Hozan’s allure lies in its menu’s exhaustive range of fish dishes. Having apprenticed at a seafood restaurant, the owner-chef is a master of fish preparation. Fresh and aged fish are handled differently, conveying all the depth and subtlety of their flavours. The meal begins with a seafood iimushi (mochi rice steamed with toppings) . For soups, the dashi stock is drawn from the seafood, modulating the flavour. 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.