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A Taste of Japan at Hoshinoya Tokyo this Summer

Hoshinoya Tokyo, renowned for its modern take on traditional Japanese inns, is set to enchant guests with a limited-time summer menu starting June 17, 2025. This exclusive offering promises a fusion of unique regional flavors and culinary artistry, allowing diners to indulge in the essence of Japan during the warm summer months. The summer menu features a creative cold appetizer, merging Hokkaido's "Ika Somen" (squid somen) with Ishikawa's "Nasu Somen" (eggplant somen).

Unveiling the Summer Menu

As the summer heat beckons, Hoshinoya Tokyo's new menu is designed to celebrate the seasonal bounty of Japan. Drawing inspiration from various regional dishes, each course highlights the local ingredients and traditional cooking methods that characterize Japan's rich culinary heritage.

Ika Somen and Nasu Somen

One of the standout dishes is a cold appetizer that harmonizes the fresh, flame-grilled aroma of Hokkaido’s ika (squid) with the textured caviar-like eggplant from Ishikawa. The subtle crunch of "Jade Eggplant" adds a refreshing element, resulting in a multi-layered taste experience that captures the essence of Japanese summer. This dish is a beautifully crafted representation of what makes Japanese cuisine so special—its ability to juxtapose flavors and textures seamlessly.

Miso Korobakashi

Moving from cold dishes to heartier fare, guests will also experience "Miso Korobakashi," a beloved home-cooked dish from Miyagi. The reinterpretation preserves the essence of its traditional roots while elevating its presentation and texture. The chicken, glazed in rich miso sauce, is accompanied by a deep-flavored burdock root puree, creating a harmonious blend of homey nostalgia with modern sophistication. This dish reveals new possibilities for classic home cooking along with its comforting flavors.

Buri Sushi

For the main course, a unique take on traditional Shiga fermented fish, known as "Buri-zushi," takes center stage. Beef that has been marinated in seasoned rice from the process of making Buri-zushi is presented in a Greek moussaka style, layered with zucchini and accompanied by grilled sweetfish. The dish is enhanced by the tangy notes from the fermented sushi rice, showcasing the exceptional quality of local Japanese ingredients in a global context.

Dining Experience at Hoshinoya Tokyo

Diners at Hoshinoya Tokyo will be enveloped in an atmosphere that respects traditional Japanese design while providing modern comfort. The restaurant's fresh aesthetic flows throughout the space, from its earthen textured walls to serene tatami private rooms where guests can enjoy their meals in peace. With six private tatami rooms and four table seatings, the setting perfectly balances the tranquility of Japanese culture with a warm, welcoming ambiance.

Menus and Reservations

The summer menu is available exclusively for Hoshinoya Tokyo guests, priced at ¥33,880, which includes tax and service fees (accommodation excluded). Reservations can be made through the official site up until the day before, inviting guests to experience a dinner course that encapsulates Japan's diverse and rich culinary landscape.

Additional Notes: Menu items may be subject to changes based on ingredient availability and other factors.

About Chef Ryosuke Oka

Ryosuke Oka, born in Shiga in 1985, has established himself as Hoshinoya Tokyo's head chef since May 2023, after honing his skills in renowned establishments such as Kobe Kitano Hotel and Le Bernardin. His philosophy centers around creating dishes that cannot be made anywhere else, embodying respect for the land and the ingredients it yields. Oka aims to rejuvenate traditional methods through innovative French culinary techniques, transforming local produce into elevated dining experiences that celebrate Japan's rich food culture.

With an innovative summer menu that draws on various regional influences, Hoshinoya Tokyo continues to redefine the contemporary Japanese ryokan experience while providing guests with a truly unique culinary adventure.