Hozan

After a thoughtful facelift inspired by Kyoto townhouses, this humble kaiseki eatery in Tennoji has been transformed into an intimate ryotei, with a 6-meter timber counter carved from Nanyo cherry wood (look closely for the reddish hue) and ornate upper cabinets featuring a bamboo panel design commanding immediate attention. The owner-chef, having refined his craft at a seafood restaurant, is an expert in fish preparation. His multi-course menu showcases fish in all its forms — grilled, boiled, raw, steamed and fried. Amberjack is delicately cured, gourd is dressed in sesame vinegar and thick-cut yellowtail is served atop a mound of ice. The tempura assortment, including perfectly crisp white shrimp, is a standout. Soups feature a dashi stock derived from the sea, while the meal concludes with a traditional pot-cooked rice dish. Previous offerings include takikomi gohan with whitebait, served in Shigaraki ware. As a Michelin-starred establishment, Hozan is not without surprises. On occasion, the chef offers an impromptu soba course. The noodles are ground on a stone mill and hand-rolled to reflect the "zappaku" characteristic — each grain develops differently, delivering the pure, ancestral flavor of Japanese soba. The rich dipping sauce perfectly complements the noodles without overpowering their natural taste. Tables in Hozan’s private room, made with the same Nanyo cherry wood, is the ideal setting for elegant dinners. Michelin Guide accolades: 2024 - 1 Michelin Star