Most of the restaurant websites we build replace something that already exists. HOSHI was different: we built its website before there was a dining room to photograph or a menu to print, and it had to be ready the day the doors opened.

HOSHI opened on October 5, 2026, at 34 Audrey Avenue in Oyster Bay, in the space the village knew as the old Stellina Bakery. It is a sushi bar and Japanese restaurant: sushi and sashimi, specialty rolls, dishes from the Japanese kitchen, and the Chef’s Omakase at the sushi bar. It is the newest restaurant in Stellina Hospitality Group, and the first in the family that is neither Italian nor French.

The HOSHI home page: the headline Sushi on Audrey Avenue beside a photograph of a platter of sushi, sashimi and rolls on a dark stone plate, with Reservations and See the Menus buttons and a Find a table bar beneath. — The new hoshiob.com, live since opening.

The third star

The name is the story, and it is a true one. HOSHI means star in Japanese. Down South Street, Stellina means little star in Italian, and L’Étoile means the star in French. Three restaurants named for the same thing in three languages, a few doors apart. The home page says so just below the first screen, and the About page opens on it.

The group describes HOSHI as its quietest room: pale oak, plaster and hanging scrolls. The website follows suit. It sits on a paper-colored ground with deep ink type and a muted olive for the buttons, set in a clean, modern sans serif, with the restaurant’s own lowercase wordmark at the top of every page. Its one recurring mark is borrowed from the game of go, where the same word names the marked points on the board: a hairline cross with a small solid dot at its center. It appears as a divider and a bullet, and nowhere it is not needed.

Coming soon, then open

Before the restaurant opened, hoshiob.com carried a single page: the HOSHI wordmark, its descriptor, sushi & japanese, a line about the old Stellina Bakery, and the address, phone and email. It meant the address worked, and looked like the restaurant, from the day the name was public. Behind it, the full site was built and checked against the restaurant’s own menu and its own description of the omakase, and it replaced the holding page when HOSHI opened.

The omakase gets its own page

For a new sushi restaurant, the omakase is the thing that needs explaining before anyone books it, so it has a page of its own. The Chef’s Omakase is a chef-selected sushi tasting served Tuesday through Saturday, with one seating at 7pm, only at the sushi bar, for parties of two to four. It has to be booked at least 24 hours ahead.

That description is written once, in the restaurant’s own words, and used on every page that mentions the omakase, so the home page, the omakase page and the reservations page can never contradict each other. The omakase also has its own booking link, separate from an ordinary table, so a guest reserving the counter books the experience itself rather than a seat they then have to explain.

The omakase page, headlined The Chef's Omakase over a dim photograph of the sushi bar, with a How it works section beneath describing the days, the 7pm seating and the party size. — The Chef's Omakase, explained before you book.

The card, as the restaurant wrote it

The menus are built from HOSHI’s own printed card, and the site carries what the card says and nothing it does not. The kitchen menu runs from cold and hot appetizers through crispy rice, sushi tacos, soups, entrées and signature wagyu. The sushi menu covers sushi and sashimi by the piece and the specialty and luxury rolls. The drinks list has ten sakes, from light and crisp to cloudy nigori, alongside house cocktails, Japanese beer and wine. A fourth tab covers allergies, and the footer of every page says plainly which allergens the kitchen handles.

The HOSHI menus page, headlined The current card over a close photograph of sushi with an orchid, with tabs for Kitchen, Sushi, Drinks and Allergies and section links from Cold Appetizers to Sides. — The current card: kitchen, sushi, drinks and allergies.

Everything a new restaurant needs on day one

Reservations. A booking bar on the home page hands off to OpenTable, and a party of eight or more is pointed toward the room instead.
Order delivery. One button in the header for online ordering, delivery or pickup.
Private events for full restaurant buyouts, and a catering form for bringing HOSHI to a gathering.
Sushi in Oyster Bay, a page for anyone new to the village.
A feedback form, two minutes and no name required, that goes straight to the team.

Like every site in the family, it is fast on a phone and built so search engines and AI assistants can read what HOSHI is, where it is and how to book.

Part of a family

HOSHI’s footer carries the whole family: Stellina Ristorante and L’Étoile, the other two stars, along with The Audrey on the same street, The Bay Butcher on South Street, and Casa Stellina in Farmingdale.

Thank you

Opening a restaurant is a long list of things that all have to be ready on the same morning. Thank you to the HOSHI team for making the website one of them, and for trusting us with it from the first page to the first night. Sit at the counter and book the omakase, or reserve a table.