Wakasa Bay Fresh Fish Cuisine TAISHO
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Gallery

Gallery

The fish we buy at auction, a dining room made from a single muku tree, the road we drive to Wakasa for the day's catch.
A look at daily life at TAISHO, in photographs.

Dishes

Our Dishes

A course spread of crab, grilled fish and sashimi
A course spread
A kaisen-don rice bowl topped with the season's seafood
Lunchtime seafood rice bowl (kaisen-don)
A dish featuring hanasaki king crab
Hanasaki king crab
Sashimi of live spear squid
Live spear squid sashimi
Tempura of chika smelt
Chika smelt tempura
A tetchiri hot-pot set made with fugu (pufferfish)
Tetchiri hot pot (fugu)
A crab hot-pot set (kani-chiri)
Crab hot pot (kani-chiri)

Banquet Dishes

For Banquets & Memorial Gatherings

A banquet course arranged around a funamori boat of sashimi
A banquet spread around a funamori sashimi boat
A funamori sashimi boat with individual meal trays
Funamori boat with individual trays (for memorial gatherings and parties)
Whole-fish sea bream sashimi (tai) with individual meal trays
Whole sea bream sashimi with individual trays
A course spread of the day's seasonal seafood, plated
A course spread

Sake

Sake

We keep a selection of sake to match the season's fish. The labels change with what we bring in.

A shelf lined with 1.8-litre bottles of sake — Den-shu, Isojiman, Jikon, Zaku, Kudokijozu and more
Den-shu, Isojiman, Jikon, Zaku, Kudokijozu and more
Special-occasion sake, including boxed premium labels
A special bottle for special days

Interior

Inside the Restaurant

The dining room crafted from a single muku (Aphananthe) tree
A dining room crafted from a single muku (Aphananthe) tree
Pale-wood counter seating facing the fish case
Counter seating
A private room with horigotatsu (sunken-floor) seating
Horigotatsu (sunken-floor) private room
A tatami room seating up to 30 guests
Tatami room (up to 30 guests)

Sourcing

Sourcing & the Auction

Buyers picking fish on the auction floor at a Fukui fishing port
The auction at Obama port, Fukui
Freshly landed seafood laid out on ice, including raw oysters from Akkeshi
Freshly landed seafood (including raw Akkeshi oysters)

Movie

Video

Daily

A Glimpse of Our Days

We share scenes from the auction and the season's fish on Instagram almost every week.

Assorted sashimi centred on a whole sea bream, with the day's fish
Japanese sake the restaurant keeps in stock, including junmai daiginjo labels
Fishing boats heading out at dawn on Wakasa Bay
Bottles of Japanese sake lined up on a shelf in the restaurant
A hotpot being prepared with pike conger and shellfish in season
Fresh sea urchin just opened from the shell, shipped direct from Hokkaido
A raw oyster from Akkeshi in Hokkaido, freshly shucked
Dobin-mushi: a clay teapot broth with prawn and mitsuba, served with sudachi
Blanched pufferfish served with ponzu and chopped spring onion

See our Instagram (@wakasataisho) →

Reservation

The season's fish depends on the day's catch.

Book online — any time

For large groups, courses or special requests, a phone call is surest

+81 75-571-2804

We're happy to tell you today's recommendations over the phone, too.

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