Craftan

Craftan occupies a restored Meiji-era storehouse in Yamachosuji, Takaoka City's historic merchant district known for its preserved brick and stone warehouse architecture, and pairs a kobujime specialty menu with a curated selection of Japanese craft beer and sake. Kobujime is a curing technique in which fresh fish fillets are sandwiched between sheets of kombu (kelp) for several hours, drawing out moisture while imparting a subtle umami depth that intensifies the fish's natural flavor without masking it, and the restaurant's kobujime sashimi tasting is built specifically to showcase this technique across several types of Toyama Bay fish in one sitting. Rather than a conventional sake-only pairing common at seafood restaurants, Craftan runs a craft beer and sake pairing flight, giving diners the option to match the kobujime and other seasonal Toyama Bay small plates with either beverage style depending on preference, a less traditional but increasingly popular pairing approach among Japan's newer izakaya-adjacent restaurants. The dining room takes advantage of its storehouse setting — exposed beams, thick walls, and the atmospheric character of a converted Meiji-era building — creating a more distinctive, historically grounded ambiance than a standard modern restaurant, well suited to a considered dinner rather than a quick meal. Dinner is reservation-only, reflecting both the intimate space and the restaurant's positioning as a destination rather than a casual walk-in stop, while lunch operates on a more standard basis. The restaurant is open daily, giving flexibility for visitors combining a meal here with exploring the rest of Yamachosuji's historic storehouse row.