Tenku No Niwa Hoshi No Naru Ki

Japanese Cuisine (Kaiseki) | Tenku No Niwa 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	1people～
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 ・Wagyu Beef Soup Soy Kyoto carrots ・Citrus yuzu-miso glazed wormwood fu (Japanese dried wheat gluten) ・Monkfish liver with taro and lily bulb shiitake mushrooms Chives Citrus yuzu ・Strawberry and kiwi served with mashed tofu salad with pistachios ・Boiled duck meat Spring cabbage dressed with mustard ・Thin-sliced vegetables rolled with Arctic salmon, strips of thin omelet, and kidney beans ・Carrot Castella with sweet simmered black soybeans Soup bowl Pureed cauliflower soup Steamed shrimp dumplings Grilled shiitake mushrooms Rape flowers Citrus Yuzu peel Sashimi Three kinds of fresh fish direct from Kochi Additional appetizer Steamed mochi rice topped with black wagyu beef Emmental cheese Japanese zenmai royal fern Fried Japanese leek with various leaves “flower” lotus root Grilled dish Grilled sea bream with Fukinoto butterbur scape miso paste Pureed napa soup Kudagobou burdock lotus root brussels sprouts Wild mustard Rice dish Iwate Junjo Premium Hitomebore Two kinds of homemade pickles with Japanese rolled omelet 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)

■Lunch reservation

Allday A western-style table (1-4 persons)
Weekdays A semi-private room (2-4 persons)
Weekends & Holidays A semi-private room (2-4 persons)
Weekdays A private room (4-80 persons)
Weekends & Holidays A private room (4-80 persons)

Dinner Guidance

【　DINNER ～ONKOCHISHIN～ 】

Number of people	1people～
price	13,200yen (tax included/subject to service charge)
Reservation deadline	Please make a reservation by 2:00 p.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 Wakatakeni (simmered bamboo shoots and seaweed) Udo shoot White-fleshed fish with roe Plum shaped Ume-Fu (Japanese dried wheat gluten) Konome Japanese pepper Soup bowl Hamagurishiojitate clam soup Grilled shiitake mushrooms Rape flowers Citrus Yuzu peel Sashimi Five kinds of fresh fish direct from Kochi Delicacies ・Grilled chlamys nobilis with Konome Japanese pepper miso paste Wormwood fu (Japanese dried wheat gluten) Shiitake mushrooms Asparagus ・Steamed mochi rice topped with black wagyu beef Emmental cheese Japanese zenmai royal fern Fried Japanese leek with various leaves “flower” lotus root ・Monkfish liver with taro and lily bulb shiitake mushrooms Chives Citrus yuzu ・Chicken lever-filled wafers Iburigakko smoked radish pickles Kumquat jam Amaranthus ・Boiled duck meat Spring cabbage dressed with mustard ・Thin-sliced vegetables rolled with Arctic salmon, strips of thin omelet, and kidney beans ・Carrot Castella with sweet simmered black soybeans Steamed dish Steamed egg custard with shrimp stock and truffle served with fire-roasted chicken and shiitake mushroom on a scented spoon Vegetable dish Spring clams in a salad style Whelk Adductor muscles Mixed salad leaves Watermelon radish Gelée of Fukinoto butterbur scapes Kogomi ostrich fern Kyoto carrots Additional appetizer Black wagyu beef fragrant smell shabu shabu Iwate-produced Japanese sansyo pepper starchy sauce Shidoke leaves Burdock Japanese leek Rice dish Seasoned Iwate Junjo Premium Hitomebore Rice with Takenoko Bamboo shoot and chicken Japanese Seri parsley Two kinds of sliced japanese pickles Dessert Sorbet with Iwate-produced apples and Cornellana Gran Reserva Spiced stewed apples Iwaizumi yogurt espuma Gelée of white wine and apples Croquant Mint ※There is an English menu

Dinner plan

■ICHIGOICHIE　8,800yen (tax included/subject to service charge)
■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)

■Dinner reservation

All day A western-style table (1-4 persons)
All day A semi-private room (2-4 persons)
All day A private room (4-80 persons)