Hoshi no Kitchen

Dried vegetables adopted at a topping bar for choosing the future

OYAOYA dried vegetables were adopted at Hoshi no Kitchen inside "ITOCHU SDGs STUDIO" in Kita-Aoyama, Tokyo. A distinctive feature is incorporating sustainable ingredients into standard menu items that are familiar to everyone from children to adults.

Dried vegetables as toppings

By drying vegetables, you can enjoy them in a form different from usual, with concentrated umami and changed texture. Carrots, for example, concentrate their sweetness when dried, so they can be added to ice cream to enjoy as a sweet, while onions have their inherent sweetness and a soft texture, making them recommended as a salad topping.

A rich variety of sustainable ingredients

The restaurant offers an experience built on the concept of touching the background and story of ingredients when topping salads and ice cream, and enjoying the excitement of imagining the future of the planet. Every ingredient is packed with a story, from vegetable chips that help solve food loss, to fair-trade chocolate that supports growers' livelihoods, to plant-based cheese that is kind to the global environment.

Hoshi no Kitchen overview

Location: 2-3-1 Kita-Aoyama, Minato-ku, Tokyo (Itochu Garden)

Hours: 11:00–21:00 (last order 20:30)

Closed: Mondays (if Monday is a holiday, closed the next business day)

URL：https://www.itochu.co.jp/ja/hoshinokitchen/

Let's offer a new vegetable experience

At Agriture, we'll develop our business toward sustainable food sourcing and food-loss reduction—not only dried vegetables that upcycle off-grade vegetables, but also Kyoto vegetables and heirloom vegetables from other regions.

If your company is considering adopting dried vegetables, please inquire with us.

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