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" 2023
- Nearest station：
- Categories：
- Budget：
-
- Closed：
- 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
Review
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アイアンマン哲生
Tokyo
Review 6,849resultsFollowers 3,097peopleI was brought here. After the seminar We were treated to a meal by the president of the ...View details
2017/04 visited
1 time
-
Review 121resultsFollowers 27peopleShinbashi Hoshino
Please visit when you feel like it depends on your preference. I feel at ease because I t...View details
2010/09 visited
1 time
-
Review 897resultsFollowers 1,566peopleShrimp potatoes are also delicious.
instagram:pamitannn I like strong flavors, but I didn't think I could be so impressed wit...View details
2024/02 visited
6 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" 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 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)
Find Similar Restaurants （Area)
Onarimon Sta.
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Hamamatsucho, Tamachi, Shinagawa
Tokyo
Minato City
Categories
Rankings in nearby areas
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 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.