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Onsdag 18:00 - 21:30 Torsdag 18:00 - 21:30 Fredag 18:00 - 21:30 Lördag 18:00 - 21:30

HOZE Sushiya

Hem
Sverige
Gothenburg
HOZE Sushiya

Edomae sushi served in our 6 seat counter. Traditional sushi served in a humble environment. No credit cards. Please bring cash.
(207)

We dont have take away services and dont serve any alcoholic beverages.

05/03/2023

HŌJICHA.
About three weeks ago I spent two wonderful weeks in Japan after 3 years of not been able to go back. This time I got the chance to tick off one of the sushiya I have wanted to visit since my first trip to Japan about 10 years ago, Sushi Kiyota, which is now in its fourth generation of itamaes running the counter. Something I had not seen before was the roasting of hōjicha, which is basically roasted green tea in a porcelaine container (as seen on picture), while walking behind the guests giving off the caressing aroma of the tea leaves getting prepared to be soon brewed. This led me to start roasting again when I got home after many years of just having my container in a shelf. So next time if you come to dine and wonder what that aroma is, it's probably tea.
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04/03/2023

SPRAT NIGIRI.
I get often asked what my favorite fish is for sushi and my answer is always the same. I really love these small anchovy like fish in the herring family. We prepare them simply by pickling them with salt and red vinegar, serving them either as 2 or 3 on 1 nigiri as they are so minute in size. Why is it my favorite might be the next obvious question, and the answer is they are so complex with its creamy texture and naturally sweet taste, combined with vinegar and salt it has the same characteristics as our shari, which makes them perfect companions.
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These are on the menu right now, and we have seats scattered all through out next week. Please come and enjoy.
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28/02/2023

KAREI KOBUJIME / TSUKUDANI.
Appetizer of brill cured with kombu from Hakodate, salt and saké, served dipped in nori from Saga which has been boiled down with our nijiru (soy sauce, saké mirin, black sugar and dashi) and then cooled down and turned into a paste. Imho brill is much more tender than its priced cousin the turbot, but not as easy to aquire.
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Enjoy this umami rich appetizer among others this week, seats available Wednesday and Thursday.
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26/02/2023

OWAN.
This week we served a clear soup made with fin and bones of a haddock, accompanied by a lightly grilled haddock fillet and seasoned with sudachi zest and olive oil to cleanse the palate between the 6 other otsumami dishes. I love the contrast of adding olive oil as it is thought of as an exclusive to my mediterrenean heritage, but I actually got this in several soup based broths in Japan. Probably inspired by 1600s missionaries more than anything.

23/02/2023

CHAWANMUSHI.
A steamed custard simply made with broth and eggs with a silk like texture. In this version I added trims of prawn and a prawn broth into the mixture. This is a dish that truly cooks by feeling and is so versatile that will probably be a recurring menu item changing with the seasons.
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22/02/2023

A disclaimer ;
Not active out faceboon page, but rather every post is linked automatically from our instagram.
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Note though that I do look and respond on messages here. So if you have waited for response, please check your inbox.

Thank you ^_^

18/02/2023

KUMANO KODO SHISO DRINK.
On our drink menu we are currently having this refreshing beverage consisting mainly of red perilla leaf, but also sour ume plum, and mikan, served with ice and a splash of soda. The familiar notes will be cherries with a hint of apricot kernel. All our drinking options suits well with the dishes served on our omakase any given day.
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17/02/2023

FUKUSUKE.
I'm back from a 2 week stay in Japan, where I have not been for 3+ years due to the pandemic. I met old friends, new friends, had some of the best meals of my life and coming home with plenty of new ideas and vibrant energy for the forthcoming future. Fukusuke dolls are meant to bring good luck, youth, wealth and honor, all which I feel is needed to move forward. Let's meet the year together. Thank you.
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24/01/2023

THE DROP.
One would argue that the final stage of making nigirizushi would be the last squeeze, but dropping the sushi on the geta is the most crucial step, followed by the timing of preferably less than 10 seconds of the reciever admiring the morsel in front of them, then picking it up and savoring the creation you just presented with so much care, time and love put behind it.
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22/01/2023

MONT BLANC. PT. 3
The dessert is meant to be scooped from mountain to snow to earth, then you get a perfect mouthful of the creamy chestnut purée, the airy fresh whipped cream and the crumbly chocolate for texture.
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22/01/2023

MONT BLANC. PT. 2
The dessert is usually served with the chestnuts pressed into a vermicelli circleling up to resemble a mountain, dusted with powdered sugar to resemble ehite peaks and then whipped cream around it to resemble resting snow. In this version I made more of quenelles to still resemble mountain peaks with the uncovering of the earthy surface at the bottom of the slope.
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22/01/2023

MONT BLANC. PT.1
Been working on this dessert since early autumn last year and the idea was to have a versatile version where I could not only plate it easily but also change it up with the seasons. In this rendition I used roasted chestnut purée which I sweetened with black sugar, then I whip fresh heavy cream a la minute to soft peaks, and finally add a crystalized chocolate powder for texture.
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Adress

Stigbergsliden 17
Gothenburg
41463

Öppettider

Onsdag	18:00 - 21:30
Torsdag	18:00 - 21:30
Fredag	18:00 - 21:30
Lördag	18:00 - 21:30

Webbplats

http://www.hozerestaurant.com/

Aviseringar

Var den första att veta och låt oss skicka ett mail när HOZE Sushiya postar nyheter och kampanjer. Din e-postadress kommer inte att användas för något annat ändamål, och du kan när som helst avbryta prenumerationen.

Genvägar

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Typ

Sushirestaurang