Himawari Shokudo 2 (ひまわり食堂2) Toyama

I visited with a junior colleague. The last time I came here was before the restaurant moved, when it was by the river. Back then, it had a warm, community feel, with local ladies coming in, and I was very impressed by the affordable prices and the overall experience.This time, I returned after a long while because my usual friends had been here, and I felt a bit envious. Everything was wonderful, and they served local wines, including those from Seizu Farm.However, to be honest, at this price point, I didn’t feel as impressed with the meat and pasta as I did during my last visit. Less

This course creatively incorporates ingredients from Toyama into Italian cuisine, using dashi, charcoal grilling, and even foam to build each dish.It starts with a zucchini purée topped with peach, white shrimp, and kombu dashi jelly. The sweetness of the peach complements the white shrimp, while the umami of the kombu ties everything together. It’s a refreshing and light start, perfect for summer.Next, the sweet sea bream is served as zeppole, encasing the fish in a crispy batter and accompanied by onions and aioli. Although it’s fried, it’s not too heavy, allowing the delicate flavor of the sea bream to shine.The rock oyster is paired with a mousse made from prosciutto broth and a sprinkle of vinegar kombu powder. The richness of the oyster is enhanced by the savory prosciutto and the tangy vinegar kombu, creating an interesting combination of flavors from land and sea.The red squid is tossed in perilla oil, served over grilled eggplant and zucchini, with squid ink and bitter melon foam, garnished with red basil. The sweetness of the squid is complemented by the smokiness of the eggplant, the fragrance of the perilla, and the bitterness of the melon, layering the flavors beautifully.The specialty of the day is the sautéed abalone from Kurobe City. The thick abalone is sautéed and topped generously with its liver. The firm texture and umami of the cooked abalone are beautifully complemented by the richness of the liver. This dish, which invites you to savor every bit of the liver and oil left on the plate, was particularly memorable.Next is octopus rice, featuring both red octopus and grilled water octopus. Served with fluffy white rice from Tenkomori, it’s topped with potato chips. The texture of the octopus and the aroma from the charcoal grilling are enhanced by the crispy chips.For the meat course, we have grilled Owara Clean Pork. The thick cut is a beautiful pink, allowing the pure flavor of the pork to take center stage without unnecessary embellishments.The final pasta dish features clams and sweet long peppers, seamlessly continuing the seafood theme while bringing together the umami of the clams and the freshness of the peppers.Dessert consists of pancakes with corn ice cream, highlighting the natural sweetness of corn. Finally, a firm biscuit sandwich with lemon butter rounds off the meal.With white shrimp, rock oysters, abalone, octopus, clams, and Owara Clean Pork, the course showcases Toyama’s ingredients in a way that goes beyond just using local produce. Each dish presents a different expression, incorporating dashi, charcoal, bitterness, and acidity.Himawari Shokudo 2 offers a fascinating experience of tasting Toyama. Less

A two-day gourmet trip to Toyama with a drinking buddy. There’s nothing else to get excited about besides the food.I previously visited the restaurant before it moved, and I was so impressed by the genre-less cuisine that simply labeling it as Italian didn’t do it justice. I unofficially designated Himawari Shokudo 2 as an intangible cultural asset of Toyama. After the move, I wanted to check if my impressions had changed, so I made a reservation at this restaurant first on this trip.The new location is closer to Toyama Station, making it easier to visit. The interior hasn’t changed much in style, but it has a more open feel with natural tones of beige, gray, and green, creating a relaxing dining atmosphere. On this day, I opted for an 18,000 JPY course, upgraded the main dish for an additional 2,000 JPY, and added a pairing for 12,000 JPY, totaling 32,000 JPY. I had been thinking about going for a half pairing since I’ve been sensitive to alcohol lately, but when I learned that the total amount would be about two-thirds of a wine bottle, I decided to stick with the standard amount.The floor manager recognized me from my previous visit to the old location. It’s impressive that they maintain such good customer management even after three years. This small detail makes communication with the staff much easier.◯ White Shrimp and Zucchini Mousse The mousse made from zucchini is topped with white shrimp, peach, and kombu dashi jelly. This combination was unexpected from the start. White shrimp typically pairs with kombu, and the jelly mimics the flavor of kombu. The subtle sweetness and refreshing acidity of the white peach complement the rich sweetness of the shrimp, creating a fusion of flavors. It’s complex yet not overwhelming, a refreshing appetizer that piques curiosity for what’s next.The rustic round bread is made with whole wheat flour and has a high moisture content, making it chewy.◯ Echichu Bay Shellfish The Echichu bay shellfish is lightly smoked over charcoal, releasing an appetizing aroma. As expected, the texture is firm, and the natural sweetness of the shellfish intensifies with each bite. The dish is beautifully presented with shiso paste, shiso baby leaves, pickled green plums, tataki cucumber, and red shiso powder, all evoking a summery freshness.◎ Red Squid and Grilled Eggplant At first glance, it looks like just a dark foam. Upon closer inspection, it’s a foam made from squid ink and bitter melon, garnished with red basil. Underneath the foam, there are red squid noodles and marinated grilled eggplant. The rich sweetness of the red squid and the savory aroma of the grilled eggplant combine with the foam, creating a layered flavor profile with the depth of squid ink and the bitterness of the bitter melon. If you think the bitterness of the bitter melon is unnecessary, I felt the same way until I tasted this dish. The bitterness adds a dimension to the flavor, delivering a shocking experience.◎ Rock Oyster with Prosciutto Foam The large rock oyster is cooked at low temperature and topped with prosciutto foam and vinegar kombu powder. This dish is undeniably delicious. The umami of the oyster pairs well with animal-based flavors like bacon and butter, and the prosciutto broth is no exception. The vibrant flavor of the prosciutto dissipates beautifully, while the acidity of the vinegar kombu and glutamic acid create a synergistic effect. The unique saltiness from the sea blends with the robust umami from the land, stimulating the palate.◎ Octopus Rice This is the classic octopus rice. It features octopus ragù sauce, grilled octopus, and potato chips. The variety of textures is lively and playful. The dashi and ginger are prominent, making it truly reminiscent of octopus rice. However, it’s intriguing how it has such depth of flavor, far surpassing typical octopus rice. Perhaps it’s due to the composition of the ragù sauce...◎ Charcoal-Grilled Fish The fish, grilled to a crisp over charcoal, is rich in clear fat, showcasing its quality. The sauce is interesting, made from tomato and coconut, which is both challenging and ethnic. This enhances the delicate flavor of the fish. The chef has a diverse range of flavors that are unconventional yet of high quality.◎ Toyama Prefecture Beef Tongue Charcoal-Grilled For the main dish, I could choose between pork and beef, and I opted for the beef tongue for an additional 2,000 JPY. It’s straightforward and delicious. The milky umami of the thick tongue is impressive—so thick it rivals a dictionary. My taste buds were overwhelmed, leaving me speechless. Sometimes the excitement fades with the main dish, but this was genuinely good. The parsley sauce paired well too.◎ The salad is served separately. The vegetables are dressed with a simple, tangy dressing that brings out their natural flavors. This is the best way to enjoy them. The arugula has a strong aroma, and the tomatoes are incredibly sweet. I thought they were freshly picked from the local area, but they are actually the highest quality from Hokkaido. They only send them when the best tomatoes are ready. Their commitment to ingredients is impressive.◎ Toyama Prefecture Pork Ragù with Salt Lemon Sauce The pasta is chewy. It’s amazing that they can achieve this texture with dried noodles, as I experienced during my last visit. I think it was called Takumi. I want some of that. The ragù sauce, simmered in white wine, has a rich flavor while the salt lemon adds a refreshing touch, enhanced by mint. This is the first time I’ve felt that mint is an essential element in pasta.◎ Corn Ice Cream with Rice Pudding The corn ice cream is wrapped in a thick crepe filled with rice pudding. It’s not overly sweet and has a substantial volume. While it may not be refined, it allows you to truly savor the ingredients. I love its rustic charm.The wine pairing, like the genre-less cuisine, features selections primarily from Italy, as well as from the New World and local wineries in Toyama. I had never heard of Kanata Winery from Uozu, but it was delicious. This is the beauty of pairing—discovering things you didn’t know before.Cantucci, lemon butter sandwich, and herbal tea For dessert, I chose dry herbal tea from several options. My companion selected fresh herbal tea, which was crafted with hand-torn herbs, adding a touch of artisanal quality.It’s certainly not cheap. However, they skillfully express the seasonal essence using local ingredients. While the base is Italian, they seamlessly incorporate Japanese and ethnic elements, creating an exciting experience. This restaurant offers flavors and emotions that can only be created with the ingredients unique to Toyama and the chef’s expertise. I still love this place. It’s a restaurant worthy of bringing people to Toyama. Less

This restaurant is located an 8-minute walk from Toyama Station. It’s one of the places I had been wanting to visit for a while but hadn’t found the right timing. This time, I made a reservation well in advance. I arrived about 10 minutes early, but since it was an extremely hot day, they kindly let me wait inside. For the main meat dish, you can choose between beef or pork sourced from Toyama Prefecture. They explained the number of courses, and you can decide on the portion size partway through. There was also a pairing option, but I ordered a bottle that caught my interest.Omakase Course: JPY 18,000- Blue shiso paste, shellfish, smashed cucumber, candied green plums, and red shiso powder- Tempura of small squid and seasonal vegetables: molokhia, okra, okahijiki, asparagus, with beef consomme and jasmine tea sauce- White shrimp, zucchini, and white shrimp chips- Black truffle and amaranth flan (amaranth: Chinese spinach, red-colored spinach)- Octopus rice with ragout sauce, grilled octopus, and chips- Sole meunière with butter and caper sauce, garnished with sunflower- Owara clean pork, grilled loin- Squid and tomato spaghetti- Panna cotta with goat cheese from Kurobe, passion fruit sauce- Hard biscuit with lemon butter sand- Post-meal coffeeFrom the start, I thought this was quite an adventurous Italian restaurant, and everything I tasted was delicious. Personally, I loved the octopus rice so much that I wanted a second helping. Perhaps due to the ongoing heatwave, many of the dishes had a refreshing flavor, making them easy to finish. I found some interesting wines, so I ordered two bottles. After clearly communicating my preferences, they served me some incredibly delicious wine, and I was very satisfied.This is an Italian restaurant that makes you want to visit specifically for the food in Toyama. I would love to return if I get the chance. Less

When you think of Toyama, sushi usually comes to mind, but this is a place I wanted to try that offers more than just sushi.The menu features local Toyama ingredients, prepared using various techniques that truly bring out their flavors. Not only are the dishes visually stunning, but many are also uniquely creative, making it worth the trip to Toyama.Particularly delicious were the chawanmushi (savory egg custard) topped with an abundance of black truffles, and dishes featuring locally sourced "Chinese spinach" and sansho pepper.Since the menu primarily consists of seafood dishes, there's no worry about feeling heavy, allowing you to enjoy the entire course.True to its name, the "Shokudo" (diner) has a clean, modern interior without unnecessary decorations, creating a cozy and relaxed atmosphere. This is a place I highly recommend visiting before sushi when you're in Toyama! Less

I made a reservation for Saturday night at 6 PM.It takes about a 7-minute walk from the station.I opted for the wine pairing course priced at JPY 12,000. I heard that if you add a little more, they will pour a full bottle, so I went with that option.I requested to avoid shellfish and liver dishes when making the reservation.There are 2 counter seats and 3 table seats.For the main meat course, you can choose from beef, pork, or beef tongue (the beef tongue comes with an additional charge of JPY 2,000). I ordered the beef steak.Grilled white shrimp and zucchini, topped with something like shrimp chips.The bread was hot and delicious.Zuppa di pesce with fluffy and tasty fish.Grilled eggplant and red squid with squid ink and bitter melon foam—both the plate and the dish were pitch black, which was interesting.Bean and ghost fish flan, served hot with plenty of snap peas. The bottom was like chawanmushi (savory egg custard). The fish was tender.Octopus rice, served with a generous portion of rice, water octopus, and potato chips, with an ethnic aroma.Grilled fish collar with okra, tomato, and coconut sauce—tasting like Thai curry.The steak was tender and delicious.For pasta, I could choose between squid or pork, so I went with the pork and salt lemon option.Raspberry pie.The hospitality was excellent.There was an additional 10% service charge, totaling JPY 39,000 for one person.This is a high-end Italian restaurant without pizza.Since I usually don’t visit places like this, it was a valuable experience.It was a great meal! Less

I was searching for a good restaurant near Toyama Station and stumbled upon this place. Luckily, I was able to make a reservation and visit. From the photos, I expected it to be quite nice, but the actual experience exceeded my expectations.The dish with eringi mushrooms and Echigo Bay espuma had a wonderful aroma, and I was amazed by the effort put into it.The rock oyster was expertly prepared, delivering a rich umami flavor. The octopus paella had an interesting texture, and the pork had a refreshing juiciness I had never experienced before. The pasta was a true testament to craftsmanship; if you love noodles, you absolutely must try it.I regretted not opting for the wine pairing. Less

As of May 2026, this restaurant boasts a Tabelog rating of 3.95 (5th in Toyama Prefecture, 1st in the Italian category).Upon entering, you are welcomed by a cozy atmosphere that blends the warmth of wood with modern sensibilities.This is a place where you can encounter surprising dishes that combine traditional local cuisine with innovative ideas.I ordered the omakase course featuring seasonal ingredients from Toyama.While respecting tradition, the chef creatively updates the dishes with a contemporary twist.From the first bite to the last, I was filled with excitement, wondering what delightful surprises awaited me next. Less

One of the reasons for my trip to Toyama was to dine here, and I experienced dishes that exceeded my expectations.They only offer an omakase course, which included:- Bay shellfish and king oyster mushrooms with a lemongrass foam sauce- Asparagus with a new onion sauce, garnished with white shrimp and prosciutto- Firefly squid and wild vegetable tempura- Chawanmushi (savory egg custard) with phantom fish and snap peas- Octopus rice- Flounder brulee topped with spring cabbage- Beef steak- Squid pasta- Strawberry and white bean pie with mint ice creamI believe that was the full menu. I ordered a Riesling wine.Everything was delicious, but I particularly enjoyed the foam sauce that resembled a salad by Keiko Bayashi; I think it was even better here. The firefly squid and wild vegetable tempura were also incredibly tasty. Less