Name: 庖山 - Hozan -
Address: 3-13 Higashikozucho, Tennoji-ku, Amakawa Building 1F, Osaka City, Osaka, 543-0021
Telephone: 0667777498

庖山 - Hozan -

This is a chef’s choice course featuring seasonal vegetables and fish at their peak.

Sample menu for one day

• Appetizer
Homemade mullet roe, chilled rice broth with premium hand-picked junsai from Akita, hanaho shiso

• Sashimi
Lightly seared fresh pike conger from Mugi, Tokushima, kombu-cured pike conger roe, simmered accompaniment, fresh wasabi

• Soup
Clear soup with white tilefish from Wakayama and Osaka Nira, a traditional Naniwa vegetable

• Grilled Dish
Charcoal-grilled Spanish mackerel from nearby waters, new ginkgo nuts from Kumamoto, fig, akegarashi mustard

• Palate Cleanser
Stone-milled whole buckwheat soba made from native, pesticide-free buckwheat cultivated in the Miyama area of Fukui
Handmade sudachi soba by the chef from Tokushima

• Main Dish
Sea eel from Amakusa, Kumamoto, and summer vegetables in dashi nanban, kinome, sansho
(Mizunasu eggplant, fruit tomato, corn, okra)

• Meal (Please choose either white rice or fish rice)
— If choosing white rice
Rice cooked in an earthenware pot over a traditional okudosan stove, prepared with deep ocean water from Sado for both soaking and cooking
Koshihikari rice grown by natural pesticide-free farming on Sado Island, Niigata, Toki to Kurasu Sato, Dragon Eggs, pickles, miso soup
— If choosing fish rice
Rice cooked in an earthenware pot over a traditional okudosan stove, flavored only with salt and dashi made from natural makombu kelp
Kinmedai from Chiba and Manganden chili peppers from Kyoto in seasoned rice

• Dessert
Monaka wafer made with 100% domestically produced uruchi rice, Oita Dragon Eggs
Homemade ice cream monaka with kuromitsu and organic kinako
Shine Muscat Haruo from Okayama, Nagano Purple from Nagano

* Unless requested otherwise, we do not serve meat such as beef, pork, chicken, or game.
* Please note that the course contents may change depending on ingredient availability.
* Please indicate in the comments section whether you prefer white rice or fish rice for the earthenware pot rice.
* If no preference is indicated, the selection will be left to the chef.

[Chef’s Choice Course]

[Onrei Kahou]

Serve hot dishes while they are hot, and cold dishes while they are cold.
Present what looks delicious and tastes delicious with simple elegance, without excessive embellishment.

At Hozan, every dish is prepared with heartfelt dedication so that you may fully appreciate the true appeal of fish.
Centered on the finest bounty of the sea, we carefully select the seasonal fish in the best condition each day, using both live fish and aged fish as appropriate, and present a supreme course that showcases seafood through the five techniques: slicing, grilling, simmering, frying, and steaming.
Each dish, crafted together with seasonal vegetables, offers deep, nourishing flavor, while our earthen pot rice leaves a lingering impression to conclude the meal.
We would be delighted if, through the delicate yet profound flavors of fish, your dining experience is enriched and each bite allows you to sense the essence of seasonal ingredients.

This omakase course offers the very essence of Hozan, making it ideal for precious moments with loved ones and for special occasions.

We welcome guests for a wide range of occasions, including anniversaries, business entertaining, engagement meetings, dining gatherings, and memorial services.

Courses only

This is a chef’s choice course featuring seasonal vegetables and the freshest fish of the season.

Sample Menu for a Given Day

Appetizer
Homemade karasumi and broad bean mushimono rice, with Kumamoto Aosuji nori seaweed

Sashimi
Kochi modori-gatsuo bonito sashimi, served with grated daikon soy sauce and fresh hon-wasabi

Simmered Dish
Fish simmered using only water and soy sauce
Chiba kinmedai simmered fish, served with Kishu Nanko plum and kinome leaves

Tempura
Tokushima Mugi hamo and seasonal vegetable tempura, served with mineral-rich salt

Palate Cleanser
Fukui Miyama district
Stone-milled whole buckwheat soba made from native, pesticide-free cultivated buckwheat, hand-cut by the owner in the nihachi style

Rice Course
Rice cooked in a donabe over a traditional okudo stove, prepared using Sado deep ocean water for both soaking and cooking
Niigata Sado Island naturally farmed, pesticide-free Koshihikari rice “Toki to Kurasu Sato,” dragon eggs, pickles, and miso soup

Dessert
Oita dragon eggs, using monaka wafer made from 100% domestically produced uruchi rice
Homemade ice cream monaka with kuromitsu syrup and organically grown kinako

Unless specifically requested, we do not serve meat such as beef, pork, chicken, or game.

Please note that course contents may change depending on seasonal availability and sourcing.

[Lunch Course]

[Onreikahō]

Serve hot dishes while hot, and cold dishes while cold.
Present what looks delicious and tastes delicious simply, without excessive embellishment.

At Hōzan, every plate is prepared with heartfelt dedication so that you may fully appreciate the appeal of fish.
Seasonal fish are carefully selected and prepared either live-fresh or aged to bring out their best qualities, then crafted using the five fundamental techniques of Japanese cuisine—slicing, grilling, simmering, frying, and steaming. Seasonal vegetables add beautiful color to each course.
To finish, we serve rice cooked in an earthenware pot over a traditional okudo hearth. The delicate yet profound flavors of the fish enrich your dining experience even further.
This is a special lunchtime course that preserves the natural savor of the ingredients, offering a moment that is both approachable and refined.
We would be delighted if each bite allows you to sense the true character of the season’s finest ingredients.

Ideal for a variety of occasions, including anniversaries, business entertainment, engagement meetings, group dining, and memorial gatherings.

庖山 - Hozan -

Notice

[Lunch Course]

Course only

[Chef’s Choice Course]

Courses only

Restaurant Information