On an October evening at the historic seaside inn Bouyourou in Mikuni, Fukui, I returned to the same private dining room where I had checked in earlier. Yet, when the sliding door opened, it felt as though I had stepped into an entirely different world.
During the day, the room had been filled with soft, natural light. But at night, a spotlight illuminated the pure white tablecloth, contrasting beautifully with the dark, quiet sea outside.
The black-and-white atmosphere carried both stillness and anticipation.
I’ve always loved white tablecloths — there’s something so clean, honest, and almost ceremonial about them. They seem to signal that what’s about to be served will be serious, true, and crafted with heart.
- 🍶 Aperitif: Ginjo Umeshu (Plum Sake)
- 🍤 Appetizer: Oni-ebi with Salted Uni Sauce
- 🍁 Hassun: Seasonal Delicacies
- 🍲 Steamed Dish: Tilefish and Tamba Matsutake
- 🐟 Sashimi: Fresh from the Sea of Echizen
- 🥩 Grilled Course: Wagyu & Yoshikawa Eggplant
- 🌿 Noodle Course: Echizen Wakame Soba
- 🍚 Main Course: Unagi Rice Cooked in an Iron Pot
- 🍋 Dessert: Lemon Jelly
- 🍬 Petit Four: Bouyourou Macaron
- ✨ Closing Thoughts
- 🤝 Familiarity Index 🌏🌏 2 Globes
- ✍️ Related Post
🍶 Aperitif: Ginjo Umeshu (Plum Sake)
The first glass brought to the table was a delicate, translucent ginjo umeshu — plum sake made with ginjo-grade rice.
The light refracted through the cut-glass cup, shimmering like the sea itself.
Its aroma was gentle yet refined, the plum note blooming softly before fading into the crisp clarity of ginjo sake. A beautiful opening that already reflected Bouyourou’s elegant aesthetic.
🍤 Appetizer: Oni-ebi with Salted Uni Sauce
A dish as stunning as it was delicious — fresh oni-ebi (deep-water prawn) layered with the umami richness of salted sea urchin sauce.
Delicate purple flower buds added color like brushstrokes on a minimalist painting.
Each bite offered the pure sweetness of the shrimp and the ocean’s deep flavor.
That uni sauce left a lasting impression — a bold yet balanced touch.
🍁 Hassun: Seasonal Delicacies
The colorful hassun course captured the essence of autumn.
Inside the lacquered tray were small, artful dishes — grilled mackerel sushi, crab meat topped with jelly, and golden ginkgo nuts.
Each element was a delicate expression of the season, and every bite revealed another layer of care and craftsmanship.
🍲 Steamed Dish: Tilefish and Tamba Matsutake
When the lid of the clay pot was lifted, a cloud of steam released the unmistakable fragrance of matsutake mushrooms.
Inside, golden broth surrounded pieces of grilled tilefish, chestnuts, and a hint of green garnish.
A squeeze of sudachi citrus elevated the aroma even further.
Every ingredient shone with confidence and depth — simple, yet deeply satisfying. Truly exquisite.
🐟 Sashimi: Fresh from the Sea of Echizen
The sashimi platter featured seafood from the nearby Echizen coast: glossy sweet shrimp, crisp shellfish, and delicate white fish.
Presented on a bed of ice, it looked like a treasure box from the sea — pure and pristine.
🥩 Grilled Course: Wagyu & Yoshikawa Eggplant
The beautifully seared Wakasa Wagyu was tender and full of umami.
The accompanying Yoshikawa eggplant added a silky sweetness that paired perfectly with the beef.
A light squeeze of lemon balanced the richness, creating a dish that was both luxurious and refreshingly simple.
🌿 Noodle Course: Echizen Wakame Soba
A refreshing bowl of chilled soba noodles topped with dried wakame seaweed from Echizen.
Despite its simplicity, the flavor balance between broth, noodles, and seaweed was masterful — light, aromatic, and deeply satisfying.
🍚 Main Course: Unagi Rice Cooked in an Iron Pot
This course came with a delightful bit of performance — the grilled eel (unagi) was brought out separately, and the staff mixed it with freshly cooked rice right before my eyes.
The aroma rising with the steam was irresistible.
Each grain of rice shimmered with flavor, absorbing the richness of the eel.
Made with specially cultivated Ananso Koshihikari rice, it was both powerful and gentle.
My only regret was being almost too full to finish it all!
🍋 Dessert: Lemon Jelly
The final dessert was a delicate lemon jelly topped with candied peel and resting on a layer of cool lemon sorbet.
Light, refreshing, and the perfect ending to an exquisite meal.
🍬 Petit Four: Bouyourou Macaron
Finally, a charming surprise — a macaron stamped with the Bouyourou logo.
Its lightly toasted shell and subtle sweetness made for a lovely finale — a blend of French charm and Japanese precision.
✨ Closing Thoughts
Dinner at Bouyourou was the definition of straightforward excellence — no unnecessary flair, just pure mastery of ingredients.
Every course hit its mark, each flavor confident and precise.
From the food to the presentation, even the lighting, everything reflected a deep sense of care.
It was, without exaggeration, a meal that engaged all five senses.
Although I can no longer eat crab (a tragic consequence of having eaten too much of it once upon a time!), I’d love to return in another season — for this cuisine, this room, and that ocean view alone.
🤝 Familiarity Index 🌏🌏 2 Globes
👉 Click [here] for a full explanation of the Familiarity Index.
🌍🌍🌍🌍🌍 (5 Globes)
Very Easy to Enjoy — Flavors and ingredients are globally familiar, often with Western influences or elements that international guests already love (such as beef, creamy textures, or fusion touches). Approachable and comforting, though from a Japanese perspective they may feel less “purely traditional.”
🌍🌍🌍🌍 (4 Globes)
Mostly Approachable — Primarily Japanese in style, but with gentle flavors or familiar ingredients that make them easy for non-Japanese diners to enjoy. Subtle adaptations or influences may make the dish feel slightly less traditional, but still well-balanced.
🌍🌍🌍 (3 Globes)
Moderately Familiar — A balance of traditional Japanese elements with flavors that remain accessible. Some aspects may feel unique or surprising, but the overall impression is understandable. Often seen as a good “bridge” between cultures.
🌍🌍 (2 Globes)
Challenging but Interesting — Deeply rooted in Japanese culinary culture. Flavors such as fermented notes, delicate broths, or unique textures may feel far from Western-style meals, but rewarding for those who enjoy culinary exploration.
🌍 (1 Globe)
Highly Unfamiliar — Very traditional and often perceived as mysterious or even difficult for non-Japanese palates. These dishes embody the essence of Japan’s food culture, even if they feel distant to global taste.
