Dec–FebSixteen suites spread through nine restored Edo and Meiji townhouses in an old Sea of Japan port. Dinner is French, built on Fukui's crab, sweet shrimp and Wakasa beef, overseen by a chef who won a Michelin star in Paris. Tōjinbō's cliffs are ten minutes away.
Not one building but a neighbourhood. You walk from your own house to the front desk and the restaurant through lanes of latticed machiya, and after dark the old port town is yours: no coach parties, just the river and the lanterns. Opened in January 2024, it is one of two Fukui hotels in the MICHELIN Guide.
The houses include kagura-date machiya, Mikuni's own style with a gabled main house behind a street-facing front, and Edo and Meiji merchant homes. Original pillars and beams stay; interiors are modern Japanese, in Fukui timber, blue-green Shakudani stone and handmade furniture.
Each suite has its own bath, a kitchen area, a washing machine and raised beds rather than futons. Chidori has a hinoki cypress tub, Tatewaku a round tub looking onto a private garden, Kikko a wooden deck over the Kuzuryū River.
Mikuni was a Kitamae-bune trading port from the Edo period to Meiji. Staff guide you between your house, the front desk and the restaurant through its streets. Guests single out the quiet after dark, a free welcome bar with local sake, and a free gym.
Names follow traditional Japanese patterns. The four smallest share the largest building, a kagura-date machiya.
| Suite | Type | Size |
|---|---|---|
| Higaki 桧垣 | Two-storey machiya suite | 98 m² |
| Tatewaku 立湧 | Two-storey, round tub facing a garden | 90 m² |
| Kōnoji 工の字 | Two-storey machiya suite | 89 m² |
| Bishamon 毘沙門 | Two-storey, two bedrooms | 86 m² |
| Masu 枡 | Two-storey (former restaurant) | 71 m² |
| Yabane 矢羽根 | Two-storey machiya suite | 71 m² |
| Chidori 千鳥 | Japanese bedroom, hinoki bath | 69 m² |
| Asanoha 麻の葉 | Two-storey machiya suite | 69 m² |
| Shippō 七宝 | Two-storey, Japanese bedroom | 66 m² |
| Matsukawabishi 松皮菱 | Machiya suite | 65 m² |
| Igeta 井桁 | Two-storey, Japanese bedroom | 56 m² |
| Uroko 鱗 | Two-storey, Japanese bedroom | 55 m² |
| Seigaiha 青海波 | Two-storey machiya suite | 48 m² |
| Kurokan 蔵鍵 | Converted storehouse | 41 m² |
| Kikko 亀甲 | Wooden deck facing the Kuzuryū River | 39 m² |
| Bundō 分銅 | Traditional machiya-style room | 33 m² |
Check-in 14:00 (last 24:00) at the front-desk building; check-out 11:00. No pets, no cots, non-smoking.
Neoclassical French on Fukui produce: Echizen crab in season, amaebi sweet shrimp from Mikuni port, Wakasa beef, Fukui salmon, local sake.
| Details | |
|---|---|
| Chef | Menus overseen by Tateru Yoshino (吉野建), trained at Joël Robuchon's Jamin, who won a Michelin star in Paris; a resident team cooks daily |
| Dinner (guests) | Book a 17:30, 18:00, 18:30 or 19:00 slot at least 3 days ahead |
| Outside diners | Dinner ¥25,000; lunch ¥9,500 (12:00–14:00, reservation, 2 or more). Phone 0776-82-6530 |
| Closed | Wednesdays (to outside diners) |
| Breakfast | Western set menu, 07:30–10:00. Generous: the galette is a favourite |
| Dietary | Allergies and vegetarian menus with 3 days' notice; children's dinner ¥4,840 |
| MICHELIN | The hotel is in the MICHELIN Guide hotel selection (Selected). The restaurant holds no star of its own |
| From | How | Time | Cost |
|---|---|---|---|
| Awara-Onsen Station | Free hotel shuttle; pick-ups 13:40 and 15:40, book by 17:00 the day before | 20m | Free |
| Tokyo | Kagayaki to Awara-Onsen + shuttle | about 3h 15m | ¥15,810 reserved |
| Kanazawa | Shinkansen to Awara-Onsen + shuttle | about 45m | |
| Fukui Station | Echizen Railway to Mikuni, then 5 min walk | about 52m | ¥780 |
| Komatsu Airport | Car via the Hokuriku Expressway | about 1h |
Drop-offs at Awara-Onsen Station at 09:45 and 10:45. Free parking at the front desk, the restaurant and each house, though some lanes are narrow. Getting to Fukui →
The hotel's own times.
| Sight | By car | On foot / bus |
|---|---|---|
| Mikuni Sunset Beach | 4 min | 8 min |
| Takidan-ji temple | 5 min | 21 min walk |
| Tōjinbō | 10 min | 21 min |
| Awara Onsen | 10 min | 18 min |
| Echizen Matsushima Aquarium | 11 min | 30 min |
| Oshima island | 13 min | 23 min |
| Maruoka Castle | 26 min | 1h |
| Eiheiji | 34 min | 1h 23m |
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Our first choice for booking: clear room types, English support and loyalty discounts.
Check rates ↗The widest set of Japanese plans, including crab-season and aquarium plans. Search オーベルジュほまち.
Search ryokan ↗The hotel is in the MICHELIN Guide hotel selection ("Selected"). Its restaurant, Tateru Yoshino Mikuniminato, has no star of its own; the menus are overseen by chef Tateru Yoshino, who won a Michelin star in Paris.
About 10 minutes by car, or 12 minutes by Keifuku bus from Mikuni Station. The hotel is in Mikuni-minato old town, not on the cliffs.
Take the Hokuriku Shinkansen to Awara-Onsen (fastest 2h 51m from Tokyo) and the hotel's free shuttle (20 minutes; pick-ups 13:40 and 15:40, book by 17:00 the day before). From Fukui, the Echizen Railway to Mikuni takes 47 minutes (¥780).
Roughly ¥38,000 to ¥154,000 per person with dinner and breakfast, depending on the house, season and occupancy. Echizen crab season (6 November to 20 March) is the most expensive.
No. Each suite has its own private bath (Chidori has a hinoki tub, Tatewaku a round tub facing a garden), but there is no hot spring or communal bath. Awara Onsen is 10 minutes by car.
Yes, since June 2024. Dinner course ¥25,000, lunch ¥9,500 (reservation only, 2 or more). Closed Wednesdays. Book by phone on 0776-82-6530 or through Hitosara.