MICHELIN GUIDE

Enjoy Toyama cuisine from the storehouses of Iwasemachi, which flourished with the cargo ships during the Edo period. The chef takes advantage of the local bounty to create memorable dishes of simple composition. Another feature is how he uses glowing wood embers to grill the food, saying it keeps the moisture content. To give it an even more Iwase feel, the food is served on plates made by a glassmaker and potter, whose workshops form part of the same row house.