Rediscovering Japan's Traditional Home Cuisine at Hoshinoya Tokyo

A Culinary Revival at Hoshinoya Tokyo

Hoshinoya Tokyo, a remarkable blend of tradition and modernity in the heart of the city, is set to launch a unique dinner course that pays homage to the traditional home-cooked meals of Japan, starting September 16, 2025. The innovative dining experience is curated by Executive Chef Ryouusuke Oka, who believes that the essence of Japan’s diverse culinary culture lies in the home-cooked flavors that are gradually disappearing from contemporary tables.

The Concept Behind the Menu

Chef Oka emphasizes the rich heritage and wisdom behind Japanese home cooking. With the rise of fast food and modern conveniences, traditional recipes passed down through generations are at risk of extinction. His culinary vision focuses on reimagining these traditional dishes, not merely replicating them but creatively interpreting them with modern techniques and flavors. The reimagined dishes promise to evoke nostalgia while showcasing a refined and sophisticated presentation.

Signature Dishes Inspired by Tradition

Shimotsukare (Tochigi Prefecture)

One of the standout offerings is Shimotsukare, a beloved dish from the Tochigi region recognized for its resourcefulness in using every part of an ingredient. Chef Oka presents a contemporary take on this dish by making full use of seasonal salmon. The dish features a miso-based tartar made from salmon meat and bones, combined with a cheese sauce flavored with sake lees, enriching the dish with the umami depth typical of fermented foods. Topped with a vibrant ikura sauce, this dish is not only aesthetically pleasing but also deeply flavorful.

Kajiya Nabe (Hyogo Prefecture)

Another highlight is Kajiya Nabe, traditionally enjoyed by blacksmiths to withstand the heat. Chef Oka transforms this rustic dish into a terrine, layering finely chopped eggplants with tender octopus and eggplant mousse. The contrasting textures delight the palate, enhanced by the sweet and savory notes of the accompanying fig fritters.

Gani Jiru (Yamagata Prefecture)

Gani Jiru, hailing from Yamagata, is made using the rarely available Mokuzi crab, ground and simmered in rich broth to create a hearty soup. The dish is then paired with seasonal white fish, allowing the crab's robust flavor to envelop the delicate fish, creating a lingering taste of bliss.

Dining Experience at Hoshinoya Tokyo

The main dining space at Hoshinoya Tokyo not only offers exquisite culinary experiences but also presents a serene ambiance steeped in traditional Japanese aesthetics. Guests are welcomed by walls textured to resemble geological layers, with a stunning entrance featuring large granite stones. The venue offers six tatami-matted private rooms, alongside four dining tables, ensuring an intimate setting for enjoying these creatively crafted dishes.

About Executive Chef Ryouusuke Oka

Born in Shiga Prefecture in 1985, Executive Chef Oka has cultivated his culinary expertise through rigorous training in esteemed establishments such as Kobe Kitano Hotel and Pierre Gagnaire. He took the helm at Hoshinoya Tokyo on May 1, 2023, driven by a commitment to create dishes that can only be crafted in their respective regions. His passion lies in maximizing the potential of local ingredients while embracing traditional cooking methods blended with European culinary techniques.

Reservation and Pricing

The newly introduced dinner course is priced at 33,880 yen per person, inclusive of tax and service charges, and is available for guests staying at Hoshinoya Tokyo. Reservations can be made via their official website up to one day in advance. Please note that menu offerings may vary depending on ingredient availability.

Conclusion

Hoshinoya Tokyo continues to be a beacon of culinary innovation, where the past is lovingly woven into the present through its carefully crafted menu. This unique dining experience not only highlights Japan's culinary heritage but also invites guests to savor the flavors of forgotten dishes with the elegance and sophistication that Hoshinoya is renowned for.