Creating Reasons to Travel to Fukui Through Food: Announcement of the Fukui Prefecture Gastronomy Project [Echizen Wakamizu] Press Conference

What is the Fukui Prefecture Gastronomy Project [Echizen Wakamizu]?

The deep green mountains of Echizen, 'Echizen-yama.' The clear waters of Wakasa, 'Wakamizu.' Fukui's food culture is the very essence of this rich nature and the lives of the people who have cultivated it over many years.

The 'Fukui Prefecture Gastronomy Project [Echizen Wakamizu]' was launched in fiscal year 2025 to discover this value and share it both domestically and internationally. Food columnist Takeshi Mongami (Editorial Advisor for 'Amakara Techo') has been appointed as the general producer. Furthermore, 'curators,' who are connoisseurs of food, will select the 'Selection (Fukui restaurants worth visiting now),' aiming to establish Fukui as a 'destination to travel for food.'

The theme is 'Fukui, the Land of Food and Craftsmanship (Shokutaku).'

Vegetables grown in the mountains of Echizen are cut with blades forged over 700 years of history. Fish caught in the sea of Wakasa are served on lacquerware finished by the handiwork of artisans. The flavors are supported by soy sauce and vinegar brewed in local cellars. From ingredients, seasonings, vessels, and tools to the very atmosphere, the skill of artisans breathes life into every element that constitutes Fukui's food culture.

In Fukui Prefecture, the project to transform the richness of Fukui's food into a 'travel destination,' the 'Fukui Prefecture Gastronomy Project [Echizen Wakamizu],' started in 2025. The theme for fiscal year 2026 is 'Fukui, the Land of Food and Craftsmanship (Shokutaku).' It will communicate Fukui as a place where food and manufacturing intersect, both domestically and internationally.

A press conference will be held on Thursday, June 25, in Minami-Aoyama, Tokyo. It will present the report for fiscal year 2025, the announcement of new curators, and the overall picture of the fiscal year 2026 projects, including the food festival, monthly fair, and tours planned for this autumn.

Press Conference Overview

Date & Time: Thursday, June 25, 2026, 15:30-17:00 (Doors open at 15:00)

Venue: Fukui Minami-Aoyama 291 (Grasseria Aoyama, 5-4-41 Minami-Aoyama, Minato-ku, Tokyo 107-0062)

Speakers: Takeshi Mongami (General Producer), Curators, Representative Chef of Selection 2025, Fukui Prefecture Exchange and Culture Department Tourism Promotion Division

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See, Eat, Meet. A One-Day Complete Fukui Gastronomy Experience

On the day, there will be food sampling to experience the world of Echizen Wakamizu and an exhibition showcasing the craftsmanship of manufacturing. You can concentrate on experiencing content for reporting and dissemination.

Tasting of Selection Chefs' Dishes

Special menus themed 'Food x Craftsmanship' by Selection 2025 chefs will be prepared. Photo and video shooting are welcome.

General Producer and Curators Gather

Food columnist and General Producer Takeshi Mongami, along with the curators and the representative chef of Selection 2025, will take the stage. There will also be opportunities for business card exchange and greetings before and after the event.

Exhibition of Fukui's Crafts and Ingredients

Crafts that embody 'Food x Craftsmanship,' such as Echizen lacquerware, Echizen blades, and Echizen washi paper, will be exhibited. You can touch the actual items and take photos.

Set of Materials for Fiscal Year 2026 Projects

You will receive the list of all 25 Selection 2025 stores, the fiscal year 2026 project overview, and photo materials.

Support for Reporting in Fukui Prefecture

If you wish to arrange interviews with Selection stores, producers, or craft artisans, please consult the secretariat on the day.

Who Should Attend: Those who report and disseminate information in the food, travel, and lifestyle fields; travel agencies wanting to incorporate Fukui's food into travel products; influencers disseminating gourmet and travel content. Please join us.

General Producer

Takeshi Mongami

Representative Director, Geode Inc. / Food Columnist

While serving as the Editorial Advisor for the Kansai food magazine 'Amakara Techo,' he is primarily engaged in writing and editing related to food, and also works as a producer. He serves as Assistant to the Chairman of the All Japan Food Association, President of the Kansai Chapter of the Chaîne des Rôtisseurs Japan Association, and Visiting Professor in the Food Culture Design Course at the Faculty of Art, Kyoto University of the Arts.

Fiscal Year 2026 Curators

Three curators, who are food connoisseurs with deep understanding and communication skills regarding food culture, will select 'Fukui restaurants worth visiting now' and 'a dish worth eating now.'

*Curators will be announced at the press conference.

Featured Chefs

On the day of the press conference, two chefs from Selection 2025 will take the stage. There will also be a tasting of special menus themed 'Food x Craftsmanship.'

Ryo Horiuchi / Chef, le jardin Fukui

Born in Kyoto Prefecture. After graduating from culinary school, he worked at 'L'Osier' and 'Mandarin Oriental, Tokyo' before going to France. He honed his skills at 'Sur mesure par Thierry Marx' and 'Regis et Jacques Marcon' before returning to Japan. After serving as Assistant Chef at 'Estelle' at the Palace Hotel Tokyo, he became the chef of 'le jardin Fukui' in September 2022. Winner of the Bocuse d'Or Japan 2026 competition.

Shunsuke Tanaka / Owner, Japanese Cuisine Suu

Born in Natasho, Oi Town, Fukui Prefecture. He joined 'Kikunoi Honten' in 2011 and studied under owner Yoshihiro Murata. After 10 years of training, he returned to his hometown and opened 'Japanese Cuisine Suu' in 2023. He is well-regarded for his cuisine that reflects the local landscape, based on connections with local producers, including village farmers, homegrown vegetables, and fishermen and hunters.

Main Projects for Fiscal Year 2026

▶ 30 new stores added to Selection (Fukui restaurants worth visiting now) (July 2026) Led by three food connoisseur curators, along with chefs involved in Echizen Wakamizu and local food advisors, 30 new stores will be selected in addition to the 25 stores from Selection 2025. A total of over 55 'Fukui restaurants worth visiting now' will be promoted domestically and internationally.

▶ Autumn Monthly Fair (October 2026)

Under the common theme 'Food x Craftsmanship,' over 50 stores in the prefecture will participate, offering 'a dish worth eating now' unique to this autumn, expressed in each store's own way. An opening event for media and influencers will be held in late September.

▶ Echizen Wakamizu Food Festival (Early November 2026)

A food event gathering over 30 Selection stores. Set in the shopping district around Fukui Station, it is a one-day food festival where you can experience the cuisine of Fukui's representative chefs and the collaboration of food and craftsmanship.

▶ Restaurant Forum (Scheduled for Autumn 2026)

Star chefs will be invited to share their culinary philosophy, perspectives on local ingredients, and ideas for dissemination. It will be a place for about 40 local chefs, producers, and students to learn and exchange ideas.

▶ Star Chef x Selection Chef Collaboration Dinner (Scheduled for Spring 2027)

Star chefs and Selection chefs will collaborate to offer a special course themed 'Food x Craftsmanship.' It will be a one-night-only feast event for 60 participants at a symbolic venue in Fukui Prefecture.

▶ Tours around Selection (Scheduled for October 2026 - January 2027)

Targeting gourmet-interested individuals in urban areas, multiple 1-night-2-day tours visiting Selection stores, traditional crafts, and production areas will be held. The tours will be offered in two formats: 'Selection Tour 2025' featuring celebrities, and 'Restaurant Tour 2026' enjoyed with curators.

Main Achievements in Fiscal Year 2025

Selection 2025

Five curators, including Takeshi Mongami and Maki Makimoto, selected 25 stores from within Fukui Prefecture as 'restaurants worth visiting now.'