Hoshino

The chef at Hoshino is a frontrunner among Tokyo’s imports from Kyoto. He cut his teeth over a 10 year apprenticeship at a famous traditional restaurant before striking it out on his own. Now he draws in well-informed foodies from around Japan with his unique approach to cooking. If you visit in winter you’ll be treated to some rare delicacies here such as deep fried fugu pufferfish, and fugu milt. Although the exact dishes change with the seasons, you are guaranteed a great range of soups, grilled dishes, seafood, and rice bowls across a meal which will last for several hours.