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.