お食事处 滨の四季

Tender, salt-boiled local octopus from Wakasa Bay is lavishly arranged, with freshly cooked octopus rice prepared with the chef's special touch underneath. This bowl allows you to enjoy the flavor of octopus in two ways, making it a new specialty unique to the seasons of the coast.

Shredded mackerel, certified as '100-Year Food', is placed on steaming hot rice, generously topped with 'saba-bushi' instead of bonito flakes. From the first bite, you can fully appreciate the umami of the mackerel, and at the end, you can pour kelp broth over it to enjoy it as 'nekomanma', making it a perfect bowl for the colder season. The feeling of indulgence from eating nekomanma at the restaurant, combined with the umami seeping from the soy sauce-dried mackerel and the broth, creates an exquisite flavor.

A luxurious rice bowl that combines soy sauce dried mackerel and a generous serving of rice.

A luxurious bowl that combines soy sauce dried conger eel and a generous serving bowl.

Wakasa Beef, a brand of Wagyu from Fukui Prefecture, is the highest quality Wagyu selected from cattle raised in the rich natural environment and seasonal climate of Echizen Wakasa. Wakasa Beef is a clearly bred black-haired Wagyu that has been fattened for over 12 months within Fukui Prefecture, and only those with a carcass grade of 3 or higher and a B.M.S. (Beef Marbling Standard) of 4 or higher are sold as 'Wakasa Beef.' Enjoy this luxurious bowl featuring 'Wakasa Beef' and the popular seasonal dish 'Hama Mori Bowl.'

Wakasa beef, a brand of Wagyu from Fukui Prefecture, is the highest quality Wagyu selected from cattle raised in the rich natural environment and seasonal climate of Echizen Wakasa. Wakasa beef is a clearly bred black-haired Wagyu that has been fattened for over 12 months within Fukui Prefecture, and only those with a carcass grade of 3 or higher and a B.M.S. (Beef Marbling Standard) of 4 or higher are sold as 'Wakasa Beef.' Enjoy this luxurious bowl featuring 'Wakasa Beef' and the popular seasonal dish 'Hama Mori Bowl.'

A seafood bowl generously topped with fresh fish caught in Wakasa Bay, served in the 'Hama no Shiki Flow' style! The fresh fish is cut into large pieces and placed in a single bowl. By cutting it into pieces, you can enjoy the flavors of various fish in one bite. Menu contents: ● 4 types of seafood 110g ● Rice 250g ● Wakame soup ● Kumitama tofu ● Sesame sauce

Menu contents: 170g of 4 types of seafood, 400g of rice, seaweed soup, kumitama tofu, sesame sauce

Menu contents: 280g of 4 types of seafood, 550g of rice, seaweed soup, Kumitama tofu, sesame sauce

A squid rice bowl that allows you to enjoy three different flavors and textures. We have included three types of squid - raw, marinated, and tentacles - in one bowl so you can enjoy it from the first bite to the last.

A bowl filled with whole Wakasa brand fish raised in the beautiful sea of Wakasa Bay! Since the Nara period, seafood has been presented to the imperial court, and Wakasa Obama is known as a treasure trove of ingredients called 'Miketsukuni.' There are various brand fish such as Wakasa guchi and Wakasa garei, and now new brand fish are being born one after another. The 'Fukui Salmon' with its elegant fat and chewy texture, the 'Wakasa Mahata' with its unique sweetness and excellent fat flavor, the 'Ama Ebi' with its concentrated rich sweetness, and the 'Shime Saba' made with local mackerel unique to the Saba Highway, along with two seasonal fish, are all combined into one bucket (bowl) with seven types of fish.

The 'Wakasa Mahata' is a luxurious fish known as the 'phantom high-class fish' from Wakasa. Mahata belongs to the same family as the grouper and can grow to about 1 meter in length. It is rarely caught in the wild, and its exquisite flavor has earned it the title of 'phantom high-class fish.' It is farmed in Wakasa Bay, Fukui Prefecture, and branded as 'Wakasa Mahata.' The flesh of Wakasa Mahata is plump and has a refined white color, making it exceptional when eaten as sashimi. Its translucent white flesh is beautiful, sweet, and has a crunchy texture, with a distinctive aroma of the sea. It is said to be a 'luxurious fish that brings happiness with every bite' due to its firm texture. At Hama no Shiki, you can enjoy three types of 'Wakasa Mahata'—raw, marinated, and grilled—served in one bowl, allowing you to savor various flavors. Please enjoy the brand fish that Wakasa takes pride in, 'Wakasa Mahata.'

A generous seafood tempura rice bowl topped with 3 large shrimp

Shredded mackerel, certified as '100-Year Food', is placed on steaming hot rice, generously topped with 'saba-bushi' instead of bonito flakes. From the first bite, you can fully appreciate the umami of the mackerel, and at the end, you can pour kelp broth over it to enjoy it as 'nekomanma', making it a perfect bowl for the colder seasons. The feeling of indulgence from eating nekomanma in the restaurant, combined with the umami seeping from the soy-dried mackerel and the broth, creates an exquisite flavor.

Sliced mackerel sashimi, heshiko, and soy sauce-dried mackerel, a dish full of mackerel unique to Obama! 'The Road Connecting Food and Culture,' Mackerel Street Road Obama is the town on the Sea of Japan closest to Kyoto. Fish caught in Wakasa has been transported to Kyoto, supporting the food culture of the capital. Since the Edo period, a large amount of 'mackerel' has been landed in Wakasa Bay, becoming the foundation for the delicacy 'saba-zushi,' which is essential for Kyoto's festivals. Gourmet Kitauji Rosanjin also praised, saying, 'Mackerel is the best from Wakasa.' At some point, the road connecting Wakasa and Kyoto began to be called 'Mackerel Street Road.' Mackerel Street Road is not a single road but consists of many routes. The main ones include the 'Wakasa Road' (Kutsuki Route), which had the most traffic of goods, the 'Haribata Crossing' (Haribata Route), which connects Wakasa and Kyoto in the shortest distance, and the 'West Omi Road' that runs along the western shore of Lake Biwa. 'Mackerel Street Road' is a route that transported not only food but also various goods, people, and culture. Along the road, there are various cultural heritage sites such as shrines, townscapes, and folk cultural assets. Following the Mackerel Street Road allows you to feel the history of traffic and the activities of people from ancient times to the present.

A set meal featuring five seasonal fish from Wakasa

The 'Soy Sauce Dried Fish' is prepared with mackerel and horse mackerel. While salted and mirin-dried fish are well-known, in Obama, the 'Soy Sauce Dried Fish' marinated in a soy sauce-based sauce is common. It has been widely loved by the citizens of Obama for a long time and is a unique food culture of Wakasa Obama that is eaten at home almost every day. When grilled, it emits an appetizing aroma of soy sauce, and when you take a bite, the juicy umami spreads throughout your mouth.

The heshiko made from mackerel, carefully prepared with ingredients and fermented garlic, is grilled and served as sashimi. 'Uchitomi Honzukuri Heshiko' refers to mackerel that has been pickled in salt and rice bran and fermented, a traditional food from Wakasa known as 'heshiko.' Due to its simple process, the quality of the ingredients and the dedication of the maker create differences in flavor. It takes time for the fermentation to develop the umami, so recently, some versions have been seen with added seasonings. In the fishing village area of Obama City, 'Uchitomi' is branding heshiko that adheres to the standards of using domestic mackerel, not using food additives, and being pickled for over a year. 【POINT】 The heshiko from Mr. Kakuno, concentrated with the umami of mackerel, is used at Shikihama. The domestically sourced mackerel, rich in fat, is paired with organic rice bran that is delicious like soybean flour, and it is pickled for over a year. While heshiko is often thought to be salty, Mr. Kakuno's heshiko has a stronger umami flavor, making it delicious whether grilled or served raw as sashimi. Experience the change in the image of heshiko with 'Mr. Kakuno's Heshiko.' Menu includes: ● Grilled Heshiko ● Heshiko Sashimi ● Two types of local fish sashimi ● Rice ● Dashi Chazuke Set. It is recommended to first enjoy the grilled heshiko with plain white rice and then finish with a refreshing chazuke.

Juicy deep-fried mackerel is very popular among both adults and children.

Tender and sweet premium pork raised in Fukui

A perfect match of curry with moderate spiciness and acidity, and a sweet tasting katsu.

Kids limited menu *Potatoes are unsalted

Kids only menu * The potatoes are unsalted

Assortment of 5 types of fresh fish

A platter of tempura with shrimp, seasonal fish, and vegetables

Crispy mackerel tempura

Tentacles filled with the delicious flavor of squid, made into crispy tempura.

Sliced raw heshiko served with thinly sliced daikon

Mackerel Heshiko that goes well with rice

The taste of a home in Obama, soy sauce dried mackerel

Crispy and fluffy fried mackerel

A whole 'Guji', the symbol of Wakasa!

Recommended after meals, soft serve ice cream with fugu monaka skin