HOSHINOYA Tokyo Dining

星のや東京ダイニング

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050-2030-4678 (+81-50-2030-4678)

Shop

03-6214-5155 (+81-3-6214-5155)

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Expresses the [five tastes] (sour, salty, bitter, spicy, and sweet) which is an ancient Japanese way of thinking about food. Enjoy Lu-Rou (Taiwanese-style braised) sweetfish, tomato gazpacho, bonito merguez (Moroccan-style sausage), etc. As these bite-sized dishes compose a mini course, please taste them in order.

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[Sen (fresh)] Shark-skin flounder

Meuniere of shark-skin flounder from Hokkaido is served with bearnaise sauce with vinegar-marinated Japanese bird cherry. It is served, with steam, in a tiered plain-wooden box which was used at the [Bocuse d'Or] as well.

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[San (swim)] Bonito

Consisting of salted and fermented bonito, smoked bonito belly, bonito boudin noir, and pickled red taro stems. The boudin noir is made with bloody colored-bonito and pig's blood.

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An example from the course

Five Wills of "Stone"

It expresses the traditional Japanese idea of the five tastes (sour, salty, bitter, spicy, sweet) and is a mini course meal that can be enjoyed by eating bite-sized dishes in order, including roselle rouleaux, tomato gazpacho, and bonito merguez.

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"Cool" corn

A sweet soup made only from corn cobs and a kuzumochi-like corn potage.

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"Fresh" Shark Sole

Hokkaido's Shark Sole is meuniered with a pickled Mizuzakura bearnaise sauce. It is presented in a plain wooden box, the same one used for the Bocuse d'Or, with steam rising from it.

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"Yutaka" peanuts and melon

Peanut mousse, melon sorbet, and awamori ice cream

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*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.