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 French restaurant cadre, which closed in 2023 with regret and had many customers from outside the prefecture, will be revived at Kanshukuen ESHIKOTO. Takumi Hamaya, a young chef who has been active both in and outside the prefecture, expresses "Etsuzanjakusui" in his cuisine. Seafood from Wakasa and other parts of Fukui, game caught in Echizen, seafood from traditional female divers, and traditional foods handed down in Fukui. By making full use of these ingredients, the entire course depicts the "beautiful nature of Fukui." We welcome our customers by sublimating the rich local ingredients and food culture into French cuisine with a free imagination.
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 inside ESHIKOTO, a facility next to Kanshukuen ESHIKOTO that promotes the culture of the Hokuriku region, centered around Fukui, with alcohol as its core. The menu is prepared by Chef Takumi Hamaya of cadre. Based on the theme of "adjusting the body," "adjusting the breath," and "adjusting the mind," the restaurant offers a healthy breakfast that incorporates the essence of French cuisine and uses plenty of local ingredients, including Fukui Prefecture-grown Koshihikari rice cooked in a clay pot.
Number of seats: 44