In June, Hoshino-san served dishes like Uni Jelly and fried tiger fish, which are nostalgic specialties with a Kyoto flavor. The final dessert of Kuzu Mochi also reminded me of the Kyoto taste. [June 2023 Chef's Choice Menu] ★ Warabi and Abalone ★ Eel Rice Steamed Dish ★ Spinach Stem with Sesame Dressing ★ Sprout Yam in Yoshino Style ★ Steamed Abalone Liver Sauce ★ Uni Jelly ★ Fried Tiger Fish ★ Akou Sashimi ★ Peony Cod and Warabi Soup ★ Ayu from Shinagawa River ★ Kamo Eggplant Simmered Dish ★ Hamo Kyu ★ Rice Dish ★ Kuzu Mochi

"Shinbashi Hoshino is a renowned restaurant where you can experience the essence of Kyoto cuisine at its finest. Chef Yoshiaki Hoshino, who has over 10 years of experience, opened this restaurant in 2012. He believes that seasoning becomes simpler and lighter as you master the art of cooking. Shinbashi Hoshino offers a taste that will make you sigh with delight, challenging your preconceptions of flavors. It is the epitome of Japanese cuisine at its highest level."

It's always delicious no matter when you eat it. Each time, I feel the deeply delicious flavor of the broth and savor the way each ingredient is brought out. The dishes served in the bowl are elegantly arranged. In the past, I used to get excited about luxurious dishes like mixed rice, but now I prefer plain white rice. This is the kind of place where you can appreciate how delicious white rice can be.

I was invited by a regular customer to revisit the restaurant after 1 year and 10 months! Despite being hungover from drinking too much the day before, I recovered during the meal and enjoyed Hoshino-san's delicious dishes. This restaurant does not accept new customers and can only be visited with the help of regular customers. Location: 5-31-3 Shinbashi, Minato-ku, Tokyo Access: 12 minutes on foot from JR Shinbashi Station ■ The Tabelog Award 2023 Gold Winning Restaurant ■ Tabelog Japan Cuisine TOKYO Top 100 Restaurant 2023 Selected Restaurant ■ Tabelog Rating 4.63 What I had (● dish ※ drink) Cheers with draft beer ● Grilled eggplant with white miso ● Sea eel from Hakata Bay ※ White wine Kongsgaard Chardonnay ● Uni from Rishiri with Rishiri kelp dashi ● Grilled softshell turtle from Hamanako ● Yam stalk simmered in Yoshino style ● Chilled figs ● Fried abalone with ginkgo nuts ● Sashimi of sea bream from Akashi ※ Draft beer ● Conger eel and Kujo green onion nanban hot pot with conger eel bone broth ● Natural sweetfish from Toyama Shogawa ● Shojin stew combination with yuba and hirousu greens ● Finishing rice, white rice, gyu-jukushi (dried beef), chirimenjako (baby sardines), pickles, miso soup refill, tamagokake gohan (rice with raw egg), gyu-jukushi gohan (rice with dried beef) My impression of the food was the same as last time, but the simple and refined dishes are truly outstanding! The sea eel from Hakata Bay was deliciously crispy from being grilled directly! The yam stalk simmered in Yoshino style is a classic dish, but the balance of ginger and yam stalks is very tasty. The winner among what I had this time was the conger eel and Kujo green onion nanban hot pot! The broth made from conger eel bones was superb, and although I was getting tired of eating conger eel this season, this dish was wonderfully fragrant and delicious! Also, the fried abalone was made from a large live black abalone, generously cut into large pieces and fried with a thin coating. It was a luxurious and incredibly delicious dish. The finishing rice with gyu-jukushi was so delicious that I had seconds just like last time! (laughs) I used to love the cooking of the late Mr. Nishi from Kyoaji and had it many times, but Chef Hoshino's cooking reminds me of Mr. Nishi's cooking! Thank you for the feast! When will I be able to go next! lol Thank you for reading until the end! If you could 'like', 'follow', 'save the restaurant', or leave a 'comment', it would be encouraging for the future, so thank you in advance!

Shinbashi Hoshino is a restaurant opened by Hoshino Yoshiaki, who trained in Kyoto-style cuisine and is now considered a legend. The restaurant operates on a strictly by-referral basis, making it nearly impossible to secure a reservation. The cuisine at Shinbashi Hoshino is characterized by "subtractive cooking," where every unnecessary element is eliminated. The course menu, tailored to my personal taste, was simple yet exquisite. Despite initially being drawn in by the photos, experiencing the dishes firsthand elevated my understanding of Japanese cuisine. Surprisingly, many dishes had a bold and satisfying flavor profile. This restaurant competes not on ingredients, but on culinary technique, which explains the unexpected depth of flavors. The price for the meal, including a cup of green tea, was 48,000 yen. It was truly a fantastic experience. The food was incredibly delicious. Thank you for the wonderful meal.

Located a 6-minute walk from Onarimon Station! I revisited the award-winning restaurant "Shinbashi Hoshino," which has been awarded "The Tabelog Award GOLD" and "Hyakumeiten." The head chef, Yoshitaka Hoshino, who honed his skills for 12 years at the now-closed famous restaurant "Kyomei," opened this restaurant in 2012. Among his disciples are "Ajishare," who branched out from the previous store of "Shinbashi Hoshino," "Ajihito" in Shintomi-cho, "Ajikou," which opened last year, and "Ishida," among others. The restaurant has an L-shaped counter with 6-7 seats, and the bright and warm wooden interior creates a cozy atmosphere. Reservations are now mostly by introduction, making it quite a high hurdle for new reservations. The course menu ranges from around 40,000 yen, and they adhere to the teachings of the master chef Kenichi Nishi, focusing on the best preparation of ingredients without flashy presentations. Additionally, the originality of Chef Hoshino has been added recently. You can truly enjoy the ultimate Japanese cuisine! On this day in late August, I revisited after 10 months of anticipation! Below is what I had on this day: ★ Ginger and myoga somen noodles ★ New ginkgo rice steamed ★ Grilled conger eel ★ Zuike Yoshino simmered dish ★ Steamed black abalone from Chiba Boso ★ Buffun Uni from Rebun Island, Hokkaido, with Akou and first dashi jelly ★ Deep-fried sand borer ★ Deep-fried corn ★ Akou and shrimp wash ★ Fukuoka Bay natural eel and winter melon soup ★ Fresh ayu from Joganji River, Toyama Prefecture ★ Nishin nasu, nishin cooked in a different way ★ Okra with grated daikon ★ Meal - white rice, chirimen jakko, pickles, gyuujishigure, shaved bonito and egg over rice ★ Kuzukiri This day was another moment of excitement and awe! Starting with the simple somen noodles that captured my heart. I discovered a new charm of conger eel in the grilled dish, and in the Yoshino simmered dish inherited from Kyomei, I keenly felt the greatness of tradition. The black abalone steamed in a different way, the Buffun Uni without synthetic salt that Chef Hoshino personally went to Rebun Island to request, and the tempura that focused on "eating freshly fried" were all examples of the chef's originality and dedication. The highlight was the soup and ayu! The clear and elegant dashi, the soup with a firm sprinkling of salt, allowed me to enjoy the changing flavors and contrasts, and the freshly caught ayu delivered by a reliable fisherman was a surprising deliciousness that I had never experienced before. Every dish went above and beyond in terms of deliciousness! I look forward to visiting again and will patiently wait while looking at the photos folder (laughs). Wonderful cuisine, thank you for the feast.

I was able to visit Shinbashi Hoshino in August without being affected by the typhoon. The noren curtain has been changed to a checkered pattern with the restaurant's name on it. Despite the lingering humidity, I started with a refreshing dish of ginger and myoga somen noodles. I paired it with a sake called Hakuraku Hoshi, Ichikai Fire Insert (special junmai, 60% rice polishing ratio, New Sawa Brewery, Miyagi). The dishes showed clear evolution, with the most surprising being the soup. The use of grilled eel as a base for the soup was unusual, and the subtle taste gradually became more pronounced as the eel was dipped into the soup. The dishes were meticulously prepared, showcasing the seafood ingredients at their best. I will definitely visit again.

Thank you for visiting. I would be grateful if you could give me your "likes," "follows," and "save the store." I revisited "Shinbashi Hoshino," a restaurant that has won The Tabelog Award 2023 Gold and is also one of the top 100 restaurants. Whenever I come here, I can always enjoy a relaxing meal. It seems that I have the same feeling when I regularly visit a certain restaurant. It feels like coming home, doesn't it? On this day, I unexpectedly ran into an acquaintance and had a fun banquet, spending the whole time in a friendly atmosphere. Here are the dishes I had on that day. The "Myoga and Ginger Somen" and "Steamed Rice with New Ginkgo Nuts" were delicious. The plump ginkgo nuts were incredibly tasty. "Seared Hiramasa from Awaji" is my favorite way to eat hiramasa. "Simmered Zucchini" warms your heart. The "Steamed Abalone from Karatsu with Liver Sauce" and "Buffoon Sea Urchin from Rishiri, Kijihata Dashi Jelly" were a perfect match. The "Kisu Tempura" with vinegar and salt was excellent. The "Corn Tempura," "Kijihata (Akou) and Shrimp Heads, and Mini Cucumbers" were delightful. "Eel and Winter Melon Soup" conveyed the deliciousness of eel in a wonderful way. The "Gifu Highland River Ayu" was a large ayu. The "Herring Eggplant and Kinusaya" was comforting. The "Okra with Grated Radish" was refreshing. The "Beef Shigureni," "Zaogyo," "Pickles," "Miso Soup," "White Rice," and "Kuzu Cutting" were all superb. The kuzu cutting is only available in the summer and is always excellent. I hope to visit again. Thank you for the meal.

I revisited one of the restaurants I cherish, "Shinbashi Hoshino". They have received The Tabelog Award Gold in 2023, 2022, 2021, 2020, 2018, and 2017. They were also selected as one of the top 100 Japanese cuisine restaurants in Tokyo on Tabelog in 2023 and 2021. Congratulations! It is a restaurant that operates on a complete reservation-only basis and is very difficult to book. Starting from 2023, reservations are now by introduction only. It is about a 6-minute walk from Onarimon on the Toei Mita Line. It is also within walking distance from Shinbashi Station, which is served by JR, Tokaido Line, Keihin-Tohoku Line, and Shiodome Station on the Toei Oedo Line. The restaurant is located in a quiet area off the main road, giving it a hidden gem-like atmosphere. Inside, there is a sophisticated air with a white wooden L-shaped counter with six seats. It opened in February 2012. This time, I had a mishap and arrived very late, so I didn't expect to be able to eat, but they kindly provided a short course for me. Thank you very much. Although I only stayed for about 30 minutes, I received warm words that they would provide as much food as possible, and I am truly grateful. The dishes were all delicious as usual. I felt even more satisfied than last time. I will definitely visit again. Thank you for the meal.

I was invited to the top-notch Japanese cuisine restaurant, Shinbashihoshino, and I went there. It was a very hot day, but the dishes made me forget about the heat. We started with somen noodles, a simple dish perfect for the hot weather. The next dish was new ginkgo rice, a dish mainly focused on enjoying ginkgo nuts. Then we had grilled conger eel, which was my first time trying it cooked this way, and it was delicious. The potato stem dish was comforting. The abalone dish reminded me how tasty abalone can be. The horse dung sea urchin dish was topped with a jellied sauce made with akou seaweed dashi. The tilefish and corn tempura was delicious. We had sashimi, followed by an eel and winter melon soup, which was my first time trying eel in a soup, and it gradually blended in with the flavors of the soup. The crispy grilled sweetfish was cooked to perfection. The eggplant and herring dish was well-seasoned, and the herring paired wonderfully with the eggplant. We ended with a refreshing okra and grated yam dish. For dessert, we had kudzu starch cake, which the chef described as delicious, and it truly was. Every dish was amazing, and I didn't feel stuffed after the meal. It was exactly the kind of cuisine I was looking for. It was delicious. Thank you for the meal.

The dishes at "Shinbashi Hoshino" are all traditional Japanese cuisine such as somen noodles with ginkgo nuts, sweetfish, and eggplant. Despite their simplicity, each dish leaves a lasting impression with its deep and multi-layered flavors. While they may seem plain at first, the flavors gradually unfold in the mouth, offering a rich and sophisticated taste. The simplicity of the dishes at "Shinbashi Hoshino" actually exudes refinement and a special deliciousness that sets them apart from standard Japanese cuisine. There is a world of difference in the taste that everyone can appreciate in the dishes at "Shinbashi Hoshino".

It's been almost a year since I last visited Hoshino-san's restaurant. What I had was: chilled tororo soup with Tanba Yamato potatoes, cooked winter melon with junsai, steamed eel rice with Hakata sea eel, steamed conger eel with plum paste, amazing potato stems, steamed black abalone from Karatsu, uni jelly with Rishiri sea urchin, tempura of sand borer and corn, flavorful kiji fish, hotpot with grunts and Kujo green onions, grilled ayu fish from Gifu with tade vinegar, fried Kamo eggplant, vinegar dish with octopus, cucumber, and myoga, and a meal with dried baby sardines and pickles. The freshly made warabi mochi with plenty of kinako was outstanding. From start to finish, the meal was delicious and uplifting. Even the fried eggplant, despite being fried, had almost no oily feel to it, which was surprising. Why does food taste so much better when prepared by Hoshino-san? It's a mystery! I wonder when I can visit again next time.

In the summer, Hoshino at Shinbashi is a treasure trove of ingredients. The excellence of the broth brings out the charm of the ingredients to the fullest. The head chef mentioned that the broth is expected to undergo further evolution. Having just returned from Hokkaido, it seems that they have obtained the best kombu. We look forward to even more exciting developments in the future.

"Shinbashi Hoshino"♫ A gem of traditional Japanese cuisine that is no longer available, "Kyomitsu" is truly a direct descendant in the lineage, and it has become a new gem of Japanese cuisine here at "Shinbashi Hoshino"! I received a truly grateful invitation and was able to visit for the first time. I am sincerely grateful m(_ _)m Upon arrival at the restaurant, I accidentally opened the door too early due to a mistake in the time... I apologize to the chef, but Chef Hoshino kindly and graciously accommodated me. The restaurant is located on a narrow street but exudes a dignified presence♪ The counter is in an L-shape and can accommodate a maximum of 8 guests. But thanks to the L-shape, you can see Chef Hoshino's gentle smile from anywhere. Now, let's enjoy the wonderful feast prepared by Chef Hoshino♫ For drinks, I left it to the chef's choice, and here are the dishes I enjoyed: ⭐︎ Shinshu Kame Rei, a chilled yam soup with tara and winter melon ⭐︎ Hakata Bay grilled sea eel rice steamed with eel ⭐︎ Awaji Island conger eel drop with cucumber, homemade plum and wasabi ⭐︎ Yam stalk simmered in Yoshino style ⭐︎ Karatsu steamed black abalone with liver sauce ⭐︎ Hiroshima Motohei special Akaiwame rice 2020 vintage ⭐︎ Rausu horse dung sea urchin with Akou (Kijihata) simmered gelée ⭐︎ Gizzard shad tempura with vinegar citrus and Maldon salt ⭐︎ Corn tempura ⭐︎ Akou (Kijihata) sashimi with Maldon salt and soy sauce ⭐︎ Kyoto corn tempura ⭐︎ Gizzard shad tempura Each dish was meticulously prepared and presented, showcasing Chef Hoshino's skill and dedication to traditional Japanese cuisine. The flavors were exquisite and the experience was truly memorable.

In the hot summer, Hoshino-san's small counter seats provide a cozy atmosphere. - Cold Tororo Soup made with Tamba Sasayama's yam, served cold and smooth. Water shield and winter melon add a refreshing touch. Appetizing and satisfying. - Hakata Bay Steamed Sea Eel freshly grilled over charcoal, incredibly delicious. Hoshino-san modestly says, "We only grill it a little, unlike eel restaurants that grill a lot." But it's definitely skillful. - Awaji Island Conger Eel a summer delicacy beautifully served with homemade plum paste. - Yam Stalk Yoshino simmered in Kyoto style. - Karatsu Steamed Black Abalone thick slices of tender black abalone, served with liver sauce. - Rishiri Buffoon Sea Urchin with agar jelly sauce, a unique summer combination by Hoshino-san. - Smelt and Corn Tempura light and crispy tempura, including corn tempura made by apprentice Ishibashi-san. A first at Hoshino-san's. - Akou Sashimi featuring seasonal ingredients, like Awaji sea bream. Served in a cobalt blue dish, enhancing the freshness of the fish. - Red Snapper and Kujo Green Onion Namban Nabe a small pot simmering with red snapper and Kujo green onion, with homemade mochi. - Gifu Ayu Grilled Ayu fish, a summer highlight. Hoshino-san teaches how to debone it, making it easy and enjoyable to eat. Delicate and delicious. - Kamo Eggplant Stew - Octopus, Cucumber, and Myoga Vinegar Dish simple yet delicious. - Matsusaka Beef Jigure-ni served with rice, a perfect combination. - Freshly made Kuzu Kiri with black honey, a refreshing dessert. "I love summer Japanese cuisine. Today's meal was a parade of summer ingredients. Summer Japanese cuisine is wonderful, don't you think?" Hoshino-san expresses his enjoyment of the summer dishes. A delightful and refreshing experience, perfect for a hot summer night. Thank you for the delicious meal.

In Japanese cuisine, no matter what, this place is my favorite. They skillfully prepare every dish deliciously. That's Hoshino for you. The Junsa (water shield) from Mita with abalone, the steamed rice with eel from Hakata Bay, the white miso salad with iwatake and spinach stems, the Yoshino-style simmered zucchini, the black abalone with Karatsu liver sauce, the sea urchin from Rishiri with tilefish (akou) jelly, the okoze (stonefish) and shishito pepper tempura, the Akashi kiji (tilefish) sashimi, the conger eel soup, the two Ama River ayu (sweetfish), the Kamo eggplant tempura, the conger eel roll, rice, beef and vegetable mixed rice, rice with bonito flakes, rice with dried young sardines, rice with raw egg, and warabi mochi. I always think the Junsa here is the most delicious. The taste of the red lump part is especially good. They use Junsa from Mita, which as far as I know, only about three restaurants use. The black abalone is incredibly delicious. The large black abalone is amazing even when being cut. It's the best abalone I've had this year. The Ama River ayu, starting from this year, is served with the bones removed without intense heat, and of course, the umami from the bones transfers to the flesh. The refreshing taste of the moss also adds to its deliciousness. I believe that the Kyoto-style classic zucchini is the best here.

Thank you for viewing. I visited the Tabelog Award 2023 Gold-winning restaurant, "Shinbashi Hoshino," which is one of the top 100 restaurants. Every visit to this place is a delight, with the master and staff being very polite and welcoming. It was a pleasant and fun-filled time from start to finish on this day. Thank you as always. Here are the dishes I had this time: - "Mita's water shield and Sanriku abalone, cucumber": The light and easy-to-eat water shield and abalone go well together. - "Steamed eel rice, wood buds": This dish features eel from Hakata Bay in a bite-sized eel rice. - "Spinach and rock mushrooms with sesame dressing": The crunchy spinach with sesame dressing is comforting. - "Simmered zucchini in Yoshino style": This dish always brings a sense of comfort with its consistent deliciousness. - "Steamed abalone from Karatsu with liver sauce": This is my favorite way of cutting abalone, tender and flavorful. - "Rausu sea urchin and redspotted grouper jelly with simmered dashi": The combination of sea urchin and dashi jelly creates a deep and wonderful flavor. - "Deep-fried tigerfish and shishito pepper with dashi": Tigerfish is a rare find and delicious. - "Redspotted grouper sashimi with Bonito flakes": A precious sashimi that can only be enjoyed at this time of year. - "Conger eel and water shield soup with plum": Water shield from Mita, Awaji's arrowroot-beaten conger eel, and plum. - "Ayugawa ayu from Gifu, charcoal-grilled with tade vinegar": The ayu is in excellent condition and absolutely delicious. - "Kamo eggplant stewed with ginger and wood buds": The eggplant is first fried and then stewed, creating a comforting dish. - "Conger eel and cucumber": Grilled conger eel and cucumber salad, a delightful combination of warm eel and cool cucumber. - "Beef simmered in soy sauce", "Miscellaneous fish", "Pickles", "Miso soup", "White rice", "Warabi mochi": I had a very enjoyable time on this day. I look forward to visiting again. Thank you for the meal.

■June 17, 2023 (Saturday) 8:30 pm - 11:00 pm■Chef's Choice Menu ¥45,000Total bill including drinks and seasonal dishes ¥69,600■Reservation: One year in advance by phone①Appetizer○New shoots of bracken from Mita, Hyogo○Hokkaido abalone○Cucumber garnish○Ponzu sauce○WasabiThe bracken from Mita by Hoshino has a refreshing and slippery texture that makes you wonder how it develops in your mouth every year during this season. It is said to be grown in a secluded area in Mita, which may contribute to its unique qualities. The meticulous selection of this bracken reflects the dedication to sourcing the best ingredients, combined with Hoshino's cooking techniques, resulting in a vivid and delicious flavor. The bracken from Mita stands out with its slippery texture, firm fibers of the new shoots, and large red sprouts attached, making it a high-quality ingredient. Paired with abalone from Sanriku, the contrasting textures create a harmonious blend of flavors. The crunchy texture of the abalone, combined with the mineral-rich aroma and taste, enhances the refreshing sensation, perfect for the early summer season. The seasonal dishes are full of freshness and make your face light up. The harmony of various textures brings out the best of the bracken and abalone, creating a delightful experience that continues to please the palate.②Eel rice steamed○Sea eel from Hakata Bay○Mochi rice steamed with dashi broth○Wood sorrelThe sea eel is said to feed on crustaceans, which gives it a distinct aroma when grilled. The impressive presentation of the eel rice steamed with two layers exudes luxury. The first layer of sea eel is savored individually, with a crispy skin and a rich flavor that delights the palate. The well-grilled sea eel has a crispy skin and a firm flesh that is rich in umami, showcasing its vitality. The second layer, paired with mochi rice, envelops the teeth with a chewy texture and a full-bodied flavor, creating a luxurious dish. The eel's wild meatiness shines through, enhanced by the perfect balance of grilling. The special eel sauce created by Hoshino, with a blend of mirin, sake, and dark soy sauce, complements the sea eel's richness and brings out its natural flavors. The love and care put into grilling the eel is evident in the final dish, with the sea eel elevated to new heights by Hoshino's skillful techniques.

I was fortunate enough to join the regular customers' table. I am extremely grateful!! The exquisite Japanese cuisine course made with carefully selected seasonal ingredients. Each dish brings out the charm and potential of the ingredients to the maximum, with no room for flaws in every detail, resulting in a delicious experience. With each menu, a climax-level excitement arises, and words like "the best," "ultimate," and "ideal" come to mind involuntarily. I thought this was a divine summer experience. Thank you very much for the feast. Hyogo Prefecture Mita Taranais & Iwate Awabi (Awabi with a firm and pleasant texture, perfectly balanced with ponzu sauce) Hakata Bay grilled eel & mochi rice with spinach and rock mushrooms sesame dressing Simmered Yam Stems Kirishima black abalone steamed with liver sauce Rishiri Uni & Akou Jelly Okoze & Manjū Togarashi Tempura Sashimi (Akou (Parrotfish)) Soup (Awaji Peony Hamo) Gunma Prefecture Kanagawa River Grilled Ayu (moist) (Supreme Ayu. The best way to eat, removing only the flesh from the bones for the ultimate flavor) Kamo Eggplant Cooked Hamo Grilled & Cucumber Rice & Shirimenjako, Matsusaka Beef Shigureni, Pickles, Bonito Flakes, Egg, Okoge & Red Miso Soup (Raw egg with no unpleasant taste, only umami) Kuzu Cutting (Traditional Kyoto delicacy)

I revisited "Shinbashi Hoshino," which has won "The Tabelog Award GOLD" multiple times. The restaurant is located in Minato, Tokyo, about a 6-minute walk from Onarimon Station on the Toei Mita Line. I always feel the urge to visit this restaurant regularly, but it's difficult to get a reservation because it's so popular. The dishes I had this time included: - Abalone from Sanriku and jun-sai from Hyogo - Sea eel from Hakata Bay - Iwatake mushrooms and spinach - Zucchini simmered in Yoshino style - Black abalone from Karatsu with liver sauce - Buffet sea urchin and tilefish bone broth jelly - Okoze (stonefish) and bell pepper - Akou sashimi - Awaji conger eel soup - Isaki from the Goto Islands - Kyoto eggplant - Conger eel roll - Rice - Yoshino kudzu kiri Hoshino's dishes always impress me with their high level of completion. Even simple-looking dishes can surprise you with how delicious they are, which is a testament to the quality of ingredients and the meticulous work that goes into preparing them. A personal impression... The "black abalone from Karatsu" was a highlight, with a chewy yet tender texture and a flavorful liver sauce that enhanced the abalone's taste. I wanted more of it. The "Awaji conger eel" was beautifully presented, with the bone-cut conger eel dusted with flour and blanched to create a clean shape. The kombu dashi broth was perfectly balanced, allowing the flavor of the conger eel to shine through. I was thoroughly satisfied once again and will definitely revisit. Thank you for the wonderful meal.