Foodie Review: Sushi Hoshiyama

With our upcoming trip back to Osaka, I just wanted to look at our previous trip to Osaka and our omakase experience at Sushi Hoshiyama.

Stepping Into Sushi Heaven

As we entered, we were immediately struck by the intimate atmosphere. The minimalist decor, dominated by smooth wood surfaces and soft lighting, exuded a sense of calm and anticipation. The heart of the restaurant is undoubtedly the counter, where we had front-row seats to witness the artistry of Chef Hoshiyama and his team.

The Omakase Experience Begins

Chef Hoshiyama greeted us warmly and explained that “omakase” means “I leave it up to you” in Japanese. With that, we put our trust in his capable hands and embarked on a gastronomic journey.

One of the most captivating aspects of our evening at Sushi Hoshiyama was watching Chef Hoshiyama at work. His professionalism and dedication to his craft were evident in every move he made.

From the moment we sat down, Chef Hoshiyama’s demeanor exuded a quiet confidence and respect for his ingredients and guests. He greeted us with a gentle bow and throughout the evening, his interactions were always polite, informative, and perfectly timed. He answered our questions about the dishes with patience and enthusiasm, sharing his knowledge without interrupting the flow of the meal.

Watching Chef Hoshiyama wield his knife was like watching a virtuoso musician play their instrument. His movements were precise, efficient, and almost hypnotic. Whether he was slicing through a delicate piece of fish for sashimi or carefully scoring the surface of a nigiri topping, every cut was executed with purpose and skill.

One particular moment stands out: when preparing a piece of octopus nigiri, Chef Hoshiyama used a technique called “kazari-giri” (decorative cutting). With a series of lightning-fast, minute incisions, he transformed the smooth surface of the octopus into a delicate lattice pattern. This not only enhanced the visual appeal but also improved the texture of the notoriously chewy ingredient.

What truly set Chef Hoshiyama apart was his ability to orchestrate a meal that continually built upon itself. Each course seemed to outdo the last, creating a crescendo of flavors and experiences that kept us on the edge of our seats.

He started with lighter, more delicate flavors to awaken our palates. As the meal progressed, he introduced bolder tastes and more complex combinations. Yet, even as the flavors intensified, there was never a sense of heaviness or palate fatigue.

For example, an early course of lightly seared sea bream was followed by a richer, more umami-packed piece of aged tuna. Later, just when we thought we’d reached the pinnacle with a melt-in-your-mouth otoro nigiri, Chef Hoshiyama surprised us with a innovative nigiri topped with a combination of uni (sea urchin) and a dab of freshly grated wasabi that literally made Ange’s eyes widen with delight.

By the end of the meal, we realized we’d been taken on a journey that was carefully plotted yet felt effortless and natural. It was a testament to Chef Hoshiyama’s skill not just as a sushi chef, but as a curator of experiences.

Watching Chef Hoshiyama work was a reminder that sushi-making at this level is not just a culinary skill, but an art form. His dedication to continually elevating each course made our omakase experience at Sushi Hoshiyama truly unforgettable.

And at this point, everything was a blur, each piece was delicious and I don’t remember anything other than there was a lot of sardines. Had no idea there were that many types of sardines but glad to have tried them all. The best piece of the evening was definitely the uni, it was silky and smooth.

Sunset Splendor

One of the unexpected highlights of our evening was the breathtaking view. Sushi Hoshiyama boasts large windows overlooking the Dojima River, and we were lucky enough to time our dinner with the sunset. As we settled in, the sky transformed into a canvas of oranges, pinks, and purples, reflecting off the river’s surface. It was the perfect backdrop for our culinary adventure.

As we left Sushi Hoshiyama, the lights of Osaka now twinkling on the river’s surface, Ange and I couldn’t stop gushing about our experience. The combination of Chef Hoshiyama’s skill, the stunning sunset view, and the intimate atmosphere made for an unforgettable evening.

If you find yourself in Osaka and are looking for a truly special dining experience, we can’t recommend Sushi Hoshiyama enough. Just be sure to book well in advance – seats at this culinary gem are in high demand!

Until next time, keep exploring and eating well!

Zee (and Ange)