Oryori Fujii

After spending six years in Kyoto and five years in Kanazawa to master the trade of washoku, or traditional Japanese cuisine, and kaiseki, its higher-end school of cuisine, Chef Fujii Hironori returned to Toyama in 2011 to devote his culinary talents to his hometown. The store is named after Chef Fujii, with "oryori," meaning "food" in Japanese, appended to his name. It's a namesake that encompasses Fujii’s desire to serve dishes inspired by his love for the Toyama. Known for its majestic mountains enfolded with delicacies and its coastal wasters with strong-swimming fish, he calls the area his “treasure trove.” Despite earning two Michelin stars and being featured among Japan’s top dining destinations, Oryori Fujii remains firmly local. Fujii prioritizes using ingredients from Toyama whenever possible, though he also incorporates other high-quality products, such as aromatic Rishiri kelp from Hokkaido and "katsuobushi" (dried, fermented tuna flakes) from Makurazaki in Kagoshima. His dishes emphasize dashi, the foundation of traditional Japanese cooking, which gets married with seasonal ingredients or completed into soup using water from the well at Manjusen's brewery. Spend some time with the drink list, too, which covers 20 varieties of sake from Toyama. The counter seats, cushioned with tatami flooring, are sunken to bring the chef and guests closer, and overlooking the Japanese garden. For those seeking more privacy, a separate dining room is also available. Michelin Guide accolades: 2 Michelin Stars