With only six seats, Michelin-starred (2025) Hoze offers an intimate dining experience. The meal begins at 18:00, when José Cerdá prepares his daily omakase menu directly at the kitchen counter. The menu features five to seven otsumami (small appetizers), followed by nine to twelve carefully selected nigiri, miso soup, and gyoku-tamago – all served with a focus on seasonality and locally sourced seafood.
José often works alone, with support from his father who welcomes guests – creating a personal connection and open dialogue between diners, the chef, and the ingredients. No alcohol is served at Hoze, but a carefully curated non-alcoholic beverage menu is offered instead, with options like yuzu soda and green tea.