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.