Located in the heartland of Toa Payoh, Restaurant Hoshigaoka has been serving authentic and delicious Japanese cuisines in Singapore since 1972. With over 40 years of rich heritage, the original name of this Japanese restaurant is called ‘Hoshigaoka Saryo’. Until 1986, it was renamed to Restaurant Hoshigaoka to appeal to a larger market. Today, this Japanese casual dining restaurant is managed and undergoing rebranding by JP Pepperdine, who also runs Jack’s Place, Eatzi Gourmet and Kkongdon Barbeque.
JP Pepperdine still very much respect the original founder of the restaurant, Kitaoji Rosanjin. Therefore, many of the restaurant’s sentiments and traditions are still well-kept until today. In celebration of Japan’s national holiday called Marine Day (海の日) which falls on the 3rd Monday of July, Restaurant Hoshigaoka has prepared several creative dishes to give thanks to the day of ocean’s bounty and new creative food inclusions to freshen up the menu.
The Marine Day, also known as Ocean Day, was not a Japanese national holiday until 1995. This day is to honor the blessings of the oceans and the economic prosperity of maritime Japan.
New Inclusions And Their Best Kept Secrets
Recently ended from April to 30 June 2016, this is the monthly special Wagyu Tataki under Tajima Beef Creations. Seared lightly over the hot flame, every slice of Wagyu Tataki is cooked just right. On a closer look, those spring onions on every slice play a signification role in giving that refreshing taste that everyone will love. Despite this dish has ended, Chef Christopher Teng will be coming out more exciting new creations for Restaurant Hoshigaoka’s diners.
Pitan Tofu ($7.80) is a unique new dish where the slices of chilled tofu are served together with shredded crabmeats, century eggs, flying fish roes and spring onions. If you are a century egg lover, this new appetizer will definitely interest your taste buds.
If you are looking for a light-hearted lunch set, then you should try the traditional Japanese winter dish called Oden ($14.80). Simmered with soy broth and assorted Japanese fishcakes, this dish is part of monthly lunch set specials from July to end September.
Added into the restaurant’s sushi line is the Aburi Crackling Salmon Roll ($18.80). Prepared using fresh salmon, avocado and cucumber, each completed roll is torched with Mentai mayonnaise before served. That special crackling mouthfeel is created by the fried salmon skin stuffed in every roll. Despite the Aburi Crackling Salmon Roll might not be the best salmon roll I ever had, but I will give it 3 stars out of 5 stars rating.
Goma Beef Houba Yaki ($18.80) is Restaurant Hoshigaoka’s best kept secret. Using New Zealand’s grass fed cows, these cows are free from hormones and antibiotics. Cooked slowly above the flame, this ribeye with sesame sauce on Houba Leaf is the only dish during my visit which has to enjoy it while it’s hot to prevent the beef from over cooking. Be careful of that hot plate!
From 1 July to 29 July, the Goma Beef Houba Yaki will be priced at $9.90. This special promotion is only available on the weekdays.
Not exactly a new menu, but the most value-for-money set meal is the Hoshigaoka Zen ($35.80). With miso grilled fish, assorted sashimi (3pcs), stewed pork soft bone and much more, this is the must-try iconic set meal which has been in Restaurant Hoshigaoka for more than 30 years. That stewed pork soft bone was delicious!
Need something sweet to end your meal in Restaurant Hoshigaoka? Check out these two new dessert inclusions, the Shinjuku Toast ($8.80) and Shibuya Toast ($8.80). The Shinjuku Toast is an egg toast topped with vanilla ice-cream and drizzled with thick chocolate sauce. The Shibuya Toast is actually bread toast served together with banana slices and vanilla ice-cream. After which, strawberry jam are drizzled on top to give that sweet and tangy taste. Between the both desserts, Shinjuku Toast is a sure winner as egg toast and chocolate sauce are both my favorites. Do you know that the ice-cream is proudly made by Singapore’s Udders?
What’s New For Ocean Day Celebration (海の日)
There are two new dishes braised with oriental touches created for this Marine Day. Served from the first week of July until the end of August. Awabi Nitsuke ($14.80) uses fresh abalones while Namako Nitsuke ($16.80) uses young sea cucumbers for that crunchy mouthfeel. Both dishes are braised with seafood sweetness.
Final Thoughts On Restaurant Hoshigaoka
Restaurant Hoshigaoka is a value-for-money Japanese restaurant which is suitable for families and gatherings. Serving for over 40 years, many of its food still preserved the original traditions and sentiments. With JP Pepperdine’s expertise in F&B management, this Japanese restaurant is formulated to entice a much larger dining crowd. So, if you do drop by Toa Payoh’s SAFRA or any of Restaurant Hoshigaoka’s outlets in Singapore, do give it a try especially their new creations for the Ocean Day, which will be available from July to end of August 2016.
Address of my visit
SAFRA Toa Payoh
293 Lorong 6 Toa Payoh
Telephone: 6258 9050