Food, which is the key to your stay, will be served by Japanese Cuisine En by Mr. Tatsuhei Komatsu, a talented chef from Fukui who was listed as one star in the Michelin Guide Hokuriku 2021 Special Edition, and by Tabelog. "cadre" is created by Takumi Hamaya, an up-and-coming young chef who has been selected by "French WEST 100 Famous Restaurants 2023" and the French restaurant guide "Gault & Millau".
After enjoying the marriage of Fukui's finest cuisine and Echizen's famous sake, "Kokuryu," enjoy a rich time with drinks at Bar Toki, where you can enjoy domestic spirits and fresh fruit cocktails.
Japanese Cuisine En
The Japanese restaurant Chiso En, which was awarded one star in the Michelin Guide Hokuriku 2021 Special Edition for its dishes using locally caught seasonal seafood, has relocated and changed its name to Japanese Cuisine En, challenging itself to promote the food and culture of the Hokuriku region. The restaurant offers seafood caught in Echizen, where the owner, Tatsuhei Komatsu, was born and raised, including Echizen crab, which is synonymous with the taste of winter in Fukui; river delicacies from the Kuzuryu River basin, such as wild sweetfish in summer; and mountain delicacies such as wild vegetables in spring and mushrooms in autumn. The course menu incorporates the local food culture of the region, including locally caught ingredients from each season, the kelp culture that developed as a result of the area being a port of call for Kitamae ships in the past, and Eiheiji vegetarian cuisine.
12 seats at the counter, private room for 4 people, private room for 6 people
Shinpei Komatsu
Born in Fukui Prefecture. His family runs a fish shop, and he grew up eating Hokuriku seafood from an early age. He aspired to become a chef because he wanted people to eat delicious local seafood, and after gaining experience working at long-established restaurants in Osaka and Tokyo and hotels in Fukui Prefecture, he opened Chisso En in his hometown in 2010. Since then, he has enjoyed a reputation for serving customers with fresh, high-quality seafood purchased from his parents' home. Listed as one star in "Michelin Guide Hokuriku 2021 Special Edition".
With the opening of "Kanshuku En ESHIKOTO", the restaurant relocated and changed its name to "Japanese Cuisine En" to communicate the rich culture of Fukui Prefecture and Hokuriku to guests through its cuisine.
The much-missed French restaurant "cadre", which closed in 2023, has been revived as "Kanshukuen ESHIKOTO".
Mr. Takumi Hamaya, a young chef who has shown remarkable success both inside and outside the prefecture, expresses "Etsuzanjakusui" in his cuisine.
We fully incorporate seafood caught in Wakasa and other areas of Fukui, wild game caught in Echizen, seafood caught by traditional Ama divers, and traditional foods handed down in Fukui. Draw it out. We welcome our customers with French cuisine based on rich local ingredients and food culture using free ideas.
12 seats at the counter, private room for 4 people, private room for 6 people
Takumi Hamaya
Born in Shizuoka Prefecture. One of the young chefs active in Fukui Prefecture. He came to Fukuoka to experience Hokuriku ingredients, which he was interested in, and became the chef of "cadre" in May 2021. We are committed to "overwhelmingly local production for local consumption" and offer dishes based on Fukui Prefecture's ingredients and culture. Featured as a Michelin plate in the "Michelin Guide Hokuriku 2021 Special Edition". Cadre has been promoted to become a representative restaurant in Fukui by being featured in Gault & Millau for three consecutive years and being selected as one of Tabelog's 2023 French WEST 100 Famous Restaurants. At Kanshukuen ESHIKOTO, he is in charge of dinner at cadre, which is open only a few days a month, and also produces breakfast.
GIORNO, a fruit cocktail bar from Fukui, has been gaining attention for using seasonal fruits from various producers, attracting many fans from all over Japan. Bar Toki is run by Shota Yasukawa, the owner and bartender of GIORNO. The bar offers a lineup of spirits such as domestic craft whiskey and gin, as well as fruit cocktails and sake, which are its forte. The space, which cannot be seen from the white-walled exterior, is surrounded by glass on three sides and sits on a water basin. You can enjoy an extraordinary moment, as if you were floating on the water while sipping your glass.
6 seats at counter, 4 seats at table
Shota Yasukawa
Born in Fukui Prefecture. He became interested in food from an early age and decided to pursue a career in cooking. After graduating from culinary school, he gained experience as a chef at French restaurants and bars, and became independent in 2018. Opened GIORNO, a cocktail bar using fresh fruits in Fukui. Since then, he has led Fukui's bar culture by producing cocktails for external stores and working to introduce and popularize "mocktail" culture within the prefecture. At Kanshukuen ESHIKOTO, he serves as the cocktail director for Bar Toki, providing guests with a special moment with cocktails made with distilled spirits and Hokuriku fruits.
Apéro & Pâtisserie acoya
Breakfast is served at Apéro & Pâtisserie acoya, a restaurant located next to Kanshukuen ESHIKOTO, a facility that promotes Hokuriku culture centered around Fukui with alcohol as its core.
Chef Takumi Hamaya of "cadre" is in charge of the menu. We will prepare a healthy breakfast that incorporates the essence of French cuisine, with the theme of "Choose Yourself," "Choose Your Breath," and "Adjust your Mind."
Apéro & Pâtisserie acoya's breakfast is made with plenty of local ingredients, including Koshihikari rice from Fukui cooked in an earthen pot, and the stunning scenery will soothe your mind and body.
Number of seats: 44