Revisited in December 2022 ☆ Innovative French restaurant located in Higashiku, Fukuoka City, Fukuoka Prefecture. The nearest station is Kaizuka Station. When I visited last time, I remember the delicious and beautiful dishes full of the chef's playful spirit and enjoyable conversations. This time, it's a long-awaited revisit ☆ The restaurant seems to have been renovated, with a more chic interior compared to before. At night, the lighting is slightly dimmed, creating a moody atmosphere that is perfect for a date. We had the 12,000 yen chef's special course. The dishes in the course have been upgraded even more since my last visit, and each one is very elaborate. Chef Tsujitsuka, who loves cooking, adds a lot of playful elements. I especially liked the fish soup, which has a gentle yet rich and deep flavor. Enjoyed with crispy grissini. The dish with daikon uses dried daikon and a soup made with daikon mixed with soy milk to create a cream-based sauce. The daikon cooked in a broth and this sauce complement each other perfectly. And my favorite, Chef Tsujitsuka's boudin noir. Served with fresh strawberries and fermented cabbage. So delicious. The meat is duck from Itoshima. Duck from the rice fields is almost free of any gaminess and delicious. Served with sprouted brown rice instead of sauce. The deer from Chikuho is perfectly cooked. The dessert is a strawberry mousse shaped like lips! Comes with a presentation when served. It's been a while since I visited, but I really enjoyed it ☆ I want to visit again. Thank you for the meal~ Solo dining ★★★ Lost level ★★★ (Recommended to take a taxi as it is far from the station)

At Katasuka Station, a 13-minute walk away, I tried the lunch course at "restaurant mamagoto" for ¥4800. Highlights of the course included: - Starting with a homemade non-alcoholic drink recommended by the chef, made from various syrups and fruit juices. - A variety of small appetizers before the main meal, such as grilled fish from the chef's hometown, gorgonzola crepe, and simmered sardines with red onion sauce. - A vegan dish made of shredded cabbage and grated potatoes, roasted new onions, and a sauce made from vegetable stock. - Delicious dishes like Miyazaki salmon, trevally with clam and radicchio stew, and a main course featuring pork from Oita and beef from Keisan. - A white dessert consisting of a cheese terrine with a light texture. Overall, the meal was beautifully presented and each dish had its own unique flavors and textures, making it a delightful dining experience.

When traveling to Fukuoka and Oita, make a reservation to visit a Western-style restaurant among the consecutive Japanese cuisine restaurants. Order the 8,800 yen course meal. The 6 kinds of appetizers are surprising. Stuffed crab meat in rice flour dough, dried fish mixed with edamame, soba dough canapé with duck meat, gorgonzola mille-feuille, mackerel and onion mix, and ginkgo bavarois, each beautifully presented and delicious with unique flavors. Then, a transparent tomato jelly with shrimp and tomato comes out, with a fresh taste. Next, smoked salmon and horse meat in a book-shaped dish. I don't know what instant smoked means, but the aroma of smoke and the meat and fish are a perfect match. Furthermore, a terrine and foie gras cream brulee style, and gnocchi with incredibly delicious saury in broth, bring a high level of satisfaction. I was really surprised when the cheerful owner said, "This is the end of the appetizers." Then, the last of the season ayu and deer steak (oysters, shirasu, and broccoli). This main dish is also incredibly delicious. And with dessert included at this price, it's nothing short of exceptional. Although it is far from Tenjin and Nakasu, the feeling of Fukuoka sightseeing may be diminished, but the cost performance is exceptionally great.

I felt like having a French course meal after a long time and decided to visit this restaurant. The dishes were all surprising and delicious, and the recommended wines were satisfying. I went by car, so I had a soft drink, but the homemade drinks at the restaurant were incredibly delicious. As the meal progressed, bread was served, and I found out that they sprinkle a little sugar on it before serving to give it a crispy texture. The bread was not sweet, so I couldn't tell. The prices are also reasonable. It may lack convenience a bit, but that's what makes it good because it can get crowded and you might not be able to go.

I had dinner last time and visited for lunch this time. There were various surprises in store for us. The 4 amuse-bouche dishes were all carefully crafted, and you can feel the chef's dedication to offer such quality at this price. They were all delicious, but the surimi-based sandwich and milk crepe with gorgonzola cheese were perfect with alcohol. The appetizer of tomato and shrimp was a refreshing combination of various types of tomatoes extracted over time into a jelly-like soup, paired with eggplant mousse. The bonito and lotus root appetizer was enhanced by the refreshing ginger sauce. The bread was tasty, especially with the homemade seaweed butter. The Thai main dish had a crispy texture and paired perfectly with green curry. The main course of aged beef with red wine sauce was simple and perfectly cooked, complemented by delicious seasonal vegetables. The dessert, made with peach mousse and jelly, was also delicious, especially with the peach and perilla juice sorbet. We also enjoyed the homemade ginger ale at the end. The chef's personality shines through in this wonderful restaurant.

I visited this Michelin French restaurant in Fukuoka because it looked stylish on Tabelog. I went for lunch and it was almost empty, possibly due to the rain. It was lucky for me as I could see the chefs preparing the dishes right in front of me, which showed how much effort goes into each dish. Each dish was unique and creative, making it an exciting place to dine.

Plum soda, yuzu soda, sardine and eggplant sandwich, blue cheese milk crepe, sardine and beet, new onion and avocado mousse, tofu and venison, prosciutto and tomato jelly, bread shaped like a tree branch, horse mackerel and hot spring paprika terrine, saffron and curry flavored sauce, red snapper sauté, cream cheese and fromage blanc, rice pork roast with corn pickles and caper sauce.

I had the lunch course. The shop and the owner had a friendly atmosphere, stylish, almost everything including drinks was homemade, all delicious, the conversation was enjoyable, and I would recommend this place to friends and family. They use local ingredients, so I think it's also recommended for people from outside the prefecture. Thank you for a fun time on our one year anniversary!

A standalone house restaurant located about a 15-minute walk from Kaizuka Station. This place is listed in the Michelin guide and recently selected as one of the top 100 French restaurants on Tabelog. You can make reservations online through Tabelog, which is convenient. They only offer set courses for both lunch and dinner, with two options available. The most affordable option is the ¥4800 lunch course. Even though they have raised their prices, it's still a great deal as it includes an amuse-bouche, a double main course of fish and meat (pork and beef), and dessert. The food is delicious, but I don't quite understand the restaurant's style. Some points to note: - Despite being innovative, there is no simultaneous start, so the element of surprise for later customers is ruined. - While it's convenient to have staggered reservations, it can lead to customers waiting for others to catch up, which can be boring. - The restaurant's layout is not suitable for a one-person operation, as the chef has to walk back and forth to serve customers, causing delays. - The chef's behavior can make customers feel uneasy, as they may make comments that suggest they are not in control. Overall, the chef seemed overwhelmed, and it would be beneficial to have at least one more person assisting. The standout dish was the Miyazaki Nishimera salmon. Here is a summary of the dishes served on the day of the visit: - Various appetizers before the meal - A vegetable-only dish - Salmon with wasabi, cucumber, and anchovy sauce - Bread with seaweed butter and olive oil - Red snapper with zucchini and hijiki seaweed - Pork and beef with bamboo shoots, seaweed, and asparagus - White dessert with cheese terrine, sweet citrus fruit, and liquid nitrogen-made sorbet

Recently, I have been exploring French cuisine, and I thought that the dishes I experienced here might be the pinnacle of my French culinary journey. I am not confident that I can understand any more deliciousness in French cuisine beyond this point... It is a shame. The restaurant's name, "Mamagoto Iji" (ままごと【飯事】), may refer to the play where children imitate kitchen work or meals with toys, or it could metaphorically mean amateurishness. Every dish served seemed like magic, and I was continuously surprised. I wish I could convey the lack of experience in French cuisine, but unfortunately, I cannot. The dishes made with seasonal vegetables were so delicious that I felt like I could eat them forever. I couldn't take good photos because they looked so delicious. Despite that, I enjoyed the elaborate dishes. Thank you for the feast. I highly recommend this exceptional restaurant for special occasions with loved ones.

You will be served with dishes full of surprises, emotions, and fun, changing constantly. The best course includes wine served by the bottle, with a price of around 20,000 yen per person. It may seem expensive, but considering it would cost 1.5 times more in central areas like Fukuoka or Tokyo, the cost performance is actually very good. This restaurant is perfect for special occasions with special people.

This was my first visit. I asked for a wine pairing. Unfortunately, I wasn't allowed to take pictures, so I don't know the exact names of the wines. Perhaps not many people request pairings. There were five amuse-bouches. A choux pastry made with rice flour and filled with crab. Blue cheese layered on top. A pretzel with fish flaked and set with green peas. Very fresh and delicious combinations. Wild boar ham with a red wine and slightly acidic sauce. A slightly sweet mousse of charred spring onions, topped with green onion leaves and olive oil. A gelée made transparent with green and red tomatoes. Refreshing and delicious. A palate cleanser. Inside, a smoked aroma. Instant-frozen whale meat. Firefly squid with vegetables. Served with a buttery financier. Paired with an Alsace Pinot Noir. Salmon farmed in Miyazaki, served raw with yam wrapped in seaweed. Rolled greens. Wild vegetables and peanut sprouts. An Alsace white wine. Squid and squid ink. Served with foie gras. Alsace orange. Vermentino. Crispy surface on the sea bream. Soft and tender inside. Fiddlehead ferns. Paired with Chardonnay. The meat was Hakata beef. Served with a sansho pepper sauce. Hand-dug bamboo shoots. Bordeaux red wine. Homemade bread and butter. Cheesecake. Coffee. The dishes were very intricate with interesting combinations. It was a delightful experience. Thank you for the meal.

Visited in April 2023. The restaurant serves homemade soft drinks with a strong emphasis on quality. The chef handles cooking and serving alone. They have an attitude of providing surprise and enjoyment, and are relatively proactive in engaging with customers. The beef main dish was delicious, but I wanted to try the game meat. The restaurant is located at a somewhat inconvenient distance from the station. It's a distance where taking a taxi might be frowned upon, but walking is doable... On a nice day, it might be nice to walk and work up an appetite. Although it was a visit during a trip, I would definitely want to visit again when I return to Hakata. Everything was full of surprise and deliciousness.

It was a wonderful restaurant. There is a parking lot which is convenient. The owner pays a lot of attention to the ingredients and presentation, especially the original juices were amazing! They use healthy ingredients like shikwasa and plum. I think you can enjoy it even without alcohol. The service was also excellent, so I would like to visit again.

A French restaurant with a counter of 6 seats. All 6 seats were filled and the course started at once. The meal consisted of 13 dishes including Amuse-bouche, appetizer, fish dish, meat dish, and dessert. One dish that left a strong impression was the momentary smoked lobster served in a book-shaped container, which had a strong smoked aroma. The Amuse-bouche, appetizer, and all other dishes were meticulously prepared, with the fish (sea bream) having crispy skin and juicy meat, and the meat (duck) being cooked slowly at low temperature and paired well with the sauce. The chef was attentive and the conversation was friendly and polite. It was a restaurant that made me want to visit again.

I visited this restaurant while traveling. I sat at the counter and had a chat with the chef, who had also worked at the Japanese Embassy in Canada. I felt that the personality of the chef really comes through in the dishes. The appetizers had a large variety and were creatively presented, like using breadsticks as decorations and hiding dishes inside old books. Even the desserts had surprises. The chef seemed very down-to-earth, but he showed these playful touches with a bit of shyness, which made me feel really warm inside. Although it's a bit away from the city center, I would love to visit again for that heartwarming feeling. Thank you for the wonderful meal.

I finally had the chance to visit the innovative restaurant Mamagoto that I had been curious about for a long time! On this day, there was a cancellation, so we had the luxury of having the whole place to ourselves and enjoyed a delightful time with the cheerful and entertaining owner, Mr. Tsujitsuka. The dishes were not only visually stunning but also full of surprises in terms of taste. Each bite was a delightful experience, and I couldn't help but close my eyes and savor the flavors with each mouthful. Although I avoided game meat dishes this time due to personal preference, I would love to challenge myself with Mamagoto's game meat dishes in the future since they are known for their expertise in this area. The menu changes about every 1.5 months, so I am looking forward to visiting again! I opted for non-alcoholic drinks as I drove to the restaurant, and the homemade vinegar-based drinks were delicious and heightened my expectations even before the meal started. The course I had this day was priced at 6600 yen and included the following dishes: [Amuse-bouche] - Salmon and salmon roe canapé - Savory sable cookie with pate de campagne - Gorgonzola cheese mille-crepe - House-made duck prosciutto with red wine vinegar red onion sauce [Soup] - Duck bone and burdock consommé soup [Vegetable-focused dish] - Dish featuring lotus root in various preparations [Smoked mackerel] - Mackerel without any fishiness, beautifully smoked [Bread] - Brioche, multigrain bread, seaweed butter with Shiga Island wakame, olive oil from Nagasaki [Daikon radish dish] - Warm and cold daikon radish dish with smoked bream and anchovy-based dressing [Fish dish] - Pan-seared wild sea bream with butterbur sprouts, bonito sauce, bonito chips, and house-made XO sauce [Meat dish] - Roasted Fukuoka Hakata Wagyu beef thigh with roasted taro, carrot, and Jerusalem artichoke Each dish was a unique and delightful experience, with flavors that surprised and delighted me at every turn. The quality of the ingredients and the skillful preparation truly shone through in each dish.

Warm wooden construction. Candles flickering softly. A space where you forget about time. From the first dish, you are amazed by the cuteness and attention to detail. I have eaten trendy French cuisine before, but this is different. Even someone like me, who is not a chef, can tell how much effort has been put into each dish. From the kombu-marinated fresh fish to the layers of Gorgonzola cheese and crepe batter. The effort put into serving this amuse-bouche alone is impressive. The passion for cooking and the effort to please the customers are evident. It's a shame that it's over in just one bite. But the taste is delicate and interesting, with various flavors. Next is the game consomme soup. It's quite rich, conveying the wildness of boar and deer. What I thought was a wooden monument on the table turned out to be bread made to look like wood, which you dip in the soup. The presentation is amusing. It feels like you're really eating wood. And then comes the book. A book...?? Opening it reveals smoked mackerel with a smoky aroma. The vegetables on top are cut into heart shapes. Each detail is cute. Too cute. The smoked mackerel has a great aroma, and it goes well with the buttery bread. And then there's the blowfish. It's so tender...!!! They salt it for a week to make the blowfish tender. I'm moved by the effort. The sauce is made with sesame. Maybe it's just my unsophisticated palate, but it reminded me of store-bought sesame dressing. I'd like to try it with a different sauce. The anglerfish wrapped in pork and grilled was substantial and delicious. I thought that was the main course, but then fish and meat are served next... The meat, which was so lean and wild that I thought it was venison, turned out to be beef. Even with the same meat, there are different flavors. For dessert, there is a lip-shaped Bavarois and strawberry ice cream made with liquid nitrogen. It is illuminated from below as a finishing touch. Cute. Each dish is cute. The strawberry flavor was strong and delicious! Each dish is meticulous and detailed. It's cute and charming. A course that doesn't seem like it was designed by a man. It feels like being in a story. Such a space and time.【restaurant mamagoto】

Located about a 10-15 minute walk from Kaizuka Station, Restaurant Mamagoto is a charming restaurant with a clean, house-like facade facing the street and a parking lot available for those who wish to drive. During my visit for a Christmas dinner, I was immediately immersed in a festive atmosphere upon entering the restaurant, with Christmas decorations adorning every corner. The cheerful personality of Chef Tsujitsuka, the owner, made the dining experience enjoyable and relaxed. The dishes were creatively presented, starting with two bite-sized items on a twig base, followed by a canapé sandwich. The truffle sandwich, with potato and truffle filling, had a strong truffle flavor in a small bite. The Gorgonzola milk crepe was delicious without any unpleasant odor, and the cheese flavor was well complemented. The cheese sablé with crab and duck meat had a delightful combination of flavors. The consommé soup with plenty of game meat and served with grissini was warming and fresh. The smoked Saba from Goto, served in a book with smoke wafting out upon opening, was a visually and aromatically stimulating dish. The Saba had a great smoky flavor, paired well with mustard sauce, and went perfectly with brioche. The cauliflower-themed dish was interesting, with cauliflower sauce and powder enhancing the flavor of the grilled saury. The dish with blowfish and caviar was tasty, with the skin used to create a delightful texture. The pie parcel was filled with delicious ingredients such as boudin noir, lobster, and Hakata chicken, creating a rich and flavorful bite. The tilefish dish with saffron, sake lees, white wine, and fish broth sauces was delicious whether dipped separately or mixed together. The tilefish had a fatty texture and a crispy sear that added to its appeal. The duck and sprouted brown rice risotto featured tender duck meat and perfectly cooked rice with a nutty flavor. The main course of rice-finished beef was tender and perfectly rare, fitting for a main dish. The dessert consisted of three items, including a Le Lectier (Western pear) ice cream topped with olive oil, a strawberry-themed dish with various strawberry-shaped treats, and a cute Santa Claus surprise at the end. Chef Tsujitsuka's playful personality was evident throughout the course, making it a delicious and enjoyable dinner experience.

I visited the French restaurant "restaurant mamagoto" in Hakomatsu to see Chef Tsujitsuka after a long time. Even though it was their day off, they kindly opened for me. The interior has changed this year, and it has evolved. There are now 6 seats, making it spacious and relaxing. I enjoyed the creative and fun dishes. Every dish was delicious, but personally, I loved the sea bass, it made me smile. The salad with 25 types of vegetables and flowers was also impressive. I love the chef's personality and the atmosphere, it's enjoyable. It's a special place for special occasions with loved ones. Restaurant Information: Name: restaurant mamagoto, Hours: 12:00-14:00, 18:00-22:00, Phone: 092-629-8272, Price: Approx. 8,000 yen per person, Closed: Irregular holidays, Private room: None, Location: 3-12-20 Hakomatsu, Higashi-ku, Fukuoka City. For more details, search on Instagram ➡️【ryoki. jp】. Provided by: Ryoji Yoshida.

■Overall review This French restaurant quietly operating in Hakoizaki was listed in the Michelin guide, so I decided to give it a try. Well, when it comes to Michelin and French cuisine, you rarely go wrong. This place served well-executed dishes and even some dishes that were truly impressive. The chef runs the restaurant alone, and his craftsmanship is evident in his work. The lunch menu had a wide variety of options, which was great. ■Starting with a bite-sized appetizer Before the main meal, we were served bite-sized appetizers, which included: - Sardines and okra - Tofu-like gorgonzola - Conger eel in vinegar - Onion and celery in a creative presentation The dishes were visually appealing and each one was delicious. ■A pseudo-healthy dish This dish consisted of 20 types of vegetables with a tomato sauce and citrus dressing. It was a vegetable dish that looked like a work of art, with edible flowers included. The dressing was delicious and complemented the vegetables well. ■Gaspatxo with saury Gaspatxo is a cold soup from Spain and Portugal, and although it is different from the classic gazpacho, it was still delicious with a strong acidity. The presentation was impressive. ■First surprise - an edible branch This unexpected dish served both as a palate cleanser and a visual surprise. ■Mackerel and paprika The mackerel had a texture similar to pickled fish, and the combination of paprika and gorgonzola sauce was incredibly tasty. The presentation was beautiful. ■Ayu (sweetfish) and Japanese cuisine It was unexpected to see ayu prepared in a French style, but it turned out to be a delicious and warm dish, perfectly timed for when we needed something warm. ■Bread The stylish bread served with butter was a nice touch. ■Red snapper, zucchini, and bleu cheese Continuing with the fish dishes, the red snapper was cooked perfectly with a crispy texture that was superb. ■Two types of beef The main course was a combination of two types of beef, which I unfortunately didn't note down. It was a nice change from the fish dishes and equally delicious. ■Peach for palate cleanser The first dessert was a peach jelly that paired well with the meal. ■Mango dessert The final surprise was a mango dessert, a fitting end to the meal. The cooking method was impressive, and the choice of mango was delightful. It was a great lunch experience. Thank you for the meal.

First of all, I am very grateful for the kind response even though my companion was late. Thank you very much. Now, as the manager mentioned, the cuisine was a mix of French and Japanese, allowing diners the freedom to choose. I mostly used chopsticks for my cutlery. The bite-sized dish before the appetizer. The crab was slightly salty, but overall it had a nostalgic yet fresh taste. The fish was cooked tenderly, and there was plenty of seafood like octopus, which was nice. The aroma was wonderful. Cheese, homemade Worcestershire sauce, truffles, dashi, etc. were generously used. It was surprising how these ingredients were used in the dishes! The dishes were enjoyable with their visual appeal, aroma, and taste. I would like to visit again. Thank you for the meal.