We believe that all ingredients have umami. Like people, they have different characters and at the restaurant we try to put these together in layers (bitter, sweet, salty and sour) to bring out the hundred procent essence of umami.
Under the years we’ve been open, locating great produce have been the number one priority. From amazing traditionally made soy sauce (Ibaraki, Japan) for our sushi, savory anchovies in olive oil (the Basques, Spain) for our appetizers and beautiful grace cow milk (Dalsland, Sweden) for our desserts.
Combining heritage, upbringing and experience has made our cuisine at HOZE what it is today.