,579People京都塚原産『筍』と静岡県藤枝産『筍』の食べ比べで大満足。。。
Instagram pateknautilus40 https://www.instagram.com/pateknautilus40/ ご覧いただき有難うございます。 ...Find out more
2024/04 Visitation
29times
Restaurant information
Details
| Restaurant name |
Hoshino
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry)・Inquiry |
03-6450-1818 |
| Reservation Availability |
Reservations Only
2023年分の予約から紹介制となります |
| Address |
東京都港区新橋5-31-3 |
| Transportation |
415 meters from Onarimon. |
| Opening hours |
|
| Budget（Aggregate of reviews） |
￥50,000～￥59,999
|
| Method of payment |
Credit Cards Accepted （JCB、VISA、Master、AMEX、Diners） |
Seats/facilities
| Private dining rooms |
not allowed |
|---|---|
| Non-smoking/smoking |
No smoking at all tables |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
2012.2.2 |
閉じる
ChefYoshiaki Hoshino - Studying under a legendary Kyoto chef
While enrolled in a culinary school, he started working part-time at the kitchen of the Kyoto restaurant "Kyomi" in Shimbashi. After graduating, he got a job at the store and trained under Kenichiro Nishi for 12 years. In 2012, he became independent and opened "Shinbashi Hoshino". It quickly became a popular restaurant that could not be reserved, and in 2018 it moved to its current location in restaurant. He loves gastronomy and sake, and on his days off, he often walks around eating and visiting producers.
Food A collection of masterpieces born from an insatiable spirit of inquiry
The selection 's choice course, which uses seasonal ingredients, is based on Kyomi's classic dishes, but is also comprised of masterpieces that Hoshino has independently developed. The duck bun, served as the main dish for New Year's, is also a beloved dish at Kyomi. Here too, the concentration of the kudzu paste used at the end is slightly reduced, enhancing the unity of the lily root and duck meat bun. By making these minute adjustments countless times, Hoshino's cuisine is evolving day by day.
Food Collaborating with skilled producers to deliver the best seasonal flavors
The bamboo shoots that form the main focus of the early spring course are delivered almost freshly dug from a producer in Shizuoka. Their fresh aroma and flavor can be enjoyed by roasting them whole or cooking them directly on the stove. Akashi red sea bream, which is delivered from a fishmonger in Kobe and killed that morning, is freshly smooth and has a smooth texture that makes the most of the rich flavor of the sea bream itself. Hoshino's philosophy is to provide dishes that allow the ingredients to shine in the best way possible, through excellent collaboration with such first-class producers.
A master of Japanese Cuisine who brings out the best in the ingredients.
Shinbashi Hoshino does not use flashy ingredients to decorate its dishes, but instead uses careful work that comes from years of training to bring out the best in Japanese Cuisine. Owner Yoshiaki Hosh
...ino spent 12 years training at the now-defunct famous restaurant Kyomi, and after honing his own sensibilities, he has reconstructed the cuisine's flavors. He works with food producers from around the country to make the most of the potential of seasonal ingredients. And by applying delicate and precise techniques to define the flavors, he has established a unique and delicious cuisine that is extremely simple.