Hitsumabushi Japanese Cuisine Bincho Nakasu-kawabata branch

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A French restaurant located in Nakasu. It is a well-known store that was selected as "Best restaurant in Asia 50" in 2016. While enjoying the warmth of wood and the hospitality of the friendly but sophisticated staff, you can enjoy fine authentic French. It has a nice homely atmosphere and you can relax and enjoy delicious seasonal food. The choice of ingredients that are conscious of local production for local consumption, such as vegetables from Fukuoka Chikugo, and fish and shellfish purchased from Genkai Pass, is also excellent. You can also taste premium ingredients such as foie gras imported from France, so it is perfect for special occasions.

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Tenjin's pufferfish specialty store run by fellow parents who spent their studies together. Commitment "natural tiger pufferfish" caught in the Genkai Pass is excellent. It can be enjoyed at a reasonable price, so it is widely loved by people who like a pufferfish and those who like pufferfish. You can thoroughly enjoy the old-fashioned taste, such as the classic "Fugu sashimi", "Shiroko steamed", "Fuguri" and "Fugu risotto". The "Fugu Course" where you feel a certain skill, and taste the food with the seasons slowly. It is recommended not only for dinner but also for celebration and anniversary of longevity. I think that you can have a good time while getting drunk with "Shin-hi".

Nihonryori nagaoka

Nishinakasu/Haruyoshi, Fukuoka

Jepang / Jepang

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I used to study hard at the same workplace as my chef's older brother. He is a familiar chef and is very close, and his personality is also wonderful. The Japanese food made by that person is very serious and the technique of Japanese food is wonderful. While using traditional techniques, you can enjoy original Japanese cuisine with a modern twist. A combination of ingredients that is not too strange, and the taste is soothing. You can feel the taste of the chef in the dishes as well as the dishes, as well as the commitment to the ingredients, and it is also recommended for dinner and entertainment.

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A creative Chinese restaurant produced by Tomoya Wakiya, a "master of modern Chinese" in Hakata. There are two faces of "Lotus" where you can enjoy the course food and "Sou" where you can enjoy à la carte casually, and you can get close to anything. Mr. Hiraga, who serves as the chef's head since 2015, is the owner of the arm who received GOLD EGG in 2013 and SILVER EGG in 2014 for the RED U-35, Japan's largest chef competition. The refined and tasteful “Chantai Noodle” is my favorite because it has the smell of white sesame seeds. For those who like spicy foods, I also recommend "Spirit Hot Tan Noodles" with homemade soy sauce and Sichuan Sansho.