Aoyama Hoshi No Naru Ki
CONCEPT

Japanese Cuisine (Kaiseki) | Aoyama Hoshi No Naru Ki

Concept
Under the theme of ‘Onkochishin,’ which means developing new ideas based on the study of the past, Hoshi No Naru Ki continues to create a new world of modern Japanese cuisine by combining the old and the new or tradition and innovation so that our guests can enjoy their meals, which are neither only authentic Japanese dishes nor only new-fashioned ones. Hoshi No Naru Ki aims for Japanese dishes with unlimited potential based on ‘tradition and innovation,’ which can only be created by those with solid technique and profound knowledge.

Omotenashi
What we value in ‘Omotenashi’(Japanese hospitality) is that both our guests and our restaurant can think of a precious moment we shared as “a great time.” Neither only clean rooms nor only expensive dishware is enough. At Hoshi No Naru Ki, all staff members always keep in mind to provide a courteous service tailored to each one of our guests, and we look forward to serving them.

Chic Quality Space Interwoven by Japanese and Western Styles
‘Nature’ is an underlying concept of Japanese aesthetic consciousness. As shown by the words ‘Kachofugetsu (flowers, birds, the wind, and the moon)’ and ‘Setsugetsuka (snow, the moon, and flowers),’ the Japanese people have found ‘beauty’ in ‘nature’ since ancient times. Introducing such Japanese beauty to the interior, we serve our guests in a relaxing space arranged with various types of private dining spaces where the element of comfort is incorporated into a calm atmosphere. We would love to serve our guests for their birthdays, memorial days, wining and dining, or meals for special occasions.

Lunch Guidance

【　LUNCH ～SOUKYU～ 】

Number of people	2people～
price	6,600yen (tax included/subject to service charge)
Reservation deadline	Please make a reservation by 10:00 a.m. on the day before your desired reservation date.
Notice	Detail ※The menus are just examples and vary with the seasons and the availability of ingredients. ※Orders are subject to a 10% service charge. ※If allergic to any ingredients, please notify us in advance when making a reservation. ※Children in elementary school or younger may only use private dining rooms. ※The use of private dining rooms is subject to a private room charge (which starts from 5,500 yen (tax included) and varies depending on the room size). ※A cancelation fee will be charged as below. ■ When reservations are canceled ・On the reservation date without cancellation notice: 100%・On the reservation date with cancellation notice: 100%・After 00:00 a.m. on the day three days before the reservation date: 50%・After 00:00 a.m. on the day seven days before the reservation date: 30% ■ When reservations are changed ・On the reservation date without cancellation notice: 100%・On the reservation date with cancellation notice: 100%・After 00:00 a.m. on the day three days before the reservation date: 50%・After 00:00 a.m. on the day seven days before the reservation date: 30%
content	Examples of menus Delicacies ・Taro and yuzu grilled with miso sauce ・Bean curd skin sashimi topped with starchy garland chrysanthemum sauce and goji berry ・Braised celery and Japanese red Kintoki carrot with black shichimi pepper and shredded chili pepper ・Orange fleshed yam marinated in spicy sauce ・Dried tofu dressed with sesame sauce, served with cucumber, shiitake mushroom, and Japanese ginger ・Boiled potherb mustard Kyoto-style fried tofu served with chrysanthemum flowers ・Grilled and pickled salmon served with jellyfish dressed with shredded daikon radish and green onion ・Deep-fried Sanriku blowfish served with lemon Soup bowl Clear soup served with steamed shrimp dumpling, Japanese red Kintoki carrot, Japanese parsley, thinly sliced daikon radish, and yuzu Sashimi Tuna, fresh seafood from Kochi and served with seasonal condiments Grilled dish Grilled flatfish with sake lees served with grated radish flavored with yuzui citrus Substantial Dishes Fire-roasted Saga beef served with citrus chili paste, sudachi, charcoal salt Rice dish Junjo Premium Hitomebore rice of Iwate Three kinds of sliced japanese pickles, dried young sardines Miso soup with mixed miso Dessert Wasanbon refined sugar smooth pudding ※There is an English menu

Lunch plan

■【Weekdays only】HOUJYU　3,300yen (tax included/subject to service charge)
■【Weekdays only】HYAKKARYOURAN　4,400yen (tax included/subject to service charge)
■MIYABI　8,800yen (tax included/subject to service charge)
■KOTOBUKI　11,000yen (tax included/subject to service charge)

Dinner Guidance

【　DINNER ～ONKOCHISHIN～ 】

Number of people	2people～
price	11,000yen (tax included/subject to service charge)
Reservation deadline	Please make a reservation by 10:00 a.m. on the day before your desired reservation date.
Notice	Detail ※The menus are just examples and vary with the seasons and the availability of ingredients. ※Orders are subject to a 10% service charge. ※If allergic to any ingredients, please notify us in advance when making a reservation. ※Children in elementary school or younger may only use private dining rooms. ※The use of private dining rooms is subject to a private room charge (which starts from 5,500 yen (tax included) and varies depending on the room size). ※A cancelation fee will be charged as below. ■ When reservations are canceled ・On the reservation date without cancellation notice: 100%・On the reservation date with cancellation notice: 100%・After 00:00 a.m. on the day three days before the reservation date: 50%・After 00:00 a.m. on the day seven days before the reservation date: 30% ■ When reservations are changed ・On the reservation date without cancellation notice: 100%・On the reservation date with cancellation notice: 100%・After 00:00 a.m. on the day three days before the reservation date: 50%・After 00:00 a.m. on the day seven days before the reservation date: 30%
content	Examples of menus Amuse Steamed egg custard with cod roe topped with starchy grated daikon radish sauce, Japanese tiger prawn, ginkgo, and yuzu Delicacies ・Chrysanthemum flowers and leaves topped with dried young sardines ・Scallops pickled with malted rice, served with turnip varieties, salmon roe, and yuzu foam ・Grilled duck tenderloin and leeks, served with Japanese peppercorn and grated radish ・Canola flower with prosciutto ・Taro and duck grilled with miso sauce　 ・Camelia-shaped sushi ・Homemade dried mullet roe Soup bowl Light winter vegetable purée with　crab liver gland tofu, snow crab meat, Kintoki carrot, Japanese parsley and ultra-thin slice of radish, accentuated with yuzu citrus Sashimi Sliced blowfish served with monkish liver and citrus soy sauce foam Jellied broth served with Koto green onion, watermelon radish, and sudachi citrus Bluefin tuna served with wasabi and soy sauce and stock made from bonito Grilled dish Red snapper marinated in yuzu citrus-flavored sauce and grilled, served with ebiimo taro karaage, grated radish with yuzu citrus and slices of vinegared small turnip vinegared food Female snow crab and turnip varieties served with Tosa vinegar jelly, spike, and cubic rice crackers Substantial Dishes Aromatic grilled Japanese black beef served with Shogoin daikon radish, mustard, and bean curd with starchy sauce Rice dish Flavored rice with globefish, made with Iwate Junjo Premium Hitomebore rice Miso soup with mixed miso Three kinds of sliced japanese pickles Dessert Pureed apple served with champagne sorbet, strawberry, mandarin orange, mint, and citrus sudachi soda ※There is an English menu

Dinner plan

■TAKUMI　16,500yen (tax included/subject to service charge)
■KIWAMI　22,000yen (tax included/subject to service charge)
■HOSHINONARUKI　33,000yen (tax included/subject to service charge)