Station Wakasa Obama

Discover the Heart of Wakasa Obama: Where Sea, History, and Tradition Meet

Located just minutes from the Ono IC on the Maizuru-Fukui Expressway, Wakasa Obama roadside station stands as a vibrant gateway to the historic town of Obama in Fukui Prefecture. Nestled in the heart of the Wakasa region, this modern hub blends natural beauty with deep cultural roots, offering travelers a taste of Japan’s “Land of Food” legacy. Surrounded by the rugged coastline of Wakasa Bay and lush mountain landscapes, the station is perfectly positioned to connect visitors with the area’s rich heritage.

Wakasa Obama is more than a rest stop—it’s a cultural crossroads. Visitors can savor fresh local delicacies like grilled mackerel tempura and pickled small yellowtail, shop for regional specialties such as Fukui lacquer chopsticks and heshiko, and explore interactive exhibits at the nearby Wakasa Obama Food Culture Museum. With year-round access, on-site dining, and guided storytelling events, it offers a deeply authentic experience of Fukui’s past and present.

Located just 300 meters from the Obama IC on the Maizuru-Wakasa Expressway, Wakasa Obama roadside station is the gateway to a culinary heritage rooted in Japan’s ancient “Land of Food” (Miketsukuni). Here, visitors can taste the region’s signature grilled mackerel tempura and tai katsu—crispy deep-fried sea bream made from locally caught fish—both available only at this station’s food court. The station also houses the only on-site artisanal shop offering authentic Wakasa-style pickled small sea bream in bamboo, a centuries-old preservation method unique to this coastal town.

• Best Arrival Time: Visit between 9:00 AM and 9:30 AM on weekdays to secure the first selection of fresh-baked milk bread from the bakery located in the deli counter, which sells out quickly due to high demand.

• Hidden Gems: At the deli counter, look for the seasonal batch of fermented herring (he shiko) and grilled saba tempura, both made using traditional local methods and available only during peak fishing months from June to September.

• Weekend Special: On Saturdays and Sundays, attend the live storytelling sessions hosted by local elders at the rest area between 11:00 AM and 12:30 PM; these sessions offer unique insights into the history of the Sōdōmon meguri rock formations and the fishing traditions of the region.

• Best Time to Try Local Dishes: Order the grilled saba tempura and tai katsu at the food court before 1:00 PM, as these items are prepared fresh daily and are often sold out by 2:00 PM due to popularity.

• Off-the-Beaten-Path Experience: Visit the Wakasa Obama Food Culture Museum (located just 100 meters east of the roadside station) between 10:00 AM and 4:00 PM on weekdays to participate in a hands-on traditional lacquerware (Wakasa urushi) workshop, which runs only on Tuesdays and Thursdays.

• Insider Product Tip: Purchase the Wakasa Obama small sea bream pickled in bamboo leaves at the farm produce shop before 4:00 PM on Fridays, as this item is restocked only once a week and often sells out by late afternoon.

• Best Access Route for Speedy Arrival: When approaching via the Maizuru-Wakasa Expressway, exit at Kōma IC, follow the signs to Kōma Interchange Road, then turn left onto Kōma Interchange Road and continue for 300 meters—this route bypasses city traffic and reduces travel time by up to 15 minutes compared to entering from the main highway.

Spring (March-May): Fresh bamboo shoots available in early spring, with canola flowers peaking in late March to April.

Summer (June-August): Local grilled mackerel and tempura available daily at the food court, ideal for summer visits.

Autumn (September-November): Seasonal saba (mackerel) and kama (dried fish) from the sea are at their freshest.

Winter (December-February): Hearty seafood dishes and local specialties highlight winter dining.