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. 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.

Menu

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.

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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