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<h2>Japanese Kaiseki Restaurant in Fukui</h2><h3>Reservation for “Dentou-ryokan no Nukumori Haiya”</h3><p>“Dentou-ryokan no Nukumori Haiya” is a Japanese Kaiseki restaurant in Fukui prefecture. The restaurant was established in 1884 in Awara, Fukui Prefecture. This renowned inn preserves the warmth and elegance of traditional Japan while seamlessly incorporating modern elements. The serene ambiance, enriched by classic Japanese aesthetics, offers guests a truly relaxing experience. The signature cuisine features kaiseki-style dishes crafted with the finest ingredients nurtured by the rich natural surroundings of Fukui and Awara. The head chef carefully selects seasonal ingredients from Echizen, preparing each dish with exceptional precision and artistry. Luxurious course menus featuring premium delicacies such as crab and abalone are also available, allowing guests to savor the flavors of each season. The restaurant offers both traditional spaces that preserve their classic charm and modern dining areas tailored to contemporary tastes. Guests can enjoy an exquisite and relaxing atmosphere, making each visit a truly memorable experience.</p><h3>Cuisine at Dentou-ryokan no Nukumori Haiya</h3><p>At Dentou-ryokan no Nukumori Haiya, guests can indulge in exquisite course meals featuring carefully selected seasonal ingredients from Echizen. Emphasizing the rich flavors of Fukui Prefecture, known for its abundant seafood from the Sea of Japan, the restaurant crafts dishes using only the finest seasonal ingredients. Kaiseki courses incorporating premium delicacies such as crab, abalone, and Ise lobster are also available, with the winter-exclusive Echizen Crab being a particularly sought-after specialty. Guests can savor the luxurious harmony of fresh seafood and mountain delicacies. The selection of sashimi changes monthly, while seasonal delights such as grilled Nodoguro (blackthroat seaperch), okra with yam, and chilled Chawanmushi are meticulously prepared to highlight the best of each season. Every dish, crafted with the finest ingredients from Echizen, is as visually stunning as it is flavorful, elevating the dining experience. The Echizen Local Kaiseki menu reinterprets traditional Fukui cuisine with a refined modern touch. It offers an elegant culinary journey through the region’s heritage, blending deep-rooted flavors with seasonal vibrance. During the winter season, the limited-time Echizen Crab steals the spotlight—prized for its freshness and rich, umami-packed taste, it is the ultimate indulgence of Fukui’s winter. Enjoy this seasonal delicacy in an unforgettable dining experience at Dentou-ryokan no Nukumori Haiya.</p><h3>Ingredients at Dentou-ryokan no Nukumori Haiya</h3><p>At Dentou-ryokan no Nukumori Haiya, each dish is crafted with the finest local ingredients, carefully selected to highlight the flavors of the changing seasons. The restaurant takes pride in sourcing fresh seafood from Fukui’s ports, including Mikuni Minato, as well as mountain delicacies, locally grown vegetables, and seasonal fruits. In addition, the dashi broth is made without additives, allowing the natural flavors of the ingredients to shine—a detail highly praised by guests. In spring, the bounty of the land comes to life with wild mountain vegetables and freshly harvested greens, their flavors deepened by the harsh winter they have endured. While Awara is well known for its seafood, it is also home to an abundance of high-quality mountain vegetables and fresh spring produce. Summer brings sun-ripened vegetables and seasonal seafood from Echizen, such as Nodoguro (blackthroat seaperch), okra, and yam. The region’s rivers and seas yield a diverse selection of delicacies, offering light, refreshing flavors that perfectly suit the season. Autumn, known as the “season of harvest,” is when many ingredients reach their peak. This is the best time to enjoy meltingly rich Amaebi (sweet shrimp) and Wagasa Guji (tilefish), which become even more flavorful as they gain fat. The season also brings a variety of fragrant mountain treasures, such as matsutake mushrooms, taro, ginkgo nuts, and sweet potatoes, adding depth and aroma to every dish. Winter marks the pinnacle of seafood flavors, as the cold waters of the Japan Sea enhance the richness of its offerings. This is when guests can savor the most coveted seasonal specialties, including Echizen Crab, Wakasa Fugu (blowfish), and Amaebi (sweet shrimp), each boasting unparalleled taste and texture. Completing the meal is the locally cultivated Koshihikari rice, a testament to the dedication of Fukui’s farmers. You can experience the essence of each season through the exceptional ingredients at Dentou-ryokan no Nukumori Haiya.</p><h3>Dentou-ryokan no Nukumori Haiya's Sake</h3><p>At Dentou-ryokan no Nukumori Haiya, guests can enjoy local sake carefully selected by the young proprietress, a certified sake sommelier, alongside the flavors of Awara, expertly crafted by the head chef. A particular highlight is the "Sake Tasting Set", which allows guests to compare three different types of sake from different breweries. The sake is served according to the season, such as chilled Ginjo sake during the summer. Fukui is known for its rich variety of delicacies, and the pairing of sake with fresh mountain and sea ingredients provides an exceptional culinary experience.</p><h3>Dentou-ryokan no Nukumori Haiya's Interior and Atmosphere</h3><p>Awara Onsen, nestled in the peaceful countryside, was discovered when a well was dug and hot springs emerged. The hot spring began in 1883, and the following year, Dentou-ryokan no Nukumori Haiya was established in 1884. It remains a historic inn, known for being the only one to survive the Awara Great Fire of 1956. Inside, the ryokan offers a combination of traditional Japanese-style rooms that honor the heritage of the inn and modern, sophisticated rooms that cater to contemporary needs, providing a comfortable and relaxing space for guests to unwind.</p><h3>Dentou-ryokan no Nukumori Haiya's Philosophy</h3><p>With the motto "Take home unforgettable memories," the inn blends the warmth of a traditional ryokan with the comfort of a hotel. The young proprietress offers thoughtful and unobtrusive hospitality, creating a pleasant and welcoming atmosphere. The inn is designed with accessibility in mind, providing a safe and calming environment for all guests. Experience a memorable stay at this renowned establishment, where history and modern sensibilities harmoniously coexist.</p>

Dentou-ryokan no Nukumori Haiya

Oryouri Kyomachi Mantani is a historic Japanese restaurant located in Echizen City, Fukui Prefecture, within walking distance from JR Takefu Station. It offers a tranquil and elegant space for diners to enjoy their meals.

Mantani's cuisine is rooted in traditional wakaiseki, yet it continuously evolves to embrace diversity. The restaurant features seasonal kaiseki menus that change monthly, showcasing the rich local ingredients of Fukui, including mountain and sea delicacies. In winter, special kaiseki dishes highlight seasonal treats like Echizen crab and fugu (pufferfish).

In addition to traditional Japanese dishes, Mantani offers a fusion of Japanese and Western culinary styles known as "Wa Gastronomy." This innovative approach combines the techniques of kaiseki with influences from other culinary traditions, resulting in a unique dining experience.

The restaurant provides various private rooms accommodating 2 to 30 guests, making it suitable for a range of occasions. Guests can choose from calming spaces, spacious seating, counter seats, and traditional tatami rooms with sunken tables.

Mantani also proposes a unique wedding plan known as "Ryotei Wedding," where couples can have a ceremony at a local shrine followed by a kaiseki meal with close family and friends, offering a heartfelt and intimate wedding experience.

Additionally, Mantani collaborates with the adjacent accommodation, Kyoyorozu, allowing guests to combine dining with an overnight stay, offering a deeper immersion into Echizen's culinary culture.

By balancing tradition and innovation, Oryouri Kyomachi Mantani embodies Fukui's rich food culture and caters to the diverse preferences of both locals and tourists, making it a cherished dining destination.

Oryouri Kyomachi Mantani

Goten T?deya is a historic Japanese restaurant located in the center of Sabae City, Fukui Prefecture. With over 100 years of history, this establishment offers a serene and elegant space, away from the hustle and bustle of the town. The building exudes a dignified presence, and each room possesses its own unique charm.

The cuisine at T?deya centers around kaiseki, featuring lavish use of local and seasonal ingredients from Fukui. Guests can indulge in meticulously crafted dishes that highlight the region's rich vegetables and seafood.

Inside, the restaurant includes a special area called Goten Street, reflecting the beauty of the changing seasons and creating a unique atmosphere where time seems to flow more slowly. Operating on a reservation-only basis, T?deya ensures that every guest receives the highest level of hospitality through careful preparation.

Currently managed by the fourth-generation young proprietress, Momo Kurita, T?deya offers dishes at relatively affordable prices for a traditional ryokan. This accessibility has made it a beloved choice for a wide range of customers, from special occasion dining to everyday meals.

As an important establishment preserving the ryokan culture of Sabae, T?deya is popular among both locals and tourists. It is known for its commitment to tradition while adapting flexibly to modern times, making it a cherished dining destination for many.

Goten T?deya

Ryotei Nakamatsu is a long-established traditional Japanese restaurant located in Sabae City, Fukui Prefecture, founded in 1931 (Showa 6). The restaurant was started by the second-generation owner, who served as a cooking officer for the former Imperial Japanese Army’s Sabae 36th Regiment, and is known as a place that offers a glimpse into the history of Fukui.

One of Nakamatsu's unique features is its ability to cater to various occasions, including celebrations, anniversaries, banquets, meetings, engagement ceremonies, and memorial services. The restaurant offers private rooms of varying sizes, from a small 10-tatami room to a large hall that can accommodate around 50 guests, allowing guests to choose a space according to their needs.

The cuisine at Nakamatsu primarily focuses on kaiseki, which makes use of the rich local ingredients of Fukui. The restaurant is particularly known for its dishes featuring Echizen crab, offering guests a chance to enjoy the region’s distinctive flavors. Additionally, bento options like the Shokado and Hisago bento are also available, allowing guests to enjoy the restaurant's refined taste in a more casual form.

In the spring of 2022, Nakamatsu opened a caf? called "Chayu SaYu Nakamatsu," located within the restaurant's grounds. This caf? offers a modern Japanese atmosphere where guests can enjoy lunch or desserts while overlooking the grounds of Matsufu Shrine. The caf?'s dessert menu, crafted by the restaurant's traditional Japanese chefs, includes popular items such as the thick matcha parfait, warm authentic kuro-wara mochi, and Mont Blanc parfait.

Nakamatsu maintains the dignity of a traditional ryotei (Japanese restaurant) while incorporating a caf? concept, making it a place that appeals to a broad range of customers. With a focus on local ingredients and seasonal dishes, Nakamatsu is beloved as a ryotei that caters to various needs, from special occasion dining to everyday meals, while conveying the rich food culture of Fukui.

Ryotei Nakamatsu

Hamamachi Obata is a newly established Japanese restaurant located in the heart of Fukui City, having opened on March 16, 2024. Situated in the charming Hamamachi area, which retains the ambiance of a traditional teahouse street, the restaurant specializes in kaiseki cuisine that highlights the rich ingredients of Fukui.

The interior features a beautiful garden adorned with lush green moss, welcoming guests from the entrance. There are various seating options, including a private room with views of the garden, an engaging counter seat, and a private dining area overlooking the rear garden. This versatility allows the restaurant to cater to a wide range of occasions, from intimate meals to business meetings and memorable experiences for tourists.

The menu primarily consists of kaiseki courses that lavishly utilize the seafood and mountain produce of Fukui. A highlight of the offerings is dishes made with Echizen crab, and the restaurant is known for its rice cooked using Fukui's prized Koshihikari variety. The climax of the course typically features tempura, showcasing the chef's creativity with local ingredients.

Hamamachi Obata places significant emphasis on its drink selection, boasting a rich array of local sake. Guests can enjoy rare labels such as Ishidaya and Shizuku from Kuro-ryu Brewery, as well as popular local varieties like Tsukikiyoshi and Hayaseura from Tsuruga.

As a restaurant that embodies Fukui's culinary culture, Hamamachi Obata is popular among locals, business travelers, and tourists alike. With heartfelt hospitality and a focus on the region's delicious offerings, it is gaining attention as a must-visit dining destination.

Hamamachi Obata

Kaika-tei Sou-an is a contemporary Japanese restaurant located in the heart of Fukui City. Designed by the world-renowned architect Kengo Kuma, the restaurant's exterior features a facade inspired by the traditional textile industry of Fukui, with intricate woven patterns and a striking glass facade. Inside, the combination of natural stone, washi paper, iron, and wood creates an atmosphere of extreme simplicity.

The cuisine focuses on ingredients from Fukui, along with select high-quality ingredients from around the world. It offers creative Japanese dishes that blend traditional techniques with innovative cooking methods. Executive Chef Hisashi Hatachi, who was selected as a "Modern Master Craftsman" at the young age of 43, has also received the Fukui Prefecture Cultural Encouragement Award.

A signature dish at Sou-an is the "Grilled Shabu-shabu Crab," where the legs of Echizen crab are lightly grilled over charcoal and enjoyed with crab miso for a luxurious experience. In addition, seasonal kaiseki and course meals are available, with flexibility to adjust the menu to suit individual preferences and occasions.

The drink selection is extensive, featuring a variety of wines, champagnes, and sake. The owner, Takashi Kai, holds the title of "Sommelier de Neur" and hosts wine events featuring renowned winery owners and winemakers from around the world.

Kaika-tei Sou-an has received international acclaim, being selected as one of the "World's 1000 Best Restaurants" by France's "La Liste" and earning the highest score in Fukui Prefecture from "Gault&Millau." The restaurant aims to present the charm of traditional Japanese cuisine through a modern interpretation, making it accessible for everyone to enjoy. It stands as a representative Japanese restaurant of Fukui.

Kaika-tei Sou-an

Kakinoki is a Japanese restaurant located in the bustling Katamachi district of Fukui City, nestled in a back alley. This establishment is dedicated to showcasing local Fukui ingredients, featuring dishes that highlight the region’s rich marine and mountain offerings, all crafted by a skilled chef well-versed in local produce.

One of the signature dishes at Kakinoki is the Namawuni Toro Taku, a luxurious combination of fresh sea urchin, medium fatty tuna, and iburi-gakko (smoked daikon pickles). This dish beautifully balances the umami of the sea urchin and tuna with the saltiness and texture of the pickles, creating an exquisite flavor profile.

The restaurant offers both counter and table seating, along with private rooms that can accommodate groups of five or more. This flexibility makes it ideal for various occasions, including business meetings, dates, and family gatherings.

Kakinoki serves kaiseki courses for both lunch and dinner, with the Kakinoki Kaiseki being particularly popular. This course features seasonal ingredients from Fukui, beautifully presented to delight both the palate and the eye.

Additionally, the sushi offerings are distinctive, focusing on creative sushi that deviates from traditional nigiri, presenting dishes that resemble artistic creations and feature visually appealing elements.

The drink menu emphasizes locally sourced sake, carefully selecting varieties from Fukui, as well as unique options like Fukui vodka, allowing diners to enjoy thoughtful pairings with their meals.

The chef, known for his friendly and chatty demeanor, enhances the dining experience by engaging guests in conversation and providing explanations about the dishes. Kakinoki is beloved by both locals and tourists for its dedication to Fukui’s ingredients and traditions, while also incorporating modern twists in its culinary offerings.

Kakinoki

"Miyazaki" is a high-end Japanese restaurant located in the Junka area of Fukui City, recognized for its exceptional culinary offerings. The restaurant holds one Michelin star and is listed among the top 1000 restaurants on Tabelog, making it one of the most highly regarded establishments in Fukui Prefecture.

The interior of the restaurant is simple yet serene, featuring a refreshing space with the use of natural wood. The L-shaped counter seats seven (with a maximum of eight), providing an intimate setting where diners can enjoy their meals while observing the skilled craftsmanship of the chefs up close.

The cuisine at "Miyazaki" is based on traditional Japanese cuisine but is created with a free-spirited approach that blends various influences. The restaurant emphasizes the use of ingredients from the Hokuriku region, particularly Fukui Prefecture, along with items from the chef's home region of Shiga Prefecture, such as Omi beef and fresh eel. Seasonal ingredients are showcased in diverse dishes that go beyond traditional Japanese fare, incorporating creative twists like confit and cream croquettes.

A standout offering is the "Echizen Crab Course," served in winter, where each guest enjoys over one kilogram of crab, prepared in various ways such as grilled, shabu-shabu, deep-fried, and boiled. The restaurant is also known for its innovative dishes that incorporate luxury ingredients like caviar into Japanese cuisine, adding a unique touch to the dining experience.

The drink selection is equally impressive, featuring not only local sake from Fukui Prefecture but also a wide range of champagnes and wines, allowing diners to enjoy perfect pairings with their meals.

Miyazaki is celebrated for combining the rich ingredients of Fukui with a blend of tradition and creativity, offering a remarkable dining experience that stands out as one of the premier restaurants in the area.

Miyazaki

Washoku to Teppan-ryori Mikuni is a distinctive Japanese restaurant located in Fukui City, where guests can enjoy both traditional Japanese cuisine and teppanyaki simultaneously. The restaurant's main attraction lies in its ability to offer fresh seafood from the Sea of Japan alongside authentic teppanyaki steak, allowing diners to experience a wide range of flavors in one visit.

The owner personally sources the freshest seafood from locations like Fukui Central Market, Mikuni, and Echizen Fishing Port. The restaurant features a live tank showcasing seasonal delicacies such as abalone, lobster, and, in winter, Echizen crab and Wakasa pufferfish. From early summer, guests can also enjoy fresh ayu (sweetfish).

On the teppanyaki side, the restaurant is known for its carefully selected Kuroge Wagyu steak. The chef purchases whole cuts of meat, which are then prepared and grilled on a 3-centimeter-thick iron plate right at the counter. Diners can also witness the performance of cooking live lobster and abalone pulled straight from the tank.

The interior offers a variety of seating options, including counter seats and private rooms with sunken kotatsu tables, accommodating different occasions. The restaurant is beloved by locals and is often chosen for family gatherings, ceremonies, and celebrations.

Mikuni also places a strong emphasis on sake, featuring an original brew called Sugikou Kuro-ryu created in collaboration with Kuro-ryu Brewery, along with over 30 varieties of local and limited-edition sake.

Overall, Washoku to Teppan-ryori Mikuni provides a diverse culinary experience that highlights the rich ingredients of Fukui, combined with attentive service, making it a popular local destination for special dining experiences.

Washoku to Teppan-ryori Mikuni

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