Fukuoka Food Part 2 - June 15, 2023 (Thursday) 12:00 PM, a visit after 5 months. Foodlog 3.69, 2019 Michelin Bib Gourmand Today's lunch is here! A visit after 5 months. I have visited this restaurant many times since it was recommended by Chef Ino (@ino.yusuke.7) of Matsuyama. The menu consists of an omakase course only. Menu: 1. Somen with seaweed, taro stem, vinegar tangerine, and tomato jelly on top 2. Water squid marinated in red wine. Okra underneath. Topped with sea urchin. 3. Corn spring roll with corn sauce underneath. Topped with prosciutto and summer truffle. Squeeze some vinegar tangerine. 4. Grilled conger eel with charcoal. Only the skin side is grilled with charcoal. Served with plum sauce. 5. Deep-fried potato surimi with shrimp and winter melon. Topped with broth made from shrimp heads. 6. Eel hand-rolled sushi. Slowly grilled over charcoal. The skin is crispy! 7. Abalone and winter melon chawanmushi. Topped with Kumamoto seaweed. 8. Grilled Saga beef fillet. Served with pickled lettuce. 9. Japanese horse mackerel namero rice. 10. Miso soup. 11. Conger eel cutlet and egg over rice. 12. Mango jasmine yogurt ice cream with passion fruit on top. Everything from start to finish was delicious this time as well. #Akasaka Fujita #Hakata Gourmet #Fukuoka Gourmet #Foodlog High Rating #Hard to Reserve Restaurant #Michelin #Michelin Restaurant #Kaiseki #Japanese Cuisine #Japanese Food #Gourmet #Foodie #Foodstagram #Food Porn.

I started a gourmet site for Mitomi Emon. Homepage "https://blog.33inc.jp/" Instagram "@mitomi_emon" I visited the Japanese restaurant "Akasaka Fujita" in Akasaka, Fukuoka. They welcome you with a setting suitable for authentic Japanese cuisine, and their career is very interesting. They have undergone several upgrades along with changes in their shop name. They started as a yakitori restaurant called "Yakitori Akichan" in the town, then changed their name to "Akasaka Akichan" and offered Japanese cuisine in an a la carte style like a small dish restaurant. They even earned a Michelin Bib Gourmand at that time. And now, they have changed their shop name to the current one and offer authentic Japanese cuisine. The overall impression is their good taste. Their creativity shines through with a sense of creativity that does not deviate greatly from the basics of Japanese cuisine. Their meals, centered around local ingredients, have a stable and well-balanced composition, making them suitable for everyday use in a good way. You won't get tired of eating them daily, that's the impression. Perhaps the comfortable atmosphere created by the head chef also enhances this impression. It may be the result of the experiences they have gained from stepping up in every aspect. Here is the lineup of their meals: "Appetizer" - Peony shrimp jelly, edamame puree, Kamo eggplant. Each has a strong flavor while the shiso leaves provide a refreshing accent. "Taro steamed bun" - Based on hairy crab broth, with chrysanthemum flowers adding a touch of elegance. "Manju" - Chestnut, Naruto sweet potato, foie gras. "Eel" - With turnips that convey the sweetness of the ingredients. "Fig" - Served with white sesame dressing. Sesame and hazelnuts are rich and delicious. "Salmon roe" - Served with vinegared rice, "Matsutake mushroom" - In a chawanmushi. "Nozaki beef" - Served as cold shabu-shabu. The acidity spreads in the aftertaste, not making it feel heavy. "Pacific saury" - Served with fruit tomato and lotus root rice. "Pear" - Served with yogurt ice cream.

The well-thought-out dishes were delicious. - Kamo eggplant tempura in Tangsu red sea urchin - Edamame paste, spring roll with carabiner - Corn puree, sudachi jelly, caviar, finger lime - Yamaguchi conger eel, grilled frost, plum meat - Eel hand-rolled sushi - White wine simmered figs, sesame and natto paste - Conger eel bone dashi chawanmushi, matsutake mushroom filling - Nozaki beef sirloin cold shabu, lettuce, shiso, wasabi - New ginkgo rice - Tamago kake gohan - Jasmine yogurt ice cream and shine muscat, passion fruit sauce

I visited Fukuoka/Akasaka and tried out Fudata-san's restaurant for the first time, which was highly recommended by people I follow on Tabelog. The calm atmosphere and welcoming smiles made my heart leap with joy. I enjoyed a pairing of sake, trying out New Politics (Cosmos), Koeikiku, and Hibi's Yamadanishiki as a pre-dinner drink. The Cosmos and Koeikiku were both top-class sakes that I love, with their floral notes and smooth aromas. For the main course, I had Hibi's Yamadanishiki and Tanaka 65, which paired perfectly with the dishes. I realized how the taste of sake can change with each dish, and I felt grateful for the experience. It was a blissful moment to enjoy sake paired with food. The dishes, such as the squid and eggplant tempura, sweet vinegar sauce, early summer corn mousse, Yamaguchi hamo, winter melon and shellfish risotto, Saga abalone, deer meat, and rice topped with raw horse mackerel, were all beautifully presented and delicious. Each dish had its own unique flavor profile and the ingredients were well combined. The experience was a valuable lesson in appreciating seasonal ingredients. I could sense the chef's passion for creating delicious dishes that customers would enjoy without using simple words like "delicious". If I had to nitpick, I felt that the umami of the beef could have been stronger, but it may vary depending on individual tastes. Overall, I was extremely satisfied with the meal and look forward to returning in the future. Thank you for the wonderful dining experience!

I was thrilled to finally visit Akasaka Fujita (Akichan), known for being difficult to make reservations at. The elegant and sophisticated atmosphere made me a bit nervous as I took my seat. However, the wonderful smile that greeted me helped ease my nerves. Despite not usually drinking sake, I decided to challenge myself with a sake pairing. I still have much to learn about sake! Each dish was not only delicious, but also beautifully presented. I found myself unable to resist the tempting aromas and ended up devouring each dish. The food showcased a sense of style and dedication that left a lasting impression. I would definitely recommend this restaurant for a special occasion with loved ones. Thank you for the wonderful meal!

This time, the course was wonderful again. The blowfish, tuna, and asparagus were all fantastic. And for the main dish, we had Nozaki beef, which was the best. And I even had four bowls of rice for the finale. When I went at the end of the year, I wasn't feeling well and could only eat one bowl, so this was a successful rematch. I still love Akasaka Fujita even after it became Akasaka Fujita.

I came across this restaurant on someone's Instagram that has been selected as a Bib Gourmand. I had been curious about it for a while! I confirmed the night before if it was okay to add one more person, and they were very accommodating. The restaurant has an L-shaped counter and one table seat. I was surprised by the price of the course, which was 11,000 yen including tax. The dishes were very carefully and gently seasoned, and the portion was just right, so I was very satisfied!! Everything was delicious, but I especially liked the dish with woodruff jelly. If you ever go to Fukuoka, you should definitely visit this place! ~Course contents~ - Matsuba crab ankake with fried taro - Yokowa (Tsushima) bluefin tuna - Fugu meat, skin, and yam egg yolk - Clam and Saga green asparagus chawanmushi - Mochi with kumquat and foie gras miso - Fugu shirako steamed sushi - Tailagi, urui, snap peas, woodruff jelly - Kagoshima Zaki beef sirloin cold shabu-shabu - Matsuba crab shell broth porridge - Black tea ice cream

I visited the highly acclaimed Akasaka Fujita, known for its innovative Japanese cuisine and awarded with a Michelin Bib Gourmand. The dining experience exceeded my expectations with a focus on not just taste, but also color and texture. What surprised me the most was the price - to enjoy such delicious dishes for just 11,000 yen (tax included) is unbelievable. The ambiance of the restaurant was sophisticated, with attention to detail evident in the tableware. The dishes I tried included: - Tondabayashi city-grown taro and Matsuba crab: A dish that showcased the chef's talent and convinced me of the restaurant's excellence. - Yokowa from Tsushima: Young bluefin tuna that rivaled top sushi restaurants in Tokyo. - Fugu with ponzu sauce and egg yolk: A delightful combination that highlighted the unique texture of fugu, enhanced by the addition of mountain yam. - Chiba clams and green asparagus chawanmushi: A perfectly balanced dish that eliminated any unwanted flavors from the clams and featured tender green asparagus. - Kumquat and foie gras miso-pickled monaka: A delicious treat that was even better when eaten upside down, allowing the refreshing taste of kumquat to follow the rich foie gras. - Fugu shirako steamed sushi: A light and flavorful dish that disappeared from the plate in no time. - Turban shell and urui snow pea jelly: A creative and original dish that showcased the unique flavors of turban shell in a Baccarat glass. - Kagoshima Nozaki beef cold shabu-shabu: High-quality Nozaki beef served as cold shabu-shabu with delicious vegetables. - Matsuba crab dashi zosui: A satisfying end to the meal with a flavorful rice dish. - Black tea ice cream with strawberries: A dessert that perfectly concluded the exceptional dining experience. I can confidently recommend this restaurant, which is sure to earn Michelin stars, high ratings on food review websites, and a place among the top 100 restaurants. When in Hakata, this is a must-visit establishment. Thank you for the wonderful meal.

Nagasaki-style kaiseki course in Akasaka, truly a restaurant where the owner's heart is put into each dish. The ambiance of the restaurant, the atmosphere inside, and the careful preparation of each dish are all outstanding. A top-ranked restaurant that I must revisit in Hakata. Despite the abundance, the quality of the food is surprisingly good for the price. Thank you very much. The kind owner also deserves a perfect score!

After a long time, I visited the famous restaurant Akichan in Akasaka! The basic structure of the course was similar to last time, and the quality was once again excellent. The first dish was a surprise with black abalone, and it paired perfectly with the sauce. The winter melon in the second dish had a rich flavor and was also exquisite. The bonito in August and September was fatty and of high quality. The seasonal fish, conger eel, was complemented by plum sauce. The fried alfonsino (kinmedai) was tender and delicious. The eel and sea urchin were also delightful. The meat was also outstanding. For the finale, Niigata's Shinnoke rice was exceptional. The rice cooked in a clay pot was sweet and delicious. The pickled bonito and salmon roe were both enjoyable and a fitting end to the meal. The dessert ice cream with mint this time added a refreshing summer touch. Overall, there was a light and refreshing feel with the seasonal ingredients and flavors, making it a place I would like to visit again with each season.

The food was delicious the whole time. It was enjoyable to look at and tasty to eat, making it a fun experience every time. I enjoyed various seasonal ingredients. In other words, it was just a lot of fun. Someone asked, "Aren't you eating fast?" but because I was drinking a non-alcoholic drink, I kept eating more and more delicious food.

When I visited Fukuoka on a trip, I decided to visit this restaurant recommended by a foodie on SNS. I made a reservation about a month in advance, but the first day I tried to go was already fully booked. In conclusion, I was extremely satisfied!! I visited with 3 people in the evening. We were seated in a semi-private room. I like sitting at the counter, but since there were 3 of us, it was nice to be able to talk freely in the private room! We opted for the course menu priced at 11,000 yen including tax. Here is what we ate: - Squid marinated in red wine with eggplant sauce, uni, and okra - Spring roll with corn, summer truffle, and sauce made from corn and sudachi - Conger eel with Kaga vegetables and plum sauce - Manju with lotus root, Ishikawa taro, Kagamo eggplant, and grated daikon - Fig with white miso dressing - Eel hand roll - Saga abalone with abalone liver, jun-sai, and Kinsho vinegar jelly - Kagoshima Nozaki beef with Ichibo Airee from Mikatahara, Shizuoka onion soy sauce - Marinated horse mackerel rice bowl with Shinno-suke from Niigata - Tamago kake gohan (rice with raw egg) - Mint yogurt ice cream with Jackson fruits (fruits from South Africa) In short, it was amazing and I can't say much more about it. Especially the spring roll, conger eel, eel, fig with white miso dressing, marinated horse mackerel rice bowl, and tamago kake gohan were really, really delicious (I know, I mentioned a lot...). It's satisfying to have such high-quality ingredients for 11,000 yen. I don't want it to become impossible to make a reservation, but I highly recommend it. I will definitely visit again if I go to Fukuoka. Thank you for the wonderful meal.

I wanted to try this course here, which apparently increased in price to 11,000 yen. Overall, everything was carefully prepared and delicious, especially the tomato, somen, and caviar were tasty. This is the kind of level that you don't get to eat often. I wish there were more options like meat and rice to eat heartily. Well, it's delicious though.

The food at Akasaka Akichan in Akasaka is not just Japanese cuisine, it's a waste to lump it all together. The dishes are well-presented, each one carefully made and delicious. What left a strong impression was the cold capellini somen. The head chef was also very kind, and it was my first time there but I felt comfortable throughout. I would like to visit again. Thank you for the meal.

This is my first time visiting here. I started with Champagne. It has a hint of roasted eggplant dashi. Topped with sea urchin and the fragrance of kabosu. The dashi has a gentle flavor. The Hokkaido white asparagus is fried with a light pea sauce and topped with caviar. The pea sauce is rich and delicious. Served with a jelly of urui and surf clam broth, topped with udo. Probably aged flounder. Enjoyed with wasabi and salt, and wasabi and sea urchin soy sauce. It has a rich and sticky flavor. Crispy fried red snapper with aosa sauce and wasabi on the side. The scales are crispy and delicious! Somen noodles from Miwa served with shallow clams from Konagai in a salted tomato sauce. Reminiscent of Italian cuisine. Steamed clam bowl with sakura shrimp paste. Full of umami from seafood. Grilled beef rib with onion sauce and grilled new potatoes on the side. Crispy and delicious. Light pea and ginger rice. The aroma of light peas is wonderful. For the second cup, I had egg over rice with miso soup with aosa tempura. Finished with strawberry and vanilla ice cream. The dishes were not strictly traditional Japanese cuisine, but they were delicious and healthy. It was a mix of Kansai, Kanto, and Hakata styles, or maybe the chef's own style? The Japanese sake was also interesting!

I came to Fukuoka after a long time, and I wanted to try a restaurant that I had heard good things about. It was a creative Japanese cuisine restaurant, and I was excited to try the dishes. The food was all very unique and well thought out. The portion sizes were just right. The ambiance of the restaurant was dimly lit and relaxing. It's hard to judge taste as it's subjective, but there were no disappointments. If I had one luxury request, it would be to have more detailed explanations of the dishes by knowledgeable staff. I believe that it can enhance the dining experience. I look forward to that in the future.

A new star in Fukuoka's Japanese cuisine scene has emerged, named Akasaka Akichan. Despite its friendly and casual name reminiscent of a food stall, the quality is top-notch and authentic. The quality of their omakase course for 10,000 yen is unmatched in Fukuoka. I don't want it to become a reservation nightmare, so I won't go into too much detail, but the quality of ingredients, the foundation of their dashi, the flexibility and originality of their menu, and their service make this Japanese restaurant flawless.

Akichan in Akasaka is a completely reservation-only restaurant with a cute name that caught my attention. They only accept reservations for entry at 6pm or 7pm, and I had trouble finding a time that worked for me on weekdays. The restaurant mainly consists of a counter, with only one table from what I could see. It's a cozy little place. The quality of each dish was outstanding, and even the dessert at the end made me want to come back just for that. The menu changes regularly, so I definitely want to visit this restaurant again.

I had been interested in this restaurant for a while. I made a reservation in advance and had high expectations when I visited. The atmosphere of the restaurant was nice. The cuisine was Japanese, but each dish was carefully prepared with a balance of visual presentation, colors, textures, and flavors that resembled French cuisine. When I ordered sake, the staff asked if I wanted water to drink as well, so I requested a chaser and they opened a 600 yen bottle of mineral water for me. I wish they had mentioned the cost of the water beforehand as I ended up feeling it was a bit expensive in the end.

I visited a creative kaiseki restaurant with original touches throughout. The prices have gone up, with the omakase course now priced at 10,000 yen. I was surprised when Champagne was served at this price, but it tasted good and paired well. The first dish was a miso-cured chestnut and foie gras in a crispy shell, with smoked salmon as an accent. This combination is common these days. The second dish was snow crab with persimmon, citrus jelly, and caviar. The bitterness of the daikon was a bit strong for my liking. The third dish was matsutake mushroom and turnip with lotus root cake in a beef and bonito broth. The flavors were bold, with the beef broth adding depth. The fourth dish was grilled sablefish with a thick layer of fat, served with grated daikon which complemented it well. The fifth dish featured Uni from Karatsu, ikura, and maitake mushrooms on vinegared rice. The Uni was exceptionally delicious. The final dish was a gratin of taro and squid ink, resembling a blazing fire, served with sudachi and shichimi pepper. The texture was sticky, and the amount of karasumi was a bit overpowering. The next dish was a creamy white miso dish with black figs and boiled peanuts, which was rich and flavorful. The following dish was harami beef with wasabi and onion soy sauce, offering a crunchy texture and umami flavor. The dish after that was saury with fruit tomato and mukago rice, a unique and innovative dish resembling Italian-style seafood risotto with tomato flavor. The dessert was caramel ice cream with salt, with a soft and smooth texture. Overall, this restaurant is recommended for those who appreciate highly creative dishes and Michelin enthusiasts.

I enjoyed a delicious time savoring seasonal dishes. If I had to choose a favorite, I would say I loved them all. I was able to enjoy a variety of ingredients from start to finish. I wanted to keep eating forever, especially the last meal. I was satisfied to have the last of the red sea urchin of the season. But I stopped myself because I didn't want to gain weight. I got so caught up in enjoying the food that I forgot to drink alcohol and just kept eating. It was delicious. I'll go back when the season changes.