Oryori Fujii (御料理ふじ居) Toyama

On this day, I visited Oryori Fujii for lunch. I was worried it might rain, but fortunately, the weather cleared up.Recently, I've been more conscious about walking, so I took the train part of the way from Toyama Station and walked a bit. I hadn’t researched much beforehand, but I was surprised to find that the area around the restaurant has a lovely streetscape that’s great for sightseeing.When I arrived at the restaurant, the gate was still closed, so I climbed up to a nearby observation deck. It’s about 20 meters high, and the stairs were quite tiring, but it’s only a 2-3 minute walk from the back of the restaurant, so I recommend it.When I returned, the gate was open, and I was guided inside.The counter seats have large windows that overlook the beautiful garden, creating a wonderful atmosphere. I don’t think there’s a counter that can lift your spirits more than this one.Having a meal in such a pleasant setting during lunch was delightful (*´∀`)There seemed to be other customers in the private rooms, but at the counter, it was just me (solo) and another solo diner from overseas, which made the pace of the meal quite smooth and quick, which I appreciated.The food was delicious, and it’s easy to see why it has such high ratings. The corn rice served at the end was also very tasty. Personally, I enjoy when the final dish has some variation in flavor, so I wished there was something like that, but they packed it nicely for me to take home, which I was happy about since I could enjoy it for lunch the next day. I believe that depending on the season, both the garden and the dishes will showcase different aspects, so I’d love to visit again at the right time. Thank you for the wonderful meal!Reservation method: Tabelog Course fee: JPY 33,000 Duration: 2 hours Reservation difficulty: Fairly easy to book Order: Sparkling water and two types of tea Total bill: JPY 39,600 Less

Oryori Fujii, a renowned Japanese restaurant in Toyama, is located within the grounds of Masuda Sake Brewery. The entrance is impressive, and while dining, you can enjoy the beautiful Japanese garden visible through the glass. In winter, the garden transforms into a picturesque snowy landscape, offering a different charm.Each dish is meticulously prepared, not only beautiful in presentation but also exceptional in taste.Since it’s Japanese cuisine, I requested a sake pairing, and I was delighted to find that they offered various types of Masu-sen with each dish.I was also pleased to choose my favorite from a wide selection of sake cups.This experience became a wonderful memory of my trip, and I would love to visit again in a different season. Less

I finally visited "Fujii" in Toyama, a place I had wanted to try for a long time. From the counter seats, I enjoyed the view of the garden as the sky transformed into hues of dusk, making for a truly luxurious dining experience.Among the dishes, the natural sweetfish from the Jinzū River was particularly impressive. The beautifully grilled sweetfish was presented on a bamboo leaf, looking as if it were still swimming, which captivated my attention. Additionally, the abalone, which was intentionally cut into large, tender pieces, was a first for me to enjoy in such a generous bite, and the liver, cooked at a different temperature from the meat, was exquisite.The corn rice was arranged beautifully, resembling a tiled roof, and its sweetness was delightful.The aroma of charcoal wafting from the kitchen allowed me to enjoy the season with all five senses—visually, through the presentation; through scent, with the enticing smells; and through taste, with the delicious food.Moreover, the warm hospitality from the staff was heartwarming. When I tried to take a photo at the entrance on my way out, the staff kindly closed the door for me to avoid reflections, which touched me deeply. They complimented my kimono, and we shared stories about the challenges of wearing one while working, making for a delightful time until the very end.With beautiful scenery, seasonal dishes, and heartfelt hospitality, everything left a lasting impression. I look forward to visiting again in a different season. Less

Tabelog ★4.40 2026 Silver 2025 Silver 【Oryori Fujii】 I had the pleasure of visiting Oryori Fujii, located along the coast in the northern part of Toyama, specifically in Iwase. The exterior blends beautifully with the charming streets bustling with Kitamae ships. It’s situated in a redeveloped area of Masuda Sake Brewery, offering a stunning view. The interior features a Japanese garden and a pond, creating a truly delightful atmosphere.This renowned restaurant has been awarded the title of Toyama's number one Japanese cuisine establishment and has won the Silver award for three consecutive years. Its remarkable achievements continue to impress: - Michelin ☆☆ in Hokuriku, - Tabelog Silver Award (three years in a row) - One of Japan's Top 100 Japanese Restaurants It’s truly outstanding.I visit every year, making sure to come in both winter and summer: - Summer: Special course featuring Shogawa eel and Jintsu sweetfish - Winter: Special course featuring yellowtail, crab, and bear The Shogawa natural eel and Jintsu river's natural sweetfish are exceptional. On this day, Chef Hirotaka Fujii prepared a special course that fully utilized these wonderful ingredients at 120%.▶︎ Aoyuzu Aroma ▶︎ Appetizer - Eel Zaku ▶︎ Soup - Winter melon and grilled eel ▶︎ Sashimi - Sweetfish and back-sliced eel ▶︎ Grilled Eel ▶︎ Eel Omelette ▶︎ Pressed Sushi with Sweetfish and Eel ▶︎ Main Dish - Grilled and smoked sweetfish ▶︎ Fried Dishes - Eel and sweetfish tempura ▶︎ Simmered Dish - Steamed lotus root ▶︎ Rice Dishes - Hitsumabushi - Eel over rice, dashi chazuke, - Eel, kinshi tamago (shredded egg), green onions, myoga, grilled seaweed, wasabi ▶︎ Dessert - Platinum Ice Cream - Mizu Yokan (water jelly) ▶︎ Onigiri Bento The king-sized natural eel is prepared in the Kansai-style, grilled over charcoal. The natural eel is rich in fat, with a crispy exterior, while the inside is fluffy due to its thickness.This is the ultimate eel full course, featuring uzaku, soup, Genpei-yaki (grilled eel), eel omelette, eel pressed sushi, eel rice bowl, and eel chazuke.Additionally, the Jintsu sweetfish is also included...You can savor the finest local Toyama ingredients prepared with exceptional skill. Pairing Masuda Sake with natural eel and Jintsu sweetfish This was the highlight of my summer.Toyama No. 1 What a wonderful restaurant! Less

I mainly explore restaurants that have received Tabelog Awards, are listed among the top 100 restaurants, or have Michelin stars, occasionally venturing into other places as well.I hope this information is helpful.I am grateful for the connection and it was a great meal.Awards:Tabelog SilverTop 100 RestaurantsConvenience of transportation and parking:No parking availableDuration of stay:2.5 hoursCuisine:OmakaseImpression:This was the best restaurant I’ve eaten at in Toyama. The delicate and flavorful dishes enjoyed while overlooking a Japanese garden were truly impressive. I would love to visit again. Less

I made a reservation here during my trip to Toyama. I booked a lunch that starts at 12:00.The garden is absolutely beautiful, with large windows that offer a view of the greenery. The chef and his apprentices greet you warmly.Each dish is quite generous in size, and I found myself feeling pretty full early on. Haha! If I were drinking, I would definitely struggle to finish everything due to the portion sizes. However, the selection of Japanese sake available was impressive.The abalone was plump and tender.The eggplant was seasoned almost solely with salt, but the dashi broth added a refined flavor.The corn rice was incredibly sweet, possibly enhanced by a touch of salt to bring out the corn's natural sweetness.They kindly packed up the leftovers for me to take home. Less

♡Omakase CourseI enjoyed the following dishes:- Unagi Zaku (grilled eel salad)- Winter Melon & Unagi Soup- Ayu (sweetfish) Sashimi & Back Sashimi- Shira-yaki (grilled eel)- Unagi Tamago (eel rolled omelet)- Ayu Sushi & Unagi Pressed Sushi- Charcoal-grilled Ayu- Fried Ayu and Unagi with Sansho Sauce, Tade Sauce, and Salt- Lotus Steamed Dish- Hitsumabushi (grilled eel rice)- Platinum Ice Cream- Mizu Yokan (sweet red bean jelly)What an incredible lineup! ❤️I had the pleasure of tasting a giant natural eel, which is rare to find even once a year! ❣️ I enjoyed the power of eel in various forms: Unagi Zaku, Unagi Tamago, fried, grilled, and pressed sushi.The Ayu was also exceptional, served as sashimi, pressed sushi, fried, and grilled—absolutely the best! ❣️The sake from Masuda Brewery served in between was also top-notch! ❣️Everything was delicious! m(_ _)m Less

A kaiseki restaurant with a tatami counter at Iwasehama. I visited for dinner two years ago, and this time for lunch. Since it was a weekday afternoon, there were only myself and two guests from Tokyo. The meal progressed quickly, and I was surprised by the size of the steamed abalone, which was probably locally sourced. The two larger Ayu fish from the Jinzu River were also impressive. I was unaware of the Masu-sen full pairing, but while chatting with my neighbor, I realized it was the same as a restaurant I frequent in Tokyo. I ended up enjoying the pairing sake that my neighbor had given up on (laughs). Less

Nestled quietly in the charming old streets of Iwase, Toyama, is a lovely traditional Japanese house restaurant.As you pass through the noren (fabric curtain), you are greeted by an atmospheric space, and from the large window in front of the counter seats, you can gaze at a beautiful green garden that leaves you in awe.【A Feast for the Senses with Beautiful Dishes】The dishes are made with seasonal ingredients from the local Toyama area, and each one is truly a visual delight.The beautifully arranged hassun (seasonal appetizer platter) is particularly impressive, and the combination with the carefully selected tableware is wonderful. The taste of the food is, of course, exceptional, and the calm and attentive service from the staff, who provide detailed explanations of each dish, was very comforting.【An Exciting and Warm Experience】I was constantly filled with excitement, wondering, "What will come next?" and I had a wonderful time that exceeded my expectations. I was also touched by the thoughtful gesture of having the leftover rice shaped into adorable, small onigiri (rice balls) for me to take home as a souvenir, which left a lasting impression.【A Restaurant I Highly Recommend When Visiting Toyama】The delicious food, beautiful atmosphere, and pleasant service all combined to create an exceptional experience. I truly felt that this is a place I want to cherish and that anyone visiting Toyama should definitely experience! Less

Located in Higashi-Iwase Town facing the Sea of Japan in Toyama, Oryori Fujii is run by Chef Hirotaka Fujii, who trained at the renowned "Zeniya" in Kanazawa and "Ajitoku" in Gion, Kyoto (under Chef Shofukuro). Here, you can enjoy authentic kaiseki cuisine that highlights the rich seafood and mountain produce of Toyama.The restaurant is particularly praised for its dashi (broth) and soup dishes, which beautifully enhance the flavors of the ingredients. What sets this place apart is the meticulous and elegant presentation by the chef and staff, combining the artistry of a traditional ryotei (Japanese restaurant) with a lively atmosphere at the counter seats. You can deeply experience the changing seasons in a serene space overlooking a quiet garden.The course I had this time was a luxurious selection that allowed me to fully enjoy the summer's seasonal offerings. The chef's love for his hometown and his sincere approach to Japanese cuisine were strongly felt, making it a memorable dining experience. This is a place I would love to visit again. It was a great meal.Lunch Menu:1. Yamato Tofu with Sea Urchin2. Winter Melon with White Shrimp, Junsai, Yuzu, and Snap Peas3. Sashimi: Shinminato Kijihata and Bai Shell4. Masuzushi (Trout Sushi)5. Hassun (Assorted Dishes): Eggplant with Miso, Tuna with Avocado, Fu with Camembert Cheese, Egg with Dried Sardines and Chili, Monaka with Beets, and Sasae6. Grilled Wild Sweetfish with Charcoal, Tea Leaf Smoke, and Tade Vinegar7. Wajima Hairy Crab with Citrus-flavored Jelly8. Yoshikawa Eggplant9. Corn Rice with Fresh Pickled Eggplant and Miso Soup10. Platinum Ice (Junmai Daiginjo Sake Lees Ice Cream) / Matcha11. Mizu Yokan (Water Jelly) Less

I traveled all the way to Toyama to visit this restaurant.From the moment I arrived, I felt that this place was truly special. The entrance, the garden, and the overall ambiance of the building were magnificent, creating an atmosphere that prepared me for the meal even before it began. The interior was calm and beautifully arranged, and I realized that a truly great restaurant offers an experience that starts with the space itself, not just the food.The service was attentive without being overly formal, and I could feel the thoughtful details in every aspect. There was a sense of exclusivity that could only be experienced by coming all the way to Toyama, making the entire dining experience very pleasant.The cuisine featured Japanese dishes made with abundant local ingredients from Toyama. Each dish was meticulously crafted, showcasing the quality of the ingredients while also being beautifully presented in terms of dishware, arrangement, temperature, and aroma.One dish that particularly stood out was the sweetfish. The experience of biting into a freshly caught sweetfish was remarkable, allowing me to feel the vitality of the ingredient. The smokiness, delicate texture, and lingering bitterness were all beautifully balanced, showcasing the skill in cooking despite its simple appearance.Additionally, the dishware used for each course was exceptional, enhancing the seasonal ingredients and the essence of Toyama. It was not just about enjoying delicious food; there was a happiness in savoring seasonal dishes served on beautiful plates, adding richness to the entire meal.According to external sources, Oryori Fujii is known as a representative Japanese restaurant in Toyama, having earned two Michelin stars, and is recognized for its commitment to local ingredients. After visiting, I can deeply understand why it has received such accolades. While the quality of the dishes was impressive, I was particularly struck by the overall experience, including the ambiance, dishware, service, and the significance of traveling to Toyama to enjoy this meal.This restaurant is definitely worth the trip to Toyama. It’s a place I would love to return to for a meal with someone special or as a destination for my travels. Less

The cuisine and hospitality were truly top-notch.I visited for my wife's birthday. We arrived near the restaurant but couldn't find the entrance, so we went around in circles. When we asked someone nearby, we learned that the gate doesn't open until 10 minutes before the reservation. We adjusted our timing at the nearby Masuizumi.Once we entered, it felt like stepping into another world. I was very satisfied with the experience. Additionally, the bento made from the rice we couldn't finish was also delicious. Less

As of May 2026, it has a Tabelog rating of 4.39 (2nd in Toyama Prefecture, 1st in Japanese cuisine).Located in the beautiful town of Iwase, this large traditional Japanese house offers a dining experience that allows you to fully enjoy the rich blessings of Toyama's mountains and seas through all five senses.What impressed me first was the "Wan" (soup).The clear broth, beautifully harmonized with kombu kelp and bonito flakes, had a deep, comforting flavor that truly touched my heart.When I asked about the source of the kombu, it turned out to be from a famous kombu shop in Fukushima.(It was the same as the one from Hiroshima's Chitaku Takushi.)The signature Hassun (seasonal appetizer) was visually stunning and luxurious, with a vibrant presentation that delighted the table.Although the ingredients like seasonal white shrimp, shellfish, and cherry salmon were the same, I felt that Fujii-san's cooking was overwhelmingly delicious.It's a bit pricey, but I am definitely planning to return! Less

I had a business trip to Toyama and was looking for a Japanese restaurant that I could visit alone, so I made a reservation for lunch at Oryori Fujii and decided to arrive in Toyama the day before!I had wanted to visit Fujii for a while, so I arrived a bit early and found my favorite Japanese sake, Masu-sen, next door. I spent some time looking at the sake before my meal began.They serve it in shots!*Location: 93 Higashi-Iwase-machi, Toyama City, Toyama Prefecture *Access: 10-minute walk from Toyama Chitetsu Toyama Port Line, Keirinjo-mae Station ■ The Tabelog Award 2026 Silver Winner ■ Selected as one of the Top 100 Japanese Restaurants in WEST by Tabelog 2025 ■ Tabelog rating at the time of visit: 4.39 As I entered the restaurant, I was guided to a wonderful counter seat with a view of the beautiful garden!Here’s what I enjoyed (including one drink): *Yamada Nishiki Junmai Daiginjo, 35% polished rice -Platinum heat-treated, half serving ● Lotus Tofu served in a helmet-shaped container ● White Shrimp Yuba ● Sashimi -Nanao Bay natural Akagai (red clam) -Sea Bream from Toyama Bay *Junmai Ginjo Masu-sen ● Himi's natural Masuzushi (sushi with trout) in stick form -One served raw and one grilled ● Hassun (seasonal appetizer) -Fish paste and egg -Snap peas -Chimaki with flounder marinated in vinegar -Jako (dried young sardines) with Man-gaji pepper -Sazae (turban shell) from Shinminato -Fava beans -Monaka (wafer cake) *Masu-sen Tsuu Junmai, 2 years aged ● Grilled Sakura Masu (cherry salmon) over charcoal ● New potatoes with okra and sweet shrimp ● New onions ● Rice ● Platinum ice cream ● Wagashi (Japanese sweets) - Kashiwa Mochi Here are my impressions! The hospitality from the head chef, his apprentices, and the staff was truly wonderful!The restaurant's garden and the fantastic view from the counter provided a relaxing atmosphere!The dishes were made with seasonal, high-quality ingredients from Toyama and were incredibly delicious! Especially the large Akagai was so much better than the ones I’ve had in Tokyo or Osaka!There was a great variety of Masu-sen sake to enjoy as well! I definitely want to return during the winter when Himi's yellowtail is in season!☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Thank you for visiting and reading until the end! I appreciate it!If you liked it, please give a "like," "follow," "save the restaurant," or leave a "comment." Your support will motivate me to write more reviews in the future, so I would greatly appreciate it! ☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★☆★ Less

Oryori Fujii is one of the representative restaurants in Higashi-Iwase, a hub of gourmet food and refined culture in Toyama. I felt that this place embodies the pinnacle of Japanese cuisine, not just in Higashi-Iwase but throughout Toyama.The owner, Mr. Fujii, has experience in Kyoto and showcases the delicate techniques of Kyoto cuisine using local ingredients from Hokuriku. Just seeing the entrance curtain makes me stand up straight with anticipation. Upon entering, I was greeted by a beautiful garden that I could admire from the counter throughout my meal.I started with wild vegetables and shrimp paste, enjoying the gentle broth and delightful aroma. Next came the firefly squid, which was apparently the last of the season. The squid, with its eyes and beak removed, was beautifully presented before cooking. I first tried the boiled version, followed by the one that was finished right in front of me, brushed repeatedly with its rich liver, which had an amazing fragrance.The marinated trout sushi from Toyama Bay was partially grilled right at the table. The hassun (seasonal appetizer platter) was served generously for two, allowing us to share. After that, we enjoyed the wild vegetables (kogomi, koshihabara, and tara no me), savoring the differences in their bitterness. As we moved towards the end of the meal, we were served bowls with bamboo shoots and various herbs.I believe that the atmosphere, textures, hospitality, techniques, and ingredients all combined to provide a complete experience of Toyama. Thank you! Less

Upon entering the restaurant, you are greeted by a beautiful garden visible beyond the solid wood counter, which heightens your anticipation before enjoying the meal. The counter has 8 seats, and there are also private rooms available.Here’s what we enjoyed:Shiso Fragrant Grilled FishIris SakeAppetizer: Seasonal Vegetables with Urui, Kogomi, Koshiabura, and White ShrimpWhite Shrimp CakeSashimi: Nodoguro (Blackthroat Seaperch) and Baigai (Whelk)Masuzushi (Trout Sushi): Grilled and RegularHotaruika (Firefly Squid): Boiled with Ponzu Sauce and Grilled LiverAssorted DishesTempura of Mountain Vegetables: Kogomi, Koshiabura, and Tara no Me (Fried Sprouts)Fuki with Plum PasteYoung Bamboo ShootsHotaru RicePlatinum Ice Cream: Ice Cream made with Platinum Daiginjo SakeKashiwa Mochi (Oak Leaf Rice Cake)KOBO PeelIWA5Everything was incredibly delicious. Less