Executive chef Noriyuki Hamada is on a mission to showcase the best Japanese ingredients at Tokyo's only genuine ryokan (a traditional inn with communal baths and tatami floors). Fish features heavily on Hoshinoya's ever-changing menu. Confit of ayu (sweetfish) with mashed potato and cucumber, and meunière of samegarei (roughscale sole) are recent mouth waterers. Be fast to catch them – Hamada says some ingredients are in season for a just a few days a year. He uses French techniques and carefully selected seasonings to present them at their best.
1-9-1 Otemachi, Chiyoda-ku, Tokyo, 100-0004