aboutObata

Exterior of Hamamachi Obata

In the heart of Fukui, in the Hama-machi district where the air of the former ryotei quarter still lingers,
Obata serves kaiseki courses crafted from the seasonal ingredients of Echizen Fukui.

A garden welcomes you at the entrance, lively counter seats sit before the open kitchen,
and private rooms let you dine at ease overlooking the rear garden.

With our heartfelt hospitality,
please savor the finest tastes of Fukui.

attention to detailOur Craft

Obata's commitment to ingredients

The foundation of Japanese cuisine is dashi — drawn with spring water, kombu from Okui Kaiseido in Tsuruga, Fukui, and bonito shaved fresh in-house, prepared to coincide with your arrival.

Local ingredients — Koshihikari rice from Heisenji, mountain vegetables from Ikeda, wild ayu from the Kuzuryu River, seasonal seafood from Echizen Town, and farm vegetables — are sourced by the owner himself.
A live tank in the restaurant welcomes guests with seasonal fish throughout the year.

In winter, live Echizen crab is shown to each guest before being boiled to order.
We never rest in our search for the finest ingredients of Echizen.

ownerKyosuke Obata

Owner-chef of Hamamachi Obata

We are delighted to open our long-awaited new restaurant, “Hamamachi Obata,” in the heart of Fukui City, timed with the arrival of the Shinkansen.
This is owed entirely to the support of everyone who has helped us, and for that we are deeply grateful.

Beginning with an omakase kaiseki that honestly draws out the ingredients of all four seasons, you will enjoy freshly fried tempura at the counter as a highlight.
We will devote ourselves wholeheartedly to your satisfaction.

We humbly ask for your continued patronage, together with our flagship restaurant “Mikuni.”
We look forward to welcoming you.