Ten seats,
one counter.
A ten-seat sushi counter and a small dining room on Audrey Avenue, where the fish is cut to order and the day’s catch decides the menu.
Find a table.
Online booking opens with the restaurant. Until then we take names by hand. Party of 8 or more? Ask about the room
The word means star.
Which makes three of them on two streets. Stellina is a little star in Italian, L’Étoile is the star in French, and hoshi is the same word again in Japanese — a small room doing one thing properly, a few doors from the others.
Ten seats.
No menu.
Sit down and the evening is handed to you a piece at a time, straight across the counter, in the order it should be eaten. Say what you cannot eat when you book and the rest is our problem.
- 10 seats, two seatings a night
- 12 courses, about ninety minutes
- No printed card — the fish that morning decides it
The market decides.
Fish arrives four mornings a week and is broken down here, not bought pre-cut. Some of it comes from Toyosu, some from boats that land an hour from this door, and which is which changes with the season rather than with what reads better on a menu.
It is why the card moves, why the counter has no printed one at all, and why the honest answer to “what is good tonight” is usually a question back.
A short list, chosen to sit beside raw fish.
Six sake and a handful of drinks, picked to go with what is on the counter rather than to look impressive on paper. There is a highball, poured properly, which takes a minute.
The room, if you like.
Birthdays, rehearsal dinners and business evenings for parties of 8 and up — or all 34 seats and the counter to yourself. We build the menu with you rather than handing you a package.
Audrey Avenue, after dark.
In the room the village knew as the old Stellina Bakery, a few doors from the rest of the family. New here? This is what to know before you come.