Oryori Ittou (御料理 一燈) Fukui

If you visit Fukui, this is a must-visit restaurant that I booked even before my flight! Lunch is JPY 7,800 (service charge 10% extra). To start, I was served a sparkling umeshu (plum wine) in a small cup with ice, refreshing my summer-warmed body. **First Dish** I was blown away by the dish of sea snail and eggplant with dashi jelly! The balance of the dashi was just perfect! I couldn’t help but savor the jelly until the very end. **Second Dish** A bowl of turnip and white fish. The dashi was perfectly light, allowing the flavors of the ingredients to shine through. It was a soothing dish for the summer. **Third Dish** Sashimi of Kijihata (Japanese seabass) and akagai (red clam). I decided to stop here and enjoy a glass of Hakuryu summer sake. The seasoning with grated daikon and ponzu was just right! The Kijihata was delicious even in this season, and the akagai was both tender and flavorful. **Fourth Dish** Grilled Sagochi (Spanish mackerel) with ponzu. The onion added a nice accent, making it a refreshing summer dish. The savory flavor of the fish soaked into the ponzu, and the crunchy onions were incredibly refreshing. **Fifth Dish** Here comes the hassun (seasonal appetizer platter)! (I forgot to take a photo after removing the leaves.) Each item was meticulously prepared, and I was very satisfied. There was also sesame tofu included. And of course, the rice cooked carefully in a clay pot was delicious! For the first bowl, I had it with homemade chirimen sansho (tiny dried fish with Japanese pepper), beef, burdock root stew, and pickles. For the second bowl, I had a tuna donburi. Wait, I had breakfast twice and wasn’t even hungry, yet I went for seconds! Because there’s still beef left! I could make a quick beef bowl! The miso soup was also excellent! To calm my rising excitement, I had a dessert of peach and blueberries. Just when I thought it was over, I was surprised with a monaka (wafer cake) filled with dried persimmon and cream cheese! It sounded delicious, but there was a smoky flavor, and I wondered if it was smoked. Upon checking, I learned they used "Imajo dried persimmons," the only smoked dried persimmons in Japan! They had already used various Fukui ingredients throughout the meal, and I was impressed by each one, but the finale was also amazing! Even without crabs from Fukui, the richness of the meal was incredible! It’s truly the skill of this restaurant that allows for such delightful experiences even in summer. I highly recommend visiting if you come to Fukui! The counter has four seats, and I recommend it for the lively atmosphere! Moreover, there was another person at the counter who recognized my Windy T-shirt and struck up a conversation, making for a fun time! Nyapo Log ☆☆☆☆☆ #OryoriIttou #FukuiGourmet #ittou #fukui #NyapoLog Less

As of July 2026, this restaurant ranks 2nd in Fukui with a score of 4.17.True to its reputation, it excels in ingredients, presentation, and cooking methods!I opted for the JPY 21,600 course with an additional JPY 7,800 for the sake pairing.(All customers at the counter that day ordered it.)The pairing included 8 varieties, featuring the affordable IWA5 from Toyama.IWA5 was the 6th version of its 6th batch.There were about 4 assistants in addition to the main server.Having this many staff certainly enhances the quality of ingredient preparation and ensures smooth service.Both the food and sake were exceptional!Fukui is not just great during the winter crab season; it’s a fantastic dining destination all year round! Less

Located on the north side of the bustling Katamachi district in Fukui, this restaurant is just a few minutes away from the Fukui District Court. I visited for dinner during my trip to Fukui and made a reservation through Pocket Concierge.I enjoyed a course priced at JPY 21,600, and requested a pairing of Japanese sake.The sake selection included all local varieties: Hakutake Sen from Fukui City, Kyukyoku no Hanagaki from Ono City, Hayaseura from Mihama Town, Shiryū from Eiheiji Town, Aiyu from Eiheiji Town, Iwa from Tateyama Town in Toyama Prefecture, Mizu Nara aged sake from Mouri Brewery in Fukui City, Shizuku from Kurodragon in Eiheiji Town, and Jozan from Gendatsu in Fukui City.The dishes served included:- An appetizer featuring eggplant, yam, junsai, molokhia, and scallops.- A soup with abalone and winter melon, accompanied by a separate dish of abalone liver.- Sashimi with tuna, akai ika, and a separate plate of shrimp and sagoshi (young Spanish mackerel) topped with sea urchin.- A refreshing dish of fruit tomatoes and hamo (pike eel) somen noodles, grilled ayu (sweetfish) with fried corn.- Grilled dishes featuring natural eel from Kitakata Lake and its liver, along with pickled Man-gaji peppers and cucumber.- Yamaguchi eggplant (the origin of Kamo eggplant), abalone, yuba (tofu skin), sea urchin, and edamame with a zunda (sweet edamame paste) sauce.- Organic rice from contracted farmers, onion miso soup, pickles, and simmered Wakasa beef with sansho (Japanese pepper) and jaco (small fish).- A second serving of rice with marinated tuna over rice.- For dessert, peach sorbet, melon from Ashihara, and blueberries.This meal was a true showcase of Fukui's local ingredients. The coaster mentioned "Koshimi," which perfectly encapsulated the seasonal ingredients of Fukui, skillfully prepared. This is what I consider true hospitality and a feast. Although the absolute king of Fukui's ingredients, the Echizen crab, was absent, I was thoroughly impressed by this meal.Most of the sake was also from Fukui. The service was exceptionally pleasant. This is a wonderful restaurant, truly outstanding. I was very satisfied with my experience. I'm glad I traveled to Fukui.It was a great meal! Less

In July 2026, on the second day of my trip to Fukui, I met up with two friends coming from Osaka for lunch at Oryori Ittou.We entered the restaurant at noon and were shown to a private room. I had made a reservation for the lunch-only omakase dim sum course, priced at JPY 7800.Since we were in Fukui, we decided to enjoy some local sake:◯ Kuro Ryu Adoso◯ ESHIKOTO Suisen◯ Ippongi DaiichigiteiThe omakase dim sum course included:☆ Appetizer: ESHIKOTO Umeshu (plum wine)☆ Seasonal vegetables: Eggplant, Kintoki greens, Yam noodles, Okra, and Water shield☆ Soup: Kasago (a type of fish), Winter melon, and Shredded green onion☆ Sashimi: Tuna and Akai squid☆ Grilled sweetfish (from Toyama's Shogawa), Manganji pepper, Dengaku eggplant, Corn, Pike eel, Fruit tomato, Cucumber with sesame dressing, Myoga, and Fresh yuba☆ Main dish: Rice (Koshihikari), Pickles, and Spanish mackerel with Sansho (Japanese pepper) and a miso soup Wakasagyu (Wakasa beef) Shigure rice bowl☆ Peach sorbet Awara melon and blueberriesI expected a simpler course, but it was quite substantial and beautifully presented, making it a highly satisfying experience. Additionally, it was great to enjoy some rare local sake.Next time I visit Fukui, I would like to try the regular dinner course.It was a great meal! Less

I had planned to stay overnight in Fukui and was unsure about where to have dinner, so I decided to visit this highly-rated restaurant on Tabelog.To my surprise, making a reservation was quite easy. It’s also great that I could visit alone.I chose the JPY 16,500 course. There’s also an JPY 11,000 option, but I ended up going for something in the middle, which is a common tendency.Here’s a memo of the dishes from that day:- Appetizer: Torigai (clam) and scallop- Soup: Ainame (fish), kudzu, and jade eggplant- Sashimi: Akaiika (red squid) and mejimaguro (medium fatty tuna)- Horse mackerel with yam uni (seasoning), bracken fern, myoga (Japanese ginger), and ponzu sauce!- Fukui’s wild eel with young ginger and sticky rice- Grilled dish: Manjanji pepper, Toyama sweetfish, and corn- Palate cleanser: Black mozuku seaweed with rich tomatoes- Isaki (fish) with kabonasu (eggplant) in onion soup- Fugu (pufferfish), kamasu (barracuda), and shirasu (whitebait) with sansho pepper- Wakasagi (smelt) simmered with Fukui eggsTo conclude, I was incredibly satisfied. Everything was delicious!!!! I would say the quality is at least JPY 25,000 in Nagoya.I noticed many dishes had a tangy flavor, which suited my love for acidity very well.Also, I tried tea with a rose aroma for the first time. It was delightful and didn’t overpower the flavors of the dishes. As a rose lover, I was thrilled.As a ponzu enthusiast, I must say the horse mackerel sashimi was irresistible. The ponzu was so delicious that I couldn’t help but ask, "Can I drink it?" And I did!The mozuku with tomatoes was also tasty.Ah… I was so satisfied that it overshadowed the sushi I had for lunch.I heard there’s also a dim sum course available for lunch, which piqued my interest.I initially visited because opportunities to go to Fukui are rare, but now I have another reason to return.It was a great meal! Less

I visited Oryori Ittou for the first time and made a reservation for the course meal. Here’s what I enjoyed:1. Scallops and mountain vegetables with wasabi jelly2. Soup with Isaki (Japanese sea bream), freshly harvested bamboo shoots, and wakame seaweed3. Sashimi of tuna and freshly caught squid4. Sashimi of horse mackerel with new onions, served with ponzu sauce. Delicious!5. Fried fugu (pufferfish) from Wakasa Bay with sansho risotto and fugu soft roe. Lightly seasoned and tasty. I mixed the soft roe with the risotto halfway through for a creamy twist.6. Sweet sea bream from Wakasa Bay with asparagus, onions, and a Japanese-style balsamic sauce7. Wakasa beef shabu-shabu8. Rice with white shrimp, mugwort, and new onions tempura, along with butterbur and baby sardines9. Tuna marinated rice bowl10. Dessert: a jelly of loquat and cream, served with strawberries, oranges, and sweet red bean paste.I also ordered the following drinks:Draft beerJapanese sake "Yume wa Masakado"Everything was incredibly delicious! Less