Update-date: May 08 2024
Since its opening in 2013, it's been almost 10 years. Chef Tanaka's skill in transforming Toyama's seasonal ingredients into unexpectedly delicious dishes while preserving their original flavors has captivated food enthusiasts both locally and beyond. The warmth and amiability of Chef Tanaka have charmed customers, making "Himawari Shokudo" a renowned restaurant frequented by connoisseurs. Due to the aging of the building, the original restaurant closed its doors at the end of 2023, only to reopen in April 2024 at a location near Toyama Station. With a new name, "Himawari Shokudo 2 (Two)," they have embarked on a new chapter, beginning a fresh chapter in their history.
The layout has transformed to allow a view of the kitchen on the left-hand side. Not only can diners at the counter seats observe, but those at the tables can also witness the chef's craftsmanship.
The new relocation is approximately a 7-minute walk from Toyama Station, well within walking distance. It's a spacious two-story house that was previously used as a bank vault, offering a more expansive interior than before. Chef Tanaka's culinary expertise is now easier to observe, making the wait for your meal even more enjoyable.
Looking into the interior from the entrance, at the back of the restaurant, there's a thick metal door reminiscent of a vault door. Surprisingly, it serves as the door leading to the second floor.
Upon ascending to the second floor via the staircase, you'll notice a design where a portion that would have been in the same position as the door on the first floor has been omitted. It's said that this design was commissioned by the individual who designed the previous location before the relocation.
The room on the second floor has been completely transformed into a private dining space. You can enjoy views of the outside scenery through the windows, and there's also a wine cellar, offering various possibilities for its use.
While the impression is now more refined, the image of being a "dining room for adults" remains intact, with an inviting atmosphere where one can relax without feeling uptight. Even on your first visit, you can unwind and feel at ease, as if you've been invited to a friend's house.
"Zeppoline."
Now, let's start with the course meal. When it comes to spring in Toyama, one desires to indulge in shiroebi (white shrimp), and the dish that fulfills that desire first...! At the top, there's prosciutto, sandwiched in between is the shiroebi, and at the bottom, there's zeppoline of white asparagus. It's a combination of the rich flavor of shiroebi and the crispiness of asparagus. The gentle saltiness and tender fat of the prosciutto melt together. Verbena adds a refreshing touch.
"Appetizer of udo (spikenard) and water octopus." Enjoy the crunchy texture of udo and the smooth, chewy texture of water octopus. Whether it's grilled over charcoal or not, the moment it enters your mouth, you'll experience the delightful aroma of charcoal wafting through your nose.
"Marinated sardines."
A dish with such a beautifully presented appearance that it elicits cheers. Sardines as vibrant as these are not often seen. With each bite, you'll be surprised by the sweetness of the onion! Furthermore, the strong flavor of the cauliflower is balanced out by the mellow yogurt. And the sardines themselves are remarkably meaty. It's truly a testament to Chef Tanaka's skill in elevating sardines to such heights that one can't help but be in awe.
"Fennel Soup." Fennel, known as "uikyou" in Japanese, refers to the root portion of the fennel plant, which is used to make this soup.
Ricchi's Meridiano Chardonnay 2022
Wine pairing (¥12,000) is also available, but BYOG (Bring Your Own Glass) is of course acceptable. You can order according to your dishes or preferences. At this point, we also had another glass of Chardonnay. It's a dry wine made from sun-dried grapes, with a light and elegant mouthfeel and a delightful aroma. The occasional appearance of fruity and soft sweetness is sheer bliss.
"Firefly squid crepe."
Another essential ingredient in spring Toyama is the firefly squid. The sight of the fresh and lively firefly squid atop the dish is truly uplifting. A small portion is served as is, while the rest is wrapped in a crepe made from Japanese yam. The addition of the firefly squid's innards enhances the richness, perfectly complementing the fresh flavor of mountain vegetables. The alternating textures of firmness and crispness, along with the satisfying bite of the crepe, make it a highly satisfying dish overall.
"Pan-seared monkfish."
The fish dish features monkfish. The moment you cut into it, you'll be surprised by its resilience. The sauce is based on monkfish broth, with fresh tomatoes, olive oil, and capers. The crispy cabbage underneath is simply grilled with salt, allowing its umami and sweetness to seep out beautifully.
While admiring Chef Tanaka's skillful use of charcoal, the happiness of waiting for the main course accompanied by delightful aromas is truly blissful...
"Charcoal-grilled Toyama Prefecture Jersey beef sirloin."
The long-awaited main dish grilled over charcoal. Its simplicity allows one to truly appreciate Chef Tanaka's mastery in grilling. The richness, tightly sealed within, spreads in the mouth, and the moist, juicy flavor intensifies with each bite, accompanied by an incredible aroma! Even the sweetness of the accompanying turnip is pure bliss.
Another dish that evokes the feeling of spring is the "New Onion Spaghetti." The tender onions are incredibly sweet, and it's almost magical how you can devour a plateful of them in no time.
For dessert, we have "Homemade Ice Cream and Crepe."
The only option available is the "Chef's Choice Course" (¥18,000). We are truly satisfied with the course composition, which allows me to fully savor the essence of spring in Toyama. It's the perfect ending to a meal. Even from afar, we are deeply moved and feel compelled to visit season after season.
During the Noto Peninsula earthquake in January, Toyama City also experienced significant shaking, measuring an intensity of 5+ on the seismic scale. When we spoke with the chef, he said, "The shaking was really intense. I was at home at the time, but I quickly became worried and rushed to the restaurant. Fortunately, both the restaurant and the wine were unharmed. All the staff were safe as well, and the damage was limited to a few plates and some damage to the walls."
It was a night that made us realize that focusing more on the Hokuriku region and enjoying visiting there myself might be the best approach.
It was a night that made us realize that focusing more on the Hokuriku region and enjoying visiting there myself might be the best approach.
Disclaimer: All information is accurate at time of publication.
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