Tabelog ratingHoch (ホッホ) is the much-lauded project of the chef-owner, or 'omoni' (mother), from the former two-Michelin-starred Korean restaurant 'Houba'. Here, she serves a single set course of what guests describe as elevated, impossible-to-replicate home cooking. The experience is intimate and revolves around a procession of dishes praised for their subtle, complex, and deeply satisfying flavours.
The meal begins with a signature platter of nine different types of namul, each distinct. This is followed by a series of steamed dishes, with the silky steamed chicken and tender steamed horumon (offal) earning consistent praise. Other highlights frequently mentioned by reviewers include the corn and green bean chijimi (pancakes), a clear yet rich oxtail soup, and a finishing course of stone-grilled bibimbap, which can be ordered as an extra.
While the food receives near-universal acclaim, guests consistently note two things: the extreme difficulty of securing a reservation and the final cost. The base course price has been reported between ¥10,000 and ¥16,500, but with drinks and extras, many parties find their bill totals around ¥18,000 to ¥20,000 per person. For reference, reviewers have recently paid ¥700 for the bibimbap, ¥580 for a highball, and ¥2,200 for a bottle of makgeolli. Despite the price, most diners consider it excellent value for such a unique culinary experience.
- Reservations: Essential and extremely difficult to obtain. Phone lines reportedly open only once a month, and many seats are taken by repeat guests or through introductions. Walk-ins are not possible.
- Getting There: Located a short walk from Temma Station.
- Payment: Cash only. Credit cards, electronic money, and QR code payments are not accepted.
- Seating: The restaurant is small, with counter seats and a few tables. Dinner is served in a single seating, so punctuality is required.
- Menu: The restaurant serves a set course only. You can choose a meat or fish main course when you book.
- Parking: No parking available.
