I tried making a reservation here because I enjoyed Hiramatsu's Italian restaurant. When making a reservation through Tabelog, you can't use Hiramatsu's point card, so it's better to choose your favorite way to reserve. I went alone this time for a girls' night course. First, I was served a non-alcoholic strawberry juice, which was delicious. I chose non-alcoholic, but you can also choose cocktails. The amuse-bouche consisted of cheese and prosciutto. The prosciutto had a refreshing bitterness, which I found out was citrus when I asked. The smoked fish marinated with citrus and balsamic sauce was a great combination. I chose fish for the main course since I'm not a fan of foie gras. The fish was pan-seared and had a strong flavor. The main course was roasted pork, which was incredibly delicious. The tenderness of the meat and the sauce were outstanding. The sauce was so good that I couldn't resist dipping the bread in it. The butter for the bread was apparently unsalted butter from France. For dessert, there was matcha jelly, ice cream, cream, shortbread, and citrus sauce. It was tangy and delicious. After that, I had iced tea and macarons. The service was excellent, and you can relax even if you're dining alone. There was another person dining alone as well. Overall, it was a course that made me feel like early summer with its use of citrus. Thank you for the meal!

It was a cold night in January. We had made a table reservation at a French restaurant in Fukuoka through a certain restaurant reservation site, only to find out upon arrival that the restaurant was closed and they had no record of our reservation. It turned out to be a mistake on the part of the reservation site. Despite receiving two reconfirmation emails from the site, the reservation was not actually made. Feeling disappointed and stranded in the cold, we decided to look for another restaurant. We came across "Restaurant Hiramatsu Hakata" and called them in a last-ditch effort. They were able to accommodate us for dinner in just 10 minutes, and we rushed to the restaurant by taxi. The staff at Hiramatsu were welcoming and attentive, and they were able to cater to our dietary preferences and allergies. The atmosphere at the restaurant was elegant, and we were seated at a central table. We opted for the 9000 yen LIBERTE course, which was beautifully presented. The sommelier, Mr. Shigematsu, provided excellent service and made us feel at ease. The amuse-bouche was a delightful surprise, followed by a series of dishes that showcased the flavors of Kyushu. Each course was meticulously prepared and delicious, from the cauliflower mousse with Mont Saint-Michel mussels to the Australian beef with red wine sauce. We were grateful to have found Hiramatsu Hakata in our time of need, and we were impressed by their impeccable service. We look forward to visiting more restaurants in the Hiramatsu group in the future.

I enjoyed delicious food in a calm and stylish setting. They had a special lunch menu on weekdays, so I made a reservation to visit before my evening meeting. The restaurant had a luxurious atmosphere, and the presentation of the dishes was truly impressive.

After finishing up some errands nearby, I decided to visit this shop that caught my eye at the Libaleine Mall last time. The interior of the shop exudes elegance but without any stiffness, creating a lovely atmosphere. I opted for the Menu Recommendations (7,458 yen). For drinks, I had the Yoi Labo's flavored tea, Round Ginger. Yoi Labo specializes in non-alcoholic drinks to address the unfairness felt by non-drinkers, and this ginger tea with cinnamon and apricot was a delightful non-alcoholic drink with a subtle sweetness. The petit fours included Miyazaki's Jinze cheese and black pepper financiers, along with fried Itojima octopus flavored with black olives. The financiers were not rich and buttery but had a crispy exterior and a soft inside, resembling a bread-like texture. The octopus, with a lightly acidic olive sauce, had a Southern French flair. The amuse-bouche featured deep-fried young ayu from Oita and a sauté of sazae and mushrooms. The ayu had no fishy smell and was complemented by the delicate bitterness of citrus and parsley sauce. The sazae sauté was equally delicious, and I made sure to enjoy every bit with bread. The appetizer consisted of a pan-seared eel and Satsuma sweet shrimp from Fukuoka, marinated in Porto wine and balsamic vinegar. The eel was perfectly crispy, enhanced by the sweetness of the sauce, mango, and marinated Hakata eggplant and okra, offering a variety of flavors. The fish course featured pan-seared amberjack from Kagoshima and an etuve of Japanese clams from Yatsushiro, complemented by a basil-flavored sauce Noyilly and foam sauce. The fatty amberjack paired well with the rich clams, and the refreshing Kumamoto salted tomato added a touch of acidity. The main meat course was red chicken breast and thigh from Satsuma. The chicken breast was moist from low-temperature cooking, while the thigh was nicely charred over charcoal, showcasing the unique flavors of each part. The dish was accompanied by a variety of summer green vegetables with a ju sauce infused with sansho pepper, offering a refreshing and slightly Japanese touch. A perfect contrast to the richness of the previous fish course. For dessert, I enjoyed a fig and Toyomitsuhime biscuit with a light-tasting creme epees fermented with lactic acid, almonds, and a shortcake-like finish. The hibiscus and rose sorbet had a vibrant acidity. The petit fours were displayed like jewels in a box, and I chose the choux cream, macaron, and truffle, all of which were rich in flavor. The service was attentive without being intrusive, leaving a favorable impression. Hiramatsu Group never disappoints. Thank you for the wonderful meal!

This is a French restaurant located on the 2nd floor of Hakata Riverain, which is visited frequently. We enjoyed the shareholder-exclusive course from September 1st to 15th for ¥13,200, along with a set of 4 pairing wines for ¥5,500. The dishes included: - Itojima octopus with black olive flavor, Jinze and black pepper financiers - Warm soup of chestnut pumpkin, white truffle parfait, hazelnut tuile - Fried zucchini flowers and seafood combination, summer vegetable salad with sea-scented mousseline - Seared spiny lobster, roasted Hakata eggplant, citrus and cherry tomato salad, Miyazaki Nobeoka Hinata saffron cream - Roasted Japanese black beef, jus sauce, seasonal mushroom Bordelaise, Saga lotus root roti - Pear objet d'art, caramel ice cream - Coffee and petit fours We, as holders of over 500 shares, enjoyed a generous 20% off on restaurants, hotels, and wines (including wines ordered online from Hiramatsu). We always enjoy the delicious traditional French cuisine made with fresh seasonal ingredients from Kyushu. Even with a change in head chef, this restaurant remains a favorite. The wine is delicious, affordable, and Hiramatsu is the best. Definitely a repeat visit, thank you for the feast.

I had a slightly elegant French lunch in Hakata. It had more luxury than I expected, making me a little nervous. I probably should have ordered a drink too, but I just went with water. There were a few menu options to choose from for the course, and the crispy grilled conger eel was delicious. I also upgraded to dessert for an additional 1800 yen, and the peach compote was really tasty.

I like small sweets, so I decided to try all kinds. The fig tart and desserts were delicious. Soft drinks like Alan Milia cost around 1200 yen, which is a bit expensive, but it's understandable. I felt a bit nervous about the interior at first, but I didn't feel like I was being watched, so it was easy to enjoy my meal.

Solo gourmet trip in Kyushu. I finally visited the restaurant Hiramatsu Hakata that I couldn't go to last time. Despite not having a reservation, they were able to prepare a seat for me on the same day. The weekday lunch course starts from ¥4000, which is quite reasonable for Hiramatsu. The spacious seating, classical music playing, and gentle ambient lighting created a lovely atmosphere. I opted for the lunch course starting at ¥4000 and added a ¥3500 live Canadian lobster. I paired it with Alain Milliat's Chardonnay. The meal included: - Ginze blue cheese and black pepper financier by Daiwa Farm - Fried squid from Itoshima with miso-accented tapenade sauce and celery - Fried young ayu from Oita with herb sauce made with parsley and mayonnaise, served with grapefruit for a refreshing finish - Sauteed conch with shallots and broccoli in a sauce (originally made with mushrooms) - Canadian live lobster with roast Hakata eggplant in a saffron vermouth sauce, served with a salad of citrus and cherry tomatoes - Sauteed and grilled Saga red chicken breast and thigh with a jus sauce made from chicken broth, sprinkled with Sichuan pepper powder and served with summer vegetables like snow peas, Chinese cabbage, and edible herbs - Dessert of fig and almond amandine with light creme d'epesse, accompanied by hibiscus and rose sorbet - Herb tea and petit fours I had a delicious and luxurious time, thank you for the wonderful meal.

Riding the inbound wave, Hiramatsu's stock price is rising. Congratulations to all the holders. I ordered GASTRONNMIQUE ¥31075 (20% off for shareholders). ⭐︎ Pate de Campagne Itojima soy sauce lees pickled cheese cake ⭐︎ First bonito and Hakata Jidori confit Leson's bitter puree served with fresh ginger and citrus ⭐︎ Duo of Saga white asparagus and Itojima saimaki shrimp with Osetra caviar ⭐︎ Grilled eel and bamboo shoot from Fukuoka Truffle Akita Komachi and Daiwa Farm Jinze risotto ⭐︎ Pan-fried sea bream Champagne sauce Fnuil puree Roasted fruit tomato ⭐︎ Grilled Kyushu black beef loin with Tosa Binchotan charcoal Seasonal vegetable jardiniere Sichuan pepper jus ⭐︎ Kyushu Earl's melon and Les Concantre Granité ⭐︎ Fukuoka Sachi no Ka Shokora Buran's Espuma Rhubarb Chouirvelvain Ice Cream ⭐︎ Tea Miniardis Enjoyed the carefully selected ingredients from Kyushu, prepared by Chef Uchikoba, who hails from Kagoshima. Ah, I had delicious French cuisine, this is it! The classical traditional dishes were very delicious. I am extremely satisfied. Mr. Kubotsu and Mr. Uchikoba are not the unbeatable duo of the Fukuoka Hiramatsu Group? Will definitely come back, thank you for the feast.

Located a 3-5 minute walk from Nakasu-Kawabata Station is the French restaurant Hiramatsu Hakata. This classic French restaurant has branches nationwide and has received high praise at each location. It was selected as one of the top 100 French restaurants in 2021 by Frenchwest. The sophisticated interior, predominantly in white, with subtly displayed artworks exudes a luxurious atmosphere. The attentive service is also outstanding, maintaining a consistent quality. We tried the weekday limited special course this time. Priced around 6,000 yen including drinks, it is a great value course menu that includes finger foods like pate de campagne, as well as an amuse-bouche featuring early bonito and Hakata local chicken confit with cress and balsamic vinegar sauce that evokes the early spring season. The seafood dish combining threadfin bream poêlé with a creamy bouillabaisse sauce with saffron was not only delicious in terms of seafood, but also had an excellent pairing with the freshly baked fluffy bread and sauce. The main dish, highlighting the tenderness of Cha-Me-Bi pork with a sauce combining rosemary scent, onion sweetness, and green pea bitterness, was also delightful. With dessert and tea sweets included, this course was very reasonably priced, so be sure to visit. Thank you for the meal!

I couldn't afford dinner, so I had a great lunch deal instead. The course with carefully selected ingredients was delicious. It was the most luxurious lunch for me. It may have been too extravagant, but I feel like my experience level has skyrocketed, so I'm satisfied. Even the dessert at the end was perfect.

I had been wanting to try the lunch at this restaurant where Kubotsu-san from the group recommended, and it was delicious! I was especially impressed by the dessert. The French system of serving small sweets after the meal makes me feel like I got a good deal, and I love it. I was able to forget about my daily life and feel elegant and relaxed.

I went to a French restaurant for dinner during a business trip to Fukuoka. I made a reservation in advance for 2 people and visited at 6:30 pm. The restaurant had a luxurious atmosphere and the staff's service was excellent. We were seated at a table in the back of the restaurant. We requested the pairing with the course we had reserved in advance. There were 3 types of pairings available, including champagne and 3 or 5 wines, and we chose the 3 types. We started with a toast with champagne and then the course dishes began. The dinner menu was "BOURGEIOS" for 22,374 yen, and the pairing was 6,500 yen. The dishes included pate, cheese cake with soy sauce koji, sauteed vegetables and squid with karasumi flavor, eel and Lee-de-Vo butter, consomme with black truffles, sauteed flounder with seasonal vegetables, roast black wagyu beef, strawberry and fresh cheese mousse, Hyuganatsu ice cream, and coffee with sweets. From the appetizer to the dessert, everything was delicious and of high quality. The eel and black truffle consomme and the main dish of black wagyu beef roast were particularly delicious. The pairing was well done, with the French white wine after champagne being exceptionally tasty. I will definitely choose the pairing again next time. Thank you for the wonderful meal.

It was my second visit, and the meat, fish, and vegetables were all delicious. The interior of the restaurant is stylish and has a luxurious feel, providing a perfect setting for enjoying a special and memorable meal. Ideal for celebrating anniversaries or going on a date. I would love to come back again if given the chance.

Luxurious space. Delicate and high-quality cuisine. Thoughtful and attentive service. I had a truly happy time in every aspect. The champagne and wine selected by the restaurant perfectly complemented the dishes and were delicious. I will definitely be a repeat customer.

Second visit. French restaurant on the 2nd floor of Libalein Hakata. Went for lunch. Ordered a lunch course around 8000 yen. Drink was jasmine tea. Everything was delicious, but what left the biggest impression was the flounder meuniere. The combination with the sauce was excellent. The prawns served alongside the seared flounder were very firm and had a great texture, very tasty. You can choose between coffee, tea, or espresso with dessert. I would like to go again if I have the chance.

Once inside, you'll feel like you're in a European castle with artfully decorated private rooms. Pull up a chair and sit down, feeling like a princess. The strong aroma of cheese-filled cake whets your appetite as you wait for your meal. The first dishes to arrive are a spring chrysanthemum soup and sautéed mackerel. The soup is rich and flavorful, with a pleasant fragrance, while the mackerel is coated in plenty of sesame seeds that complement its taste. The Hakata chicken breast and foie gras flavored five-color rice risotto is simply delicious. The combination of the light chicken breast, saffron-scented sauce, and firm five-color rice creates a delightful mix of flavors. Next is the sole meuniere. The sole itself is quite tasty, but the sauce is exceptional, made with various shellfish for a rich, milky yet not heavy taste. Moving on to the main courses, venison is served. As expected in winter French cuisine, game meats are prominent. The venison, served in bite-sized pieces, is easy to eat and has a strong gamey flavor. Enjoy it with the refreshing apple sauce and flavorful shiitake mushrooms. For dessert, there is rosemary ice cream and chocolate mousse. The ice cream has a refreshing rosemary scent, while the chocolate mousse is rich and intense. Dining on traditional French cuisine in such a charming setting, it truly feels like being a princess. Thank you for making me feel like royalty.

- Lunch: 7,458 yen <Petits Salés> - Squid Beignet with Carrot and Mandarin Confiture - Cheese Cake with Shoyu Kasu from Itoshima <Amuse> - Warm Soup of Potatoes and Onions from Kyushu - Sauteed Mackerel with White Sesame Flavor and Bitter Chrysanthemum Coulis <Appetizer> - Sauteed Sweet Shrimp and Smoked Hiramasa with Celery Root Puree - Candied Kumquats with Balsamic Accent <Fish Dish> - Pan-Fried Natural Flounder with Clams, Black Cabbage, and Swallow's Nest - Vermouth Sauce with Cock-a-leekie Flavor <Meat Dish> - Roasted Loin of Kinunokuni Pork from Oita Prefecture with Mushroom Fricassee - Confit of Small Onions with Bacon Aroma and Light Garlic Jus <Dessert> - Declinaison of Two Mousse: Chocolate Mousse and Kirsch Mousse - Foret Noir-style Rosemary-Flavored Ice Cream with Griotte Cherry Coulis - Coffee & Mignardises - First visit to a restaurant in the Hiramatsu group, with a classic and dignified atmosphere that makes you sit up straight - Particularly delicious was the Pan-Fried Natural Flounder, with a deep buttery sauce and perfectly cooked flounder, along with plump mussels - Lunch prices vary, with weekday lunches offering a good value proposition.

I have been to ASO and Kubotsu in the Hiramatsu Group before, but this was my first time visiting Hiramatsu-san! This time, I had the Christmas limited lunch set. The course I had that day was as follows: <Amuse 1> - Squid beignet - Carrot and mandarin confiture - Itojima soybean paste marinated cheese cake The sauce for the Salica beignet was very delicious, with the dill flavor and the refreshing mandarin accentuating the dish. The cheese cake was so delicious that I would buy it if it were sold as a baked good! <Amuse 2> - Warm soup of Kyushu potatoes and onions - Saury poêle with white sesame flavor ~ Chicory coolie The soup was thinner and saltier than the typical potage soup. The saury had a hint of bitterness, but the sesame flavor was delicious. <Bread> The bread was slightly warm, crispy on the outside, and soft and chewy on the inside. It was so delicious that I ended up having seconds, which I usually don't do. <Appetizer> - Scallop and lightly smoked yellowtail poêle - Celery root purée, caramelized kumquat, balsamic sauce The yellowtail was tender, and the balsamic sauce and smoky flavor were a perfect match. <Fish dish> - Flounder meunière, clams, black cabbage and turnip with etuve ~ Vermouth sauce with cockage flavor The clam broth and savory butter sauce were delicious! The flounder was moist, and the clams soaked in the rich butter sauce were exquisite. <Meat dish> - Roasted beef rump, Oita shiitake mushrooms, taro, Saga burdock, cream combined with bacon, etuve with black truffle Perigord sauce The dish was originally supposed to be made with Honshu deer loin, but I requested beef instead due to my dislike of game meat. Thanks to the change, I was able to enjoy the dish. <Dessert> - Pastry chef's special NOEL dessert It consisted of mascarpone mousse, pistachio cream, hazelnut praline mousse, yuzu ice cream, and kataifi fried. The kataifi was a bit oily, but it balanced well with the mousse and ice cream. <Coffee and mignardises>

The lunch course available on weekdays is truly satisfying. Every dish was delicious without a doubt. I felt so happy. When I first sat down, I felt a bit out of place among the elegant and wealthy customers enjoying their meals. It made me feel like I was part of a glamorous family.

I visited the French restaurant "Restaurant Hiramatsu Hakata" located in Shimokawabata-cho, Hakata-ku, Fukuoka City. It has been selected as one of the "Tabelog French WEST Top 100 Restaurants 2021" and also holds one Michelin star. I ordered the weekday lunch course for about 5000 yen. In conclusion, the cost performance was excellent in terms of the content and experience. The service from the amuse-bouche onwards was excellent, with a freshly prepared and delicious taste. The service was also very good, with a 13% service charge that initially surprised me, but the luxurious feel and service made it worthwhile. It was a rare experience to spend time in a "proper restaurant" like this. The appetizer was a French-style reconstruction of bonito tataki. For the fish dish, I had the option to choose, and the rare cooking of the sweet shrimp from Kagoshima, particularly the head side, was very delicious. There was a sense of terroir. The meat dish, despite being a budget course under 5000 yen, was skillfully presented with pork, showcasing the essence of autumn without appearing cheap (using Kinunton pork). When choosing pork as the main dish in a restaurant, one concern for the middle-aged and older age groups is the amount of fat. Here, the fat was neatly trimmed and only a small amount was left as a point, making this pork dish truly fitting for the Reiwa era. In the past, when fat was considered essential, it was a time when physical labor was predominant, and I believe that those who ignore this background and worship classical cuisine are not true lovers of the classics. Furthermore, by serving risotto, they created a sense of satiety that would please the Japanese DNA while using low-GI ancient rice instead of white rice, which would surely appeal to the target age group of this restaurant. The chef did a commendable job of finding the right balance in the menu. In this price range, it was much more satisfying than using inferior Wagyu beef. Wonderful. The wine selection included bottles of red wines like Saint-Émilion and Saint-Emilion starting from around 8000 yen, with a good balance of reasonably priced wines. It was also nice to see a "cheese platter," which has become rare in this day and age. They had all Kyushu-produced cheeses, and they seemed to be well managed and aged. This came with dessert, petit fours, and tea, making it a great deal. I chose herb tea from coffee, black tea, and herb tea options, and it was delicious. If they offered to bring the petit fours to the table for a photo opportunity and then said, "If you're too full, you can also take the sweets home," it would be more fitting for the Reiwa era and would likely garner more support from the clientele of this restaurant. Overall, it was a great restaurant.

I used it for lunch with my relatives and chose the Recommended course. It was delicious overall, just like the menu I checked in advance! Especially the freshly baked roll bread! The outside is crispy and the inside is soft, and the size is large so you can have seconds. I ended up eating quite a bit, having two of them...