Cuisine
Seasonal Kaiseki of Echizen
We serve omakase kaiseki courses that draw generously on the seasonal ingredients of Hokuriku Fukui — a land of mountains and pure waters (Etsuzan-Jakusui). The meal unfolds in the traditional kaiseki sequence, building to its highlight: tempura fried to order right at the counter. In winter, we also prepare a special menu lavished with Echizen crab, the king of the Sea of Echizen.
Lunch Courses
11:30 – 14:30 (Last entry 13:00)
Obata Lunch Kaiseki
¥10,000 – ¥16,500
A lunch-style Kaiseki built around the ingredients of Echizen (Etsuzan-Jakusui — the mountains and pure waters of Fukui), tailored to your budget. Recommended for travelers visiting Fukui.
Featured ingredients: Seasonal Echizen seafood · Mountain herbs · Ichiban Dashi · Seasonal vegetables · Rice
Echizen Crab Lunch Kaiseki
From ¥24,000
One small Echizen Crab, freshly boiled, per guest. Combined with seasonal dishes for an approachable midday course. Available until March 20. Pricing and crab count may vary with market and size.
Featured ingredients: Echizen Crab (small, whole, boiled) · Seasonal seafood · Dashi · Seasonal vegetables · Rice
Lunch Gathering Kaiseki
From ¥9,000
For corporate lunches, board meetings, family milestones, betrothal ceremonies (yuino), longevity celebrations, and memorial gatherings. Please share the host's wishes when booking.
Featured ingredients: Seasonal Echizen seafood · Seasonal vegetables · Dashi · Rice
Dinner Courses
18:00 – 23:00 (Last entry 20:00)
Echizen Nodoguro Kaiseki
越前のど黒懐石
¥26,500 Mar 9 – May 6
A multi-course meal centered on Nodoguro (Blackthroat Seaperch, Doederleinia berycoides) — a prized white-fish of the Sea of Japan, rich with winter fat. The skin lightly seared, the flesh melting and refined — a depth of flavor unique to this season.
Approx. 7 courses
Example flow: Sakizuke (appetizer) / Wanmono (clear soup) / Mukozuke (Nodoguro sashimi, lightly seared) / Yakimono (salt-grilled Nodoguro) / Tempura (3 pieces) / Sunomono (vinegared dish) / Rice & Dessert
Featured ingredients: Nodoguro · Ichiban Dashi · Seasonal Echizen seafood · Mountain herbs
Course content varies by season and daily catch.
Seasonal Obata Kaiseki
¥16,500 – ¥30,000
Our signature menu — ingredients of Echizen at the center, complemented by tempura fried to order. The course we recommend most warmly.
Featured ingredients: Echizen seasonal seafood · Counter-fried tempura · Mountain herbs · Dashi · Seasonal vegetables · Rice
Light Kaiseki
¥13,200
A more measured Kaiseki, refined and easy to enjoy. Well received by older guests and accompanying companions. Echizen Crab can be added a la carte.
Featured ingredients: Seasonal seafood · Seasonal vegetables · Dashi · Rice
Gathering Kaiseki Plan
From ¥12,000 Five guests or more
For small group gatherings, regular meetings, and party-style dinners. Please share your budget and wishes when booking.
Featured ingredients: Seasonal Echizen seafood · Seasonal vegetables · Dashi · Rice
Echizen Crab Full Course
¥45,000 – ¥60,000 Nov 6 – early May (Golden Week)
A full course generously featuring “tribute-grade” Echizen Crab — sashimi, grilled, boiled. After the March 20 fishing close, only stock from our live tank is served, so please reserve early.
Featured ingredients: Echizen Crab (Zuwai, tribute-grade) · Crab roe · Dashi · Seasonal vegetables · Rice
Mizu-gani Kaiseki
¥22,000 Feb 20 – Mar 20
Mizu-gani is a snow crab caught just after molting — a fleeting, soft-shell delicacy of late winter. Served freshly boiled. (Crab miso is not served, due to the nature of mizu-gani.)
Featured ingredients: Mizu-gani (soft-shell post-molt Zuwai) · Dashi · Seasonal vegetables · Rice
Flavors of Each Season
At Obata the menu shifts with the seasons. Each course is composed anew around what the season offers — never mass-produced, always of the moment.
Spring
Vivid, elegant dishes that herald the arrival of spring. Rich in color and depth, they let you savor the season with all five senses.
Summer
Chilled dishes and light, refreshing seasoning stay delicious even when summer dulls the appetite — cool, elegant flavors suited to the warm season.
Autumn
Seasonal mushrooms, root vegetables, and richly fatty fish — courses generous with autumn's own ingredients, to savor the full bounty of the season.
Winter
Fresh crab, above all Echizen Crab, lavished into luxurious dishes — the taste of this season alone. Warming cuisine for body and soul, to be enjoyed at a leisurely pace.
About Echizen Crab
A reference for our overseas guests — understanding the three forms of snow crab landed at Echizen Port (Fukui), and what makes each one a delicacy of a particular season.
| Type | Species | Habitat | Season | Note |
|---|---|---|---|---|
| Zuwai Echizen Crab (越前蟹) · male |
Chionoecetes opilio | 200–600 m | Nov 6 – Mar 20 | Echizen Port’s flagship winter catch. Top-grade specimens carry a yellow tag, certifying origin and weight. Used in our Echizen Crab Full Course. |
| Seiko female Zuwai (セイコ蟹) |
C. opilio (female) | 200–600 m | Nov 6 – Dec 31 only | Smaller body, but carries inner roe (uchiko) and outer roe (sotoko) — the prized winter delicacy. Available only for an 8-week window. |
| Mizu-gani soft-shell Zuwai (水がに) |
C. opilio (post-molt) |
200–600 m | Feb 20 – Mar 20 | Caught just after molting — a fleeting, soft-shell delicacy of late winter. Translucent flesh, gentler flavor. Crab miso is not served (does not develop in soft-shell stage). |
About the yellow tag: Echizen Port issues a yellow tag (kihada-fuda) only to top-grade male Zuwai crabs landed at Echizen Port and meeting strict size and quality standards — a designation since 1997. Look for it as a mark of provenance.
Note on Beni-zuwai (red snow crab): Sometimes confused with Echizen Crab, Chionoecetes japonicus is a separate, deep-sea species (500–2,700 m) with a longer fishing season. Obata serves only Echizen Zuwai and Seiko crab.
Group & Travel Courses
Echizen Snow Crab Lunch Kaiseki
¥22,000 Lunch
An eight-piece appetizer plate, seasonal sashimi, one boiled small Echizen Snow Crab per guest, a seasonal dish, clay-pot crab rice service, and dessert.
Featured ingredients: Echizen Snow Crab (small, whole, boiled) · Eight-piece appetizer · Seasonal sashimi · Clay-pot crab rice · Dashi
Obata Lunch Kaiseki (Group)
¥10,000 Lunch
A group-friendly lunch Kaiseki. Dinner Kaiseki may also be arranged at lunchtime on request.
Featured ingredients: Seasonal Echizen seafood · Mountain herbs · Dashi · Seasonal vegetables · Rice
Echizen Snow Crab & Seiko Crab Kaiseki
¥55,000 Dinner
The king of the winter Echizen sea, paired with the female “Seiko” (Kobako) crab — both used to the very last morsel. A lavish course bringing together the deepest winter flavors of Echizen.
Featured ingredients: Zuwai Snow Crab (male) · Seiko Crab (female) · Crab roe (uchiko + sotoko) · Dashi · Seasonal vegetables
Other Group Kaiseki Courses
¥14,500 – ¥25,000 Dinner
Three different group menus available. Please ask for details.
Driver / Tour Guide Meal
¥1,800 (tax incl.)
For drivers and tour conductors accompanying group guests. Please share your stay duration, menu preferences, and budget.
A March Course (Yayoi)
Lunch
- Sakizuke (opening dish)
- Seasonal moriawase (assorted plate)
- Seasonal tempura (four to six varieties)
- Rice course (kakiage chazuke or kakiage soba)
- Mizumono (dessert)
Dinner
- Sakizuke (opening dish)
- Owanmono (clear soup)
- Mukozuke (seasonal sashimi course)
- Three plates of tempura
- Sunomono (vinegared dish)
- Rice course
- Mizumono (dessert)
- Kanmi (sweet)
Sample only. Dishes vary with the season and the day's market.
Notes
- All prices include consumption tax.
- A 10% service charge applies to private rooms only.
- Dinner courses can also be served at lunchtime on request.
- Echizen Crab pricing may vary with market and the day's catch.
- Seasonal menus may end earlier than scheduled when supply runs out.
- Main ingredients listed for each course are reference only. Please notify us of allergies or dietary restrictions when booking.
Reserve a Table
Book your table online — our reservation system is available in English.
Reserve OnlineOr by phone: +81-776-37-4365 (10:00 – 17:00, JST)