Find Restaurant

Language

HOSHINOYA Tokyo Dining

星のや東京ダイニング

・

Help desk

Savor Japan help desk can help English-speaking foreign visitors in Japan communicate with restaurants and make reservations between 9:00 am and 9:00 pm (Japan time. This is not a toll-free number).

050-2030-4678 (+81-50-2030-4678)

Shop

03-6214-5155 (+81-3-6214-5155)

If you liked this restaurant, please join a member from "Sign in / Join" button. Then you can use bookmark.

From the chef

Chef Hamada spreads'Nippon Cuisine' using his French techniques with Japanese natural ingredients.

He was born in 1975 in Tottori Prefecture. He started learning his Italian cooking skills from the age of 18, then entered the world of French cuisine at the age of 24. In 2005, he was the youngest to ever win first place at the Bocuse d'Or International Gastronomic Competition in Japan. In 2007, he became the executive chef at [Hotel Bleston Court] in Karuizawa. In 2013, as the first Japanese chef ever at the finals, he won 3rd place at the Bocuse d'Or Internationl Gastronomic Competition in France. Since July 2016, he has been working as the executive chef at the current [HOSHINOYA Tokyo].

浜田　統之

Noriyuki Hamada

The Chef’s Restaurant Recommendation

The Restaurant Reviews from the Recommending Chefs.

This text is automatically translated via Google Translation API.

HOSHINOYA Tokyo Dining

Otemachi, Tokyo

Italian/French / French

The Reasons Why I Recommend.

I think that cooking is made by precise calculation as the character of chef Kishida. The technologies and ingredients unique to Japan learned in the three-star [Asstrans] in France, the dishes brought by Mr. Kishida's philosophy are perfect.

Chef Noriyuki Hamada’s Recommendation

2022-02-08

HOSHINOYA Tokyo Dining

Otemachi, Tokyo

Italian/French / French

The Reasons Why I Recommend.

Cooking that has found new possibilities in Japanese ingredients, and chef Yamamoto's attitude to deal with ingredients seriously regardless of Japanese food techniques will always be studied. It is a restaurant that Japan boasts because all the ingredients used in Ryudon are of the highest grade, not to mention the technology.

Chef Noriyuki Hamada’s Recommendation

2022-02-08

HOSHINOYA Tokyo Dining

Otemachi, Tokyo

Italian/French / French

The Reasons Why I Recommend.

I think it's a new genre of cuisine that combines Chinese cuisine with technology learned from Ryugo. The cuisine is a combination of the essence of Chinese cuisine and the essence of Japanese cuisine. Making a house a restaurant is a luxury creation.

Chef Noriyuki Hamada’s Recommendation

2022-02-08

HOSHINOYA Tokyo Dining

Otemachi, Tokyo

Italian/French / French

The Reasons Why I Recommend.

If you think that there are classic dishes using foie gras, there are also new dishes such as "Ginkgo soup". The price is reasonable even though each one is elaborate.

Chef Noriyuki Hamada’s Recommendation

2022-02-08

HOSHINOYA Tokyo Dining

Otemachi, Tokyo

Italian/French / French

The Reasons Why I Recommend.

As a fish lover, coarse fish may have a deeper taste. I sympathized with the fact that I used interesting fish instead of high-class fish to bring out the flavor. I like the fact that you are doing what you like without stereotypes.

Chef Noriyuki Hamada’s Recommendation

2022-02-08