I've always wanted a restaurant, might be in my blood. My grandfather and father had a restaurant in the late 60s and I wanted to keep that going. The idea for the restaurant came to be after an intensive 3 year journey through a classic Japanese kitchen where I met my master who taught me all the philosophy behind Japanese cuisine and sushi. I came back home and noticed that there wasn't any good spots for sushi, so I took it in my own hands to create something special to upscale the sushi market. The name is derived from my own name José, but in katakana. HO-ZE. In Kanji it gives out the meaning of protecting tradition of sorts and that is kind of what I do, and that is also my philosophy. I describe HOZE with a word Omakase. I pioneered the phrase when no-one was using it. It means to entrust. At HOZE you entrust yourself to the chef completely.
We always strive to be a little bit better everyday, to always try to improve. At our restaurant we don't serve wine or alcohol, we serve cold brewed teas from Kyoto. It's like don't drink and drive. You sit 2,5 hours and get around 20 dishes, after about 8 dishes you will start to loose focus, and the main thing at our restaurant is the food. Our kitchen represents heritage, nostalgia and experiences. We serve a Japanese based cuisine with influences from Spain and use mostly ingredients from Scandinavia.
We currently work with two people, a tea master and a coffee roaster. They are both passionate about what they do and that is the most important thing. They both have eaten at the restaurant to get a feeling of what the guest might want from the beverage experience point of view. We love to surround us with people that are truly in love with their work, the appreciation there is priceless.
Wednesday-Saturday 7pm (one seating)
As we are a 6 seat restaurant the only people working is me and my father. I'm the head of the kitchen. I would describe myself as spontaneous. I appreciate the little things. Like the story behind the ingredients. My kitchen is a blend of spontaneity and confidence.
I want our customers to feel like home when they come through the door. Omotenashi or hospitality is very important to us at the restaurant. When guest leave we want them to feel inspired, to feel happy and of course satisfied.
“My father is a key figure in our restaurant. He is a father, the dishwasher, waiter, doorman, yes, everything outside the kitchen norm is his domain. from giving people the warm towels at the beginning and the end of the meal to welcoming and giving anecdotes, without him the restaurant wouldn't be full circle”
The story on how i stumbled into the sushi business. In my early days as a cook, before I knew I wanted to be a sushi chef, we went out a lot. Young and happy I got really drunk one night and fell on the pavement, dislocated my shoulder and cut some sinews of my arm. That same night changed my life forever. To rehabilitate I went to Spain to live in our little apartment for a month or so, just 3 weeks in I was standing in a kitchen cutting vegetables and learning a new cuisine that would later be my profession.
My motto is Kaizen. To always strive to be a little better each day.
Our sushi. The strong traditional standpoint of the meal is the sushi, you come too HOZE for the experience of traditional sushi as served in Japan.
Which two ingredients would you take with to a deserted island and why?
Lemon and oil. Cause salt I can get from the sea. I think acidity, fat and salt are the key ingredients in any kitchen. They are the necessary bases for any dish.