Taste of Fukui

Born and raised in Wakayama and trained in Hakone, the seafood from the Sea of ​​Japan and the vegetables from Echizen were a new encounter for me.Every day, I am thinking about dishes that bring out the original taste of the ingredients.

30 staff

About XNUMX staff members of different genders, ages, and skills are united to prepare delicious dishes.There are many young staff members, so I am particular about the selection of ingredients and the process of cooking, and I hope to be able to pass on the flavors and techniques while remembering my training days, and to encourage each staff member to develop their own characteristics.

Self-polish

In order to master cooking, I dare to broaden my horizons to fields other than cooking, and I am always aware of further expansion of food.

I would like to continue to devote myself to cooking without losing my passion for cooking, never forgetting my original intention.
Please enjoy our dishes with all our heart.