Facing the harbor, the building of Bayside Place. The restaurant is located inside this building. I thought I had seen it somewhere before, it was the building of the ferry terminal when I went to Iki Island last year! So, in front of it is the sea. I didn't notice it because it was night. The seafood looks fresh and delicious. The restaurant Sola has a spacious interior with about 40 seats. The open kitchen has a large staff, but everyone is professional and polite. We had a dinner course for 12,000 yen with about 10 dishes. Somehow, the coffee had to be ordered separately. It seems they are quite strict about drinks. Even the glass of champagne, which costs about 2,000 yen, was poured in a disappointing way. It's a minor detail, but it didn't leave a good impression. The menu at the table only lists ingredients, and it says Fevrier (February), so maybe it's a monthly menu. There are many stacked firewood inside and outside the open kitchen. This is because during the heavy rain damage in 2017, driftwood lost its place to go, so they decided to reuse it to make dishes using firewood. I was impressed by their attitude towards SDGs, but at the same time, I thought it was wonderful that they knew the benefits of firewood and decided to incorporate it into their cooking. Unlike charcoal, firewood retains the moisture of the ingredients and locks in the umami, resulting in a more delicious finish. They finished the main dish of Ezo deer with firewood, making it soft and without any gamey taste. However, the umami of deer meat did not surpass that of beef. The most impressive presentation in the menu was the oyster dish. When you open the wooden box, the oven-baked oysters from Itoshima appear with smoked smoke. The dish that I liked the most was the sashimi salad to eat with chopsticks. Tuna, sea bream, squid, along with bamboo shoots, urui, seri, myoga, and other fragrant vegetables, mixed with balsamic vinegar, egg yolk sauce, soy sauce, etc. Perfect with champagne. It was a refreshing dish made possible by fresh ingredients. Hiroki Yoshitake, who trained in Japan and France, opened Sola in Paris in 2010 and earned a Michelin one-star in just 1 year and 3 months. His subsequent achievements, such as winning the RED U-35 Grand Prix, have made him quite famous. He opened this restaurant in 2018 and became the owner chef. The chef's dishes are all visually beautiful, shining like stars.

I think this is currently the best French restaurant in Fukuoka. The price is 13,200 yen per person for dinner. Unbelievable cost performance. Even if it were 28,000 yen, it wouldn't be a problem. The level of each dish is high. The completion is high, and I feel lightly moved by the dynamic coordination of the young staff unfolding in the open kitchen. Chef Yoshitake's personality taking the lead. On this day, 16 staff members are working happily, including the kitchen and service, as well as the sommelier. A boy who graduated from a cooking school just two years ago smoothly handles his work while casually conversing with customers. The level is high. Serious, but without a sense of desperation. The ability to create the atmosphere of such a restaurant is what I think makes this restaurant amazing. Delicate yet generous. This is not something that can be done easily. When a wine glass is empty, even if it is not the responsibility of the service staff, the support staff from the kitchen will quickly take action. They engage in conversation. Everyone can cover for each other organically beyond their roles. It's really amazing. Please take a look at the food in the photos. All the wines today are by the glass, but the choice is really wonderful. I'll definitely go back!

Originally a shop in Paris that I had trouble visiting, it has been relocated to Japan. Located in Bayside Place, it can be difficult to navigate if you are not familiar with the area, so taking a taxi is recommended. I had lunch in a modern space. Everything was delicious, but I especially liked the dish with avocado and salmon roe arranged on stick-shaped dough. It was both delicious and visually appealing. The price for this quality of food was very reasonable, and I would recommend this restaurant to my friends.

Located at Bayside Place, about a 19-minute walk from Nakasu Kawabata Station on the Fukuoka City Subway Airport Line, this French restaurant is ranked No. 2 on the Fukuoka Prefecture's Tabelog ratings. I made a reservation for the dinner course priced at 14,520 yen (including tax and service charge) approximately two months in advance. Upon arrival, I was impressed by the bright, spacious, and stylish atmosphere of the open kitchen. The course included two amuse-bouches, three appetizers, a fish dish, a meat dish, two desserts, and tea sweets. I also added caviar for 2,200 yen (including tax) as recommended by the staff. The first amuse-bouche was a dish with butternut squash ice cream and chips, topped with a sherry vinegar gastrique. The second amuse-bouche featured avocado cream and ikura on top. The appetizers included a variety of seafood combinations like squid and okra, red snapper and lotus root, and bonito and eggplant. The salmon, tomato, and melon dish was beautifully presented with smoked salmon, tomato compote, fresh red-fleshed melon, consomme jelly, and comte cheese. The highlight was the dish with ayu, foie gras, and potato churros, which was exceptional. The main courses consisted of grilled greenling fish and New Zealand lamb, both cooked to perfection. The desserts were equally delightful, with grape and red shiso, and passion fruit and mango creations. The meal ended with tea sweets, completing a truly memorable dining experience.

I visited "Restaurant Sola," a French restaurant located just a 1-minute walk from Hakata Port on a Saturday at 12:30 pm. The restaurant has a spacious and tropical atmosphere with high ceilings. The lunch menu was only available on weekends, and the dishes were not only visually appealing but also of high quality for the price. Everything was delicious, but the seared bonito with caviar and wasabi sauce was outstanding. The combination of salmon with paprika sauce and melon mousse was also excellent. The crispy grilled ayu fish and foie gras was a surprising delight. The roasted lamb was also perfect. We enjoyed every dish until the end. The lunch course for today was 8,800 yen, including amuse-bouche, warm appetizer with bonito and caviar, cold appetizer with salmon and paprika sauce, fish dish with ayu and foie gras, meat dish with roasted lamb, cheese from Fukuoka, dessert with passion fruit gelato, mango chocolate meringue, and milk gelato, petit fours, and espresso.

I used it for a special day with my wife. This French restaurant in Fukuoka is my favorite. I was surprised that they combine these dishes every time. The flavors layered on top of each other harmoniously and were incredibly delicious. From start to finish, the dishes were exciting and surprising, making it a fun experience like a theme park. The atmosphere is modern and open, which is great. The staff were also very friendly. The total cost for lunch was around 13,000 yen per person. I will definitely visit again! Thank you very much.

Overall, this restaurant offers elegant and refined cuisine, similar to kaiseki cuisine. The dishes are visually appealing and sophisticated, making it a great choice for those who appreciate high-quality dining experiences. The menu includes refined ingredients such as truffles, foie gras, and caviar, making it a unique and luxurious dining experience. The service is top-notch, with attentive staff who are knowledgeable and quick to respond to any questions. The wine pairing option is recommended, offering a selection of well-curated wines to complement the dishes. While the prices are reasonable for the quality of food and service provided, the location may be slightly inconvenient.

A lovely French restaurant with an open and relaxed atmosphere. The staff were attentive and the service was great. I enjoyed the wine pairing recommended by the restaurant, which perfectly complemented the delicious dishes. Each dish was beautifully presented, not too flashy but elegant and delicious, following the concept of using locally sourced ingredients. Personally, my favorite was the layered dish with ayu, foie gras, zucchini, and potatoes.

I visited this restaurant for the first time as I was able to secure a reservation before returning to Tokyo. It is located in a commercial facility called "Bayside Place" adjacent to Hakata Port, which has ferry routes to Iki, Tsushima, Goto Islands, and Busan. Inside the facility, there is a large aquarium with blacktip sharks and sea turtles swimming around, making it feel like a small aquarium. The owner chef, Hiroki Yoshitake, has an impressive resume with titles such as Michelin ☆1 in Paris in 2012, RED-U35 Grand Prix in 2014, and Gault Millau 2022-2023. The restaurant has a spacious and open interior with a large L-shaped counter seating 12-14 people and several tables seating 2-4 people each. The kitchen features a custom island kitchen with a wood-fired oven, a gas grill, and a straw-fired kettle. There are more than 10 staff members, which seems excessive. Today, Chef Yoshitake was assisting, while the sous chef was cooking with the wood-fired oven. We had a lunch course priced at around 8,800 yen, with additional costs for drinks. The meal included various courses such as amuse-bouche, appetizers, fish, meat, and dessert. The dishes mainly featured local ingredients from northern Kyushu, but the overall dining experience lacked excitement compared to other French restaurants I have recently visited. The quality was good, but it didn't leave a lasting impression. Overall, considering the cost, it was a decent dining experience.

- Drinks - ◎ A.R. Renoble Brut Antans Mag 18 (France, Champagne region) A refreshing and easy-to-drink champagne with a condensed umami flavor and a mineral touch. It goes down smoothly without any strong aftertaste, making it a top-notch choice. ◎ Roero Arneis (Italy, Piedmont) A sweet and aromatic wine with hints of lemon and apple. Its delicate and feminine taste is truly delightful. ◎ Cote de Nuits Villages Rouge Enfaz 2017 Antoine Lienard (France, Burgundy region) This wine offers a blend of sweet and sour fruit flavors typical of Pinot grapes. It has a slightly spicy touch that complements the sweetness, creating a complex and enjoyable taste. It pairs well with the lamb main dish. - Courses - ◎ Corn A creamy and refreshing ice cream that highlights the freshness and natural sweetness of corn kernels. ◎ Mussels Mussels seasoned with a basil base. While not a surprising dish, it is simply delicious. ◎ Sweetfish Sweetfish filled with paste made from its own organs, creating a mild and flavorful taste. The chef's skill in enhancing the natural goodness of the ingredients is evident in this dish. ◎ Salmon, Tomato, Melon A harmonious combination of strong flavors from each ingredient. The sweet tomato with a gentle acidity complements the melon, while the elegant richness of the salmon ties everything together perfectly. ◎ Focaccia A herb-infused bread that complements the Italian-inspired dishes served. ○ Conger Eel, Foie Gras While the combination of conger eel and foie gras seemed promising, the dish fell short of expectations due to the lack of power in the foie gras and the subdued flavor of the eel. ◎ Bonito Smoky and aromatic bonito tataki. ◎ Greenling A silky and high-quality fish dish with an Italian-inspired approach that focuses on the natural flavors of the ingredients without unnecessary additions. ◎ Lamb Juicy and flavorful lamb cooked to perfection. The spicy Wiener sausage also stands out in this dish. ○ Peach, Red Shiso Granita A refreshing dessert featuring peach and red shiso flavors. ★ Passion Fruit Mango A showcase of the high-quality mango in this dessert, complemented by the milky flavor of the accompanying milk ice cream. ◎ Herbal Tea, ◎ Mignardises The pear tart in the mignardises is delicious, with a gentle custard cream enveloping the palate. Enjoy the fragrant herbal tea to finish off the meal. ★ Exquisite ◎ Very delicious ○ Delicious △ Hmm... The review category is French cuisine, but I personally felt it was more similar to Italian cuisine. When I mentioned this to the chef, I learned that the style has evolved significantly since his time in Paris, focusing more on carefully selected ingredients and subtle flavors.

Head to Restaurant Sola on the 2nd floor of Bayside Place in Hakata Port. The owner, Chef Yoshitake, won the RED U-35 2014 Grand Prix and his restaurant "Sola" in Paris has earned a Michelin star. This renowned French restaurant in Fukuoka has also won the 2023 Bronze award on Tabelog. The menu is simple, focusing on quality ingredients. I had a delightful meal with friends, enjoying dishes like corn cold appetizer, mussels and trout stick, potato and trout, clam and mussel skewer, squid and turnip, smoked salmon with tomato and melon, eel and foie gras, bonito straw-grilled with eggplant, greenling with squid, and New Zealand lamb with various sauces. Each dish was beautifully presented and bursting with flavors, making it a memorable dining experience.

Restaurant Sola on the 2nd floor of Hakata Port Bayside Place. Opened in 2018 and operated by Sola Factory Co., Ltd. with President Hiroki Yoshitake. The concept is to create unprecedented deliciousness with ordinary ingredients. The exterior of the restaurant is not particularly unique, with just a bench and a bouquet of dried flowers at the entrance in the commercial facility. Inside, there is a spacious open kitchen, a relaxed counter, and a modern but calm interior with well-spaced table seats for a total of 30 seats (10 counter seats, 20 table seats). The total bill for the omakase course (excluding tax 12,000 yen), pairing (excluding tax 9,000 yen) + additional (excluding tax 2,150 yen), consumption tax, and service charge was 28,010 yen. The signature dish "Layered Grilled Salmon Roe, Avocado Sauce, and Spring Roll Skin" was truly impressive. The beautifully crafted dishes centered around Kyushu ingredients continued, offering a refined and elegant dining experience. While the presentation was exciting, it didn't quite reach the level of being awe-inspiring. Thank you for the meal.

At first glance, you may wonder why it's located in a mall next to Hakata Port that looks like a typical third-sector facility, but once you step inside, you'll find a stylish space with impressive full-length windows. The course menu costs 12,000 yen (excluding tax), and you can also opt for caviar and three glasses of wine for an additional 1,500 yen each (plus tax). In a sea of innovative fusion dishes that may fall short on taste, this place manages to combine innovative and beautiful presentations with delicious flavors. [Amuse-bouche] Salmon Roe: Crispy pastry with avocado paste and salmon roe, mussels and clams: A savory aroma reminiscent of delicious grilled chicken as soon as you take a bite. The inside is partially cooked. Spring onion: Creamy mousse of spring onion topped with snap peas espuma, offering a delightful aroma and texture of snap peas. Ayu (sweetfish): Fragrant grilled ayu fish with a delightful ayu rillettes on top. A vibrant and enjoyable amuse-bouche with great aroma, texture, and appearance. [Squid Appetizer] Squid noodles with celery and turnips pickled in a light pickle, served with wasabi sauce. This dish was a bit challenging for me personally as I tend to associate raw seafood with Japanese sashimi. The wasabi sauce lacked the striking aroma. Perhaps adjusting the wasabi right before serving could enhance the overall experience? [Salmon Appetizer] The highlight of the day. Salmon with a crispy texture, paprika sauce, fruit tomatoes, melon, tomato jelly, ricotta cheese, and aromatic spices on top. Beautifully presented and delicious in taste. [Eel Fritter] Eel fritter wrapped in smoked foie gras. A subtle sweet aroma when you take a bite. The accompanying eel soup was also delicious. [Smoked Bonito] Bonito smoked in a wooden box for an instant smoky flavor. A presentation reminiscent of a treasure chest. The aroma of the smoked bonito was delightful. However, it might be challenging to pair with wine. [Fish Dish] Bluefish (grouper) dish. Aromatic aroma from the grilled bluefish. The refreshing scent of the chili pepper sauce underneath. The caviar on the side pairs well, but personally, I could do without it. [Meat Dish] Perfectly cooked lamb. Served with paprika sauté (filled with cheese and soybeans) and spiced hummus. No room for improvement here. [Dessert 1] Citrus fruits rolled in meringue with yogurt ice cream. [Dessert 2] Amaou strawberries, pistachio cream, amaou strawberry sorbet, and panna cotta espuma. A light and fluffy dessert reminiscent of eating a fluffy amaou strawberry cake. [Tea Snack] Chocolate filled with chocolate mousse. Café latte is available at an additional cost.

We requested the dinner course for 13,200 yen at Table Check. It is a fusion of seasonal ingredients from Kyushu and essences gathered from around the world. We are also travel enthusiasts, so our expectations are high for our first visit. ⭐︎New onions, mussels, sweetfish, salmon, tomatoes, melons, conger eel, foie gras, bonito, ao na, sturgeon caviar (additional), beef fillet, citrus, strawberries, and miniardises. The young chefs working energetically in the open kitchen are beautiful to watch. Their teamwork is fantastic. We are extremely satisfied and will definitely be back. Thank you for the wonderful meal.

Fukuoka Gofukumachi, French west flagship store, Tabelog bronze, it's Sora. The casual and modern interior, with a counter where you can watch the charcoal grilling right in front of you, is impressive. I visited on a holiday with a reservation for one person in advance. The appetizers were the trendy hand-eat style. The small dishes that followed all had a French touch with original essence. You can feel a Japanese-style flavor that brings out the taste of the ingredients. I had it with wine pairing, and they provided a lot of choices in a casual manner. The chef personally saw us off on our way back. It was a delight. I felt elegant while looking at the sea of Hakata. It was a mesmerizing experience. Thank you for the meal.

French restaurant on the 2nd floor of Bayside Place Hakata. Bayside Place Hakata is about a 20-minute bus or taxi ride from Hakata. It costs around 1000 yen by taxi. There are also free buses, but the Nishitetsu bus costs 240 yen. The restaurant is located on the second floor of the floor with pillar-shaped aquariums in Bayside Place Hakata. - Amuse-bouche: New onion, Jerusalem artichoke, horse meat, salmon roe - Salmon avocado - Firefly squid - Red snapper - Bonito - White asparagus - Lamb - Citrus - Strawberry - Miniardise (chocolate) Impressive dishes include firefly squid and strawberry dessert. The firefly squid is wrapped in squid ink chips and smoked with sakura chips, allowing you to enjoy both the aroma and texture. The strawberry dessert has a pistachio base with a brulee surface, offering a combination of moist pistachio and crispy texture, along with ice cream on the side for a refreshing finish. As someone who doesn't usually dine at French restaurants, I may have missed out on the delicate flavors and have some regrets, but I was delighted to be able to enjoy the deliciousness and fun. The preparation starts from the hallway before entering the restaurant, and the main kitchen is an open kitchen visible from the counter. It was unusual to see chopsticks at a French restaurant. You can also take the same chopsticks home. The kitchen staff explained the dishes, and it seems to be a combination of the kitchen and the hall. The staff even escorted us to the elevator on our way out, making it a lovely experience from start to finish. Since the menu changes monthly, I would like to visit this restaurant again.

A spacious and stylish restaurant with a similar vibe to Kimutaku's drama "Grand Maison Tokyo". I usually avoid lamb, firefly squid, and bonito, but I didn't mention it when making a reservation at this restaurant because everything looked delicious. When the dishes arrived, they included lamb, firefly squid, and bonito, but they were smoked and had no unpleasant smell or taste. The lamb was very tender and delicious, and even though I usually don't like it, it might become a favorite of mine.

Instagram: bakasyouziki_gourmet About 10 minutes by taxi from Hakata Station ◆――――――◆――――――◆ Bringing out the deliciousness of local ingredients through skill. Rather than serving high-end ingredients, it's all about the technique. That's why the course is priced at 13,200 yen, which is very reasonable for French cuisine. The restaurant is spacious, with a lively kitchen, high ceilings, and friendly service. Overall, the satisfaction level is high. It should satisfy anyone in any situation. The appetizers are decent. The idea of grilling both fugu and Hinata chicken thigh meat together was creative and enjoyable. You can appreciate the different textures and the richness of the classic sauce, making it a top-notch dish. The desserts are also delicious. The portion size for this price is exceptional. When in Fukuoka, don't just stick to Mizutaki, ramen, street food, and seafood, French cuisine is also a good choice. ✌️ --- Tabelog Rating: ☆4.01 Budget: 20,000 yen Business Hours: 18:00- Closed: Sundays, irregular holidays Address: 2F Bayside Place Hakata C Building, 13-6 Tsukikomachi, Hakata-ku, Fukuoka City, Fukuoka

• Appetizer: Horse meat with new onions, Jerusalem artichoke, and salmon avocado with flying squid ink. • Scallop with green vegetables and white asparagus. • Fugu (blowfish) and chicken with caviar. • Beef fillet with citrus. • Mini desserts.

- Restaurant Sola, where Chef Yoshitake has a background of winning a Michelin star in Paris in just 1 year and 3 months, and also winning the RED-35 competition, offers high-level French cuisine using local ingredients and professional techniques. Located in Bayside Place Hakata, a 20-minute taxi ride from Fukuoka Airport or a 10-minute taxi ride from Hakata or Tenjin. The entrance is a bit hidden on the 2nd floor of Bayside Place Hakata C building, but you can find it by going towards the restroom area where the entrance is located. The interior features an open kitchen counter and table seating, with a high ceiling and a view of the sea from the window side, creating a pleasant atmosphere. Chef Yoshitake Hiroki trained in French cuisine at restaurants in Tokyo and Paris before opening his own restaurant in Paris in 2011, where he quickly earned a Michelin star in just over a year and also won the RED-35 competition. Despite his ability to create high-end dishes using expensive ingredients, at Sola, he focuses on using local and regional ingredients to create delicious dishes with a price point of 13,200 yen for the course menu, which is quite satisfying. The kitchen is bustling with many chefs, creating a lively and enjoyable atmosphere. Each dish is meticulously prepared with a variety of ingredients and sauces, showcasing Chef Yoshitake's culinary skills and creating dishes that are both delicious and visually appealing. - The amuse-bouche includes four beautifully presented dishes: 1) salmon and avocado with smoked salmon from Miyazaki, grilled avocado, dill, and a cream sauce with blue cheese and lemon-lime oil; 2) smoked firefly squid taco with squid ink, tomato, and potato sauce, and basil; 3) scallops with Italian cheese, green apple, snap peas, fava beans, and turnips in a shallot and grapefruit sauce; 4) white asparagus with sautéed shrimp, capers, brown butter, guanciale, cream sauce with Comté cheese, and Meyer lemon. - The main courses include: 1) a unique dish combining pufferfish and chicken thigh, served with herb, pufferfish, and chicken sauces, sautéed udo, yuzu confiture, and Sturia caviar; 2) Kagoshima beef fillet with bamboo shoots cooked in dashi, rapeseed paste, potato mille-feuille with truffles, lily root, and gravy sauce. - The dessert features citrus fruits, strawberries, and assorted sweets. The quality and quantity of the dishes offered in the course menu, priced at 13,200 yen, make it a great value for the experience. A place worth visiting again!

I visited with my wife on our anniversary. We sat at a counter where we could see the kitchen. It had a lively atmosphere and a pleasant sense of excitement. The food was top-notch, enjoyable with our sight, smell, and taste senses. I felt like I didn't want city people to know about this place, haha.