White rice

French Fries

Grilled Asparagus

Mix Sauted Vegetables

Purple Mashed Potato

House Salad

Tempura lobster, avocado, cream cheese, masago, tuna and salmon on top.

God Father

Soy paper, tempura salmon,  avocado, cream cheese, krab meat, scallions, topped with deep-fried shrimp, rice crakers.

Royal Rock Shrimp

Salmon, avocado, tobiko, seared salmon, truffle sauce, scallions.

Geisha

Rich Pork broth with pork belly, noodles, bean sprouts, boiled egg, scallions, bamboo shoots, dried seaweed.

Pork Ramen

Japanese sauteed noodles, mixed with stir fry vegetables

Yakisoba

Hoshi Steak

Purple mashed potato, broccolini, home-made teriyaki sauce.

Hoshi Teriyaki

pan seared black sesame tuna, julienne cucumber, avocado, sherry tomatos, wasabi dressing.

Aji Tuna

Grape tomatos, asparagus, zucchini, and chimichuri.

Grilled Branzino

8 oz of sea bass, mixed sauteed vegetables, carrot pure, micro red chiso

Miso Sea Bass

broccoli, egg, snow peas, carrot, onion, fresh garlic.

Fried Rice

(chef's selection 20 Nigiri, 28 sashimi), crispy tuna roll, geisha roll, paradise roll, dragon roll, dancing eel, happy jalapeño roll.

Hoshi Boat Royal

(Chef's selection 16 Nigiri, 24 sashimi), crispy tuna roll, geisha roll, alaska roll, dragon roll.

Hoshi Boat Deluxe

(Chef's selection 8 Nigiri, 12 sashimi), spicy tuna roll, alaska roll.

Hoshi Boat For 2

(Chef's selection 5 nigiri, 8 sashimi) and California roll.

Hoshi Sushi & Sashimi

Hoshi Sushi

Hoshi Sashimi

Deep fried squid, scallions, sweet chili sauce.

Fried Calamari

Place 1.5 cups long-grain white rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 30–60 seconds) to remove surface starch. Drain well.

Rinse rice

In a medium saucepan with a tight-fitting lid, add the rinsed rice, 2.25 cups water, 1/2 tsp fine sea salt, and 1 tbsp unsalted butter. Stir once to distribute. Place over medium-high heat and bring to a gentle boil (visible bubbles across surface) — about 4–6 minutes depending on your stove.

Combine and bring to simmer

As soon as the water reaches a steady simmer, reduce heat to low so the pot is barely simmering. Cover with the lid and cook undisturbed for 15 minutes. Do not lift the lid or stir during this time.

Reduce and simmer covered

After 15 minutes, remove the pot from heat but keep it covered. Let the rice steam and rest for an additional 10 minutes to finish cooking and firm up. Do not remove the lid during resting.

Rest off heat

Remove the lid and use a fork to gently fluff the rice, separating the grains. Transfer to a serving bowl or plate.

Fluff and serve

If desired, sprinkle 1 tbsp freshly chopped parsley or cilantro and 1/4 tsp freshly ground black pepper over the fluffed rice and gently toss with the fork to combine. Taste and adjust salt if necessary.

long-grain white rice

water

fine sea salt

unsalted butter

freshly chopped parsley or cilantro

freshly ground black pepper

Wash and peel the russet potatoes. Cut each potato into evenly sized sticks about 1/3 to 1/2 inch (8–12 mm) thick. For very crisp fries, aim for uniform thickness so they cook evenly.

Place the cut fries in a large bowl and cover with cold water. Stir in 1 tablespoon kosher salt. Refrigerate and soak for at least 30 minutes and up to 2 hours. For best texture, soak 1–2 hours to remove excess starch.

About 15 minutes before frying, prepare an ice bath (bowl of cold water with ice cubes). Drain the potatoes from the soaking water and transfer them to the ice bath for 5 minutes to firm the exterior, then drain thoroughly and pat completely dry with clean kitchen towels or paper towels. Moisture will cause oil splatter and reduce crispness.

Pour the vegetable or peanut oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches of headspace. Heat the oil over medium heat until it registers 325°F (163°C) on a deep-fry thermometer. If you don't have a thermometer, test by dipping the end of a wooden spoon — steady bubbling should appear but not vigorous splattering.

Working in batches (do not overcrowd), add a portion of the dried fries to the oil and blanch-fry for 3–4 minutes until the fries are soft but not browned. The oil temperature will drop slightly; keep it around 300–325°F. Remove fries with a slotted spoon or spider and transfer to a wire rack or paper towels to drain. Let blanched fries cool for at least 10 minutes. Repeat until all fries are blanched.

Increase the oil temperature to 375°F (190°C). When the oil has reached temperature, fry the blanched fries in batches again for 2–3 minutes until golden brown and crisp. Stir gently during frying to promote even browning.

Remove the fries with a slotted spoon and transfer to a rack or paper towels. Immediately sprinkle with 1 teaspoon kosher salt (adjust to taste), 1/4 teaspoon freshly ground black pepper, and, if using, 1/2 teaspoon garlic powder. Toss lightly to distribute seasoning. Finish with chopped fresh parsley if desired.

Serve hot alongside your preferred condiments (ketchup, aioli, mustard). For best results, keep fries warm in a single layer on a baking sheet in a 200°F (95°C) oven while you finish remaining batches so they stay crisp.

Russet potatoes

Cold water

Ice cubes

Kosher salt (for soaking)

Vegetable oil or peanut oil

Kosher salt (for finishing)

Freshly ground black pepper

Optional: garlic powder

Optional: chopped fresh parsley

Rinse the asparagus under cold water and pat dry. Trim the woody ends by bending each spear near the base until it snaps naturally, or line up the bunch and cut off the bottom 1 to 1.5 inches with a knife. If spears are very thick, use a vegetable peeler to peel the lower third for more tender results.

Prepare asparagus

Place the trimmed asparagus in a large bowl or on a rimmed baking sheet. Drizzle with 2 tbs extra-virgin olive oil and toss to coat evenly. Sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper, tossing again so each spear is lightly and evenly seasoned.

Season

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan indoors, heat it over medium-high heat until hot and lightly smoking.

Preheat grill

Arrange asparagus spears perpendicular to the grill grates or on the grill pan so they don't fall through. Grill for 3–5 minutes on the first side without moving, until grill marks appear and the spears begin to soften. Turn with tongs and grill the other side for 2–4 minutes until tender-crisp and slightly charred. Total grilling time will depend on spear thickness.

Grill asparagus

Remove asparagus from the grill and transfer to a serving platter. While hot, squeeze the juice of 1 lemon over the spears. If using, sprinkle 2 tbs grated Parmesan and/or 0.25 tsp crushed red pepper flakes to taste. Adjust seasoning with additional salt and pepper if needed. Serve immediately.

Finish and serve

fresh asparagus spears

extra-virgin olive oil

kosher salt

lemon

optional: grated Parmesan

optional: crushed red pepper flakes

Wash all vegetables. Cut broccoli into small florets. Peel and thinly slice the carrot into matchsticks or 1/8" rounds. Remove seeds and slice bell peppers into thin strips. Halve the zucchini lengthwise, then slice into 1/4" half-moons. Trim snap peas if needed. Roughly chop or tear spinach if leaves are large. Thinly slice green onions; separate white and light-green parts from dark-green tops for garnish.

Peel and finely mince the garlic (about 3 cloves). Peel and grate or finely mince fresh ginger to measure 1 tsp.

In a small bowl whisk together soy sauce (2 tbsp), rice vinegar (1 tsp), honey or maple syrup (1 tsp), sesame oil (1 tsp), grated ginger (1 tsp), and red pepper flakes (1/4 tsp). Set aside.

Make sauce

Heat a large skillet or wok over medium-high heat until hot (about 1–2 minutes). Add neutral oil (1 tbsp). Once oil shimmers, add the white and light-green parts of the sliced green onions and the minced garlic. Stir constantly for about 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the carrot and broccoli florets to the pan first. Stir-fry for about 3 minutes, tossing frequently so they begin to soften but still remain bright and slightly crisp.

Add the bell pepper strips, zucchini slices, and snap peas. Continue stir-frying for another 3–4 minutes, keeping vegetables moving so they cook evenly. If the pan becomes very dry, add a splash (1–2 tsp) of water to create a little steam and prevent sticking.

When vegetables are tender-crisp (pierce carrot with fork — it should give but not be mushy), push them to the sides of the pan and create a small well in the center. Pour the prepared sauce into the center and let it bubble for 10–15 seconds, then toss everything together to coat evenly. Cook for an additional 30–60 seconds so sauce reduces slightly and glazes the vegetables.

Stir in the baby spinach and dark-green scallion tops and cook 30–60 seconds until spinach wilts. Taste and season with kosher salt (1/2 tsp) and freshly ground black pepper (1/4 tsp) as needed. Finish with an optional drizzle of olive oil (1/2 tsp) for shine.

Transfer sautéed vegetables to a serving dish. Sprinkle toasted sesame seeds (1 tsp) and chopped cilantro or parsley (1 tbsp) over the top if using. Serve immediately as a side.

Leftovers: cool to room temperature and store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture.

broccoli florets

carrot

red bell pepper

yellow bell pepper

zucchini

snap peas

baby spinach

green onions (scallions)

garlic

fresh ginger

low-sodium soy sauce

sesame oil

rice vinegar

honey or maple syrup

red pepper flakes

neutral oil (vegetable or canola)

olive oil (optional, for finishing)

toasted sesame seeds

fresh cilantro or parsley

Scrub the purple potatoes thoroughly. If potatoes are medium-sized, leave them whole; if large, cut into roughly 1½-inch chunks so they cook evenly. Place potatoes and the peeled whole garlic cloves in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of the salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are very tender and a paring knife easily pierces them, about 15–20 minutes for chunks or 20–25 minutes for whole medium potatoes.

Prepare and cook potatoes

While the potatoes are cooking, combine the milk and 3 tablespoons butter in a small saucepan and warm gently over low heat until the butter is melted and the milk is steaming but not boiling. Keep warm off the heat.

Heat milk and butter

When potatoes are tender, drain them (reserve about 2–4 tablespoons of cooking liquid in case you need to loosen the mash). Return the drained potatoes and cooked garlic to the hot pot and place the pot back on the stove over low heat for 30–60 seconds, gently shaking, to evaporate excess moisture. This step helps produce a fluffier mash.

Drain and dry

Using a potato ricer or a hand masher, rice or mash the potatoes and garlic until mostly smooth with a few small lumps if desired. Gradually add the warm milk-and-butter mixture, stirring with a wooden spoon or spatula, until you reach a creamy consistency. If the mash seems too thick, add up to 2–4 tablespoons reserved cooking liquid, a tablespoon at a time. Stir in the remaining 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and the optional 2 tablespoons cream cheese until incorporated and smooth. Taste and adjust seasoning.

Mash and season

Transfer the purple mashed potatoes to a serving bowl. Smooth the top with the back of a spoon, drizzle the teaspoon of olive oil and the optional teaspoon of melted butter over the top, and sprinkle the finely chopped chives evenly. Serve immediately, or keep warm in a low oven (200°F / 95°C) for up to 20 minutes. If reheating, add a splash of milk and stir gently to refresh texture.

Plate and garnish

purple potatoes (or purple sweet potatoes)

whole milk

garlic (peeled, whole cloves)

salt

cream cheese (optional for extra creaminess)

chives (finely chopped, for garnish)

olive oil (for drizzling)

extra butter (melted, for serving)

Wash and dry the mixed baby greens and romaine thoroughly. Use a salad spinner or pat dry with clean kitchen towels or paper towels to remove excess water so the dressing will cling properly.

Chop romaine into bite-sized pieces and gently tear any large baby greens into similar sizes. Combine both greens in a large salad bowl and refrigerate briefly while preparing the rest of the components.

Slice the cherry tomatoes in half and add to a medium bowl. Peel (if desired) and thinly slice the cucumber. Thinly slice the red onion (soak in cold water 5 minutes if you want a milder onion flavor), then drain and pat dry.

Shred or julienne the carrot and thinly slice the radishes, if using. Add all prepared vegetables to the bowl with the greens or keep separate and combine just before dressing to maintain crispness.

Crumble the feta or goat cheese and measure the toasted seeds or chopped nuts. Toast nuts/seeds in a dry skillet over medium heat, stirring, until fragrant and lightly browned (1–2 minutes). Allow to cool briefly.

Chop the fresh parsley and thinly slice chives, if using. Sprinkle the herbs over the salad components when assembling. Season with kosher salt and freshly ground black pepper to taste; adjust after tossing with dressing.

In a small jar or bowl, combine the red wine vinegar, Dijon mustard, honey (or maple), lemon juice, minced garlic, salt and pepper. Whisk or shake to combine. Slowly add the olive oil in a steady stream while whisking (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or a touch more honey if needed.

Make the vinaigrette

If you prefer a creamier dressing, add 1–2 tablespoons of plain yogurt or mayonnaise and whisk until smooth.

Just before serving, pour about half of the vinaigrette over the greens and vegetables (reserve extra for guests to add more). Gently toss the salad with salad tongs so the dressing coats the leaves evenly without bruising them.

Taste and adjust seasoning—add the remaining dressing if desired, then sprinkle the crumbled cheese, toasted seeds or nuts, chopped parsley and chives on top.

Serve immediately on chilled plates as a side salad. Leftover dressing can be stored in an airtight container in the refrigerator for up to 5 days; toss salad only when ready to serve to maintain crispness.

mixed baby greens (spring mix, baby spinach, arugula)

romaine lettuce, chopped

cherry tomatoes, halved

cucumber, peeled & thinly sliced

red onion, very thinly sliced

carrot, shredded or julienned

radishes, thinly sliced (optional)

crumbled feta or goat cheese (optional)

toasted seeds or chopped nuts (sunflower, pumpkin, or walnuts)

fresh parsley, chopped

fresh chives, thinly sliced (optional)

red wine vinegar (or white wine vinegar)

Dijon mustard

lemon juice, fresh

garlic, minced

salt (for dressing)

black pepper (for dressing)

Rinse the sushi rice under cold water until the water runs nearly clear (about 4–5 rinses). Drain and combine with 280 ml water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low and simmer 15 minutes. Let rest, covered, 10 minutes.

While the rice cooks, combine 60 ml rice vinegar, 1.5 tbs sugar and 0.5 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove and let cool slightly.

Transfer the hot cooked rice to a large wooden or plastic bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using a cutting/fanning motion to separate grains. Fan the rice as you mix to give it a glossy finish. Let the rice cool to body temperature (about 15–20 minutes).

Prepare the lobster: if tails are whole, butterfly them and cut into 4–5 long strips about the length of your nori sheet. Pat dry with paper towels. Lightly dust each piece with 2 tbs flour to help batter adhere.

Heat the neutral oil in a deep pot or fryer to 180°C (350°F). Keep a thermometer to maintain temperature.

Make the tempura batter: mix 100 g tempura batter mix with 180 ml ice-cold water. Stir lightly; lumps are okay — do not overmix. Immediately dip lobster strips into batter and carefully lower into the hot oil. Fry in batches until golden and crisp, about 2–3 minutes depending on thickness. Remove to a wire rack or paper towel-lined tray to drain. Repeat with remaining lobster.

When lobster pieces are slightly cooled, toss them gently with 2 tbs Japanese mayonnaise and 1 tsp sriracha (optional) to coat. This creates a slightly creamy, flavorful filling.

Prepare other fillings: slice the cream cheese into long batons (about 1 cm x 1 cm x length of nori), slice avocado thinly lengthwise, and julienne the cucumber. Keep everything close at hand.

Lay a bamboo sushi mat on plastic wrap. Place one nori sheet shiny-side down on the mat. With wet hands, spread a thin, even layer of cooled sushi rice over the nori leaving a 2 cm strip at the far edge clear.

Place two pieces of tempura lobster lengthwise across the rice about 2–3 cm from the near edge. Add a baton of cream cheese, a few avocado slices, and a couple of cucumber juliennes alongside the lobster. Do not overfill — keep a compact line of fillings.

Using the mat, lift the near edge and roll tightly over the fillings, pressing gently to compact. Roll forward to form a cylinder, sealing the clear nori edge with a little water. Repeat to make 3 more rolls (or adjust quantity to yield 4 rolls total).

Trim each roll into an even cylinder by pressing gently and rotating on a cutting board. Using a very sharp, wet knife, slice each roll into 8 pieces (wet the knife between cuts to get clean slices). Arrange the slices on a serving platter, cut side up.

Top each sushi piece with a thin slice of tuna or salmon: alternate so half the pieces have tuna and half have salmon. Gently press the fish onto the rice.

On top of each fish slice, add a small dollop (about 1/2 tsp) of masago, and sprinkle lightly with toasted sesame seeds. Garnish with a few microgreens or finely sliced scallion.

Drizzle about 1/2 tsp of unagi sauce over each piece (or more to taste) and serve the remaining sauce on the side along with soy sauce and wasabi.

White Rice