Shinbashi Hoshino

The menu changes with the seasons, and diners can enjoy delicate dishes made with carefully selected ingredients, such as junsai, abalone, gohan eel, steamed abalone, scallop tempura, and grilled chicken scallop. The counter seating allows diners to closely observe the cooking process and feel the skill and hospitality of the chefs.

This cozy space with only counter seats is so popular that reservations are required. The restaurant is decorated in a relaxed Japanese style, with a structure that allows diners to closely observe the cooking process. The restaurant offers a special dining experience in a quiet and comfortable space where Mr. Hoshino's delicate and refined techniques stand out.

The restaurant was established in 2012 by Mr. Hoshino, who trained for more than 10 years at Kyo Aji. In a short time, the restaurant has gained a reputation for its fusion of traditional Japanese culinary techniques and creativity. The restaurant is a testament to Mr. Hoshino's passion for culinary quality and uniqueness, and is known as one of the leading representatives of modern Japanese cuisine.

While attending culinary school, he gained experience in the kitchen as a part-time worker at "Kyo Aji", a famous Kyoto cuisine restaurant. After graduating from school, he went directly to work at "Kyo Aji". He is a young artisan of Kyoto cuisine who trained under Kenichiro Nishi for 12 years. He creates extremely simple but one-of-a-kind dishes.