Meika Hoshino

Meika Hoshino's culinary philosophy is deeply rooted in the concept of "Yakushoku-dogen," which translates to "food as medicine," emphasizing that diet plays an essential role in maintaining good health. This ancient Korean principle forms the bedrock of her innovative approach to Korean cuisine, where each dish is crafted not only for flavor but also for its nourishing properties. Her journey began in Kyoto, her hometown, before she immersed herself in the heart of Korean culinary tradition. In 2013, she dedicated herself to mastering Korean royal court cuisine in Seoul, studying under the esteemed Han Bong-ryeo, a foremost authority in the field. Here, she absorbed the intricate cooking methods, traditional culture, and refined etiquette of the Joseon Dynasty, forming a profound respect for the historical authenticity of Korean gastronomy. Further shaping her distinct style is the legacy of her mother, Rensun, the founder of "Kyoto Kimchi no Hoshiyama." Her mother pioneered kimchi tailored to Japanese palates by incorporating umami-rich katsuobushi and konbu dashi. This familial influence instilled in Chef Hoshino a profound understanding of adapting Korean flavors to local tastes while maintaining authenticity. She seamlessly blends the profound depth of traditional Korean royal court cuisine with a delicate, Kyoto-like sensibility. This approach is evident in her commitment to incorporating locally sourced ingredients and seasonings from the Kyoto area, utilizing Kyoto vegetables for dishes like namul and kimchi, creating a unique dialogue between ancient techniques and regional seasonality. Chef Hoshino's overarching vision is to present a "new Korean cuisine" through her unique arrangements, making Korean culinary culture accessible to a wider audience. Her menu often reflects early Joseon Dynasty cuisine, predating the widespread introduction of chili peppers, suggesting a refined exploration of foundational Korean flavors. By marrying traditional cooking with a modern sensibility, she elevates Korean dining into an artistic expression that is both authentic and uniquely adapted to its Kyoto setting, offering an experience that is both nourishing and aesthetically profound. Chef Meika Hoshino's technical mastery is rooted in the rigorous study of Korean royal court cuisine and Joseon Dynasty cooking methods, learned directly from a leading authority in Seoul. She meticulously applies these traditional techniques while infusing them with her unique creative vision, resulting in a distinctive style that marries the profound depth of Korean flavors with the refined delicacy characteristic of Kyoto's culinary landscape. Her approach emphasizes "yakushoku-dogen," viewing food as medicine, ensuring each dish contributes to well-being. This is further expressed in her exploration of early Joseon Dynasty cuisine, which predates the widespread use of chili peppers, offering a more subtle and foundational palette of Korean flavors. Her plating is renowned for its aesthetic brilliance and thoughtful presentation. A prime example is her signature appetizer, a "double-tiered food box filled with multi-coloured items," often likened to a Japanese *hassun* for its artistic arrangement and seasonal beauty. This *jubako* appetizer is consistently highlighted as a signature element, showcasing an array of meticulously prepared small dishes. Other signature offerings include a seasonal medicinal tea that begins the course, and a mineral-rich, nourishing abalone porridge with liver, served before alcoholic beverages. Chef Hoshino also crafts exquisite namul and kimchi, distinctly prepared with fresh Kyoto vegetables, further demonstrating her commitment to a dialogue between traditional Korean culinary art and local, seasonal Japanese ingredients.