Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Shimbashi Hoshino
(新ばし 星野)The Tabelog Award 2026 Gold winner
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2025
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- Sunday, Public Holiday
Specialities
Chef
Yoshiaki Hoshino - Studying Under a Legendary Kyoto Chef
Food
"An Unquenchable Thirst for Exploration: A Collection of Masterpieces"
Food
"Delivering the Best Seasonal Flavors in Collaboration with Skilled Producers"
Review
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Review 2,453 postsFollowers 6,458 peopleA unique harmony of comforting and s...
Shimbashi Hoshino Instagram: pateknautilus40 https://www.instagram.com/pateknautilus40/ ...View details
Visited on February, 2026
40 times
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Review 992 postsFollowers 743 peopleToday was absolutely perfect. Yamari's white miso, Steamed sea cucumber intestines, Natura...View details
Visited on December, 2025
37 times
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コスモス007
Kanagawa
Review 2,227 postsFollowers 3,097 peopleWinter Highlights: Crab and Duck
In December, I was welcomed by the ever-gentle smile of Hoshino and settled into the calmi...View details
Visited on December, 2025
26 times
Restaurant information
Details
| Restaurant name |
Shimbashi Hoshino
|
|---|---|
| Awards & Recognitions |
The Tabelog Award 2026 Gold winner
The Tabelog Award 2026 Gold winner
The Tabelog Award 2025 Gold winner
The Tabelog Award 2025 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2024 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2023 Gold winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2022 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2021 Gold winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2020 Gold winner
The Tabelog Award 2018 Gold winner
The Tabelog Award 2018 Gold winner
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2025
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2023
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2021
Selected for Tabelog Japanese cuisine TOKYO "Tabelog 100" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
2026年Gold受賞店
The Tabelog Award 2026 Gold 受賞店
2025年Gold受賞店
The Tabelog Award 2025 Gold 受賞店
2024年Gold受賞店
The Tabelog Award 2024 Gold 受賞店
2023年Gold受賞店
The Tabelog Award 2023 Gold 受賞店
2022年Gold受賞店
The Tabelog Award 2022 Gold 受賞店
2021年Gold受賞店
The Tabelog Award 2021 Gold 受賞店
2020年Gold受賞店
The Tabelog Award 2020 Gold 受賞店
2018年Gold受賞店
The Tabelog Award 2018 Gold 受賞店
2017年Gold受賞店
The Tabelog Award 2017 Gold 受賞店
百名店 選出歴
日本料理 百名店 2025 選出店
食べログ 日本料理 TOKYO 百名店 2025 選出店
日本料理 百名店 2023 選出店
食べログ 日本料理 TOKYO 百名店 2023 選出店
日本料理 百名店 2021 選出店
食べログ 日本料理 TOKYO 百名店 2021 選出店 |
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
03-6450-1818 |
| Reservation availability |
Reservation only
Reservations for 2023 will be by referral only. |
| Address |
東京都港区新橋5-31-3 |
| Transportation |
416 meters from Onarimon. |
| Business hours |
|
| Average price（Based on reviews） |
JPY 60,000 - JPY 79,999
|
| Payment methods |
Credit card accepted （VISA, Master, JCB, AMEX, Diners） |
Seats/facilities
| Private rooms |
Unavailable |
|---|---|
| Non-smoking/smoking |
Non smoking |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| The opening day |
2012.2.2 |
Find Similar Restaurants （Occasion)
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Tokyo
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Categories
Rankings in nearby areas
閉じる
ChefYoshiaki Hoshino - Studying Under a Legendary Kyoto Chef
While enrolled in a culinary school, I had the opportunity to start working part-time in the kitchen of a Kyoto cuisine restaurant called "Kyo-mi" in Shimbashi. After graduating, I was employed at the same restaurant and trained under Kenichiro Nishi for 12 years. In 2012, I became independent and opened "Shinbashi Hoshino." It quickly became a popular restaurant that was hard to get reservations at, and in 2018, I moved to the current location. I have a deep love for gourmet food and sake, and I often spend my days off exploring different eateries and visiting producers.
Food "An Unquenchable Thirst for Exploration: A Collection of Masterpieces"
The omakase course using seasonal ingredients is composed of exquisite dishes based on the masterpieces of "Kyo-mi," while also incorporating unique research conducted by Chef Hoshino. The "Duck Bun," served as the main dish for New Year's, is a beloved item from "Kyo-mi." Here, by slightly loosening the concentration of the kuzu sauce that is drizzled on top, the harmony with the lily root and duck meat bun is further enhanced. Through these subtle adjustments, which are repeated numerous times, Chef Hoshino's cuisine continues to evolve day by day.
Food "Delivering the Best Seasonal Flavors in Collaboration with Skilled Producers"
In the early spring course, the main ingredient, bamboo shoots, is delivered directly from producers in Shizuoka, almost freshly dug. Their fresh aroma and flavor can be enjoyed through methods like whole roasting or direct cooking. Additionally, the freshly caught sea bream from Akashi, which arrives from a fish shop in Kobe, offers a smooth and fresh texture, highlighting the rich umami of the fish itself. Through this remarkable collaboration with top-notch producers, Mr. Hoshino's belief is to present ingredients in the most radiant form possible in his dishes.
The Master of Japanese Cuisine, Maximizing the Deliciousness of Ingredients.
At "Shinbashi Hoshino," the focus is not on flashy ingredients, but on meticulous craftsmanship that showcases the essence of Japanese cuisine. Chef Yoshinobu Hoshino honed his skills for 12 years at ...the renowned, now-closed restaurant "Kyo-mi," and has since redefined that flavor through his own sensibility. Collaborating with local producers, he maximizes the potential of seasonal ingredients. By applying delicate and precise techniques, he establishes a unique and exceptional taste that is remarkably simple yet one-of-a-kind.