Toyama goes culinary

Himawari Shokudo 2 was named the representative Destination Restaurant of the Year 2025 and runs an ¥18,000 omakase at an intimate counter located a short walk from Toyama Station — the venue now seats just eight. (authentic-japan-selection.japantimes.com)) Owner-chef Hozumi Tanaka first opened Himawari Shokudo in 2013 after returning to Toyama in 2012, closed the original site at the end of 2023 and reopened as Himawari Shokudo 2 on April 1, 2024 near Jinzuhonmachi. (authentic-japan-selection.japantimes.com)) A public–private group, Shiawase Design, hosted a two-day Umi–Yama Fermentation Lab workshop on Oct. 20 at Minato Kitchen that gathered five chefs to invent new sushi concepts linking Toyama’s mountain and sea ingredients under a Japan Tourism Agency program. (toyama-sushi.net)) Tanaka maintains direct ties with local suppliers, including mountain-ingredient gatherer Mokutaro Ishiguro, and has even asked farmers to trial Italian vegetable varieties to support his menu development. (sustainable.japantimes.com)) The prefecture’s chef network deliberately mixes styles—Japanese, French and Italian—and has drawn attention from outside influencers such as former Food & Wine editor Dana Cowin who reported on chefs sharing knowledge across kitchens. (michel-bras-cote-japon.com)) Toyama’s growing reputation was amplified when The New York Times listed the prefecture in its “52 Places to Go in 2025,” a boost cited alongside restaurants like Himawari Shokudo 2 in coverage of the region’s culinary rise. (authentic-japan-selection.japantimes.com)) Alongside editorial plaudits, Himawari Shokudo 2 appears on local listings and review platforms and operates reservation-only dinner service with tasting-menu price estimates often reported in the ¥20,000–¥29,999 range per head. (enprimeurclub.com))