"Rolquide Blanche" is the French term for white orchid. The image of this restaurant perfectly embodies the elegant white orchid flower. Located within the elegant "Hotel Grège" overlooking the Aegean Sea, this French cuisine restaurant offers a romantic view of the Genkai Sea. The executive chef overseeing the elegant restaurant within the grand hotel is Kenma Hyodo, a highly skilled chef with a prestigious background. Having honed his skills in Michelin-starred restaurants in the Champagne region of France, Chef Hyodo has received numerous awards and accolades in Japan. The seasonal ingredients are showcased in creative French dishes that are both beautiful and traditional. While some dishes may have a slightly rich flavor profile, the overall execution is impeccable. One downside was the absence of the chef at the table, which would have added a personal touch to the dining experience. Additionally, a menu would have been helpful in providing a comprehensive overview of the dishes. Dining in the beautiful setting of the grand mansion while enjoying views of the sea is a truly elegant experience. The attentive staff in black uniforms provide service with a touch of class, following the traditional French dining etiquette. The nine-course meal began with a luxurious Bisque foam soup with Hokkaido sea urchin, French caviar, and sherry wine jelly. The next course featured carabinero prawns served with scallop and truffle tartare, accompanied by a salad with persimmon and a 10-year-old prosciutto that the chef meticulously prepared. The Carbonade Flamande dish showcased braised Wagyu beef cheek with lily root puree and persimmon, offering a tender and flavorful experience. The chef's specialty, Pate en Croute, was a standout dish that demonstrated the chef's dedication and artistry. The dish featured Alsatian-style pate en croute with a variety of ingredients, showcasing the chef's culinary skills. The meal continued with a dish of anglerfish sautéed in burnt butter, served with seafood consomme, shimeji mushrooms, and eggplant. Following that was a dish featuring golden eye snapper cooked in burnt butter, wrapped in Chinese cabbage with lobster shell broth and cream sauce. The meat course consisted of a dish featuring Munakata beef with truffle sauce and foie gras. The traditional and elaborate French cuisine may be a bit heavy for some, but for young couples with little exposure to French cuisine, it would be a luxurious and memorable dining experience. For couples on their honeymoon or celebrating a special occasion, there is no better restaurant than this. Staying overnight in one of the elegant guest rooms after a leisurely meal at the inn is a truly luxurious experience. And if you're planning a proposal, this would be the perfect place to do it. Surely...I am traveling around Japan to find delicious restaurants.

Visiting with family. It was a comprehensive presentation battle where the planners and cast members welcomed us with strong feelings through location, building, exterior, interior, restaurant, service, dishes, and drinks. The food was beautifully presented and delicious, making us smile with every bite. The sauce was balanced, enhancing the ingredients without being overly extravagant. The service was just right, not too sweet or too harsh, with a smart and smooth recovery in case of any issues. This added to the enjoyment of the food. Located in a serene area by the sea on a World Heritage island, this stunning French restaurant created wonderful memories with my family. Thank you for the feast, we will definitely visit again.

The main fish dish was the most impressive. They used blowfish, which was firm and had a satisfying texture. The seasoning was a bit strong, but I was satisfied with it. The meat was tender and paired well with the sauce, which made me want to dip bread into it. From the appetizers to the dessert, the presentation was beautiful, and the staff's explanations of the dishes were polite and made the dining experience enjoyable. The view of the sea from the table was stunning. It's a restaurant I would like to visit again.

I attended a wedding ceremony and enjoyed a French meal. The sauces were truly delicious. The shellfish sauce with salt koji, and the 8-day aged homemade demi-glace were exceptional. The dessert was full of summer flavors and colors. Each bite was pure happiness. The white wine was a perfect choice for pairing. Thank you very much.

Located within the Rorukide Blanche Hotel Greige, this creative French restaurant ✨, run by Kenma Hyodo who has won numerous awards, never fails to impress. I have visited many times and each time I am moved. Today, as I am staying at the hotel, I had dinner here. Each dish was beautifully presented and the flavors were simply amazing. The wine pairing was also fantastic and left me feeling very satisfied. Once back in my room, I will enjoy dessert and another drink. This place is perfect for a date, with a great atmosphere. #AdultBreak #FreeSpirit #WorkEthic #ChangeInPerspective #Vacation #FukuokaGourmet #CreativeFrench

I visited the French restaurant "Rorukide Blanche," which is located in a hotel called Greige. It is a reservation-only restaurant facing the Sea of Japan. The access is about a 15-minute drive from the JR Kagoshima Main Line Togo Station. The blue sky, blue sea, and white building give off a Mediterranean vibe. The interior of the restaurant is stylish with a white theme that matches the window views. There are six private rooms with ocean views available. The restaurant was designed by a renowned French designer and features furniture from the Italian brand Cassina Ixcy. The cuisine is curated by Chef Kenma Hyodo, who has experience in three-star restaurants. The menu for the day included various dishes such as caviar, sea bream, scallops, and beef. The presentation of the dishes on white plates and the attention to detail in the tableware were impressive. The location by the sea and the elegant ambiance made it a luxurious dining experience. I would definitely like to visit again in the future. Thank you for the wonderful meal.

Rorukide Blanc Michelin Fukuoka 2019 Plate-winning restaurant A luxurious moment with a beautiful view of the sea This is a restaurant located within "HOTEL GREGES: Hotel Greige," known for being the first hotel in Japan produced by the world-renowned designer Catherine Memi. Reservations are by appointment only. They serve both lunch and dinner. Located on a hill 15 minutes by car from Togo Station, the contrast between the vivid blue of the sky and sea and the white hotel creates a beautiful and almost magical landscape. The menu offers several courses. The chef trained at a Michelin-starred restaurant in France and worked at restaurants in Paris. In 2007, he served as the chef at "Lezan Dole" in Nishi-Nakasu, Fukuoka. Since 2012, he has been the executive chef at "Hotel Greige" and has won numerous awards. The cuisine is creative French cuisine that highlights seasonal ingredients. The dishes are visually appealing, beautiful, and elegant. It's a wonderful restaurant where you can enjoy French cuisine with a view of the beautiful sea. Thank you very much. It was a feast. Supreme Dinner Course ¥16,500 Amuse-bouche Caviar from France with olive oil / Jelly of sherry wine from Spain Appetizer 1 Mackerel from Nagasaki, Kagoshima shrimp, sea urchin mousse, yam mousse, avocado, trout roe, smoked asparagus, champagne vinegar Appetizer 2 Scallops and zucchini with butter sauce, parsley, garlic, tomato Appetizer 3 Gelatin of calf from France, turkey cockscomb, Morrel mushrooms from Turkey, foie gras, cognac, and meat sauce Fish dish Steamed sea bream Sauteed Chinese cabbage, spring cabbage, and garlic, lemon sauce from Sicily, Italy The sea bream caught around here is steamed and baked, with the skin crisply grilled. Meat dish Roasted fillet of Yamagata beef Meat broth, blue cheese sauce, corn lecreson, sprouts, skin-on young corn It's carefully cooked for an hour. Dessert 1 Strawberry parfait Pistachio brownie, cream cheese ice cream, white chocolate Dessert 2 Kiwi and white chocolate, anglaise sauce, matcha After-meal drink Coffee

I have always wanted to come here but never had the chance until now. Finally, I was able to visit. You can enjoy French cuisine while looking at the sea. I believe the lunch course was around 5000 yen. The dishes were just the right size and all of them were really delicious. I would like to visit regularly.

I visited for lunch. I had a leisurely tea time in front of the Genkai Sea, enjoying a luxurious time. Although I am not a foodie, I became interested in the person who made the dishes for the first time in my life. There is a photo of the exquisite new dish made with delicious white fish, the Kué. The lean beef steak from Munakata beef is also delicious. The scenery is beautiful, the food is delicious, so I think it would be a good place for a first meeting or a proposal. I would like to visit again.

I had heard rumors about this place since my last visit, but it was difficult for me to go there due to the distance. Finally, I had the opportunity to visit this stylish hotel located along the coast of Munakata. I had dinner here at dusk, watching the sun slowly set, and the atmosphere was amazing. The restaurant here customizes dishes based on the budget and preferences of the customers. This time, we had a special meal reserved by regular customers, paired with 5 types of wines. The amuse-bouche was a chef's signature dish, turning vichyssoise into mousse with consomme jelly, caviar, and olive oil. The light texture was fantastic, with a strong potato flavor, making it the perfect amuse-bouche. The first appetizer was poached spiny lobster in lobster miso sauce with basil-flavored couscous, sea urchin, and salmon roe. The quality of the lobster was excellent, and the miso sauce matched well. The second appetizer was pate en croute, a pie filled with 13 types of meat and consomme, served with homemade prosciutto and pork rillettes. The various flavors of the meats changed like a kaleidoscope, creating a delightful taste. The main course included low-temperature cooked spotted halibut with smoked butter and garlic, spring tomatoes, and squid ink and firefly squid sauce. The fish quality was high, and the complex sauces used seasonal ingredients like spring cabbage and tomatoes. The wine pairing for this dish was a white wine from the Rhone region, creating a balance of complexity. The Kyushu sirloin was cooked at low temperature with fond de boeuf, wasabi from Motoyama, baby corn, and summer truffles. The beef was incredibly tender, and the sauce was perfect, providing a satisfying experience. The wine pairing for this dish was a Bordeaux right bank from Chateau Valandraud, which complemented the beef and sauce well. The dessert consisted of white cocoa dumplings, red bean mousse, amaou strawberry sauce, and matcha ice cream, creating a strawberry daifuku-like flavor. The combination of matcha and red bean was also enjoyable. The meringue with amaou strawberries, mascarpone ice cream and mousse, strawberry sauce, and lime essence was delightful. The aroma of the baked strawberry meringue and the mascarpone ice cream were delicious, and the lime essence on top of the strawberry sauce did a fantastic job. The dishes were a reflection of Chef Hyodo's sense of style, and the content was impeccable. The wine pairing, selected by the chef, also showed great taste. With the fantastic location, atmosphere, delicious food, and wine, there's no reason not to visit this place! It's perfect for a date, and I truly envy the couples who come here.

Three women visited for lunch. The meal, priced at 5,000 yen, was quite luxurious for a lunch, so our expectations were high. I was worried that I might be expecting too much, but the first bite completely blew away any doubts - the first dish was amazing! The bisque, with its mousse-like texture, had a light and fluffy mouthfeel, stimulating our appetites even more. The marinated fresh fish on top was delicious on its own, but when dipped in the surrounding sauce, it became even more refreshing, and the flavor change, typical of French cuisine, was delightful. The fish meunière or poêlé had a delicate and tender flesh with a crispy skin, offering a gentle and transparent taste. The meat was tender and flavorful, a dish that you want to savor slowly in your mouth. Despite being a lunch priced at 5,000 yen, it was incredibly generous in portion size! The final dessert was a Mont Blanc, perfect for autumn, served in a glass that was visually appealing. Mont Blanc desserts usually have a heavy impression, but the sorbet on top provided a refreshing touch, allowing us to finish the course with ease. Next time, I definitely want to come back for dinner, perhaps combining it with a stay at the hotel!

Chef Ryoki Deblanche from Kamiminato, Munakata City, Fukuoka Prefecture. He achieved 3rd place in the 2019 Asia Pacific Pâté Croute World Championship through hard work. His dishes, like precious gems, resonate in the heart with exceptional seasoning. A few years ago, the food was already very delicious when I visited, but this time, I was amazed by the evolution in his culinary skills. His meticulous and delicate sensibility has truly taken flight. The feedback on each dish was simply "extremely delicious." I'm in awe. When it comes to Pâté Croute, I remember the one made by Chef Kawamura from Tsubo Naka Ten, who once won the World Championship. But no, Chef Heito's Pâté Croute can definitely compete with it, offering an amazing depth of flavor. The liqueur-like sensation from the pie crust tantalizes the appetite even more. The other dishes are visually stunning and the flavors are true to the fundamentals of French cuisine. I definitely want to visit this restaurant again soon. It was incredible.

This was my first time visiting. It was night time, so the illumination was very beautiful and my expectations were high. Each dish was beautifully presented, intricately prepared, and delicious. The wine pairings were also excellent. Since I wasn't feeling well, they even brought me some oolong tea. They provided a straw so I didn't have to worry about getting lipstick on the glass. Thank you very much. I hope to visit again when I'm feeling better. Thank you for the wonderful meal.

"Highly refined French cuisine at a luxury hotel in a white pearl" L'Orchidee Blanche @ Munakata City, Fukuoka Prefecture Around Christmas time, I received an invitation from the head chef of an eel restaurant from my alumni, inviting me to spend a luxurious holiday at a designer hotel reminiscent of a Mediterranean resort. The hotel offers an ocean-view room with a high-class atmosphere, where you can listen to the sound of the waves and enjoy authentic French cuisine. I decided to accept the invitation and experience something new. The place is L'Orchidee Blanche by Chef Kenma Hyodo. First, let's look at Chef Hyodo's award history: - 3rd place in the 7th Escoffier France Cooking Contest in April 2014 - Runner-up in the 49th Le Taittinger International Cooking Award Japan Contest in September 2015 - Runner-up in the 2015 Bocuse d'Or Japan Representative Selection Competition - Selected for the 2018 Diners Club FRW 2018 Next Generation Focus Chef - 3rd place in the 2019 Paté-Croûte World Championship Asia Competition - Runner-up in the 2019 Bocuse d'Or 2021 Japan Representative Selection Competition Today, I tried the 10,000 yen course. Starting with a specialty dish from Chef Hyodo, "Parisowar with Hokkaido Uni": - A variation of the classic dish by the late renowned chef Shido Fujio, featuring a combination of consommé foam, Hokkaido sea urchin, and caviar. The consommé and potato foam are perfectly balanced, with the sea urchin and caviar adding a luxurious touch. Other dishes included: - Munakata turnip and Hiramasa kingfish carpaccio - Sauteed Shirako with Bruno Desaunay-Bissey Gebre-Chanmbertin 2015 - Pigeon breast and thigh with Jumbo shiitake mushrooms - Seasonal fruit sangria tart - Diplomat chocolate ice cream with lemon tuile Overall, the experience at L'Orchidee Blanche was excellent, and I look forward to returning. I also plan to bring my own pigeon next time.

Located at 600 Kamiminato, Munakata City, Fukuoka Prefecture, L'Orchidée Blanche is a French restaurant inside the luxurious white hotel, HOTEL GREGES. The executive chef, Kenma Hyodo, offers a French cuisine experience that is both classic and contemporary. The restaurant is only a 15-minute drive from JR Togo Station and is situated near the World Heritage Site, Munakata Okinoshima. Dinner reservations are required, and children over 13 years old are welcome. The dress code is smart casual. The lunch course is priced at 5000 yen (excluding tax), and the dinner course is 10000 yen (excluding tax), with special menu options available. For more information, visit their website at https://www.greges.jp/restaurant/. The restaurant is open from 11:30 to 14:30 (last order) and 17:00 to 20:00 (last order), closed on Tuesdays and Wednesdays (excluding holidays). The restaurant was featured in the Michelin Guide Fukuoka, Saga, Nagasaki 2019 special edition with a Michelin Plate. Last Christmas, I had the opportunity to enjoy the Christmas dinner at L'Orchidée Blanche as part of the hotel's Christmas package. The dinner featured Chef Hyodo's award-winning dishes, including his third-place Paté en Croûte from the 2019 Asian Championship and his runner-up dish from the 2019 Hiramatsu Cup. The dining experience was exquisite, with high-quality tableware and impeccable service. The Christmas dinner menu included a variety of delicacies, such as marinated prawns, lobster tempura, roast local fish, and more. The meal was complemented by a special champagne pairing featuring various cuvées from Taittinger. The evening ended with a delicious lemon tart and rich chocolate ice cream. The overall experience was truly memorable and worth every penny.

Located at 600 Kamiminato, Munakata City, Fukuoka Prefecture, L'Orchidée Blanche is a French restaurant inside the luxurious white hotel, HOTEL GREGES. The executive chef, Kenma Hyodo, offers a creative French cuisine experience. The restaurant is only a 15-minute drive from JR Togo Station and is situated within the World Heritage Site of Munakata Okinoshima and Related Sites. Dinner is by reservation only, and children over 13 years old are welcome. The dress code is smart casual. The lunch course is priced at 5000 yen (excluding tax) and the dinner course at 10000 yen (excluding tax), with special menu options available. Operating hours are from 11:30 to 14:30 (last order) and 17:00 to 20:00 (last order), closed on Tuesdays (excluding holidays). The restaurant and hotel were both featured in the Michelin Guide Fukuoka, Saga, Nagasaki 2019, which is a testament to their high-quality service and cuisine. The restaurant uses furniture designed by Catherine Memi and Cassina IXSE, making it a unique designer hotel in Japan. The atmosphere offers a stunning view of the Genkai Sea, making it a popular choice for weddings as well. The cuisine is creative French, using seasonal ingredients to create a memorable dining experience. The service is top-notch, and the restaurant is well-equipped to handle high-quality wines brought in by guests. Overall, it is a hidden gem that deserves more recognition, as evidenced by its Michelin recognition.

In the year when the Okinoshima related heritage sites in Munakata were registered as a World Heritage Site, the year-end party for the Northern Kyushu Off was held in Munakata. The day was Christmas Eve Eve (which also happens to be the current Emperor's birthday). The scenario included renting out a banquet hall with a large window overlooking the Genkai Sea, starting just as the sun sets over the horizon, making for a luxurious year-end party. Despite the cloudy skies, the strong weather goddess of the Northern Kyushu Off ensured that there was a break in the clouds just in time for us to witness the sunset over the Genkai Sea. The party began with a toast as the sun set, followed by a French course meal served casually at round tables. The atmosphere was lively with a raffle draw and everyone enjoyed themselves. The raffle draw even had the number [1] as the winning number, which allowed me to enjoy some delicious sake. It was a luxurious feast that I thoroughly enjoyed. The menu for the day included appetizers, a special salad, cauliflower potage, pan-fried tai with marinière sauce, beef cheek stew, beef pilaf, Mont Blanc dessert, and coffee. I am grateful to the organizer and the gods for such a wonderful experience.

I attended the North Kyushu Reviewer year-end party in 2017, and I was so impressed by everyone's wonderful reviews that I felt embarrassed to post my own, so I kept it hidden for a long time. I got completely caught up in the atmosphere of the venue and ended up not being able to write much of a review. However, I felt bad keeping it hidden for so long, so I will just post it now. The event took place at a venue called "Orb" in Kamiminato, Munakata City, Fukuoka Prefecture. About 20 people, including members of the Tabelog office, attended the party. The organizer arranged everything, including a mini-app. The party started at the perfect time of sunset, so everyone was busy taking pictures. It was a great location with delicious food and entertainment, making it a wonderful memory. I was so happy to receive Tabelog goods as well. I got to meet other reviewers I wanted to meet and had a great time. The menu included: appetizer, special salad, onion soup, pan-fried sea bream, beef pilaf, and dessert. Thank you for the free drinks.

The second party was also a memorable experience. The pasta was perfectly cooked and full of flavor, leaving me satisfied yet craving for more of that meaty goodness. The other snacks and cheeses were also delicious, with a beautiful and crispy texture. Thank you very much.