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 2025 Gold winner
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 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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foodie_m.c
Tokyo
Review 157resultsFollowers 677peopleExperience the Essence of Tokyo's To...
Nestled in a quiet alley between Ginza and Shimbashi, Shimbashi Hoshino stands as a hidden...View details
2025/04 visited
7 times
-
Review 1,094resultsFollowers 4,889peopleHoshino's Bamboo Shoots
I often visit Shimbashi Hoshino each season. In recent years, I've usually come in March f...View details
2025/04 visited
29 times
-
Review 746resultsFollowers 744peopleSpring at Shimbashi Hoshino
I visited Shimbashi Hoshino, which consistently ranks in the top 5 on Tabelog. The locatio...View details
2025/04 visited
4 times
Restaurant information
Details
| Restaurant name |
Shimbashi Hoshino
|
|---|---|
| Awards & Recognitions |
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
The Tabelog Award 2017 Gold winner
The Tabelog Award 2017 Gold winner
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2025
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2025
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2023
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2021
Selected for Tabelog Japanese cuisine TOKYO "Hyakumeiten" 2021 受賞・選出歴 閉じる
The Tabelog Award 受賞歴
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
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 |
|
| Average price（Based on reviews） |
JPY 50,000 - JPY 59,999
|
| 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.
A Master of Japanese Cuisine Who Maximizes the Deliciousness of Ingredients.
Instead of decorating with flashy ingredients, we focus on meticulous craftsmanship to showcase the essence of Japanese cuisine at Shinbashi Hoshino. Chef Yoshiharu Hoshino trained for 12 years at the
... renowned restaurant 'Kyo-mi' and has refined his skills to reconstruct its flavors. Collaborating with local producers, we maximize the potential of seasonal ingredients, applying delicate techniques to create a uniquely delicious experience.