Cuisinecuisine
At Hamamachi Obata we prepare seasonal dishes that let you feel the sea, mountains and land of Fukui.
Our courses follow the kaiseki tradition — a multi-course Japanese meal served dish by dish, each course celebrating the season.
Please enjoy them on any occasion.
Lunch11:30–14:30
(Last entry 13:00)
- Obata Lunch Kaiseki
¥10,000–16,500
-
Built around the ingredients of Fukui (Etsuzan-Jakusui, the mountains and pure waters of Echizen), tailored to your budget as a lunch kaiseki. Recommended for travelers as well.
- Echizen Crab Lunch Kaiseki(until Mar 20)
From ¥24,000
-
One freshly boiled Echizen crab (small) per guest, combined with seasonal dishes for an approachable course.
Pricing and the number of crabs may vary with market price and size.
- Lunch Gathering Kaiseki
From ¥9,000
-
For luncheon receptions, board meetings, and gatherings after regular meetings — please share the host’s wishes.
On weekends, used for family milestones, betrothals, family introductions, longevity celebrations and memorial gatherings.Content and budget by consultation.
All prices include tax.
A 10% service charge applies to private rooms only.
Dinner courses are also available at lunch.
Dinner18:00–23:00
(Last entry 20:00)
- Echizen Nodoguro Kaiseki (Nodoguro = blackthroat seaperch, a prized white-fish of the Sea of Japan)(Mar 9 – May 6)
¥26,500
-
In-season Nodoguro, rich with fat from the winter Echizen sea, prepared in Obata’s various styles.
Lightly seared, the skin turns fragrant and the flesh melts on the tongue — a deep, refined richness one would never expect of a white fish.
A flavor unique to this cold-sea season. Please savor “Nodoguro,” a gift raised by the winter of Echizen.Price may vary slightly with market conditions.
- Seasonal Obata Kaiseki
¥16,500–30,000
-
Our recommended menu — dishes centered on the ingredients of Fukui (Etsuzan-Jakusui) served with freshly fried tempura.
- Light Kaiseki
¥13,200
-
A refined, easy-to-enjoy menu in modest portions.
Well received by older guests and their companions. Adding à la carte Echizen crab is also recommended.
- Gathering Kaiseki Plan(from 5 guests)
From ¥12,000
-
For regular meetings and group gatherings in smaller parties.
Please let us know the host’s wishes, including budget.
- Echizen Crab Full Course(Nov 6 – Golden Week)
¥45,000–60,000
-
Lavishly using “tribute-grade” Echizen crab, the pride of Fukui, enjoyed as sashimi, grilled, boiled and more in a full course, combined with seasonal dishes.
Price may vary slightly with market conditions.
This menu is served until around Golden Week. After the fishing ban begins on March 20, only in-tank stock remains, so availability becomes limited.
Service ends once stock runs out, so please reserve early. Contact us for details.
- Mizu-gani Kaiseki(Feb 20 – Mar 20)
¥22,000
-
Mizu-gani is a fresh snow crab caught soon after molting. This fleeting delicacy of a limited season is served freshly boiled. Recommended for travelers too.
Due to the nature of mizu-gani, crab miso is not served.
Dinner courses are also available at lunch.
All prices include tax.
A 10% service charge applies to private rooms only.
Course Composition
Sample Menu
From Thursday, November 6, 2025
Echizen Crab Season Begins
We are deeply grateful to the many guests who savored it in 2024.
The season of Echizen crab has come again. Please enjoy its finest flavor.
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.
Spring
Vivid, elegant dishes that herald the arrival of spring.
Rich in color and depth, to savor the season with all five senses.
Summer
Chilled dishes and light 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
Luxurious dishes lavished with fresh crab, above all Echizen crab — the taste of this season alone.
Warming cuisine for body and soul; please relax and take your time.
For detailed dishes, please see
our Instagram.
