Fukurou 福籠
- Area
- Toyama
- Access and surrounding information
- Access and surrounding information
A Place to Savour the Essence of Toyama’s Seasonal Flavours
A distinctive establishment offering different experiences on weekdays and weekends. Weekend service highlights soba made from the "Yatsuo native variety," cultivated with Toyama’s clear water and natural environment, then stone-milled and fully hand-cut for a refined finish. Sweets made with soba flour present aromatic flavor with restrained calories, creating a satisfying yet light indulgence. Weekdays feature the visually striking "Hanakago Fermentation Gozen," a set of obanzai prepared with house-made fermented seasonings and seasonal local ingredients, with flavors enriched by wild mountain and field produce gathered by the owner. Lunch service concludes once items sell out, while evening dining operates by reservation only.
The Wholesome and Delicious "Hanakago Hakko Meal"
This satisfying set features a daily rice dish, a choice of soup - soba, udon, or miso - and a serving of "Fermented Anko Ohagi" (sweet rice cake with fermented red bean paste). The accompanying obanzai dishes are prepared with seasonal local ingredients and fermented seasonings made in-house, offering a dining experience that is both flavourful and nourishing for the body.
Unique Local Flavours and Tastes Found Only Here
The restaurant uses buckwheat flour from "Yao indigenous variety", a local heirloom of Toyama. Known for its dense grains, this flour delivers concentrated umami, a fragrant aroma, natural sweetness, and a distinctive stickiness. By milling the grains whole, the soba offers its full, authentic flavour. Both "Mori Soba" (chilled soba with dipping broth) and "Kake Soba" (hot soba in broth) are available not only on weekends but also on weekdays, a welcome feature for visitors.
