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Visited

Fujiya Kaikan

Name: Fujiya Kaikan
Telephone: +81778514618
Price range: JPY 1,500
Rating: 3

富士屋会館

3.00

（1 reviews）

JPY 1,500

Kaiseki

Sabae-shi, Fukui, Japan

0

Reservations

Accepts reservations・Request reservation

Cuisine

Budget

JPY 1,500

Hours

Sunday

11:00~20:00

(L.O.19:30)

Accepts reservations

Monday

11:00~20:00

(L.O.19:30)

Accepts reservations

Tuesday

Closed

Wednesday

11:00~20:00

(L.O.19:30)

Accepts reservations

Thursday

11:00~20:00

(L.O.19:30)

Accepts reservations

Friday

11:00~20:00

(L.O.19:30)

Accepts reservations

Saturday

11:00~20:00

(L.O.19:30)

Accepts reservations

Public holiday

Closed

Address

Nearby stations

0.21km from Nishisabae station0.83km from Sabae station0.96km from Nishiyamakouenn station0.98km from Sundome Nishi station

Payment methods

Electronic money accepted

June 7 to July 4, 2026

S	M	T	W	T	F	S
7	8	9	10	11	12	13
14	15	16	17	18	19	20
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28	29	30	7/1	2	3	4

：Real-time reservation

：Request

：No available seats

：Closed

A Japanese restaurant featuring fresh seafood and seasonal dishes

Fujiya Kaikan is a restaurant where you can enjoy Japanese cuisine that highlights seasonal seafood. The exquisite freshness of the sashimi and grilled fish satisfies many visitors. Additionally, the carefully crafted dishes and seasonal flavors provide new discoveries with each visit. It's a gem where you can fully indulge in delicious Japanese food.

Ratings

3.00（1 reviews）

4.5~5.0

3.5~4.4

2.5~3.4

1.0~2.4

Food

-

Service

-

Ambience

-

Value

-

Japan User ratings3.02(1 review)

Food

-

Service

-

Ambience

-

Value

-

Reviews

RYOU

@ryou-939668

Japan

Oct 10, 2025

3.6

I had a seafood bowl, and I was delighted to see it packed with a variety of ingredients. The freshness of the sashimi was excellent, and I could enjoy the small side dishes and the clear soup as well. There is a daily changing lineup, so when it matches my preferences, I can't help but go back. I also tried the 'warmth' of the bento, which has a two-tier structure; the upper tier is served as is, while the lower tier has a mechanism to keep it warm. The upper tier features sashimi of sea bream, squid sashimi, pufferfish tempura, rolled omelet, and vinegared scallops, each reflecting careful craftsmanship. In the lower tier, I could savor beef fillet, steamed turnip, salt-grilled sweetfish, large shrimp in chili sauce, and eel rice, allowing me to fully enjoy the blessings of both the sea and the mountains.

1