Burrowed within the storybook Echizen Washi village, this cozy inn offers just three rooms, each themed after the raw materials used to make Japanese paper (Kozo, Mitsumata, and Gampi). Sleek and simple by design, Suku’s streamlined aesthetic offers an immersive experience within this ancient setting. Spend your time strolling along narrow, quiet streets set beside the river, and observe the nearly 40 paper workshops scattered across town.
Where to Eat and Drink
You’ve had ramen, sure, but what about black ramen? For this unique specialty, a pitstop in Toyama is required. Nischico Taiki is an old school, cash-only spot where black ramen was originally created as a hearty meal for post-WWII laborers. Its name comes from the dark broth that’s made with a heavy, salty soy sauce and seasoned with pepper and garlic. Best enjoyed with an Asahi beer.
Toyama Sushi
Thanks to the Northern Alps and the deep waters of Toyama Bay, the nutrient-rich runoff supports a diverse marine ecosystem and results in sushi that’s world-renowned. Whether you’re grabbing a casual bite in the train station or opting for an upscale setting, don’t leave Toyama without sampling its raw fish.
Photo: Urushiya
Slurp up a comforting bowl of soba at this Michelin-rated restaurant in the Fukui prefecture. The local specialty is Echizen Oroshi Soba, (buckwheat noodles with graded radish), and they serve it with a warm soba tea and a cold dipping sauce.
The Kanazawa prefecture is one of Japan’s most notable sake regions thanks to the pure, soft spring water that filters down from the nearby Hakusan Mountains, as well as access to high-quality rice. This historic sake producer was founded in 1625 and offers brewery tours and tastings for visitors keen to learn more about Junmai sake (which is the traditional approach, using only rice, water, yeast, and koji mold).
Photo: Restaurant MarPe
