Nawaya is a celebration of everything local. The chef uses local ingredients, seafood, and even forages for his own fresh herbs and vegetables in the local mountains. This is a highly-lauded restaurant, and each dish is a creative collaboration of ingredients that showcases the very best of the Kyoto by the Sea region. Chef Yoshioka pays great attention to every aspect of the journey from nature to the final plating.

Reservations are necessary. Kyoto by the Sea DMO can assist with reservations via the contact form below (also found throughout this site).

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Hisami has unobstructed views of the Sea of Japan, and it is no surprise that they have an incredible variety of local seafood as well as seasonal delicacies such as Taiza snow crab. The restaurant offers an expansive menu with much more than seafood, and they even have a cafe next door where visitors can order a variety of drinks as well as purchase Hisami’s own brand of local heshiko (fish coated in rice-bran).

Reservations are necessary for delicacies such as Taiza snow crab and are recommended during busy times of year (often in summer). Kyoto by the Sea DMO can assist with reservations via the contact form below (also found throughout this site).

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The chef of Sesshu-an wanted to create a restaurant that high-lighted the unparalleled quality of the seafood on the Sea of Japan. Diners are definitely coming for a seafood focused meal, but there are an array of dishes to try. They are even better paired with locally produced sake (the region has more than ten sake breweries).

Reservations are necessary. Kyoto by the Sea DMO can assist with reservations via the contact form below (also found throughout this site).

pricing: ￥￥￥

Located right on Ine Bay, and incorporating a variety of marine products caught right outside, Wadatsumi is an incredible dining experience for anyone who wants to experience the shortest trip from sea to table. The dishes are quintessentially Japanese, but prepared by a chef who knows not only the art of cuisine, but who can appreciate and understand where the ingredients are coming from in order to enhance the flavors and pairings of every dish.

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Totogen is located in Maizuru, a port city, and the restaurant itself is right next door to a fish market that sells local marine products. The restaurant’s interior is large, with bar seating, and a second floor dining room. The restaurant is also part izakaya and offers a variety of local and regional sake. The menu is quite large and extends beyond just seafood, though seafood is certainly a large draw for diners.

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