Where to eat in Toyama富山のレストラン

I have eaten here and it was amazing. SOTO was starred (two stars) in the Michelin Guide Hokuriku 2021 and is the sushi counter I would send a food-minded friend to first. Chef Sotohiro Kosugi spent 32 years in the US and ran a New York counter that held two Michelin stars for seven years.

Omakase only, 12 counter seats, everyone starting together at 17:30, 19:00 or 20:30 and eating for 3–4 hours. Sushi West Hyakumeiten 2025. Cancel at least 3 days ahead. Book: TableCheck · ☎ 076-422-8899. Full notes on the best sushi page.

I have eaten here and it was amazing. Dai is a Japanese omakase counter, not a sushi bar: about ten dishes built on Toyama Bay fish and local produce, with sashimi, charcoal-grilled bay fish, a seasonal hot dish, then handmade 100% buckwheat soba and rice. The dashi uses Northern Alps water and the sake list runs past 40 bottles. Tabelog rates it 3.77.

10 counter seats plus private rooms. Lunch Tuesday to Saturday 12:00–14:00, dinner 18:00–22:00 (Mondays dinner only), closed Sundays and the first Monday of the month. Courses ¥9,680 at lunch and ¥13,310 or ¥18,150 at dinner, plus a 10% service charge. Book: Tabelog or TableCheck online · ☎ 076-456-3773.

One of my top picks in Toyama. Chef Kotaro Ishiguro trained in Toyama, worked in London and opened here in August 2023, on the second floor of a building above a hair salon, so look for the name and not a sushi sign. One seasonal course, 8 counter seats, dinner only, seatings at 18:00, 18:30 or 19:00.

About ¥22,000 a head; closed on irregular days plus Obon and New Year. Book: online · ☎ 050-5448-1828. More on the sushi page.

A Japanese counter built on Hokuriku seafood and seasonal produce, with a counter that looks over the Matsukawa river, and the highest Tabelog score in Toyama City after Fujii (4.12). Thirteen-course menus: the standard omakase is ¥27,500; a red snow crab course runs 1–31 October at ¥38,500, and a hon-zuwai crab course runs 17 November to 28 February at ¥55,000. Dinner is the draw when the crab is in.

12 seats (6 at the counter, private rooms for 2 to 6). Lunch 12:00–15:00 and dinner 18:00–22:00, everyone starting together, with irregular closures that mostly fall on Sundays. A 10% service charge applies; cards only (no e-money or QR). Ages 12 and up. Book: online, reservation only · ☎ 050-5456-8870.

The best-value star in the city. A kaiseki room on the second floor of a back street, opened in 2015, built on Toyama produce such as ayu and taro. Starred (one star) in the Michelin Guide Hokuriku 2021 and a Tabelog Japanese Cuisine West Hyakumeiten pick in 2025. Courses are ¥8,250, ¥12,650 and ¥18,150, which is a fraction of the Iwase tables.

24 seats (8 at the counter, tables and one private room for 6). Monday to Saturday 18:00–23:00, last order 21:00; closed Sundays and the third Monday. 10% service, cards only. Book: Pocket Concierge, 24 hours · ☎ 076-461-3589.

Eight seats and a short walk from the station. An Italian-based tasting menu built on Toyama produce and fish; its predecessor, Himawari Shokudo, held one star in the Michelin Guide Hokuriku 2021, and it is listed as the same restaurant after its move. Tabelog Award 2026 Bronze, 4.03 from 95 reviews.

Monday to Saturday 18:00–22:00, closed Sundays plus irregular days. Online booking; if you have an allergy, phone before you book, and note that no vegan menu is listed. Cards accepted, no e-money or QR. Book: online · ☎ 076-482-6091.

The best way to arrive for dinner is the boat from Kansui Park through the 1934 Nakajima Lock, then the tram home (the fare includes a one-way tram ticket). The 2026 season runs to 23 November on one listing, so autumn is the last chance this year. Details on the Iwase page.

The reason Iwase is a food destination. Oryōri Fujii holds two stars from the Michelin Guide Hokuriku 2021, is a Tabelog Silver Award winner for 2024, 2025 and 2026 and a Japanese Cuisine West Hyakumeiten pick (2023, 2025), and scores 4.44, second in the prefecture. A seasonal kaiseki course of about ten dishes; 20 seats including an 8-seat counter and a private tatami room.

Tuesday to Sunday, lunch 12:00 (everyone starts together) or dinner 18:00–22:00 (last entry 19:00); closed Mondays and the third Tuesday. The price band is ¥30,000–¥39,999, with 10% service, cards and PayPay only. Ikyu’s cancellation terms are steep: 60% from two days before, 80% the day itself. Book: online; the phone line (☎ 076-471-5555) is often unanswered. Its booking calendars were open through December 2026.

French cooking over a wood fire in a 100-year-old shipping agent’s storehouse, with a counter of seven seats. Starred (one star, with a Green Star) in the Michelin Guide Hokuriku 2021, and a Tabelog French West Hyakumeiten pick in 2023 and 2025. Wine pairings use Toyama wines and Masuizumi sake from the brewery next door.

One course at ¥22,000 plus 10% service. Doors 18:00, service starts 18:30 once everyone is there, and a late arrival may miss dishes. Closed Mondays. Cards, e-money and QR accepted. Book: online; the phone line (☎ 076-471-5556) is not taking calls. The latest review I found dates from December 2025, so check it is booking before you plan around it.

A course-only sushi counter with 8 seats, opened in January 2020. Michelin Plate in the Michelin Guide Hokuriku 2021 and Sushi West Hyakumeiten 2025. Lunch 12:00–15:00 and dinner 18:00–22:00, about ¥20,000–¥29,999 at both. Cancellation is the steepest in town: 50% from four days before. Book: Ikyu or Pocket Concierge · ☎ 076-471-8522. Notes on the sushi page.

A soba dinner counter with a sake list, and the cheapest way into the street by a long way. It was a Bib Gourmand listing when it stood in Asahi town, and it has since moved to Iwase. A Tabelog Soba West Hyakumeiten pick in 2025, rated 4.07. Reviewers describe a soba kaiseki course at about ¥20,000, and the listing band is ¥10,000–¥14,999.

8 seats, dinner only (18:00–22:00), irregular closed days. There is no phone: you book and check closures through its Instagram or Facebook messages, in Japanese, so ask your hotel to send the message. Cards accepted (Visa, Mastercard), no e-money.

Iwase’s brewery bar is how I would start or end the day. Masuda Shuzō (founded 1893) brews Masuizumi, and Saseki, its standing bar and shop, pours about 100 kinds at ¥200–¥500 a glass. The Michelin-listed dining rooms pour the same sake. Piatto Suzuki Cinque, an Italian Bib Gourmand listing, is on the same street, but I could not find a current 2026 listing for its hours, so check Tabelog before you plan around it.

Takaoka packs in a kaiseki room in the copper-casters’ quarter, a seven-seat sushi counter and a Michelin-listed old ryōtei. Walk the Yamachōsuji storehouse street, a preservation district, in daylight, then eat. Day plan on the Takaoka page.

Starred (one star) in the Michelin Guide Hokuriku 2021 and ranked first among Takaoka Japanese restaurants on Tabelog (3.75). A detached house with a counter and 15 seats in the stone-paved copper-casters’ street, known for vegetable and fish dishes and a sake list. Two price bands are listed, ¥15,000–¥19,999 and ¥6,000–¥7,999, without labelling them; reviewers’ own spend sits in the lower one.

Monday dinner only; Tuesday to Saturday 11:30–14:00 and 18:00–22:00; closed Sundays and public holidays. Reservation only, a day ahead at the latest; cards only. Book: online · ☎ 0766-75-8529.

Seven counter seats on a quiet street of bars, with a Michelin Plate listing in the Michelin Guide Hokuriku 2021 and Tabelog’s top rating for Takaoka sushi (3.78). Weekday evenings only, Monday to Friday 18:00–20:30, at ¥20,000–¥29,999. Reservations now run through its sister restaurant Ryuryoku (柳緑); read the full note on the best sushi page before you plan around it.

The old-school Takaoka ryōtei, open since 1984, cooking kaiseki from Toyama Bay and the mountains with Himi kan-buri and Shinminato crab as its featured fish. Michelin Plate in the Michelin Guide Hokuriku 2021. It is a big house (70 seats, private rooms from 1 to 40 guests), so it works for a group and for a first kaiseki lunch.

A seasonal kaiseki course is ¥7,700, plus 10% service. Open 11:30–22:00 with irregular closing days, Sundays included. Cancellation costs 50% one or two days before and 100% on the day. Book: Gurunavi online · ☎ 050-5484-9724. The prices are from an undated listing, so confirm them.

Ranked second among Toyama Prefecture sushi counters on Tabelog (3.92), and a Michelin Plate in the Michelin Guide Hokuriku 2021. The kitchen buys wild fish at the Himi morning auction. Lunch 12:00–14:00 (last order 13:30) at ¥6,000–¥7,999, dinner 17:00–21:00 (last order 20:30) at ¥20,000–¥29,999, closed Wednesday, reservation required. Book: online · ☎ 0766-91-4080. Notes on the sushi page.

A reservation-only counter built around fish caught off Himi, with rice-vinegar rice. Evenings 18:00–22:00, closed Wednesdays and irregular days. I could not find a current price or booking page for it, so ask your inn to ring and read its Tabelog page first. Notes on the sushi page.

The Himi dinner I would plan a winter around is the ryokan kan-buri kaiseki: a multi-hour meal built entirely on certified winter yellowtail, from sashimi and buritoro to shabu-shabu. Himi’s kan-buri inns sell out three months ahead, with late December and early January first. The photo shows buri-kama-meshi, the Himi yellowtail-collar rice box, as sold at Himi Station.

The destination restaurant of the prefecture, and I mean that literally: you go to Toga for it. Chef Eiji Taniguchi moved L’évo from Toyama City to Toga in December 2020 and cooks from his own farm, foraged plants, game and Toyama Bay fish. It was upgraded to two stars in the Michelin Guide Hokuriku 2021, won the top award at Gault&Millau Japan 2022, re-entered Asia’s 50 Best at No. 97 in 2026, and is the #1 restaurant on Tabelog in Toyama (4.56, Tabelog Award Silver 2026, Gold in 2023, 2024 and 2025).

Lunch at 12:00 or 12:30, dinner at 18:00 or 19:00; ¥31,000 plus 10% service at both. 26 seats. Closed Wednesdays and the 1st and 3rd Tuesday. Ages 12 and over on the same course. Credit cards only. Book: its own reservation page, go-levo.reservation.jp (it confirms transport when you book). The three cottages for a night are under Stay nearby.

A country-house auberge, open since June 2005, with 16 seats in private rooms, French food built on vegetables and fish, and a Tabelog rating of 3.86, the top-rated French restaurant in the prefecture on Tabelog. Lunch is the way in: reviewers mention a ¥5,500 Jōhana course, against ¥8,000–¥9,999 at dinner on the listing, and lunch is capped at three groups a day. There are three rooms, but I could not find a current price.

Lunch 12:00–14:30, dinner 18:00–21:00, irregular closed days posted on Instagram (@makinooto). Reservation only, online. Cards and PayPay. ☎ 0763-62-3255.

A detached French restaurant on the Sakuragaike pond in the Nanto hills, 5 km from Jōhana Station, starred (one star, with a Green Star) in the Michelin Guide Hokuriku 2021 and a French West Hyakumeiten pick in 2023 and 2025. A lunch course sits around ¥10,000–¥14,999 on the listing.

Lunch 11:30–13:30 and dinner 17:45–19:30. Its closed days are listed inconsistently (Wednesday on one line, the second Tuesday on another), so confirm when you book. Booking is by phone only, 10:00–11:30 and 15:00–17:30: ☎ 0763-62-2977. Cards (JCB, Amex, Diners); you need a car or taxi.

The restaurant of a three-room farmhouse hotel in the rice fields, cooking modern Toyama dishes over firewood from the local windbreak forests; the menu changes daily. Chef Yuta Hamada is from Toyama and opened his own restaurant in the prefecture in 2016. Courses are ¥13,200 or ¥19,800 at both lunch and dinner, with a 10% service charge, and pairings are ¥5,500 (four glasses) or ¥8,800 (six).

Lunch from 11:30 (last entry 13:00, closed Monday and Tuesday); dinner from 18:00 (last entry 20:00, closed Tuesday). Book: TableCheck on its site or ☎ 0763-77-3999. Its page does not say whether non-guests can dine, so ask first. Same-day cancellation costs 100%.

The top-rated sushi counter in the prefecture on Tabelog (3.95) and a one-star listing in the Michelin Guide Hokuriku 2021. It has won a Tabelog Award Bronze in 2026 and seven earlier years, plus Sushi West Hyakumeiten selections in 2021, 2022 and 2025. Edomae technique on Toyama Bay fish, 15 seats, Tuesday to Sunday 17:00–22:00, ¥15,000–¥19,999. Book through Pocket Concierge (24 hours) · ☎ 0765-32-5868. See Uozu, and stay in Toyama: the Ainokaze line runs back until late but is not covered by a JR pass.

A Bib Gourmand listing in the Michelin Guide Hokuriku 2021, rated 3.58, with dinner in the ¥10,000–¥14,999 band, a notch below Daimon. A small room (reviewers describe 6 counter seats and two tatami tables) with online booking. I could not confirm opening days, so ask when you book. Book: online · ☎ 0765-24-7357. Notes on the sushi page.

Unazuki is where I send people who want a kaiseki dinner without booking a restaurant: the inns serve Toyama Bay seafood (shiroebi, buri in winter, hotaruika in spring), Kurobe mountain vegetables and river fish, with masuzushi as a starter. Dinner is part of the plan, so the choice is the inn, not the restaurant. Details on the Unazuki Onsen page.