20 restaurants à préfecture de Fukuoka, Michelin Une étoile, triés par Recommandation

Of course the sushi and snacks were great, but Kiku Sushi also had a relaxing and elegant time and an unusual but comfortable atmosphere. I left the restaurant feeling that I had had a good time, and honestly, I did not want to leave. I'm still a young man, but I'm glad I went at this time of the year. I now understand why people come here from all over the country and I have to be diligent so that I can come back too. ☺︎

【Fukuoka Kokura】 A renowned top-tier restaurant "Ten Sushi" that is famous not only in Japan but also around the world, I finally had my long-awaited first visit. The head chef, Mr. Amano, is a super legend yet friendly and kind, and I had a very pleasant time. ★ 3-11-9 Kyomachi, Kokura Kita Ward, Kitakyushu City, Fukuoka Prefecture ★ 50,000 to 60,000 yen per person Course ◇ Chutoro (medium fatty tuna) ◇ Otoro (fatty tuna) ◇ Squid A beautiful specialty topped with sea urchin and tobiko, finished with a squeeze of kabosu. ◇ Shrimp ◇ Shime Saba (marinated mackerel) ◇ Tairagi (pen shell) Served with sea urchin wrapped in nori (seaweed). ◇ Shiro Amadai (white sweetfish) ◇ Tachiuo (beltfish) ◇ Red meat marinated This is a dish marinated in tuna broth, a true Kyushu delicacy. ◇ Kiss (whiting) ◇ Sea urchin I heard that Kyushu's sea urchin ends in September, so this time it was from Hokkaido. ◇ Turbo (sazae) ◇ Shima Aji (striped jack) A dish with thick flesh and wonderful texture. ◇ Shrimp heads ◇ Sea bream ◇ Anago (conger eel) with sauce & plum For women only, half can be enjoyed with plum. ◇ Negitoro hand roll A warm head chef who shows a gentle smile. ◇ Tamago (egg) ◇ Melon As Tokyoites who are used to Edomae sushi, we wanted to provide something that can only be eaten here since we traveled all the way to Kyushu. The chef shared that they have established a unique style known as "Kyushu-mae" or "Kokura-mae" since the previous generation. Creative sushi that astonishes both the eyes and the palate, each piece was savored, and it was a great feast. The time passed so quickly that it became quite lonely, and it was a fulfilling experience... I will definitely visit again.

The owner's inquisitiveness and curiosity about food make this restaurant a wonderful place to eat. First of all, the chestnut rice is very delicious. Furthermore, the steamed rice in an earthenware teapot was excellent. The broth made from the tuna brisket just before cooking had a sweet taste, and the combination of the broth and the matsutake mushrooms from Yamaguchi was wonderful. Everything was delicious, but the fillet, cod roe, and jako (baby sardines) that accompanied the white rice were so good that I had to have another bowl of rice and, although it was not mandatory, I could not leave without eating the egg on rice, which made me feel great and my stomach growl with excitement. It is delicious, and I would love to try it in a different season. Here is the menu Bizen crab, salmon roe, caviar Chestnut rice (roasted and deep-fried chestnuts) Steamed in an earthenware teapot (tuna with sweetened tuna pieces) Akashi sea bream sashimi (delicious sea bream that has been laid to rest) Bonito sashimi (fatty fatty tuna) appetizer saikyo grilled gingame horse mackerel steamed eggplant steamed in a bowl white rice with fillet in Japanese wine, dried baby sardines and homemade cod roe egg on rice with garlic mustard pumpkin pudding green tea Above

The shop is located in a calm area of Nishinakasu, and the pure white space felt like a gallery. The ten-course meal flows with the individuality of vegetables and herbs, and you can sense a story from the presentation. The signature dish, lamb raisin, features foie gras ice sandwiched between almond cookies, accompanied by a fragrant rum raisin and raspberry sauce. The turnips and early cabbage are enveloped in the aroma of yuzu and the warmth of butter, with the textures of squid, red snapper, and sweet shrimp adding to the enjoyment. The grouper has a crispy skin and moist flesh, with a refreshing touch from the kabosu foam, chrysanthemum leaves, and cardamom aroma. There are plenty of options for French wine, and the flavors are light and enjoyable until the very end.

Ippongi Ishibashi-san last (Translated by) Two awesome main dishes after sushi: ❗️ ((((;))))))) The first one is a hanasansho hot pot of Chiya beef:(; ；ωﾟﾟ.... This is a gem that was served at Wakuden in Kodaiji, where the owner trained, during the Hanasansho season (｀ω・´) It was my first time to try Chiya beef, but it was too delicious😭. I was so happy that it was garnished with plenty of hana-sansho 🥴. I drank up all the broth ˘ω˘ ) The grilled eggplant with horse manure and sea urchin was also excellent 😢. And Ippongi Ishibashi's famous cat food and porridge 🤨! I was pretty full by this point, but I had to have another bowl lol! Everything was so perfect, even the last straw rice cake and green powdered tea, it was a blissful time. The loving hospitality of the owner and proprietress was also very pleasant and comfortable. Of course, I drank a lot of alcohol that day, too. The last time I visited alone, I had a great time talking with the madam next to me, so I made a reservation for the next time and joined her this time. I️. I hope to go again this month. I hope to go again this month 🥺.

Fukuoka, Japan This is a difficult-to-reserve restaurant hidden away in the countryside, far from the hustle and bustle of the city. Wild boars and monkeys come out in the vicinity, and they appear in the restaurant's garden during lunchtime to add to the excitement. The restaurant's modern French cuisine is very nice and full of taste, with a strong emphasis on local production for local consumption. The alcohol pairings were especially delicious. I drank too much.

[Fukuoka] A French restaurant for adults that can be used for various purposes such as weddings and wine events. Located in Bayside Place Hakata, one of its attractions is the ability to enjoy a wonderful view. This time, the dishes are prepared by Chef Yoshitake, and the wine pairing is entrusted to Mr. Aramaki. ★ 13-6 Chikko Honmachi, Hakata Ward, Fukuoka City, Fukuoka Prefecture, Bayside Place Hakata Building C, 2nd Floor ★ 15,000 to 40,000 yen per person Dinner Course ◇ Comté cheese, sweetfish, peanuts, salmon roe ◇ Spear squid, sea bream ◇ Fresh fish (octopus, clams, shrimp), saffron jelly ◇ Straw-smoked bonito ◇ Anago (conger eel), the beginning of autumn ◇ Pacific saury, shiitake mushrooms ◇ Brown rice black beef ◇ Pear ◇ Kyoho grapes, figs ◇ Small sweets I cannot forget the impression from my first visit last time, and I am happy to come again on the same day. Each dish exceeds my imagination, and I feel that "even the empty spaces are beautiful." I hope to come again next year, thank you for the meal.

This sushi restaurant with a modern entrance and interior, located a short distance from the station, offers carefully grilled snacks that are carefully and charcoal-fired, nigiri that you can feel they have purchased good fish, and the bowls come out in good shape and color. It is a great operation, with more items prepared than you can remember to add after a set of dishes, allowing you to finish the meal according to your personal taste and stomach condition. The following is today's menu. The salmon roe is especially wonderful, with a good balance of sweetness and saltiness, and a selection of soft-skinned items with large grains. Furthermore, the vinegared kohada and sardines matched well with the vinegared rice and were very tasty. Snacks Chawanmushi (steamed egg custard) with hamo no dashi Rice with freshly cooked rice and dried bonito flakes and egg ginkgo nut sea eel Spanish mackerel Pacific saury Mozuku seaweed Scallops in oil Hagatsuo squid tentacles Nigiri Sumi Squid barracuda horse mackerel Pickled grated yam Kohada Sea urchin rolled in dried laver Soaked salmon roe in soy sauce Sushi bar with mackerel prawn Sea eel Dried gourd roll Addition Hagatsuo Sardine roll

Inexhaustible! Super agonizing! Long time repeat! Stable as ever! Delicious! The throat grouper was delicious! ----------------------- I visited this restaurant through an acquaintance. No score on the food log. But they have been in business for 20 years. Is it a long-established restaurant? Japanese restaurant I explained that it is a restaurant that serves fish. I've uploaded photos of the food, but the contents change depending on the season, so please use them only as a reference, Today's dish Yaito Katsuo (bonito) 1.5 kilograms of Japanese common squid Yari squid sea bream 4 kg Akita maitake mushrooms 4 kg Local sea bream Rebun Island button shrimp 20 cm Inamiba (Tsushima) Abalone Liver Sushi Hebesu ice cream and more! There really was a wide variety of food! This is too cosy for 10,000 yen! The distance of the owner's conversation, the space, etc. I enjoyed it a lot! Of course, there are more rare and expensive items, but for 10,000 yen, this is what you get, That's the best!

The well-prepared ingredients, meticulous work, clean and wabi-sabi atmosphere of the restaurant, and the dignified manner and warmth of the owner make this a truly picture-perfect sushi restaurant. Tsumami are simple, seasonal dishes that make the most of the ingredients, the very essence of a sushi restaurant. The nigiri was a parade of 15 small pieces of rice, all delicious, but especially the sea eel (really great), bonito, sea bream, medium fatty tuna, shinko, tiger prawns, and red sea urchin. We also had additional red sea urchin from Karatsu and Amakusa, and a wonderfully prepared bonito, for a total of 18 pieces of very satisfying nigiri. Tsumami Boiled octopus ginkgo nut Geso of squid grated radish Milt Swordfish belly Matsutake mushroom char-grilled (Iwate) Ayu fish Nigiri (hand-rolled sushi) arabesque squid sea bream prawn Red sea urchin(Karatsu) medium fatty tuna shinko Bonito red clam horse mackerel scallop Haruko Conger (Tare) Sea eel(salt) Tuna hand roll Add Red Sea Urchin Red sea urchin Bonito

【Fukuoka Ohori Park】 Owner Chef Yamashita, known as the outrageous chef of Hakata from "CHEF-1", opened this innovative restaurant in 2016. The chef, who honed his skills in classic French cuisine at hotels in Nagasaki and at Joel Robuchon and Amour in Tokyo, has gained popularity for his unique dishes themed around "Japanese culture × French cuisine". First, the following announcements are made at each table: - Since we are very particular about the temperature at which we serve, please let us know if you need to go to the restroom. - Only the main dish is not allowed to be photographed; please try to take other photos as quickly as possible. Course ◇ Wagyu, Jidori Chicken, and Kurobuta Consommé Soup Be careful as it is very hot at first. It is recommended to drink it directly rather than using a spoon. ◇ Fresh Oysters, Daikon Purée + Hokkaido Sea Urchin (additional charge) Each ingredient's flavor is well-balanced and very much to my liking. It is incredibly fresh. ◇ Yellowtail, Daikon The slightly grilled aroma and juicy fat made it very delicious. ◇ Lotus Root Chawanmushi, Chinese Cabbage, Yuzu Pepper I felt the cilantro-like aroma was unique, and I was informed that spices used in Thai cuisine serve as an accent. The different textures of the chunky lotus root and Chinese cabbage are also interesting. ◇ Ribbonfish, Tomato Basil Cheese Risotto Break the ribbonfish apart and mix it to eat with a spoon. It feels like a Margherita. The cheese stretches wonderfully. It's so delicious that you want to have a second helping. ◇ Roasted Kurobuta, Grain Mustard Sauce, Cheese Risotto (photography of the main dish is not allowed) Finally, a voluminous serving of Kurobuta. The cheese risotto is rich. ◇ Earl Grey Ice Cream Not too sweet and very delicious. The yuzu poured on top is a nice accent that does not interfere at all. ◇ Strawberry, Pudding, Cream Cheese Mousse The cream cheese is particularly effective and very tasty. ◇ Chocolate Terrine Rich but not too heavy, making it not tiresome to eat. ◇ Black Tea There is a service to write a message on the final dessert plate, making it perfect for celebrations. Although it starts at 12:00 and ends at 15:00, making it a long affair, if you have the time, I highly recommend visiting at least once. After this, I also enjoyed a visit to the nearby café "2/2 ichi" by TTOAHISU, which is about a 10-minute walk away.