Fukurou 福籠
- Area
- Toyama
- Access and surrounding information
- Access and surrounding information
A Place to Savour the Essence of Toyama’s Seasonal Flavours
This unique restaurant offers different ways to enjoy itself depending on whether it's on weekdays or weekends. On weekends, you can enjoy stone-ground, hand-made soba noodles made with the "Yao native" variety, grown in Toyama's clear water and nature. The sweets made with buckwheat flour are also a popular choice, being rich in flavor and low in calories, making them a guilt-free treat. On weekdays, the "Flower Basket Fermentation Meal" is a must-try, showcasing a variety of side dishes made with homemade fermented seasonings and seasonal local ingredients. The menu, brimming with the owner's own harvest from the fields and mountains, is known for its vibrant flavor and health benefits. Lunch service is until sold out, while dinner requires a reservation.
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.
