When is flounder in season? Five delicious flounder restaurants in the Reinan (Tsuruga/Wakasa area) of Fukui Prefecture.
Flounder is a familiar fish that appears on the dinner table in a variety of dishes such as simmered and grilled dishes, but some people may not be familiar with its season. In this article, we will introduce "Wakasa Karei," a specialty of Wakasa Bay, as well as when flounder is in season. It also features restaurants that serve Wakasa flounder dishes, so please take a look at it as a reference for your trip to Fukui.
When is flounder in season?
First, let us explain when the season for flounder is. Let's look at the season of common flounder and the season of "Wakasa Karei" respectively.
General Flounder Season
Flounder is in season all year round. Delicious flounder can be caught in spring, summer, fall, and winter. There are several species of flounder, and each species has a different season. Therefore, some type of flounder is in season all year round. Typical flounder species and their respective seasons are as follows.
- Magarei：February to August
- Makogarei：July to October
- Ishigarei：July to December
- Hoshigarei：October to May
- Akagarei：November to February
The season for flounder refers mainly to the time when flounder with eggs are caught before spawning.
Wakasa Karei" Season
Wakasa Karei" is dried willow flounder caught in Wakasa Bay. Its season is from October to January, the same as that of common willow flounder. The peak fishing season is from fall to spring, with particularly large catches from September to October.
Features of Wakasa Karei
Next, we will introduce the characteristics of "Wakasa Karei". Wakasa Karei has long been one of the most popular specialties of the Wakasa region, and is famous for its taste and quality, making it a high-end product.
The willow flounder caught in Wakasa Bay.
Only willow flounder caught in Wakasa Bay is called "Wakasa flounder. Various species of flounder are caught in Wakasa Bay, but not all flounder from Wakasa Bay are called "Wakasa Karei.
The willow flounder is also called "sasa flounder" because its body shape is elongated and resembles a bamboo leaf. The body length is about 20-25 cm, which is rather small for a flatfish.
Overnight drying makes the meat tighter and tastier.
Wakasa Karei" has a high water content, so it is best to salt it and dry it in the sun for half a day to one day to tighten the flesh and enhance its flavor. The trick is to dry it by exposing it quickly to the cold wind.
The highest quality dried flounder
Wakasa Karei" is classified as a particularly high quality dried flatfish. It has been presented to the imperial family since 1985, and is a very high quality product. Among them, "Wakasa Karei" with its young are exceptionally highly valued for their high fat content.
Since long ago, seafood caught in Wakasa Bay has been popular as "Wakasa Mono," and "Wakasa Karei" has been highly prized even in Kyoto. The name "Wakasa Karei" is registered as a regional collective trademark.
Where you can eat "Wakasa Karei".
Here we will introduce restaurants where you can enjoy delicious "Wakasa Karei" dishes. Most of the restaurants serving Wakasa Karei are concentrated in Obama City. Your trip will be more exciting if you stop by and taste it while sightseeing in the area.
Shikisaikan Drunken Moon" with its elegant space
In an emotional atmosphere of a recreated Meiji-era ryotei (Japanese-style restaurant), you can enjoy Wakasa ingredients and Obama's local cuisine. Two types of Wakasa karei can be enjoyed: Japanese kaiseki and teboko bento. Reservations must be made at least one day in advance, and for the Japanese Kaiseki, please select Wakasa Karei when making your reservation.
The restaurant also offers a wide variety of other dishes, such as a jewel box-like kaisen-don (seafood bowl) with a variety of seafood arranged in a variety of dishes, lunch sets, coffee menus, and limited-time-only courses.
| Address | 108 Asuka, Obama, Obama City, Fukui 917-0057, Japan |
|---|---|
| Telephone number | 0770-53-2001 |
| Business hours | Lunch time 11:30-13:30 (L.O. 13:00) 17:30-22:00 (evening meals must be reserved by the day before) |
| Closed | Wednesdays (closed the following day if Wednesday is a national holiday), December 29-January 2 *Please confirm details in advance. |
| Reference site | Shikisaikan Drunken Moon |
A wide variety of menus using fresh local products "Hamateru
Hamateru exterior and seasonal sashimi
Citation meta. Goshoku Shokoku Shokubutsu Ryoko (Food Travel Site)
The restaurant offers dishes centered on local seafood, meat, and vegetables. The menu ranges from a la carte dishes to course meals, and also includes sushi and nabe dishes. The restaurant is loved by many fans for the abundance of fresh seafood that can be enjoyed here.
| Address | 3-8 Ekimae-cho, Obama City, Fukui 917-0077, Japan |
|---|---|
| Telephone number | 0770-52-0029 |
| Business hours | 18:00-23:00 |
| Closed | Sunday Please confirm details in advance. |
Restaurant Genji" offers many flounder dishes
Restaurant Genji's exterior and fresh fish are the pride of the meal.
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Dannashi Gozen" is a luxurious menu, limited to 10 servings a day, that allows you to enjoy both a seafood rice bowl and Japanese grilled mackerel at the same time. In addition to "Wakasa Gozen," which features grilled "Wakasa Karei (flatfish)," deep-fried and grilled "Wakasa Karei" are also available as a la carte dishes.
| Address | 63-24-1 Miyazaki, Takahama-cho, Oi-gun, Fukui 919-2225 |
|---|---|
| Telephone number | 0770-72-2522 |
| Business hours | 11:00 - 21:00 |
| Closed | Thursday Please confirm details in advance. |
| Reference site | Restaurant Genji |
Enjoy seafood overlooking Wakasa Bay at Shokusai Goen
Exterior view of Shokusai Genen and fresh ingredients
Citation meta. Goshoku Shokoku Shokubutsu Ryoko (Food Travel Site)
Overlooking Wakasa Bay, this restaurant offers fresh ingredients caught in Wakasa Bay. The restaurant mainly offers seasonal local fish such as Wakasa karei, oysters in summer and crabs in winter. Kaisen-don (fresh seafood rice bowl) and set menus with plenty of fresh fish on top are highly recommended.
| Address | 57-2 Obama Hiyoshi, Obama City, Fukui 917-0068 |
|---|---|
| Telephone number | 0770-53-0770 |
| Business hours | 11:30 - 14:00 18:00-22:00 |
| Closed | Wednesdays, 2nd and 4th Thursdays, Year-end and New Year holidays Please confirm details in advance. |
Delicious for both adults and children "Shokuyu Station Hibiki
The exterior of Shokuyuu Station HIBIKI and dishes using seasonal ingredients.
Citation meta. Goshoku Shokoku Shokubutsu Ryoko (Food Travel Site)
The restaurant can be used for a wide range of occasions, including lunch, dinner, and drinks. The lunch menu consists mainly of set menus, and popular items include the Wakasa Karei set meal, sashimi set meal, Wakasa Guji set meal, and kaisen donburi (seafood rice bowl).
At night, sashimi made from fresh local seafood purchased that day and a la carte dishes are popular. With a wide variety of dishes on the menu, this is a place where people of all ages and genders gather.
| Address | 1-3-6 Kawasaki, Obama City, Fukui Prefecture 917-0081 |
|---|---|
| Telephone number | 0770-64-5520 |
| Business hours | 11:30 - 14:00, 17:00 - 22:00 |
| Closed | Monday Please confirm details in advance. |
| Reference website | Shokuyu Station HIBIKI |
Let's learn about the season and characteristics of "Wakasa Karei" and taste it!
The season for flounder varies from species to species. Wakasa flounder is in season from fall to spring, so if you are looking for particularly tasty Wakasa flounder, it is a good idea to take a trip during this period. In the Reinan area of Fukui Prefecture, there are many restaurants where you can taste Wakasa Karei. Please check them out as gourmet information and enjoy the taste of "Wakasa Karei" in person.
Selected as the nation's first "Premium" Japanese Heritage Site! Enjoy a variety of cultures
In July 2024, Obama City and Wakasa Town, centered on the Saba Road, were selected by the Agency for Cultural Affairs as the first Japanese Heritage site in Japan to be designated as a Special Priority Support Area (Japanese Heritage Premium).
Blessed with a rich harvest from the sea and mountains, Wakasa has supported the food culture of the Imperial Court since ancient times, and for more than 1,500 years, the road that brought seafood from Wakasa to Kyoto has been called "Saba Kaido," or mackerel road, and has a history of traffic of various cultures. Along the Saba Kaido, which connects Wakasa and Kyoto, there are Kumagawa-juku, shrines, temples, buildings, festivals, and other cultural assets, so be sure to take the time to visit Tsuruga and Wakasa.
The information is current as of October 2024. Information is subject to change without notice.