Lezan D'or in Nishi Nakasu is a wonderful restaurant that I visited with a gourmet friend from Fukuoka. The restaurant has a beautiful atmosphere, perfect for celebrations. The service was impeccable, and the staff brought out the dishes with great precision. We were particularly impressed by the foie gras paired with noble rot wine. It was a classic pairing that brought us much joy. Fukuoka has many more restaurants to explore, but Lezan D'or has become one of my favorites in Nishi Nakasu.

- Drinks ◎ Lalie R.019 (France, Champagne region) It has a sweet fruitiness like green apple, with a refreshing and pleasant crispness. ★ Chateau de Rayne Vignes 2006 (France, Sauternes 1st class Bordeaux) This is a noble rot white wine. The impactful honey aroma upon tasting is impressive. It is elegantly finished with a balanced mix of fruity sweetness and acidity. This was paired with foie gras dish and also enjoyed as a dessert wine. ◎ Les Cassagnes de la Nerthe Blanc 2020 (France, Chateau La Nerthe) Aromatic fruits and lime create a complex intertwining scent. It has a fruity flavor without being overly sweet. Overall, it is well-structured and balanced. ◎ Domaine Dubreuil-Fontaine Savigny Premier Cru Vergelesses 2020 (France, Burgundy) It has a light touch typical of Pinot, but stands out with a crisp, well-defined flavor. This was paired with the main course of beef, enhancing the richness of the meat elegantly. - Courses ◎ Edamame Mousse with Consommé Jelly A simple and delicious dish that showcases the goodness of edamame. It starts off solidly and shows a reliable attitude. ◎ Tuna Tartare with Tartar Sauce The delicate tartar sauce complements the tuna material well. This light dish can be easily finished without causing any discomfort. ◎ Bread ◎ Butter Homemade bread with a dense and moist texture, focusing more on flavor. When generously spread with silky butter, it transforms into a substantial accompaniment. ★ Foie Gras The smoky aroma stimulates the senses, followed by the rich taste of foie gras spreading, and topped off with a fruity peach sauce. The harmony between the foie gras and the sauce's sweetness is delightful, especially when paired with the noble rot wine. This dish is likely the restaurant's masterpiece and unquestionably the best of the day. ★ Abalone with Sea Urchin A luxurious dish showcasing the high quality of the ingredients. The refined bitterness of the abalone liver sauce and the sweetness of the vegetables beautifully complement the lavish cast of abalone and sea urchin. The thoughtful touches throughout the dish are truly satisfying. ◎ Shishito Pepper Potage Ah, Shishito peppers. ◎ Cobia The texture is robust, but the flavor is elegant and healthy. The sauce is minimal yet essential, allowing the delicate ingredients to shine. ★ Beef The flavor of the lean meat is exquisite! The more you chew, the more the robust meaty taste spreads. The red wine sauce has a sharp flavor enhanced by the right amount of acidity. This dish avoids the common pitfall of one-note flavor often found in main meat dishes, offering a light and refined seasoning that keeps the initial deliciousness from the first bite to the last. ○ Banana Ice Cream with Yellow Peach This dish was okay. The banana ice cream is just that, banana ice cream. The yellow peach is simply a yellow peach. They didn't quite mesh well together... ◎ Japanese Red Tea (produced in Yame, Fukuoka) ◎ Mignardises The meal ends with a refreshing Japanese red tea and some small mignardises that were quickly devoured. ★ Exquisite ◎ Very delicious 〇 Normally delicious △ Hmm... Impressions: This restaurant is a minority in Fukuoka's French dining scene, being a grand mansion establishment. It offers solid and honest French cuisine, smart sommelier service, no background music, and attracts French and wine enthusiasts. Some may find the formality suffocating, but it allows you to focus on the food and wine. I personally enjoy the serious and sophisticated atmosphere of this place.

This was my first visit to a French restaurant in Nishi-Nakasu. I visited for a friend's birthday celebration. The overall presentation is beautiful and soothing to the eyes. I particularly enjoyed the salad, which had a great texture. The main dish was pork, and I was told that it was made from a very rare brand of pork with only one breeder in Japan. The meat was tender without any chewiness or heavy fat, and it was delicious.

Western cuisine can be quite challenging. It's delicious in a normal way, but the atmosphere may not be suitable for quiet conversations. The service is polite and professional, but I prefer a more relaxed and friendly style. The food is good, but nothing extraordinary or exceptional. It could be a good choice for business meetings or formal occasions.

"Raisind'Or" is located about a 10-minute walk from Nakasu Kawabata Station or Tenjin Minami Station. The futuristic square building is a landmark. It is in the same building as "Nishi Nakasu Kappa". The interior of the restaurant features a stylish wine bar-like counter with about 6 seats and a dining area with several tables. The tables are neatly covered with tablecloths, creating a sophisticated French restaurant atmosphere, which is rare in Hakata. The owner is a sommelier, not a chef, so the perspective may be different. The appetizer consists of sweet potato paste with ginkgo nuts, consommé jelly with caviar, creating a taste of autumn that goes well with alcohol. Next is bonito, lightly seared for a fragrant flavor. The fish eggs of the sea bream are also a delightful taste for Japanese fish egg lovers. The foie gras is seared at high temperature, creating a contrast between the crispy skin and the creamy interior. The accompanying eggplant and pear sauce also show a sense of taste. The bread is homemade and both types are delicious with a dense texture. The soup main ingredient is mushrooms, with a thick liquid part and fresh slices that bring out a unique earthy flavor. The fish dish is anglerfish, a high-quality fish from the nearby sea with a distinctive firm texture. The Jerusalem artichoke sauce is also very rich. The meat dish is veal from Brittany, with a clear taste reminiscent of a baby, making it a translucent and delicious meat. The dessert is a Mont Blanc made from chestnuts from Kyushu, with a clean and delicious taste that is hard to come by. The included persimmon ice cream also has an autumnal flavor. The tea sweets are also well-made, showing that the chef is skilled not only in cooking but also in sweets. After enjoying all this with a heavy wine, the bill is just under 30,000 yen per person. In Hakata, known for bistros and innovative cuisine, this restaurant is a serious and authentic French restaurant, perfect for a special night out.

Located in a splendid building, this place is described by the sommelier as the Kagurazaka of Tokyo. The atmosphere here exudes elegance and charm. The owner and sommelier, Mr. Ishii, who used to work as a hotelier, carries himself with grace and strikes the perfect balance with the guests. The chef started his career under Chef Kamigaki at the French restaurant "Midi Soleil" in his hometown of Kagoshima. He then honed his skills at restaurants like Hotel Gracery Fukuoka's "L'Orchidee Blanche" before becoming the head chef here in 2019. This French restaurant focuses on ingredients from Kyushu, particularly Fukuoka. I dined with a regular customer who has been coming here even before the chef change, and they were even more satisfied this time. The dishes, with a touch of classic and modern elements, were a delight. Particularly memorable was the plump aged Ishigaki grouper from Nagasaki and the Itoshima vegetables that held their own. The seared foie gras was a standout, with its perfect crispiness and delicious kumquat sauce. The dessert of pear sorbet, caramel mousse, Earl Grey meringue, and pear compote was also delightful. We had our wine decanted in an Old Baccarat (from Paris?) for the first time, and I couldn't help but get excited and take a picture. *BYOB (Bring Your Own Bottle).

I came here looking for a little luxury. The staff is well-trained and provides excellent service, and the courses are all elaborate and delicious. They even brought a mountain of truffles for us to enjoy the aroma, showing their desire to entertain the guests.

Thank you for viewing. I visited the prestigious restaurant "Le Sandor." It is located about a 10-minute walk from Tenjin Station and Nakasu Kawabata Station. The restaurant has been in business for 14 years in this area. The service was very polite and attentive, creating a comfortable atmosphere. Due to the pandemic, they were offering a short course menu, which was just the right amount for me. The interior is a mix of classic and modern, creating a calming atmosphere. The dishes were visually appealing and delicious. The chef and sommelier even saw me off outside the restaurant. I look forward to visiting again in the future. The dishes I had that day included mozzarella cheese with consomme jelly and caviar, horse mackerel and trout roe with asparagus and seasonal vegetables in a kalamansi dressing, homemade bread and butter, red bream, gold rush, spinach, spinach sauce and white wine citrus sauce, premium Shinshu beef A5 rump with French foie gras, shishito pepper, asparagus, okra, beet puree, rapeseed flower puree, yellow carrot puree, truffle salt, and red wine sauce, vanilla ice cream, lemon meringue, Yame white peach compote, yogurt mousse, amaou and strawberry sauce, noble rot wine chocolate, pistachio macaron, and herbal tea.

I was able to visit the long-awaited Le Sandoor-san (*^^*) The entrance to the restaurant was a bit hard to find, and I was a little lost outside, but the staff came out to guide me. The restaurant has a very sophisticated and elegant atmosphere, with a sense of luxury. The dishes are all course menus, with four options of 10,000, 13,000, 16,000, and 20,000 yen, which you decide upon when making a phone reservation. This time, I decided to go with the 13,000 yen course. Even at 13,000 yen, you get a satisfying meal with amazing ingredients. When I asked about the difference between the 16,000 yen course over the phone, they mentioned that during this season, abalone might be added as an extra. If you're curious, they will kindly explain the differences when you make the reservation! Throughout the dishes, the French cuisine didn't emphasize butter too much, and it wasn't too rich or salty, but rather had a seasoning that brought out the flavors of the ingredients beautifully. The staff not only explained the dishes but also talked about the drinks and ingredients used, including stories about their origins, making the dining experience enjoyable beyond just the taste and presentation of the food. [Menu on the day of my visit] 1. Butter nut squash puree and chestnut chip with caviar and consomme jelly - The rich taste of the squash, combined with the balanced consomme jelly and caviar, created a dish where the natural sweetness of the squash shone through. It was rich but not heavy, making it easy to eat as the first dish! 2. Nagasaki sea bream marinated with Oita Kabosu - Served with vegetables and sea bream eggs - I tried a marinated dish made with Kabosu for the first time! The dish had no fishy smell, and the Kabosu was not too sour, but had a perfect balance of aroma and acidity, with a refreshing saltiness. The sea bream eggs were small but had a firm texture, adding a delightful pop to the dish! 3. Homemade bread - I had two types of bread, one made with wheat and the other with rice flour. The outside was crispy, but the inside was delightfully chewy, staying delicious even when cold! I thought about having them for breakfast the next day, they were that good! 4. Foie gras sauteed with slices and puree of Fukuoka persimmon "Aki-Oh" - This was my first time having foie gras with persimmon puree! The foie gras had a good amount of fat without any gaminess, and the persimmon's sweetness was just right, making it a perfect match for the dish! I was surprised by how well the persimmon and foie gras complemented each other! 5. Mushroom soup with matsutake, mushrooms, and white truffle from Alba, Italy - The soup had a strong mushroom aroma and a rich flavor, with a perfect balance of mushrooms and the fragrance of matsutake. The truffle was delicious and did not overpower the soup, adding a delightful truffle essence to the dish! The truffle was placed on top just before serving, allowing its aroma to gradually intensify with the heat of the soup! Good truffles have a characteristic marbled appearance on the cut surface. They serve white truffles every year during this season, and the white truffle was so delicious that some customers can't forget it and come back for it (*^^*) 6. Sauteed mackerel (narrow belly) with Miyazaki burdock sauce, potato puree, white onion sauce from Oita, and snow peas - The mackerel, which was getting fattier, was used in this dish, with plump and moist thick mackerel, complemented by three sauces and purees. Each sauce had a distinct flavor of the ingredients, but they all matched well with the mackerel, creating a fantastic combination that didn't mask the flavor of the mackerel! 7. Roasted veal from Brittany, France - Served with Anno sweet potatoes from Tanegashima, Saga new lotus root, Macomodake, sauteed shikibu bamboo from Kochi, grain mustard, beets, and chrysanthemum sauce - Veal, unlike Japanese beef, has no marbling and is not yet fully red, ===========

I received information from MyRebi-sama that "Lezan Doll" in Fukuoka is recommended for French cuisine, so I made a reservation a few months ago and visited the restaurant. Dinner service only, with a reservation at 5:30 PM, which allows for a day trip from Hiroshima. The course costs 16,000 yen (excluding tax and a separate 10% service charge). I left the champagne and wine selection to the sommelier. We started with Ayala Brut Nature NV. The freshly uncorked champagne had a beautiful fizz. The dish "Butternut Squash with Karatsu Red Sea Urchin" was a delightful start. The sweetness of the butternut squash was rich, followed by the sweetness of the red sea urchin. The textures were smooth overall, but the crunchiness of the sliced salad squash stood out. It was accompanied by hijiki seaweed and parsley sprouts on top. The dish "Bonito with Winter Melon Sauce and Arugula Oil" was impressive with the idea of using winter melon as a sauce (pureed). The winter melon's mild taste was complemented by the restaurant's special arugula oil, giving it a clean outline. The slightly seared bonito added to the dish's umami, enhancing the bonito's flavor. The dish "French Land Foie Gras with Pear (Kosui) Sauce" was a first for me, but it worked well! The sweetness of the pear and corn was a wonderful combination. The foie gras from France was of a slightly higher grade, with a high-quality fat content and a clean and good flavor. It was a very delicious dish. The dish "Hirado Black Abalone with Edamame Sauce" was covered with endive, and I couldn't identify the ingredients at first. I was surprised to learn it was black abalone. The black abalone, cooked in white wine and Rishiri kombu, had a strong taste and aroma of the sea. The edamame sauce was a gentle flavor that didn't overpower the ingredients. The combination of endive (chicory) with a slightly bitter taste and abalone created a synergistic effect between the main and supporting roles. The dish "Tomato, Watermelon, and Bell Pepper Gazpacho" was a cold soup. It was refreshing with a sweet and sour taste, and the caviar added a luxurious touch. The consomme jelly was rich in umami. The dish "Hirado Natural Ara with Saffron Sauce" had thick and delicious ara (fish head). It was cooked in an oven at 200°C several times, resulting in a crispy skin and a tender texture. The saffron sauce with the fragrance of citrus and the ara made for a delicious combination. The dish was served with romanesco, baby turnips, and sprouts. The dish "Premium Shinshu Wagyu with Madeira Wine Sauce" used the thigh meat. The low-temperature cooking at 64°C for 15 minutes ensured the meat had a vibrant color and juicy flavor. The meat had varying textures, with tender and firm parts, providing a delightful taste and texture. The Madeira sauce with black truffle complemented the roasted beef perfectly, offering a rich and delicious flavor. The dish was served with water spinach, sweet peppers, and shadow queen peppers. The dessert was "Pione, Shine Muscat, and Kabosu".

I visited the restaurant with high expectations for celebrating my birthday in a private room. I enjoyed a 200g Chateaubriand and a dessert with a birthday design. The sauce was a bit too sweet and sour for my taste, so I asked for some salt halfway through.

Visit date: Mid-December 2018 Number of visits: 1st visit Genre: French Time: Dinner Visited for a slightly early Christmas dinner. Although we couldn't choose the Christmas limited course, we were completely satisfied with the food, wine, service, and atmosphere. The interior had a glamorous atmosphere with gold-toned walls. It was nice to dress up for the occasion. There seemed to be a dress code, although not strict. It might be reassuring for men to wear a jacket. Since it has been over six months since the visit, unfortunately, I forgot the names of the dishes. I remember an amuse-bouche of sliced and curled seasonal vegetables, a white truffle soup, possibly an appetizer of cream and seafood, a fish dish with a mild sauce and kaffir lime mousse, a juicy roast of Japanese beef with crispy leafy vegetables, and a dessert of Mont Blanc and ice cream with a hint of herbs. The wine was paired with the dishes. The dessert was accompanied by macarons and chocolates. I chose coffee for the drink and was impressed by the Sauternes dessert wine. There was only one other couple besides us, so we could enjoy our conversation and meal without worrying about the surroundings. The explanations of the dishes were very detailed. There is also a wine bar near the entrance, which can be used without dining. I would definitely like to visit again. Operating hours: Restaurant 17:30-22:00 / Wine bar 17:30-25:00 Phone number: 092-724-6500 Address: 1F STAGE1 Nishinakasu 2-25, Chuo-ku, Fukuoka City

I heard a rumor about a fantastic French restaurant in Fukuoka, so I decided to check it out. It was located about a 10-minute walk from Nakasu Kawabata Station. Since it was my first time, I took a taxi from the hotel. The restaurant was tucked away in a narrow alley, so if I had walked, I probably wouldn't have made it in time for my reservation. Taking a taxi was the right choice. There was a staff member waiting at the entrance, even though I was a first-time customer. The main dining area was located towards the back after entering the left from the entrance. It seemed like they also emphasized wine, as there was a room with a bar counter to the left on the way to the main dining room. This room seemed to cater more to those focusing on drinking. I don't remember the price, but I asked for the most delicious course. I left everything up to them. The cuisine was a slightly classical French with a focus on Japanese elements. The abalone and kelp combination was particularly delicious. The main fish was sea bream, and the portion was quite large, probably around 70cm. It was incredibly delicious. The meat main was deer from Nara, caught by a specialized hunter in the mountains of Yoshino. The meat was very tasty. The staff, especially the two men, synchronized their movements perfectly when serving, making the atmosphere relaxed. Overall, the restaurant was impressive, and I would definitely visit again when in Fukuoka.

I went during the typhoon☆ Just in case, I changed from a plane to a bullet train! When I think of Fukuoka, I think of sushi! So I was hoping to cancel, but unfortunately...^^; I spent the train ride staring at Tabelog. I gave up on sushi and managed to make a reservation at this place I called first☆ However, it turned out to be the right choice☆ When I arrived at the reservation time, the staff was waiting outside the restaurant, which made me even more excited because these kinds of places usually turn out well (^^♪ I chose the best course☆ Cheers with champagne☆ And the course begins!(^^)! ● Kabosu foam with red sea urchin and coriander, served with grilled eggplant paste ● Marinated bonito with lemon-flavored avocado paste ● Foie gras sauté with chestnut chips, served with butter nut squash ● Black abalone with black abalone liver powder ● Matsutake mushrooms and taro with mushroom sauce ● Sauteed wild sea bream ● Venison ● Fresh cheese gelato It was an amazing experience☆ Every time a dish was served, two men would march in sync, truly a "flawless" sight that captivated my eyes unintentionally haha The food was delicious and perfect, and the wine selection was exceptional, leaving me very satisfied with the glass of wine as well. I was completely won over!(^^)! I definitely want to come back here! I asked my companion on the way back. It's a really great restaurant☆ Thank you for the meal!

Well, the wine bar that Sasaki from "Robe Blanche" wanted to introduce me to turned out to be quite high-class from the entrance itself. But once inside, the stylish bar counter service was fantastic. As I was enjoying my drink, the sommelier showed me the restaurant area in the back, and I thought, "Wow! It might be a bit too fancy for a solo meal, but I'd love to come here for dinner. But isn't this more of a restaurant than a wine bar?" Despite my initial thoughts, the impeccable service and delicious wine made me feel great, so I didn't think much about it and just enjoyed my wine (I must have had at least one bottle by then). So, my review is based on the wine bar experience. However, when I searched the name card I received to write this review, I found out that this place is actually a renowned French restaurant in Hakata that's on my "must-visit" list. It's a bit of a shame, but in a way, it was lucky that I randomly walked into such a place at midnight, where I wouldn't normally go alone. At the time, there was one regular customer at the counter, and two sommeliers were serving behind the bar. I was seated near the entrance and requested some wine and light snacks after having dinner. The sommelier brought out a few options, and I ended up choosing mostly red wines as I hadn't had much of them before. I also ordered olives and pâté to go with it. It was a delightful meal. Then, I chatted with the regular customer about sushi restaurants even after they left, and continued to enjoy my wine for a while. I later found out that the owner sommelier wasn't there that night, and the one who served me was a sommelier who had come to help out. He provided excellent service with a good pour and a calm demeanor, making my experience very pleasant. Although the closing time was listed as 25:00, they kindly called a taxi for me, and I left the restaurant well past closing time. Both sommeliers even came out to see me off, and I thought I'd like to come back again, maybe next time for the French cuisine... I'm starting to think about it, even though I'm a bit of a chubby guy.

【Day 1: Evening】On the first night in Fukuoka, I visited "Le Sandor" which is a representative French restaurant and wine bar in Fukuoka. It is the only Fukuoka French restaurant to have received a Michelin star in the "Michelin Guide Fukuoka Saga 2014". This is the place where I had my first solo French dining experience and it became the starting point of my love for French cuisine. I first visited around 2012 when I was living in Fukuoka and had developed a passion for wine. I was recommended this restaurant as a place that provides service, cuisine, and wine at a very high level, and I have been a regular customer ever since. Even after leaving Fukuoka, I make sure to visit this restaurant every year. Located in the vibrant Nishi Nakasu area, just across the river from the dazzling Nakasu district, "Le Sandor" is situated in the STAGE1 Nishi Nakasu building. When I first visited, I was intimidated by the luxurious atmosphere of the place. Upon entering, you will find a splendid bar counter on the left, private rooms for up to 4 people on the right, and further inside, a sophisticated and elegant space that creates a sense of depth using mirrors. The name "Le Sandor" means "golden grape", and you can see touches of gold used throughout the decor. One of the unique aspects of "Le Sandor" is that the owner is not a chef but a service professional. Owner and sommelier Mr. Ishii is a respected figure in the Fukuoka wine scene, having previously worked as a manager at Hotel Nikko Fukuoka's restaurant and in the service at the renowned Fukuoka restaurant "La Table de Provence". The service staff, all male, are certified sommeliers and their impeccable service, smart conversation, and perfect balance with the customers truly embody Mr. Ishii's ideals. The beautiful presentation of dishes is a must-see, and the exquisite cuisine by Chef Mr. Tezuka, who honed his skills at top-starred restaurants in Japan and France, is a delight. The French cuisine at "Le Sandor" is traditional yet light, focusing on bringing out the flavors of the ingredients without heavy use of butter. The menu features seasonal game, imported duck, veal, abalone, and local seafood from the waters near Kyushu, beautifully presented with a variety of colorful vegetables. The wine selection, curated by Mr. Ishii, offers around 400 varieties mainly from France, with the option to enjoy high-quality wines by the glass. The pairing of wines with the dishes is always a delightful experience, and chatting with Mr. Ishii and the service staff about the marriage of flavors is enjoyable. You can also enjoy a pre-dinner or post-dinner drink at the bar counter, or simply visit the bar for a drink. The bar tends to get crowded after 9 pm, as many customers come from other places to enjoy the good wine selection and the charming personality of Mr. Ishii. The impeccable service, memorable dishes, and the fact that you can enjoy French cuisine solo make "Le Sandor" a popular destination. My experience at this restaurant gave me the confidence to dine alone and led me down the path of solo French dining adventures. When leaving the restaurant, the owner and chef will see you off outside, ensuring a wonderful end to a fantastic dining experience.

I have always strongly recommended to my friends that when they come to Fukuoka, they should definitely experience a French restaurant. It always brings surprises. Compared to overseas or Tokyo French restaurants, Fukuoka's French restaurants carefully select ingredients and have milder seasonings. The cost performance is also very high. This time, I visited a Michelin-selected French restaurant in Fukuoka, located in an area where high-end restaurants gather in the Nakasu district.

Experienced owner and sommelier Mr. Ishii's service is thorough and makes you feel comfortable throughout. It's a paradise for wine lovers. I always receive champagne, and he always checks what I've eaten and recommends something, which always turns out to be delicious. It might be the best for a date night. I haven't used it for a date, but I'm sure the food is delicious too.

I am a good adult but I didn't have the courage to go, so I decided to go with my friend for the first time. I regret not going before. The meal exceeded my expectations in terms of course price, and the pairings were all wonderful, making me sigh in admiration. Everything was intricate and delicate, yet satisfying to eat. The service was so relaxing that I could enjoy a wonderful time. It's the right kind of restaurant. Nowadays, there is a discomfort with the excessive prices or the emphasis on aesthetics in restaurants. I am happy to have found a place that takes things seriously. I look forward to visiting this place for a long time.

I used a private room for my boyfriend's birthday. All the dishes were delicious, and the staff were very polite and impressive^^

- Itojima tofu mousse with Karatsu red sea urchin and nametake - Mushroom stuffed with squid and tomato ragout - Nagasaki tuna with assorted vegetables and foie gras, butter nut squash sauce, sweet potato and corn flower - Satsumaimo cold soup with caviar - Grouper with bouillabaisse sauce, turnip - Kagoshima black beef with beet sauce, spinach sauce - Pear sherbet with cream cheese and roasted green tea cake - Petit fours: noble rot wine chocolate, pistachio macaron