About Restaurant Hoshigaoka
Helmed by chef Christopher Teng and guided by Iron Man chef Heman Tan, Restaurant Hoshigaoka was first opened in Singapore at the Apollo Hotel in 1972. Initially named Hoshigaoka Saryo, the restaurant, which originated from Japan, used to be all about traditional Japanese cooking.
But to appeal to a broader market, Hoshigaoka Saryo was renamed Restaurant Hoshigaoka in 1986, and after its acquisition by JP Pepperdine – owner of well-known F&B brands Jack’s Place and Eatzi Gourmet, the longstanding establishment was rebranded as a family-friendly Japanese restaurant that is ideal for diners of all ages.
More than just an update to the well-loved brand, the redesign is formulated in line with the traditions and values of the restaurant’s original founder, Kitaoji Rosanjin.
The restaurant recently unveiled a new menu featuring a slew of modern and creative dishes, such as the Aburi Mentai Hotate (S$10.80) featuring thinly sliced Hokkaido scallop torched with mentai mayonnaise, and served with flying fish roe and spring onion; and Pitan Tofu (S$7.80) comprising a slab of chilled served with homemade century egg sauce, topped with flying fish roe and spring onion, which is an interesting twist to the usual chilled tofu dish. Other highlights from the new additions include the Aburi Crackling Salmon Roll (S$18.80) consisting of fried salmon skin, avocado and cucumber, wrapped with salmon and torched with mentai mayonnaise. #01-04, Safra Toa Payoh, 293 Lorong 6 Toa Payoh. Tel: 65/6258-9050 www.hoshigaoka.com.sg