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Hoshino Saburo

日料 · ⭐ 4.0

10 meters east of NA Coffee on Huanshan Road

Dishes

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  Salmon Donburi

  A Japanese rice bowl dish featuring fresh salmon and egg, topped with a savory soy-based sauce.
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  Salmon Belly

  Salmon belly is the fatty abdominal section of salmon, characterized by an orange-red color and distinct marbling. It is typically lightly seasoned and then pan-seared or served raw to preserve its tender texture.
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  Salmon Belly Rice

  Salmon belly rice features tender salmon belly served over steamed rice, seasoned simply with soy sauce and citrus for a rich, umami flavor.
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  Cloud Seafood Donburi

  A Japanese rice bowl dish featuring fresh seafood like shrimp, crab, and fish slices, topped with caviar and greens, served with a savory sauce.
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  California Roll

  A California roll is a type of sushi roll wrapped in seaweed, filled with rice, cucumber strips, imitation crab or cooked shrimp, and sometimes topped with sesame seeds, fish roe, or drizzled with sauce for added flavor.
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  Tamagoyaki

  Tamagoyaki is a Japanese dish primarily made from eggs. The preparation involves pouring beaten egg mixture into a flat pan in layers, gently heating it over low heat until partially set, then rolling it from one end. More egg mixture is added and the process is repeated, creating a thick, rolled omelet.
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  Curry Lobster

  Curry lobster features fresh lobster simmered in a rich blend of coconut milk and curry paste, creating a flavorful and aromatic dish.
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  Grilled Salmon

  Grilled salmon is a dish primarily made with fresh salmon, marinated and then cooked over high heat. A mixture of olive oil, salt, black pepper, and lemon juice is typically applied to the fish surface to keep it tender and juicy during grilling, while forming a slightly charred aroma on the outside.
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  Mango Fish Roe Avocado Salad

  Fresh mango, fish roe, and avocado tossed in a lemon-olive oil dressing for a refreshing, tangy salad.
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  Foie Gras Hand Roll

  Foie gras hand roll is a dish made primarily with fresh foie gras, gently marinated and shaped by hand into small balls, then combined with rice or sushi rice. The foie gras is typically prepared using low-temperature slow cooking or light pan-frying to preserve its delicate texture, creating a unique flavor combination when paired with rice.

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