庖山

[Lunch Course] (Course only)

8,800 JPY(tax included)

[Lunch Course]

About Course Menu

[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.

Menu

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.

Confirmation details

- Important Information - ・Please inform us in advance if you have any allergies.

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