Dari chef
This rich-experienced chef prepares oysters into exquisite dishes
He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.
長尾 聖
Takashi Nagao
L'ECAILLER OYSTER BAR
レカイエ オイスターバー
Reservasi online
Nomor telepon Tempat Makan
092-409-8940Semua reservasi akan diterima melalui formulir web untuk memastikan proses reservasi berjalan lancar.
050-2030-4678Detail
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Kartu Kredit Diterima
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / Master Card / Credit Saison / UnionPay
Emerald, AEON, EPOS, CITIX, VIEW QR code payment: PayPay, LINE Pay, Rakuten Pay, Alipay, We Chat Pay
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Pembayaran E-money Diterima
Various transportation IC cards
English menu / Free Wi-Fi / Lunch / Late-night service / No smoking / Special diet / Western cutlery / Child friendly / Counter seating available / Large wine selection
*Silakan tambahkan permintaan khusus untuk pertanyaan mengenai merokok/tidak merokok.
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Hakata Mentaiko Seared Oysters
I quickly dipped it in oyster broth soy sauce and then seared it with mentaiko (spicy cod roe).
