Introduction

In the heart of Fukui, in the Hama-machi district that still carries the air of its former ryotei quarter, Obata serves Kaiseki courses built around the seasonal ingredients of Echizen — the historic name for the Fukui region.

A garden welcomes guests at the entrance. Inside, a counter places you close to the work of the kitchen, while private rooms in the back open onto a quiet garden where you can dine at your own pace.

Please enjoy the finest tastes of Fukui, served with our most attentive hospitality.

Dashi — The Foundation of Japanese Cuisine

Our dashi (savory broth) begins with spring water, kombu kelp from the renowned Okui Kaiseido in Tsuruga, and katsuobushi (dried bonito) shaved fresh in our own kitchen. Each pot is drawn to coincide with your arrival.

Local Ingredients

The chef sources ingredients in person: Koshihikari rice from Heisenji, mountain vegetables from Ikeda Town, wild ayu (sweetfish) from the Kuzuryu River, seasonal seafood from Echizen Town, and farm vegetables from neighboring growers. A live tank inside the restaurant holds whatever fish is in season.

Echizen Crab in Winter

In winter, live Echizen Crab is presented to each guest before being boiled to order. Our search for the finest ingredients of Echizen never rests.

Kyosuke Obata, Owner-Chef

It has been a long-held dream to open my own restaurant. With the arrival of the Hokuriku Shinkansen extension to Fukui, that dream has taken shape here in the heart of the city as Hamamachi Obata. I am deeply grateful to everyone whose support has carried us to this moment.

Our omakase Kaiseki begins in the traditional way and rises to a centerpiece of freshly fried tempura prepared at the counter. The seasons of Fukui — spring, summer, autumn, winter — speak through ingredients we treat as honestly as we can. We will serve each guest with our full attention and care.

Together with our flagship restaurant Mikuni (美くに), we hope to welcome you for many years to come. We look forward to your visit.