Every season, Japan's forests produce a rich variety of minerals that sustain the ingredients I use in my cooking. My goal at HOSHINOYA Tokyo is to show the world how wonderful these ingredients are. Through my Nippon Cuisine, I want guests to enjoy these minerals produced by Japan's forests. Japan is surrounded by seas that are visited by warm and cold currents--ideal conditions for raising high-quality fish. Over 70 percent of Japan is hilly or mountainous and full of nutrient-rich soil. Rainwater carries these nutrients to the sea, allowing for an even higher quality of fish. The minerals of Japan's forests have nurtured rich culinary cultures across the country; some vegetable and fish delicacies can only be found in certain parts of Japan. As head chef of the only genuine ryokan in Tokyo, I feel it is my duty to treat my guests to these hidden delights--to give them a taste of not just the best of Tokyo, but the best of Japan.
We often talk of ingredients being "in season." What most people don't know is that this season lasts for just two or three days. This is why I procure my ingredients only from trusted farmers and fishermen who always send me ingredients when they are at their best. Sometimes, I receive quality fish that can only be found in one specific part of Japan. Every morning, these select ingredients arrive at our doorstep. I study each ingredient, waiting for it to speak to me so I can transform it into a wonderful dish, made with skill and inspiration. Every day, I discover something new about the minerals produced by Japan's forests--they really are one of Japan's greatest treasures. In a way, the hills and the seas do half my job for me. My hope is that Nippon Cuisine finds a worldwide audience so that even the lesser-known culinary delights of Japan can enjoy the spotlight, along with the wonderful farmers and fishermen who deliver them to my kitchen.
After becoming the youngest winner of the Bocuse d'Or Japan gastronomic competition in 2004, Hamada went on to win Bronze at the 2013 Bocuse d'Or World Finale--where he also earned 1st place in the fish category. Since then, he has made it his life mission to propagate a new style of French cuisine that incorporates Japanese craftsmanship, culinary technique, and ingredients. At HOSHINOYA Tokyo, he uses Japanese ingredients and dishware to produce a creative interpretation of ryokan dining.
Guests are served Nippon Cuisine, a culinary style that focuses on fish--a common staple of ryokan dining and a key element in Japanese culinary culture. Every ingredient is flavored with carefully selected seasonings and prepared by our executive chef, using his award-winning French techniques.
17:30 - 20:30
¥18,000 (excludes tax and 10% service charge)
Guests may select from a range of dinnertime options to enjoy in the comfort of their rooms.No reservations are required.
17:00 - 21:00
Guests who wish to spend a leisurely morning in their rooms may opt for a traditional Japanese breakfast of grilled fish, various side dishes, and rice cooked in a stone rice pot.
7:00 - 11:00
¥4,000 (excludes tax and 10% service charge)
The star of this in-room breakfast option is an omelette served with a demi-glace sauce specially prepared by the ryokan's head chef.
7:00 - 11:00
¥3,300 (excludes tax and 10% service charge)
A selection of drinks and light meals, prepared using select ingredients, are offered to guests who wish to eat light or enjoy an evening drink in the privacy of their rooms.
HOSHINOYA Tokyo offers direct access to Otemachi Financial City, a multi-purpose complex that houses a number of restaurants and cafes. From Chinese to Italian and organic cuisine, there is much to choose from for guests looking for alternative dining options.