Fukuya

The lowkey exterior might potentially make you walk past the restaurant altogether. Unlike the outer appearance however, the food at this Japanese restaurant is guaranteed to catch your attention. Fukuya's one Michelin star is testament to their ability to bring out the best in local Toyama ingredients. Chef-owner Joji Oya has had years of training under master chefs who helped him to develop his original style of cooking, in addition to time spent working in his family's soba restaurant. The vision Oya has for Fukuya is to focus on provenance. Almost all of the ingredients used at the restaurant are sourced from Toyama itself, including the fresh seafood caught in Toyama Bay and wild mushrooms handpicked by the chef. The personal touch Oya adds to every dish in the 10-serving omakase menu brings a newfound sense of uniqueness that connects him to every customer he serves. The Japanese cuisine at Fukuya has a distinctive depth and umami factor, rooted in the land it calls home. You won’t find a meal quite like it anywhere else.