I had been curious about this stylish and delicious-looking restaurant for a while, and this time my friend made a reservation for us to visit. As we went upstairs, we were greeted by a staff member outside. We were seated by the window. There are table seats and counter seats available. The atmosphere of the restaurant was more welcoming than I had expected. There was a person sitting at the counter, who seemed like a regular customer. The friendly service and the overall relaxed atmosphere of the restaurant made me feel like I would want to come here even by myself. As we sat down and waited, we were offered some warm tea. It had a gentle sweetness that warmed me up and made me feel at ease. The course menu cost 6000 yen, and it included 3 appetizers, fish, meat, dessert, baked goods, and coffee, allowing us to leisurely enjoy each dish that showcased the chef's creativity and attention to detail. However, I was strongly recommended to add white truffle topping to the pork main dish, but the sauce was quite spicy and robust, so I felt like the truffle could have been a bit more generous or unnecessary. I enjoy alcohol, but I can't drink much, so the option of half glasses was just right for me. The Pinot with the meat had a strong berry flavor and was light. It was a new balance for me, and I would like to try it again. The service was very friendly. While preferences may vary, we were offered refills of tea and a dessert service, allowing us to relax and enjoy our time. This restaurant seems like a great place for a date, with many signature dishes that show the chef's dedication to the menu. I look forward to trying new flavors and seeing how the menu changes. Thank you for the wonderful meal.

This day was a day where I could enjoy cooking in a new way✨ Everything was innovative in appearance and taste, and in the end, the staff surprised me with a birthday plate which made me happy and surprised. They even took a cheki for me✨️ #leaublanche #french #frenchdinner #dinner #birthday #birthdaydinner #course #fukuoka #hakata #fukuokafood #fukuokagourmet #food #gourmet #ローブランシュ #フレンチ #フレンチディナー #ディナー #コース料理 #福岡 #福岡グルメ #福岡ディナー #福岡市 #中央区 #西中洲 #誕生日 #誕生日ディナー #誕生日プレート #誕生日サプライズ

This was my first visit related to work. I had been interested since seeing it in a magazine. The location along the Naka River is excellent. There are no private rooms, but the tables are generously spaced. The sharp service from the sommelier was pleasant. I asked for wine pairing, and everything was delicious. I thoroughly enjoyed both the visually appealing menu and the taste that showcased the chef's sense.

A year later, I revisited the restaurant. I had intended to come back sooner, but finally made it. I requested a wine pairing. Champagne. The appetizer was buffalo mozzarella. It was turned into a mousse with pickled cherry blossom salt. When you put it in your mouth, it melts with a cheesy aroma. Gelee of bamboo charcoal. Inside, there was duck. It had a rich flavor. The wine was a beautiful orange from Portugal. It seems to be from an importer in Kagoshima. Loire white asparagus. Caviar. Lime scent. Also, vegetables and shellfish. It's complex but full of spring flavors. German Mosel Pinot Blanc. Royal. Rutabaga. Bamboo shoots with prawns. On top, there was seaweed. The broth was made from asari clams. I heard it's the best broth from asari clams. Luxurious broth. Deep flavor. Black abalone with liver sauce. Fava beans with red soil potatoes. The wine was a white wine from Spain. Aged in sherry barrels. It has a unique aroma. But it goes really well. Flounder. Crispy skin with a soft inside. Perfectly seasoned with spices and very delicious. The wine was from Burgundy. Traditional. Deer from Tagawa. Delicious without any gamey taste. Perfectly cooked. Red wine from Bordeaux. Another classic choice. For dessert, there was soba tea blancmange. Salted ice cream. The olive oil was delicious. When I asked, it was from Planeta in Sicily. Also, pearl tangerine, chocolate mousse. Coffee. I received financiers as a souvenir. This time, the menu was full of spring flavors. The wine pairing was also interesting. I enjoyed it very much. I will visit again. Thank you for the meal. Oh, congratulations on the Michelin Guide award.

Along the Nakagawa River in Nakasu, my favorite Hakata French restaurant for the third time. As I am dining alone, I always sit at the chef's counter and chat with Chef Shiramizu while enjoying my meal. Tonight, despite it being a Monday, the restaurant is almost full and the service is a bit slow, but I am continuing with the delightful wine pairing. The sea bream tonight is the best I've ever had, although I must admit I am not a fan of the Matsukasa grill.

I was recommended by Chef Takatsu from the famous innovative French restaurant "Takatsu" in Shimonoseki, Yamaguchi Prefecture, to visit "L'eau Blanche" for the first time in Nishi Nakasu. The restaurant is located along the river and has a refreshing atmosphere with an open view of the river. I was amazed by the fun and creative dishes that put a twist on classic French cuisine. The white asparagus appetizer was a favorite of mine, with a Thai-inspired essence and caviar that complemented each other perfectly, unlike other dishes where caviar can sometimes get lost. The special dish, "Bhutan Violet," was visually stunning and incredibly delicious. I was excited to see an octopus salchicha dish, which was unexpected and kept me intrigued. The fish main course had a taste of southern France, while the meat main course had a hint of coconut essence, which I personally love. I definitely plan to go back again!

A French restaurant in Nakasu known for its Michelin-starred cuisine, one of the few places I frequently revisit. They serve delicious dishes made with local ingredients. Recently, they appeared on a TV show called "Food Color Kingdom," and it's no surprise why. The highlight this time was the squid sausage - who knew seafood sausage could taste this good? I also requested the local Munakata pork, which was cooked over straw and was incredibly delicious on its own. The wine pairing was also excellent! (//∇//)

Today, we visited a restaurant as a pair. We started with Champagne. The appetizer was Quiche. It had a salty taste from the cheese and butter, with a hint of charcoal. Inside was a rich-tasting Rillettes. Then came Pot-au-feu, a warm soup with salted Fukuoka Taro pork, Chinese cabbage, and rapeseed blossoms with a hint of lemon. We also had a Pinot Gris from Alsace with apple aroma. The specialty was Boudin Violette, a rich-tasting Boudin Noir sausage made by the chef, served with apple and beet sauce. We paired it with white wine from Hungary, mainly Riesling, and a Rosé from the Rhône, both with acidity and bitterness. The oysters were lightly cooked, enhancing their bitterness, served with a dashi-flavored oden-style dish and a cocoa sauce. The bitterness paired well with the Rhône Rosé. We also had a white wine from Languedoc-Roussillon, paired with a dish of sea bass, bamboo shoots, and cabbage wrapped in puff pastry, with a herb aroma. The Australian lamb grill was perfectly cooked, paired with a Bordeaux Pauillac. For dessert, we had a rich chocolate mousse with burdock root ice cream, coffee, and financiers. The overall experience was complex yet gentle in flavor. We thoroughly enjoyed it and will definitely visit again.

Today I dined alone. I sat at the counter where I could see the chefs cooking, which I really enjoy. The wine pairing was also excellent. I had Champagne Blanc de Noirs. The amuse-bouche consisted of two dishes: gujol and charcoal with meat rillettes inside, which had a rich flavor, and radish with butter sauce, which had a crispy texture and fresh taste. I paired it with a Koshu wine. The sazae dish with kombu dashi, black-skinned pumpkin, and black garlic was flavorful, and I felt a red wine with acidity would have been a good match. I had a Bourgogne Pinot Noir with the next dish, which was meat with apple and beet sauce. The Toyochini dish with porcini mushrooms was delicious and had a deep umami flavor. It was cooked three times: deep-fried in sesame oil, grilled over charcoal, and finished in butter. The red wine sauce led me to choose a Chateauneuf-du-Pape from the Rhone Valley. The sweetfish with crispy scales and turnip in butter sauce paired well with a Burgundy Chardonnay. The main course was wild boar from Iizuka, which was lean and perfectly cooked, with a surprising sweet and fatty taste. I paired it with a Bordeaux Saint-Emilion Grand Cru, which had notes of undergrowth and forest that complemented the boar. For dessert, I had soba tea blancmange with gelato salted with Geranium and olive oil. The flavors and aromas were exquisite. The meal ended with coffee and financiers. Each dish was well thought out and had intense flavors. It was a traditional French meal, and I look forward to dining there again. Thank you for the delicious meal.

French cuisine with a Michelin star by the Nagakawa River. Every dish is intricate and impressive. Especially the Toyochini 3-year-old Shiitake mushrooms from Anshin-in. Unbelievably delicious, smooth, flavorful, and fragrant shiitake mushrooms. The wine pairing was exceptional after a long time. The main dish, Shin Gyuu, had a perfect balance of fat and muscle, and was delicious. I'm looking forward to trying the rare pork next time in April.

【L'eau Blanche ローブランシュ】4-4 RIN FIRST 2F, Nishi Nakasu, Chuo-ku, Fukuoka City, Fukuoka Prefecture Personal favorite French restaurant! I used it for Christmas dinner ❤️ This is a unique and enjoyable place where you can have a unique experience. First, the menu. Only the names of the ingredients are written, so you can't wait to see what kind of dishes will come until the end. The first appetizer was a dish with radish and caviar made with buckwheat flour. The radish had just the right amount of saltiness and went well with the champagne. The texture was also amazing! The caviar wrapped in a buckwheat flour pouch was also very delicious ❤️ I liked that you could pick it up with your hands and eat it in one bite. And the highly recommended turnip chawanmushi. It was a little hungover, but I was enveloped in the gentle taste and texture of the soup. The scent of truffles was also nice, and the taste was just gentle. The most interesting dish was the next one. It looked like a dessert, but it was actually softer than cake and could be scooped with a spoon after changing its sausage shape! The apple and beet puree had a hint of sweetness and a refreshing taste. The powder around it had a blackcurrant scent. The fish and seafood extract-rich ara was also highly recommended, just like the chawanmushi ❤️ The sweet scent of butter and the sauce matched perfectly. Both the meat and the dessert were really delicious!! I didn't make it to the last sweet, so I had it wrapped up and took it home ( ˊᵕˋ ) Thank you for the meal.

Visited L'eau Blanche, a French restaurant along the river in Nishi-Nakasu for lunch. Normally, this restaurant operates only at night, but currently, they are offering lunch service for a limited time due to the state of emergency. The name of the restaurant has a stylish ring to it, with "Leau" meaning water and "Blanche" meaning white in French, derived from the owner, Mr. Shiramizu. The dishes served on the table are trendy and perfect for photos. The first dish was a Gougère made with bamboo charcoal and filled with beef rillette. The Cake Salé contained blue cheese and topped with demon yuzu, offering a burst of flavors in a single bite. The second dish was white asparagus from the Loire region of France, served with spear squid for a contrasting texture. The third dish, a turnip royale with clam broth, was elegant and flavorful. The fourth dish featured grilled premium fish collar with a crispy skin and a delicious aroma. The fifth dish was Iberico pork cooked over straw, offering a smoky flavor. The dessert, with salted ice cream, soba tea blancmange, and olive oil, was a harmonious trio of sweet and salty flavors. Overall, the course was satisfying and the restaurant is recommended for a French dining experience in Fukuoka.

I finally used it for dinner. It was a very nice restaurant recommended by Chef Segeshita at Rancourt below Zenkoji in Nagano. The cuisine is a surprising creative French. The menu only lists the ingredients. The dishes using those ingredients satisfy with their presentation and taste. The wine and food service is also enjoyable with explanations. The location by the riverside offers a beautiful view. I had a very good time. Recommended for those who want to enjoy creative cuisine.

I decided to cut back on eating out starting from this day, so it was my first time at this restaurant and I went for the most luxurious course. We had a nice table by the window with a good view. It seemed that sourcing ingredients was difficult due to the coronavirus, as they mentioned, "Normally we source this from France, but this time it's from Japan." The service was very kind and attentive, but the food wasn't very tasty that day and didn't quite suit my palate. I feel like I would have been more satisfied with a more casual course.

Last year, this Michelin-starred restaurant offers the best French cuisine while listening to the chef's stories across the counter. It's a wonderful place where you can enjoy the world of food without any stiffness. Starting with radish and Gruyere amuse-bouche, the appetizer of Saga asparagus was delicious! Next was a spring classic menu of squid and fava bean sausage, followed by grilled Toyo Chini mushrooms. The fish, meat, cheese, and dessert that followed were all top-notch dishes. I am impressed by the carefully selected ingredients and cooking methods. If I had to ask for one thing, it would be for a good waiter. Having service that matches the quality of the food would make it perfect.

We used it for our wedding anniversary. The view was great and we could enjoy a relaxing meal in a calm atmosphere. The staff were also very friendly. The meat was especially delicious, with even the lean parts being tender and disappearing quickly. (The Genghis beef has a slightly foreign taste, so some people may not like it.) The other dishes also seemed to be made with a focus on quality ingredients. There were a few things that weren't to our liking, so I'm giving it 3.4 stars. Besides us, there were other couples celebrating their golden wedding anniversary, so it seems like many people use this place for celebrations.

We were taken care of for a family celebration. As soon as we got off the elevator, we were greeted warmly, and all the staff were friendly, engaging us in conversation at just the right times, making our experience very enjoyable. The menu was full of unique dishes that we couldn't find elsewhere, each one leaving a lasting impression and all of them delicious. From our 20-year-old son to our 80-year-old parents, everyone was happy, so we are truly grateful. We would love to invite our friends and come back again.

The restaurant had a relaxed atmosphere along the river, allowing for a leisurely meal. It is popular, so making a reservation in advance is recommended. I booked the recommended course and enjoyed a pre-dinner drink. The first dish was a sweet potato shaped like a petit baked potato with buttered radish, which was cute but didn't seem necessary. The taste was almost just like sweet potato. The second dish of sazae (turban shell) and pumpkin in black garlic sauce was amazing and my favorite of the night. The sauce was delicious, with the flavor of black garlic and the richness of sazae liver creating a perfect balance. The foie gras and wild boar with black radish flan had a nice balance of richness and a hint of smokiness. The deer sausage had a good texture and meaty flavor. The next dish, mackerel with squid and squid ink ragout sauce, was a bit divisive in terms of taste. The grilled Genghis Khan beef with a hint of cheese was delicious. Overall, the food was good, but the long wait between each dish (3 hours in total) was tiring. I wanted to go for a drink afterwards but was too exhausted. The wine pairing with wines from Yamanashi, Japan was enjoyable and offered good value for money.

On this day, we visited around 9 pm, so we didn't opt for a course menu and instead decided to leave it to the chef with a request for "meat at the end." Here is what we had: - New potato confit with karasumi topping and rosemary scent - Edamame ice cream with green apple sorbet - Fried Atka mackerel from Tsushima with peanuts and bean sprouts from Noko Island, summer truffle, and white eggplant confit - Abalone confit with tomato sauce - Cheese assortment - Meat dish (details forgotten) - Ice cream with peach Food: 11,000 yen Wine: 9,500 yen Tax + service charge 10%: 2,354 yen Total: 24,354 yen The wine pairing has almost doubled compared to before, making it less friendly for those who enjoy drinking, which is disappointing. (Tears)

The restaurant Robuchon Kagurazaka Shugo, which celebrated its 3rd anniversary on April 6th, was started by sommelier Sasaki and chef Shiramizu from Merveille. Sasaki left at the end of March to open a new branch in Kagurazaka, Tokyo. I visited the restaurant after a long time and opted for the 13,000 yen course with wine pairing, which cost around 9,000 yen. The dishes included smoked Botan shrimp and Wagyu beef, which was a surprising start but paired well with Champagne. Other dishes featured organic carrots mousse, scallop marinade, white asparagus with black abalone, red snapper with bamboo shoots, foie gras with truffle, and Satsuki pork with sweet potatoes. The highlight was the dessert, which was a delicious combination of citrus fruits, ricotta cheese, and Campari sauce. Chef's desserts are always exceptional.

Visit date: Mid-December 2018 Number of visits: 1st visit Genre: French Time: Dinner Located on the 2nd floor of the same building as Shiranita-san in Nishi Nakasu, this restaurant offers not only delicious food and drinks but also a great view of the night scenery through large windows. It was recommended as a place for "adult casual dates," so I was eager to visit. Due to some circumstances, I made a same-day reservation, and luckily there was an available seat at this popular restaurant. According to the official website, there doesn't seem to be a dress code, and casual attire was fitting. For the food, it seems that some courses require reservations up to 3 days in advance, so I've decided to make an early reservation for my next visit. However, even without a reservation-required course, you will surely be satisfied with the dining experience. They also have a wine bar, which I would like to try if I get the chance. One unique feature of this restaurant is that the menu lists the ingredients used in the dishes rather than the dish names, adding an element of surprise to the dining experience. The first dish was chocolate balls and gujere, which were not what they seemed but delicious nonetheless. The second dish consisted of sazae, black-skinned pumpkin, and black garlic, with a refreshing sauce and a hint of the sea. The wine pairings were exceptional, complementing each dish perfectly. The main course was venison, which was surprisingly easy to eat without any gamey taste. The evening view reflecting on the river was mesmerizing. Overall, the experience was delightful, with unique dishes and a great selection of wines. I highly recommend this restaurant for a special dining experience.