Shunsai Ryori Keisuke

This Japanese restaurant, run by a chef who honed his skills at Taihei, offers seasonal delicacies such as mackerel simmered in miso and lotus root dumplings, all served with rice cooked in a clay pot. The use of Kintsugi pottery and the meticulous craftsmanship convey a deep respect and warmth towards the food, leaving diners with a sense of satisfaction that makes them exclaim, 'I am truly impressed.' The restaurant also features a selection of local sake from Fukui, allowing guests to savor the flavors of each season in a leisurely manner.