I visited MAISON LAFITE in Naka River City, Fukuoka Prefecture. It took about an hour by car from Hakata. Naka River City is located to the south of Fukuoka City. It was my first time visiting this area. Invited by a friend, I flew in from Nagoya for this occasion. I had already visited some izakayas and wine bars in Hakata the day before, so I was already feeling quite satisfied, but as we drove closer to the restaurant, the rural scenery with fewer houses and a countryside vibe was quite relaxing. When we arrived at MAISON LAFITE, I was excited to see a single-house restaurant. Today, we had the place to ourselves with a set course menu. We started with some natural wines, which made me happy. The dishes included Oita Shiitake Sablé (I don't eat shiitake), Sazae from Tsushima, winter melon, butternut squash, and Akou Red Sea Urchin from Amakusa, among others. Each dish was beautifully presented and delicious. I enjoyed the meal and wine while admiring the countryside views. It was a satisfying experience, and I would love to revisit if given the chance.

This is my favorite restaurant that I have visited many times. It is a house restaurant located on a small hill, just as its name suggests. I enjoyed a summer drive while listening to my partner's funny jokes, and we arrived at Nakagawa in Fukuoka. There is a spacious parking lot in front of the restaurant. I ordered the seasonal course for ¥20,000 and a wine pairing just for myself. The meal was delicious and beautifully presented, and I was very satisfied with the food and wine pairing. I always get a new and wonderful experience every time I visit this unique restaurant. Thank you for the wonderful meal, and I look forward to my next visit in 5 months!

I was invited by a friend and finally had the chance to visit after waiting for 10 months. I made sure not to make any other plans or schedule work during this time. Although I could have taken a taxi from Hakata Minami, I found it more cost-effective to take a taxi from a hotel in Fukuoka. The food was exquisite, with each dish focusing on local ingredients. Each dish was explained to us in detail, and they were all incredibly delicious. The Director's witty anecdotes, typical of Kyushu people, added to the enjoyment between dishes. This intellectually stimulating black humor will appeal to those who appreciate it, making this restaurant dangerously charming. I don't know when I can visit again as reservations are left to chance, but I definitely want to return if given the opportunity. It's a wonderful restaurant filled with talented young chefs. Thank you for the meal. Additional note: As talented chefs age, some tend to become preachy and irritating, but I hope this chef doesn't go down that path. It's truly a great restaurant.

I finally had the chance to visit a restaurant I've been wanting to go to for a long time. I enjoyed a luxurious time eating delicious food while looking out at the scenery of the Naka River. All the dishes were excellent, but what stood out to me the most were: - The squid dish, with its squid flavor, sticky texture, and the saltiness of the sea asparagus providing a nice accent. - The roast beef of the rice-finished beef and consommé were a perfect match. Especially the consommé had a delicate flavor that I really liked. It seems to be getting harder to make a reservation, but I definitely want to visit this restaurant again. Thank you for the wonderful meal.

I have visited a few times, but recently the prices have gone up. Lunch and dinner used to have two rotations, but now it's just one each. It's also harder to make reservations. However, the food looks beautiful and tastes delicious. They do a great job of not serving the same thing twice. It's located away from the city, but definitely worth a visit.

Last autumn, I made a reservation and this time, my main purpose was to visit Maison Lafitte in Fukuoka! As I passed through the countryside, I briefly recalled the challenging journey to Levo in Toyama, but it only took about an hour from the airport to the city. In the peaceful countryside setting, there was a stylish house. Inside the restaurant, sunlight streamed in through large windows creating a bright atmosphere. What surprised me was the table setting, with only 2 tables for 2 people each. There were other seats available but not being used. Despite being a very popular restaurant, having just 4 guests in such a lovely space felt incredibly luxurious. The level of dedication was impressive, reminiscent of Naz in Karuizawa. The kitchen was separate and not visible, with all dishes being served by the director, Mr. Ura, along with detailed explanations. On this day, another couple arrived late, and even during the wait, Mr. Ura entertained us with witty conversation. Lunch used to be available, but now they have a combined lunch and dinner menu. The omakase course costs 20,000 yen (+service charge), and they also offer a three-year aged grape juice, Biwa tea from Totsukawa Farm, and more. The dishes were beautifully presented and made with local ingredients, showcasing a modern French cuisine with unique touches. It was a delightful 3-hour experience, and I look forward to returning in the spring. Thank you for the wonderful meal!

It's absolutely perfect♪ This restaurant is worth going to even if it's far away ＼(≧♡≦)／ The French cuisine is incredibly delicious and I'm grateful to feel that way every time (＞♡＜) They always tell me that if I post about it, it will be harder to make a reservation, but I wanted to share how wonderful it is, so I decided to post about it this time haha. I'm looking forward to the day when I can go back again♪

After a long time, I visited Maison Lafitte in Nakagawa-cho, a location about an hour away from the city center, which is a super popular restaurant that has also won the 2023 Bronze award on Tabelog. Reservations are currently booked almost once a year due to its popularity. The lunch and dinner menus are the same, with a course price of 20,000 yen. The weather was perfect when I visited, and the sommelier even said, "It's because of your good deeds." The wooden plates, the wooden frame wrapping the napkin, and the view of the natural surroundings of Nakagawa-cho all added to the experience. - Rigatoni stuffed pasta: Rigatoni pasta fried like a snack, filled with Fukuoka's Fromage Blanc and local boar rillettes. The powder sprinkled around the rigatoni added a burst of umami, making it a delicious dish that paired well with alcohol. - Jerusalem artichoke potage: A dish featuring homemade pancetta as the main ingredient, with Jerusalem artichoke chips adding a nice texture. The potage also had a quail egg, adding richness to the dish. - Caprese-style dish: A dish resembling Caprese salad with local cherry tomatoes, horse meat prosciutto, and mozzarella cheese mousse made from Ozei. The combination of flavors was delightful, with the cheese mousse adding depth to the dish. - Fried Tsushima conger eel: Tsushima conger eel fried and served with fuki no tou duxelles and Miyazaki caviar. The dish was luxurious, with the caviar replacing salt and adding a touch of decadence to the conger eel. - Asparagus dish from Sakai Farm: A colorful dish featuring octopus, paprika, and asparagus from Sakai Farm. The fresh asparagus and octopus had a memorable taste, with the paprika powder adding a hint of acidity and spiciness. - Japanese flying squid dish: A dish featuring Japanese flying squid, cauliflower and kale cream, and yuzu. The dish was elegant and flavorful, with the herbs adding a refreshing touch. - New onion and clam flan: A fluffy and fragrant dish featuring thick and juicy clams. The dish had a hint of curry-like spice, but overall, it was sweet and delicious, leaving a lasting impression. - Managatsuo meuniere: Managatsuo meuniere served with mashed potatoes made with organic garlic and rice from Wakiyama. The sauce made from shellfish was rich and flavorful, complementing the tender and flavorful Managatsuo. - Ponkan ice candy: A refreshing Ponkan ice candy served as a palate cleanser. The cute candy-like size contained fruit pulp, making it a delightful treat. - Rice-finished beef fillet: The main dish featured Oita Bungo beef fillet finished with rice, served with seasonal vegetables and a consommé made from rice-finished beef. The beef was tender and packed with delicate fat and umami. The meat juice that overflowed with each cut of the meat added to the flavor of the consommé, enhancing its deliciousness.

The dishes at this restaurant never fail to impress me, no matter how many times I visit. I truly admire Kudo-san's skills. By the way, the food was delicious even without alcohol. (I'm on a no-alcohol diet) I am completely satisfied once again today. I want to keep coming back to this French restaurant, which is my favorite in the world.

I took about 40 minutes by car from Hakata Station to the Tabelog Award 2023 bronze award-winning restaurant located in Naka River City, Fukuoka Prefecture. It's so peaceful here. Dining while overlooking the rural landscape through the large glass windows was very refreshing and relaxing. Enjoying a delicious meal with close friends in the midst of greenery is a special kind of happiness. The locally sourced ingredients in the modern French cuisine were not only visually appealing but also delicious. Each dish showcased the chef's dedication and creativity, and they were all delicious. Sometimes beautifully presented dishes can be disappointing in taste, but that was not the case here. The fries were delicious, and the straw-grilled rice-finished beef was also excellent. I wanted seconds of the steamed abalone. The staff was friendly, allowing us to have a fun and carefree time. This lovely house restaurant is recommended for special occasions or memorable gatherings. The non-alcoholic drinks were also delicious, especially the lemonade! A must-try! The set menu included dishes like consomme soup made with Bungo beef and Yame duck, creamed turnips with Ariake clams and citrus fruits, and more. Everything was delicious, including the desserts. Thank you for the wonderful meal.

In Maison Lafitte's long history, it was the last time they offered a lunch course. The prices have increased to a more reasonable range compared to previous visits, but it was still outstanding. The local vegetables were delicious, with a gentle yet well-defined taste. The ability to see the dish when smelling the wine, and the excellent pairing, is one of the charms. The location and overall experience make this restaurant truly unique. Next time, they will offer a dinner course that is the same for everyone, and I can't wait to see if the quality will be even higher with this change.

It's been a long time. Dinner with 6 guys. Still stylish as ever! Not just the interior space, but each dish is visually stunning. And each dish goes into your mouth wonderfully. Gentle. Despite thinking that each dish is coming out at a good pace, before we knew it, 3 hours had passed. Haha. Each dish of conger eel, beef, abalone, etc... each one is delicious, and the accent of using locally sourced ingredients is charming. And it was funny to see 6 guys licking ice candy. Naka River Town is amazing!! Naka River's reservation system is amazing!!

Number of visits: Many. This is a secluded location with a peaceful countryside landscape, only accessible by car, and a reservation-difficult restaurant that attracts gourmet enthusiasts from all over the country. I have been visiting since the opening, but it has been a while, so I am looking forward to it.^^ - Beer: De Zami Blonde (non-alcoholic beer) - A Belgian beer that is still rare in Fukuoka, but it tastes similar to beer and is delicious. - Cold-brewed green tea - Made with high-quality tea leaves, it has a rich flavor. I opted for the 20,000 yen course (tax included) as usual for lunch. A 10% service charge will be added separately at payment. - Red sea urchin (Amakusa), turban shell from Tsushima, pumpkin cream - The red sea urchin is generously served, the texture of the turban shell is good, and it tastes delicious with the pumpkin cream. - Shine Muscat (Anshin-in), prosciutto (Itoshima), mozzarella cheese, basil Genovese - The prosciutto itself is tasty, but when eaten with Muscat and sauce, the flavors blend harmoniously. - Ayu (Chikugo), ayu liver, arugula, micro cucumber, sabayon sauce - The confit of ayu has a good texture, and it tastes even better with the liver sauce. - Homemade lemonade - Refreshing and delicious. - Abalone (Karatsu), quail egg, liver sauce - The dish is finished by adding liver sauce. The sauce becomes richer in flavor, but the abalone was slightly tough, which was a bit disappointing. - Spiny lobster (Nagasaki), Americaine sauce, steamed crab (Hagi) - The Americaine sauce is tasty, the cut spiny lobster is flavorful, and the abundance of steamed crab is great. - Grilled conger eel (Nakatsu), poured with conger eel consommé - The consommé has a gentle flavor, and the texture of the conger eel is good. - Pear ice cream - Perfect palate cleanser. - Kobe beef Chateaubriand, red wine sauce - The Chateaubriand is perfectly cooked, tender, and goes well with the red wine sauce. - White peach fromage blanc - Sweet and delicious white peach. - Mugwort financiers - Rich in mugwort flavor and delicious, but having only one type of mignardise is unusual. - Coffee and herbal tea, choose your favorite from the selection. - My husband chose coffee. - I chose elderflower herbal tea. Overall, it was a delicious and enjoyable experience, with pleasant conversations with the sommelier. However, there was no amuse-bouche this time, and in terms of content and portion, I felt slightly less satisfied compared to the previous visit. Perhaps the previous experience was too exceptional. It was busy on weekends, and the next reservation is 8 months away. Looking forward to visiting again next year.♪

I finally got to visit the long-awaited "MAISONLAFITE"! I had tried several times to make a reservation, but it was difficult to get one. I inquired about availability on weekends within the year, and managed to secure a reservation half a year in advance. It is a recipient of "The Tabelog Award 2022 Bronze". The restaurant is located in a green area about a 15-minute taxi ride from Hakata Minami Station, in a lovely house. It's understandable why it's hard to get a reservation. I forgot to ask, but there were only 2 groups for lunch that day. Lunch costs 13,200 yen (including tax). Here's what I had: pumpkin and red sea urchin from the premises, fruit tomatoes from Itoshima, prosciutto, mozzarella cheese, fried ayu from Chikugo River, grilled eggplant, persimmon, corn flan, poached hirame from Oita, grilled hirame consommé, mandarin orange ice candy, wagyu kainomi raised with Oita Bungo rice, three types of bread - focaccia, brioche, ciabatta, white peach, fromage blanc. The food was very beautiful, colorful, and enjoyable. The chef's sense is amazing. The shrimp and corn flan were the best today. The hirame consommé was also very flavorful. It's amazing to have all this for 13,200 yen. From next year, the lunch course will be the same as the dinner course. Personally, I recommend lunch because you can also enjoy the view. Money spent: 14,000 yen Rating: 4.5 points 5 points: Definitely want to revisit! 4 points: Would like to revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

I made a reservation so long ago that I forgot when, and also reserved a rental car. Now I just hope that the plane arrives safely on the day of the trip... The weather was nice and the climate pleasant. The dishes made with local ingredients were all delicious, and the flavor of the vegetables was excellent. We finished with persimmons from the garden. Next time, I'll be back in April... Thank you for the wonderful meal~!!!

It is becoming increasingly difficult to make a reservation at this restaurant, as it is fully booked up to six months in advance. They now offer lunch as well, but the prices are more like those of their dinner courses. The place is always bustling, with only two tables available and a maximum capacity of six people even for private bookings. Despite being self-taught, the chef has managed to establish a name for themselves among the top French restaurants nationwide. The dishes served include pumpkin, sazae (horned turban), uni from Amakusa, and fruits from Itoshima. The crispy fried ayu fish, corn and shrimp flan, and straw-grilled beef were all delicious. The bread served was also tasty, especially when paired with the whipped butter. The dessert made with white peaches was delightful, leaving a sense of having experienced an upgrade in quality. I look forward to returning again.

I finally had the opportunity to visit Maison Lafitte, one of the most popular French restaurants in Fukuoka. It is a highly sought-after restaurant with reservations being difficult to come by, often requiring several months of waiting. Maison Lafitte is located in Naka River Town, making it somewhat challenging to reach by public transportation. It is best to go by car or take a taxi for the final leg of the journey. This time, I visited for lunch with a party of two. It seems that the lunch course will be discontinued in March of this year, and starting from April next year (2023/4~), they will offer the same course for both lunch and dinner. Considering their commitment to quality ingredients and dishes, this change seems understandable. Maison Lafitte opened in 2008, and the chef himself was involved in the architectural design to create a unique atmosphere. The serene rural landscape that unfolds before you as soon as you enter the restaurant naturally slows down the passage of time. Dining in this space enhances the experience of Chef Kudo's exquisite cuisine. The first dish was a pumpkin soup made from pumpkins grown on the premises, which was a delightful surprise. The soup contained Sazae from Tsushima, caviar from Miyazaki, red sea urchin from Karatsu, and Hayato uri, each enhancing the flavors without overpowering each other. The Hayato uri had a sweet melon-like flavor and was incredibly fresh. The second dish was tomatoes and mozzarella cheese with prosciutto. The rich mozzarella cheese was particularly delicious and stole the show in this dish. It was a dish where the cheese was the star, and it paired perfectly with any amount of wine. The third dish was fried ayu (sweetfish), perfectly in season during early summer to summer. The sauce included sabayon and duxelles, unfamiliar sauces that added depth to the dish. The sabayon sauce, made with egg yolks, had a subtle acidity, while the duxelles, made from ayu liver, added a slight bitterness, creating a well-balanced flavor. I mixed both sauces while savoring the dish. The micro cucumbers, shaped like small gourds, were a novelty and had a subtle cucumber-like flavor. They were a unique addition to the dish. The fourth dish featured kue (kelp grouper) from Genkai Sea and turnips, a simple yet delicious combination. The fifth dish was a shrimp soup with the concentrated umami of shrimp perfectly complementing the sweetness of corn. The texture of paprika added a nice touch to the dish. The sixth dish was poached conger eel with balsamic vinegar rice, creating a dish reminiscent of porridge. The delicate conger eel, tangy vinegar rice, and fragrant broth harmonized perfectly, creating a satisfying dish. The seventh dish was a watermelon candy palate cleanser. Surprisingly hard, it was like eating a piece of raw watermelon, which was a unique experience. The eighth dish, the main course, was rice-finished wagyu sirloin from Bungo, Oita. The beef, fed with rice as its feed, was incredibly tender, not overly fatty, and left a lingering umami flavor. Dessert followed, with a focus on the drink selection. The coffee beans were from a local coffee roaster in Naka River, with a delightful aroma. I chose chamomile tea, which was elegant and extracted beautifully, creating a stylish presentation. The dessert was a milk ice cream that accentuated the sweetness, and when paired with the other components, the flavors evolved in a fascinating way, making it not only delicious but also enjoyable to eat. The mugwort financiers were exceptional and simply delicious. Overall, I was extremely satisfied with the scenery and flavors, and all three senses of sight, smell, and taste were truly delighted. The enjoyable conversation with the sommelier also added to the comfortable and welcoming atmosphere.

Visited MAISON LAFITE for the first time for lunch. Located about a 15-minute drive from Hakata Minami Station, this restaurant is surrounded by nature in a tranquil setting. I visited for lunch, and I believe that the location contributes greatly to the charm of this place, so it was definitely the right choice. The interior is all glass, providing a view of the abundant nature of Naka River City, which was very soothing. The cuisine focuses on using local ingredients, such as rice and vegetables from Naka River City. The dishes were visually appealing and delicious, without a hint of rusticity. I thoroughly enjoyed every dish. I would like to try their dinner menu next time. Please note that reservations can be challenging - I was able to make a reservation for half a year later when I visited. I will definitely visit again if given the chance. Thank you for the wonderful meal.

I have been visiting this restaurant since it first opened, so I have visited many times. Despite being in a remote location that can only be reached by car, it is a popular restaurant that attracts gourmet enthusiasts from all over the country. The chef's original and highly creative dishes always excite me with their combination of ingredients and flavors. Not only are they beautiful like paintings, but they are also incredibly delicious, with each dish carefully calculated. The serene countryside view outside the window is also very soothing. My husband ordered the non-alcoholic "Ginger Black Vinegar Tonic (1000 yen)", while I tried the "ROCOCO Beer (1600 yen)" that I had been curious about. It is a rare item that can only be enjoyed in three stores in Fukuoka. It is a white beer with a light and mellow taste, very delicious. Despite it being lunchtime, we opted for the dinner course (20000 yen) this time. We started with the Oita Shiitake Sablé, which was small but packed with the umami flavor of shiitake mushrooms. Next was the steamed oysters from Itoshima, which had a rare finish and were delicious, especially when eaten with watercress puree. The horse meat tartare, sea urchin, Jerusalem artichoke chips, yuzu, and capocha dish was a delightful combination of flavors and textures. We also tried the fried conger eel from Tsushima with jalapeño sauce and Van Blanc sauce, which was a luxurious treat. The abalone tagliolini with abalone broth sauce was a cold pasta dish with a perfect texture and taste. The Kurose beef loin roast with red wine sauce was incredibly tender and flavorful, complemented by the unique mustard and sweet potatoes. The desserts were delicious, and we enjoyed coffee and tea to finish off the meal. The chef's creativity in combining ingredients was truly captivating, and we had a great time chatting with the sommelier, whom we have known for a long time. I am already looking forward to the next visit.

30 minutes by taxi from Hakata Station. Maison Lafitte is a French restaurant with a tranquil location surrounded by nature. The atmosphere is amazing, the building and interior are very stylish, and the chef's sense is exceptional. Chef Kudo uses ingredients grown in the soil of Naka River City and creates innovative French dishes that are not only beautiful but also delicious. I visited on December 10, 2021, and all the dishes were beautiful and gentle in taste, making it impossible to get tired of eating. It's a bit remote, but definitely worth the visit. I was particularly surprised by the whipped butter and ended up asking for seconds (￣▽￣;) I kept saying to the sommelier that I wanted to buy it or take it home (lol). The candy ice was also refreshing and perfect for cleansing the palate. I was impressed by Chef Kudo's trial and error and effort in his cooking. The sommelier also provided excellent conversation and care, creating a pleasant atmosphere. And he's handsome too (lol). It was nice that both the chef and sommelier saw us off politely when we left. I visited for lunch on this day, and I recommend it for the great view. Thank you for the wonderful meal! ＼(^o^)／

It's about a 30-minute drive from Hakata. Since there are few trains and it takes over an hour, we decided to drive there. Reservations are limited to only 2 groups for both lunch and dinner. We wanted to enjoy a meal while looking at the serene scenery, so we made a lunch reservation! The majestic view outside the window allows for a relaxing experience. We opted for the 10,000 yen course. We had the following dishes: Banana Nut Kabocha and Horse Meat Tartare combined with Uni from the kelp forest. Hazelnuts served as an accent. Hmm. I didn't feel the necessity of the Uni. Horse meat alone would have been sufficient. Focaccia with whipped butter, Itoshima seaweed salt, and olive oil. Anago fritters with jalapeño tartare and a Van Blanc sauce. Sprinkled with black olive powder. The creamy sauce pairs perfectly with the mild-tasting anago. Kue and persimmon thinly sliced persimmon and kue from the estate. The thinness of the persimmon is exquisite, with a hint of sweetness that surprisingly complements the kue. Roasted snapping turtle with polenta topped with crab meat. Finished with conger eel and snapping turtle consommé. The consommé is incredibly delicious! Munier of managatsuo with water celery chips and truffles. Served with a crustacean sauce. The munier is moist and tender. A palate cleanser of Itoshima red mandarin candy ice cream. Bungo rice-finished beef roast with ginkgo nuts, bamboo shoots, and sweet potatoes as sides. The meat is served with lacto-fermented red cabbage, accompanied by Tasmanian mustard. The lean meat has a deep umami flavor and is refreshing. Tadamaru grapes and cocoa grapes, grape ice cream, and cocoa cream. Petit fours and coffee macarons and madeleines. The dishes are visually stunning, delicate, and refreshing. The ingredients are locally sourced, and even the water is from the local area. The atmosphere and service were excellent, and we were able to enjoy a meal while being soothed by the picturesque scenery!