The story
Nihonryori Su in Obama delivers refined Japanese cuisine rooted in Fukui’s coastal geography. Chef Shunsuke Tanaka spent a decade training under Yoshihiro Murata at the legendary Kikunoi before returning to his hometown to open this establishment in 2023. He approaches every plate with the guiding principle his master gave him: face all circumstances squarely and dedicate your full capacity to the craft. That discipline shows in his careful handling of mountain vegetables he harvests himself and seafood drawn daily from Wakasa Bay.
Guests navigate the menu through a structured omakase progression that shifts with the turning calendar. The dinner offering runs at 17,600 yen, while a limited crab course appears when the winter catch arrives. Midday service offers a streamlined version for weekday visitors alongside a standard lunch tier. Each course balances raw preparations, gentle simmering techniques, and grilled items that highlight the natural sweetness of regional produce.
The dining room sits fifteen minutes inland from Obama Port, framed by steep slopes. Tanaka named the restaurant after his great grandmother, known locally as Su Baachan, whose original home once stood on this very site. Ten counter stools face the preparation area, while two separate private rooms accommodate smaller gatherings. The layout encourages quiet observation of the passing seasons visible through the windows.
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