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A Japanese counter restaurant where the menu is almost entirely fish, handled by a chef who spent years training at a seafood house and thinks about the difference between fresh and aged fish the way a sommelier thinks about vintages. Dashi pulled from the catch itself threads through the soups. The meal closes with rice from a clay pot, white or cooked through with fish, which is either comfort or a test of character.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Seafood iimushi
“The meal begins with a seafood iimushi (mochi rice steamed with toppings).”
Michelin Guide -
Fish takikomi-gohan
“Keen that every guest should enjoy to their heart’s content, Hozan offers rice in earthenware pots as a choice of white rice or fish takikomi-gohan.”
Michelin Guide
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