Sushi Hoshiyama
Osaka, Japan
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⭐1 Star
The Experience
From Michelin Guide
Sea bream is marinated in kombu, gizzard shad in vinegar; sushi rice is seasoned with red vinegar and salt. The scrupulous training the chef received as an apprentice pervades every aspect of the restaurant. Nigirizushi begins with pale white-flesh fish. Tuna, served three pieces in succession, leaves an impact. Sushi rice is served on the warm side, the better to bring out the sweetness of the fish oil. Simmered conger eel brings the meal to a close, as in the old days. The restaurant stands on the river’s edge, so you can watch the boats plying the waters below as you dine.
Unique Things
From Visitor Experiences
1. No Set Menu, Chef’s Seasonal Omakase Only
Sushi Hoshiyama does not offer a fixed menu; the chef curates each meal based on the freshest seasonal ingredients available that day, ensuring every visit is unique.
2. Unique, Annually Collected Tableware from Across Japan
The restaurant features exclusive sushi bowls and tableware, handpicked by the chef from various regions of Japan each year, specifically chosen to enhance the dining experience.
3. Only 8 Seats, Intimate and Exclusive Setting
With just eight seats available, Sushi Hoshiyama offers an exceptionally intimate and exclusive atmosphere, making reservations highly competitive and the experience notably personal.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at Michelin-starred Sushi Hoshiyama in Osaka are:
Fatty Tuna (Otoro): A centerpiece classic at Hoshiyama, prized for its rich, melt-in-the-mouth texture and umami depth, often featured in the omakase course as a highlight of the sushi spectrum from white to red-fleshed fish.
Awabi (Abalone): A specialty fish in summer, valued for its firm texture and subtle ocean flavor, showcasing seasonal freshness and the chef’s skill in preparation.
Monkfish: Takes center stage in winter, appreciated for its unique texture and delicate taste, reflecting the seasonal approach to ingredient selection.
Sea Bream (Tai): Marinated in kombu (kelp) to enhance umami, this white-fleshed fish is a signature Edomae sushi ingredient at Hoshiyama, demonstrating traditional preservation and flavor techniques.
Gizzard Shad (Kohada): A silver-skinned fish marinated in vinegar, representing the Edomae method of sushi preparation that balances preservation with flavor enhancement.
Additionally, Sushi Hoshiyama is renowned for its red vinegar-seasoned sushi rice, made from sake lees, which pairs exquisitely with these carefully selected toppings, creating a distinctive signature taste.
These ingredients reflect the chef’s dedication to Edomae-style sushi, seasonal freshness, and meticulous preparation methods that honor tradition while delivering exceptional flavor.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- Chef's Choice Course: ¥33,000
Signature Dishes
- Kohada (medium-sized gizzard shad): Not specified
- Kuruma Shrimp: Not specified
- Steamed Abalone: Not specified
Note: Prices are in Japanese Yen and include tax.