Shinjuku Hoshi No Naru Ki
CONCEPT

Japanese Cuisine (Kaiseki) | Shinjuku 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 ・Grilled taro topped with sea urchin flavored miso sauce ・Straw-seared bonito served with summer vegetable salad and mustard sauce ・Corn potage served with browned butter sauce and rice cracker bits ・Fresh tofu skin served with vegetable gelée inspired by Yamagata dashi ・Mozuku seaweed steeped in vinegary dashi stock ・Fried baby horse mackerels and zucchini simmered in dashi stock, served with grated daikon radish mixed with Japanese basil ・Iwate vegetables dressed in tofu pasted with walnuts ・Pumpkin paste jelly served with pumpkin seeds ・Fried Sanriku puffer fish served with lemon Soup bowl Fried conger pike, myoga ginger, and yuzu in clear broth Sashimi Fresh Fish Directly from Kochi Prefecture, Seasonal Assortment Grilled dish Founder cured in sake lees and then grilled, served with grated daikon radish and soy sauce, pickled myoga ginger, and lemon Substantial Dishes Wagyu beef shabu-shabu, served with dashi stock sauce, grated radish, condiments, eggplants, and baby corn Rice dish Junjo Premium Hitomebore rice of Iwate, cooked in the Nambu iron pot 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 Cold-served savory egg custard with sea urchin and abalone, served with dashi stock gelée, edamame, Japanese basil spikes, and yuzu Delicacies ・Grilled taro topped with miso sauce flavored with Japanese pepper leaves ・Corn potage served with browned butter sauce and rice cracker bits ・Mozuku seaweed steeped in vinegary dashi stock ・Duck loin and fried zucchini simmered in dashi stock, served with grated daikon radish mixed with Japanese basil ・Turban cooked in salty broth ・Iwate vegetables dressed in tofu pasted with walnuts ・Homemade dried mullet roe Soup bowl Conger pike, winter melon, pickled plum paste, myoga ginger, and yuzu in clear broth Sashimi Bluefin Tuna, Fresh Fish Directly from Kochi Prefecture, Tosa soy sauce, Bigfin Reefsquid, Squid Ink Soy Sauce Grilled dish Salted and grilled Tenryu sweetfish served with Yanaka ginger and vinegary sauce mixed with tade (Japanese herb) vinegared food Grilled eels tossed with marinated cucumber slices, served with seaweed, chrysanthemum flower, and myoga ginger Substantial Dishes Smoked wagyu beef, served with Japanese pepper corn sauce, lotus root cake, baby corn, and green pepper Rice dish Iwate Junjo Premium Hitomebore seasoned rice cooked with young ginger and dried young sardines Miso soup with mixed miso Three kinds of sliced japanese pickles Dessert White wine and seasonal fruit jelly, served with plum sorbet, melon, watermelon, and carbonated citrus foam ※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)