Nigiri finished with a delicate garnish on a dark ceramic plate.

CONTEMPORARY JAPANESE · BROOKLYN

Contemporary Japanese,
thoughtfully composed.

Omakase, sushi, and a seasonal kitchen in Brooklyn.

RESERVE VIEW MENU

DISCOVER

A NIGHT AT HOSHINAMI

Sashimi presented across a deep green dining curtain.

A ceramic sake service reflected on a polished counter.

Aburi salmon nigiri arranged on a black plate.

Guests gathered around a warmly lit Japanese counter at night.

SEASONAL FISH · WARM SAKE · AN UNHURRIED COUNTER

THE EXPERIENCE

Tradition, interpreted
in the moment.

Hoshinami is rooted in the discipline of Japanese cuisine and shaped by the ingredients of each season.

At the counter, omakase unfolds course by course. Across the dining room, sushi, sashimi, and dishes from the kitchen offer a more flexible way to experience the same ingredients and attention to detail.

Every service is designed to feel intimate, warm, and unhurried.

EXPLORE THE MENU

A warmly lit Japanese sushi counter with wood shelving and ceramics. — THE DINING ROOM · BROOKLYN

Seared nigiri finished with uni and caviar on a black plate.

AT THE COUNTER

Omakase, one piece at a time.

A progression of seasonal preparations, composed nightly by Chef Emi Takahara.

Nigiri is served at its natural pace, alongside small plates, hand rolls, and a final sweet course.

14 Courses: $145 per guest
Friday & Saturday: 15 Courses · $175 per guest

RESERVE THE COUNTER

A chef's hands slicing seasonal fish at the counter. — AT THE COUNTER

EXECUTIVE CHEF

Emi Takahara

Chef Emi Takahara approaches Japanese cuisine through seasonality, restraint, and a deep respect for ingredients.

Her menu moves between traditional sushi technique and a contemporary kitchen, allowing familiar forms to shift subtly with the season while keeping the ingredient at the center of every plate.

高原恵美