HOZE

A brick house on the edge of town plays host to this discreet restaurant, where the chef’s father welcomes you through a black curtain into a sleek, minimalist space where six chairs sit at an oak counter. The meal starts at 6pm sharp, with the chef preparing his daily omakase menu directly on the countertop. He builds a great connection with guests as he explains how he chooses the best quality fish according to the seasons and the weather. His sushi is prepared with exemplary attention to detail, from kelp-infused jelly with chives and trout roe to leek with miso, hazelnut butter and sherry sauce.

• One Michelin star omakase counter with six seats.
• A single seating begins at 18:00, with the chef cooking at an oak counter.
• Japanese cuisine framed around seasonality and a daily menu.

Signature Ingredients

• Seasonal fish for sushi and sashimi
• Trout roe
• Kelp (for infusions and gels)
• Leek
• Miso, hazelnut butter

HOZE is an intimate, six-seat omakase counter in Gothenburg, with a single seating that starts at 18:00. The chef prepares a daily menu at the counter, focusing on seasonality and precise sushi work, with small composed bites alongside nigiri.