Au Gout du Jour Merveille in Nihonbashi, Tokyo suddenly closed its doors in February 2015 after 10 years of operation. Not only that, but the flagship store in Kojimachi, "Au Gout du Jour," is also set to close at the end of July, making it a sad time for Au Gout fans. Amidst this news, I visited the newest Merveille store in Hakata. This was my seventh visit to the Hakata location. This time, I had the pleasure of trying Chef Akira Ogishi's cuisine for the first time. Originally from Saga Prefecture, Ogishi worked as a chef at Michel Bras Toya Japan in Hokkaido before taking over as the chef at Merveille Hakata in April 2015, following Teppei Shiramizu. The Gargouillou of Kyushu vegetables was a standout dish. Gargouillou is a regional dish from the Auvergne region, created by Michel Bras, which pairs potatoes with prosciutto. This dish, resembling a palette of vegetables, flowers, and seeds, has inspired many variations over the years. Despite having tried it at various places, including at Bras' flagship store in Laguiole back in 2012, I had never truly found it delicious until now. It made me realize that the enjoyment of a dish goes beyond just technique and ingredients; it also depends on the eater's understanding and conditions. Ogishi's Gargouillou surpassed all expectations, offering a rare moment of culinary bliss where everything aligned perfectly. The Poêlé of red snapper was another highlight. The soup was enhanced by a homemade oil made from marinating spotted unicornfish, also known as sweet clover, a herb used in herbal teas. The oil added a slight bitterness and unique flavor, deepening the overall broth. The red snapper, abalone, and garnish of kawaramatsuba seaweed complemented each other, creating a harmonious dish. In a time when ingredients are readily available year-round regardless of location, these wild mountain plants that are not commonly found in markets are a rare taste of regional specificity. Thank you, Chef Ogishi, for your dedication to creating such exceptional dishes.

Short course limited to weekdays. It's nice to be able to enjoy French cuisine easily at Hakata Station. Gougère with Béchamel apple and turnip petit tart Salted cod and sweet potato soup The intensity is not as strong as a potage, which is nice and light. The main dish is Kagoshima black pork shoulder loin with Fukuoka Munakata vegetables. The portion was larger than I expected, which made me happy. The fat is trimmed off, allowing you to enjoy the taste of the lean meat. In today's society where it is easy to consume excessive calories and fats, I thought it was good that it suited the sensibilities of modern eaters in the Reiwa era. The sauce is also made from the same black pork bones, showing the essence of French cuisine as a whole. The quality of the sauce was high, and I could feel the skill of the chef. The dessert with strawberries, hibiscus, shiso buds, and crème d'Angers had various elements mixed in, creating a complex and fragrant taste, which was excellent. The last impression of a dish is important as it can elevate the overall impression. After the meal, you can choose between coffee or herbal tea, and I chose herbal tea with lemongrass and mint. It came with small sweets as well. The chocolate dacquoise, financiers, and matcha canelé were also delicious.

My spouse and I visited the restaurant for dinner at 6:30 pm. We arrived early at Hakata Station, so we wandered around the 9th and 10th floors of Kuten to pass the time. We were interested in a parfait shop and a Vietnamese cuisine specialty store. It was a Saturday and the dinner reservations were fully booked. We enjoyed the amuse-bouche, gaspacho, fried red snapper and potato appetizer, salmon crepe appetizer, seared bonito with fig sauce and shiso, eel and foie gras risotto, flounder bouillabaisse, roasted lamb, red melon and sake lees blancmange, grape compote with giant kumquat granita and vanilla ice cream, assorted baked goods and coffee sherbet, chocolate baked goods, peach granita cheesecake. Everything was delicious, especially the eel and bonito. We were surprised to find such a delicious French restaurant in Kuten at Hakata Station. Truly deserving of being one of the top 100 restaurants on Tabelog. We were very satisfied.

It has become more comfortable to spend time here. I think I've been here about 5-6 times in total, and it has become more cozy. Some people may have been disappointed with the amusement aspect, but personally, I felt that more time and energy were devoted to the essence of the food. The two types of fish and wine paired well together, and I had a great time chatting with my colleagues who came with me.

Located directly connected to JR Hakata Station, the restaurant "Au Gout du Jour Merveille Hakata" offers a great location to enjoy Fukuoka's innovative fusion cuisine with a focus on local ingredients. Today, I had the pleasure of trying their affordable French cuisine. The menu changes regularly to showcase the rich produce of Kyushu, including local vegetables and fresh seafood. I opted for Menu A on a weekday, priced at 4,300 yen with an additional 500 yen for a fish dish. The meal included an amuse-bouche, corn soup, chelos, and a small fried dish. For the main course, I chose the sautéed beltfish with fruit, which was delicious. The dessert featured peach compote and ice cream with tomato sauce and shiso leaf ice cream, a unique and tasty combination. Overall, I had a relaxing and enjoyable dining experience. Thank you.

I visited a restaurant in Fukuoka for lunch before attending a seminar. I had a 5-course lunch for 7,200 yen. The first three appetizers were gold rush soup, edamame tart with Conté cheese, and salted cod with potatoes and beignets. Each dish was small but packed with the concentrated flavors of seasonal ingredients, making it very satisfying. The soup was vichyssoise, a cold creamy potato soup with a refreshing touch of leeks and virgin olive oil, perfect for summer. The bread was a plain baguette, warm and crispy. The cold appetizer featured seared bonito with raw beets, myoga, and eggplant pistou. The bonito was tender and flavorful, and the pistou with myoga and eggplant gave a Japanese summer twist with a hint of southern French fragrance. The fish dish was sautéed sablefish from Nagasaki with fermented burnt butter sauce, almonds, tomatoes, cabbage, and mushrooms, all harmoniously blended without overpowering each other. The meat dish was roasted Kagoshima pork loin with a pork broth sauce, lightly fried okra, green beans, and asparagus from Munakata. The slightly pink pork looked fatty but tasted pure and not overwhelming. For dessert, there was coconut blancmange, vanilla ice cream, basil and pineapple granita, and pineapple chips, with a dominant sweetness of pineapple. The petit fours included custard cake with blueberry sauce, Kumamoto late white grapefruit mousse, and mushroom madeleine, each offering a variety of flavors. Overall, the course was enjoyable with a good balance of diverse ingredients. The only downside was the slightly inexperienced and awkward service from the male staff. However, considering the quality of the food and drinks, the total price of 8,000 yen was quite reasonable.

Fukuoka Station's Michelin one-star restaurant! I had been wanting to visit this place when I go to Fukuoka next time. I had the opportunity to go with my work colleagues! I was a bit skeptical about a Michelin restaurant in a station building, but it turned out to be a really good restaurant. It offered classic and fundamental French cuisine. It was delicious! I would love to visit again if I have the chance.

The restaurant uses plenty of local vegetables and ingredients from Kyushu, and the sauces are carefully crafted from the amuse-bouche to the main dishes, making everything delicious. The Kumamoto red beef had a good texture and was satisfyingly filling. The pan-seared golden snapper had a crispy skin and a rare center, complemented well by the sauce. The dessert was surprisingly creative, using chili peppers, which left a lasting impression. It's definitely a restaurant I would like to visit again.

I used to frequent this restaurant many years ago, so I decided to visit after a long time. The lunch price had increased by about 1000 yen, now costing 4300 yen. Starting with the amuse-bouche, they served fried cod cooked in milk and a mousse made from new onions. Each dish had a unique and changing flavor profile that was interesting. The bread was a hard French bread. The soup was burdock root soup, which was different from the typical French soup with vegetables, butter, and milk. It was made with a chicken broth base, burdock root, and cumin, giving it a deep and flavorful taste. The cumin added a surprising spiciness that complemented the other flavors well. The main dish was Kagoshima black pork steak with a sauce made from boiled pork bone and ginger. The pork was tender and fatty, and the sauce had a tonkotsu (pork bone broth) flavor with a hint of ginger, not too heavy. The dessert was a chili chocolate with raspberry sauce on vanilla ice cream. The combination of chili and chocolate is quite popular lately, adding a spicy kick to the sweet dessert. Overall, the food was delicious, and I would rate it 3.6 for taste. However, there was an issue with the card payment system at the end, and I had to pay in cash instead of using a card for a 3% discount. It would have been better if they had a manual for such situations to offer alternatives like a service voucher or still applying the discount for cash payments. Despite the disappointing service, the food was excellent.

[Visit on April 22, 2023] ■ Lunch B: 7,200 yen * Amuse bouche: A small appetizer * Soup: New burdock soup * Hors-d'oeuvre: Grilled bonito with Kiyomi orange ravigote sauce * Fish dish: Seasonal fish sauté with butterbur sprout sauce * Meat dish: Roasted Kagoshima black pork loin with pork jus and ginger sauce * Dessert: Steamed chocolate gateau with red chili pepper ice cream * Coffee and Mignardises: Coffee or blended coffee, Yame tea, or lemongrass herbal tea The 5-course full course meal starts with an amuse bouche and includes a variety of dishes such as soup, appetizer, fish, meat, and dessert. You can also opt to upgrade the meat dish to roasted Japanese black beef sirloin for an additional 2,000 yen. Please note that any changes to the meat dish will be served to all guests. Au Gout du Jour Merveille Hakata (5-course full course starting with amuse bouche) 050-5589-8172 9F JR Hakata City, 1-1 Hakata Ekimae, Hakata-ku, Fukuoka City, Fukuoka https://tabelog.com/fukuoka/A4001/A400101/40026340/

Located on the 9th floor of a city mall directly connected to Hakata Station, this French restaurant was selected as one of the top 100 restaurants on Tabelog in 2021. It was a great way to end my trip before heading back to Osaka. I paid an additional 500 yen to change my main course to pan-fried red snapper in the 4,300 yen course. The fried cod appetizer was so delicious that I wanted to have a fish dish for the main course as well. Despite my sudden request for a change, they graciously accepted. The moment I took a bite of the red snapper, I knew changing it was the right decision. I have never had fish cooked so deliciously before. It was truly a moment of happiness. My trip to Fukuoka made me realize that no matter how many stomachs I have, it will never be enough. Now that I have safely arrived in Osaka, I plan to savor the afterglow for a while. ❤️

The chef has changed since my last visit. The presentation is more understated now, and the service feels more systematic, but they still excel at using Kyushu ingredients like late-ripening citrus fruit, giving it a unique touch. I stepped away from my table before dessert, and when I returned, they had prepared it for me. I appreciated the care in serving the sorbet at its best condition. The fish with nuts and butterbur sauce, the vegetables with the meat, the salt, and the mustard were all delicious.

Located in the Amu Plaza on the 9th floor, directly connected to JR Hakata Station, this restaurant offers high-quality authentic French cuisine using Kyushu ingredients. Despite its excellent access in a transportation hub, the restaurant provides a calm and tranquil atmosphere away from the bustling crowds. It is a rare gem where you can enjoy a concentrated taste of Kyushu cuisine. I visited by making a reservation for the weekday lunch course (A). The presentation was delightful, the food was delicious, and it was a satisfying dining experience.⭐︎ Amuse-bouche 3 types⭐︎ Bread & Butter⭐︎ Appetizer (Soup)⭐︎ Main course (Pork)⭐︎ Dessert⭐︎ Coffee & Petit Fours

I visited this restaurant for lunch on the final day of my trip to Hakata. It is a French restaurant that uses ingredients from Kyushu, creating dishes unique to the region. The presentation was cute and visually appealing. The taste was neither exceptional nor disappointing, but I did enjoy the potage soup.

Light French cuisine, perfect for both casual dining and special occasions♡ Located conveniently right next to Hakata Station. I had a light course menu for ¥4300 (including tax) on a weekday. The menu included: - Three types of appetizers: cheddar cheese with shallots and apricot jam on brioche, squid and mayonnaise tart, liver mousse with choux daikon soup - Main dish: roasted black pork loin with a refined and elegant flavor - Dessert: cold dessert with blancmange, strawberries and strawberry sauce, hibiscus foam sauce. The caramel ice cream was particularly delicious. It was a delightful experience from start to finish, with each dish meticulously prepared. The use of local ingredients was also impressive, making it a place that out-of-town guests would surely appreciate✨

I tried a French restaurant using local ingredients. It was located on the 9th floor of a building near JR Hakata Station, right in the center. The interior of the restaurant was not very spacious. I had the lunch course, which was very creative and enjoyable. Each dish had its own unique flavor, some of which were a bit unusual but still manageable to eat.

I visited a small restaurant with a calm atmosphere and subtle lighting, which created a soothing mood. I made a reservation for the lunch course and the staff explained each dish when it was served, which was nice. I was impressed by the dishes made with local ingredients, especially the unique cooking methods that I haven't seen elsewhere. The freshness of the meat and fish really stood out in the dishes. The tender texture, fibers of the ingredients, and rich flavors were a delightful discovery. It was very delicious. Thank you for the wonderful meal.

Located on the 9th floor of JR Hakata City, "Au Gout du Jour Merveille Hakata" is a compact restaurant with around 18 seats, offering a stylish and calming atmosphere. They serve dishes using Kyushu vegetables and seasonal fresh fish sourced from local markets, focusing on local production and consumption. Today, I had the A course lunch for 3900 yen. - Small Appetizers: Three bite-sized dishes including a macaron made with Yame tea, low-temperature cooked horse mackerel with shallots, and a tart with Shine Muscat grapes and cream cheese. The macaron had a subtle tea flavor, and paired perfectly with mascarpone. The horse mackerel was cooked perfectly and the Shine Muscat grape tart had a delightful texture. - Soup: A soup made with Munakata chestnuts, which was slightly sweet with a hint of Earl Grey aroma. - Meat Dish: Kagoshima black pork shoulder loin, beautifully presented with a good chewy texture and juicy flavor. The black garlic puree enhanced the taste. - Dessert: Eggplant ice cream and cream brulee, with a delicious ice cream that captured the flavor of eggplant. The unsweetened dark chocolate added a touch of elegance. - Coffee and Petit Fours: In addition to coffee, you can choose from Yame red tea or locally sourced lemongrass herbal tea. The canele, mango, and almond petit fours were a delightful touch. Overall, the French cuisine at "Au Gout du Jour Merveille Hakata" truly lived up to its name as "wonderful."

I went for lunch. The table setting was cute and the atmosphere was cozy. The chestnut soup was delicious. I changed the main dish from roasted black pork to black wagyu beef, which was very tender and tasty. The dessert was eggplant ice cream and brulee, which were smooth and even my son, who doesn't like eggplant, enjoyed them.

Chef Terumitsu Tsuji visits the only remaining restaurant of the once popular Augerge de group, Augerge de Merveille in Hakata, known for its traditional French cuisine with a touch of originality. The chef sources ingredients locally, using Kyushu vegetables and produce from the local market to create dishes with a variety of sauces that bring out the flavors. The menu for the day included dishes such as macarons made with Yame tea, brioche with anchovy and cheese, marinated avocado with French caviar, grilled bonito with myoga sauce, pan-seared sea bream with saffron sauce, roasted black pork from Kagoshima with white kidney bean sauce, and peach dessert with peach compote, granita, and ice cream. Overall, it was a delightful dining experience at Augerge de Merveille in Hakata.

My son who was visiting home decided to return a day early, so I looked for a French restaurant to celebrate our wedding anniversary. Unfortunately, all the places were fully booked due to it being the day before. Luckily, I was able to make a reservation online and visited this small restaurant inside Kuuten. I ordered a soft drink as I don't drink alcohol, and enjoyed a reasonably priced lunch. Everyone seemed to have ordered the same thing. First, we had an amuse-bouche. I quite enjoy these small appetizers that offer a variety of flavors. There were three items, and I particularly liked the chicken paste macaron. Next was the vichyssoise, which had a fresh pepper flavor. The main course was roast pork with vegetables. It was juicy, tender, and not greasy at all. However, it had a grilled chicken flavor for some reason, and when I asked, I was told it was cooked over charcoal. The bread did not come with butter, though. For dessert, we had pineapple granita and coconut pudding, which was a refreshing palate cleanser. We also had an ice stay. Lastly, we received an anniversary plate that I had requested over the phone. It had small flowers on the plate with "Congratulations" written on it and some tiny sweets. It made me happy. They even took a photo for us. Thank you very much. However, the waiter seemed a bit low-spirited, maybe because it was a holiday weekend?

I visited for the first time. I had a wine pairing lunch for my business trip to Nagoya. Three types of Champagne and a small amuse-bouche. Seaweed and rice flour crackers with marinated salmon and a hint of cilantro. A macaron made with Yame hojicha tea, filled with some kind of meat. A charcoal cookie with simmered squid. All the dishes were thoughtfully prepared. A Spanish white wine followed by a delicate Gewurztraminer. Vichyssoise soup topped with a foam of pepper. The aroma of the pepper was wonderful. A Provence rosé. Seared bonito with a ragout sauce, served with fresh vegetables in a salad style. Spinach sauce. An Australian Chardonnay. Pan-seared sea bream with crispy skin and tender flesh. The saffron aroma was amazing. Roasted red pepper sauce. A Burgundy Pinot Noir. Braised lamb that was tender and flavorful. Served with edamame and bacon. For dessert, coconut milk panna cotta with pineapple ice cream, crushed pineapple and basil. Refreshing. Mango jelly. Chocolate macaron. Coffee with a canelé. The seasonal dishes were meticulously prepared. The wine pairing was also well done. The restaurant was located in a large facility and was a bit crowded, especially on the first day of Golden Week. However, when I was there, I was the only one in the restaurant for a while. It's a great place to visit while traveling on the Shinkansen.