庖山

[ Chef's Choice Course ] (Courses only)

16,500 JPY(tax included)

[ Chef's Choice Course ]

About Course Menu

Onrei Kahou Serve hot dishes while they are hot, and cold dishes while they are cold. Delicious food that looks delicious, presented simply without excessive ornamentation. Each dish at Hozan is crafted with heartfelt dedication so that you may fully experience the allure of fish. Centering on the bounty of the sea, we carefully select the finest seasonal fish of the day, preparing them either live or aged according to their ideal condition, and present an exquisite course showcasing fish dishes through the five techniques: slicing, grilling, simmering, frying, and steaming. Accompanied by seasonal vegetables, each dish offers deep, nourishing flavor, while the earthenware-pot rice served at the end enhances the lingering impression of 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 appreciate the true character of seasonal ingredients. This is Hozan’s omakase course, worthy of special occasions and treasured moments with someone important, and a true expression of our culinary essence. We are honored to serve guests for a variety of occasions, including anniversaries, business entertainment, family meetings, and memorial gatherings.

Menu

This is an omakase course featuring seasonal vegetables and fish at their peak. A Sample Menu for One Day • Appetizer Homemade karasumi and chilled rice soup with premium hand-picked junsai from Akita, garnished with hanaho shiso • Sashimi Lightly seared fresh pike conger from Mugi, Tokushima, and kombu-cured pike conger roe, simmered, with fresh hon-wasabi • Soup Clear soup with white tilefish from Wakayama and Osaka Nira, a traditional vegetable of Naniwa • Grilled Dish Charcoal-grilled mana-gatsuo from nearby waters, with new ginkgo nuts from Kumamoto, fig, and akegarashi mustard • Palate Cleanser Stone-milled whole buckwheat soba made from heirloom, pesticide-free buckwheat grown in the Miyama area of Fukui Handmade by the owner, served as Tokushima sudachi soba • Main Dish Sea eel from Amakusa, Kumamoto, and summer vegetables in dashi nanban, with kinome and sansho (Mizunasu eggplant, fruit tomato, corn, and okra) • Meal (Please choose either white rice or fish rice) — If you choose white rice Rice cooked in a donabe over a traditional okudosan stove, prepared using deep ocean water from Sado for both soaking and cooking Koshihikari rice “Toki to Kurasu Sato” from Sado Island, Niigata, cultivated by natural farming methods without pesticides, served with dragon eggs, pickles, and miso soup — If you choose fish rice Rice cooked in a donabe over a traditional okudosan stove, made with dashi from natural ma-kombu and seasoned only with salt Takikomi gohan with kinmedai from Chiba and Manganji chili peppers from Kyoto • Dessert Monaka wafer made with 100% domestically grown uruchi rice and eggs from Oita Homemade ice cream monaka with brown sugar syrup and organic kinako Shine Muscat “Haruo” from Okayama and Nagano Purple grapes 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 seasonal availability and sourcing. * Please indicate in the comment section whether you prefer white rice or fish rice for the donabe rice. * If no preference is given, the selection will be left to the chef.

Confirmation details

-Important Information- • Please inform us in advance if you have any allergies. • Please indicate whether you prefer white rice or fish rice for the donabe rice. * If no preference is indicated, we will choose for you.

Reserve this course

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