Okumura
Fukuyama is blessed with fantastic culture and natural beauty — and now world-class kaiseki dining from a Michelin-starred chef!
Restaurant Details
Ryutaro Okumura, the owner-chef of Okamura — a high-end kaiseki restaurant in Fukuyama city — discovered his calling while working at a sushi restaurant in university, then trained for 10 years at traditional Japanese restaurants in Kyoto and Osaka before opening this place in 2002.
The culinary world is all the better for the fact that he chose to continue on the chef’s path, as now he serves up some of the best traditional Japanese cuisine in Fukuyama. He sources seasonal ingredients to create fantastic interpretations of favorite dishes: pufferfish in winter; grilled sea bream in spring; duck bone broth with Kyoto vegetables in summer; and matsutake mushrooms, sweet potato, and burdock representing the earthy flavors of fall.
A meal at this tastefully sparse (and reasonably-priced) Michelin-starred kappo restaurant is sure to be a highlight of your trip to Fukuyama.
Okumura Phone Number
Okumura Business Days
Okumura Address
1-1-44 Kasugacho, Fukuyama, Hiroshima 721-0907
Okumura Cancellation Policy
Cancel your reservation at least 1 week before the dining start time to receive a full refund minus a 3.2% transaction fee.
Restaurant location
Tucked to the south of Honshu between the Chugoku Mountains and the Seto Inland Sea, the humble Hiroshima Prefecture is known for its oysters and freshwater eel, as well as local okonomiyaki and sake produced in the revitalized capital of Hiroshima.
We strive to be as accurate as possible and keep up with the changing landscape of Japan’s food and travel industries. If you spot any inaccuracies, please send a report.
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10 meals
COURSE MENUYagumo Nagarekawa
At the Nagarekawa branch of one of the first restaurants to serve shabu-shabu, guests can enjoy the finest kuroge wagyu black beef in a homemade sauce, all while surrounded by traditional Japanese folk art.
COURSE MENUHiroshima Yagumo
This Hiroshima hotpot restaurant was serving shabu-shabu before it was even called shabu-shabu. Tuck into the finest Japanese beef dipped in a homemade sauce, all while surrounded by traditional Japanese folk art.
COURSE MENUTosho
A beautiful garden and traditional sukiya-style architecture serve as the perfect backdrop for the seasonal kaiseki meals here at this Hiroshima restaurant, which aims to preserve the country’s storied culinary and architectural traditions.
COURSE MENURIVA
With promising hospitality, love for Hiroshima and a store name that immortalizes the French actress Emmanuelle Riva, RIVA works on a seasonally-inflicted, 18-course kaiseki that changes monthly.