It's been a while since I enjoyed a night in Fukuoka. After seeing the posts from MyRebi-san who lives in Fukuoka, the number of restaurants I want to visit has been increasing rapidly. I checked and found out that there are over 200 registered restaurants in Fukuoka city alone. Maybe I should just move here... (laughs) On this night, I was lucky enough to secure a reservation at this popular restaurant. The evening omakase course costs 16,500 yen (tax included). The restaurant opened promptly at 6:00 pm. The interior was small, with about 6 table seats. Currently, they are keeping the seating spaced apart, and on this day, there were only 4 groups of 8 people. I entrusted the selection of about 3 to 4 glasses of wine. We started with champagne and draft beer. Then we had white, rosé, and red wines. The meal started with a special double consommé. Luxurious ingredients such as Japanese beef, black pork, and local chicken. The aroma was rich, and the umami was delightful. The hot dishes were a joy. It seems they pay attention to the serving temperature of the dishes. Foie gras terrine. Enjoyed by hand. Foie gras, bread, onion paste, etc. The sweetness, aroma, and light texture were wonderful. This menu seems to be meticulously calculated down to the millimeter and second. Got ecstatic over the Sawara from Goto, tomato, and real wasabi. The salt and olive oil sauce was excellent. The combination of this savory and rare Sawara without any rawness was amazing. The Peony shrimp flan. Pickled Chinese cabbage, red onions, bisque. The depth of flavor and aroma were impressive. I was blown away by the deliciousness. The fried dish was Ainame. Nanohana, semolina. The light coating made with rice flour and carbonated water. The cumin, coriander, hazelnuts, sesame... the exquisite flavors. The nanohana was accompanied by the scent of kabosu. I also enjoyed the bitterness of spring. The staff at this high-end restaurant provided very pleasant service, allowing us to relax comfortably. The male staff member who served us mentioned that his wife is from Miyazaki. It creates a sense of closeness. Next up was the Tachiuo from Tokyo Bay. Yamaimo. Anchovy sauce, butter, and cream. The Tachiuo was firm when cut with a knife but melted in the mouth. The yamaimo was smooth and sweet. The control over the cooking, texture, and temperature was perfect. Miyazaki black beef fillet. (No photos allowed for the main dish) Served with Parmesan cheese risotto, black truffle, and ginger sauce. I have no words... it was amazingly delicious. The texture, juiciness, and flavor of the meat were fantastic. It's a shame there are no photos. Strawberry ice cream. Amaou strawberries. The fruitiness was incredible. Vanilla pudding. Coffee and pistachio oil. Bitterness, depth, roundness... this dessert also made me ecstatic. Cheesecake made with Anno sweet potatoes. Sweetness, a rare and elastic texture, aroma. Well, every dish was impressive, exciting, and surprising. I truly felt grateful for coming to this restaurant. The young staff members also provided attentive and courteous service. I am already looking forward to the day I can visit again. Thank you for the wonderful night. It was a feast! (^^)(^^)(^^)

I visited after 3 years. I saw on Instagram the day before that they had a cancellation, so I managed to slip in. We started with a bottle of champagne. The specialty was a double consommé, made with beef, pork, chicken, mushrooms, and vegetables. It was rich and flavorful with a perfect balance of salt. The dish included squid with fried eggplant, pear, and salmon roe. The pear added a fruity touch. Next was a dish of flounder that had been aged for 9 days, served with scallions, ginger, chili, and kombu sauce. The flavors were complex. The dessert was a chestnut flan topped with various mushroom sauce, creating a complex aroma. We enjoyed a Burgundy Pinot Rosé with a dish of deer ragout and surprisingly delicious Gotō udon with mozzarella cheese. The main course was Tottori beef tenderloin, perfectly cooked and served with a slightly Chinese-style sauce. We paired it with a Pinot Noir. Dessert included peach ice cream, pudding, coffee cheesecake, and delicious coffee. The creative Japanese cuisine was delicate, aromatic, and delicious. We thoroughly enjoyed the meal and will definitely visit again.

Everything was delicious, but three dishes stood out in particular. The chilled pumpkin soup was simple yet amazing, with roasted butternut squash at the bottom, pistachio oil, and rock salt adding a wonderful touch. The grilled eggplant and swordfish in paprika sauce with basil was incredibly tasty, with fresh basil and a perfect balance of flavors. The tonka bean pudding with passion fruit and pineapple almond flavors was outstanding! The combination was perfect, and I would love to try the tonka bean pudding at 2/2 as well. This restaurant offers unique and delicious dishes that show a commitment to quality and innovation. It's a must-visit spot in Fukuoka, and I will definitely be back. Thank you for a wonderful meal.

It had been 5 years since our last visit, which was on our wedding anniversary. Today, there was nothing special, but my spouse and I came for dinner. I like Toa His, not just for the food but also for the chef's dedication, which can be seen from the restaurant's ambiance. I took a photo of the figurines in the corner. The restaurant has large windows, allowing diners to see the chefs at work. The interior design is innovative, with a touch of French influence. The tables are simple yet elegant, with Fuji plates adding a nice touch. It seems that when choosing this space, the focus was on maintaining high quality while also incorporating a sense of playfulness. The food reflects this spirit, from the consomme soup to the wine selection, appetizers, main course (no photo), and three desserts. Each dish is delicious and well-crafted, with a playful element. Despite Toa His gaining fame in the past 5 years, there is no sense of complacency. It's rare to see such consistent growth. Knowing this, I feel fortunate to live in Fukuoka during the same era.

I had been wanting to visit this restaurant for a while, and a friend recommended it to me for the first time. The interior of the restaurant was more like a clothing store than a typical restaurant. The meal started with a plate featuring Mount Fuji, followed by a delicious consomme soup. Since it is located in Fukuoka, there were many dishes featuring delicious fish, all of which were very tasty.

《Tabelog Bronze Ranking》Rating: 4.00《2023 Tabelog Bronze Award》A Michelin-starred restaurant in Fukuoka that combines Japanese and French cuisine. Located just a few minutes from Ohori Park, the chef has extensive experience from famous French restaurants like Joel Robuchon and Amour in Tokyo. The restaurant opens promptly at 12:00, and even at 11:50 before opening, there was already a line waiting to get in. The interior is dim but comfortable, with seating for 2-4 people at 4 out of the 5 tables, totaling around 10 seats. The spacious table layout allows for a relaxed dining experience with friends or family. We ordered the 5-6 course lunch menu for 8800 yen, including dessert. Overall, the dishes were well-prepared and seasoned. The chef put thought and care into each dish, for example, the consomme soup took a lot of time to prepare! The service was excellent, and they offer a good selection of wines and non-alcoholic drinks. Considering the high-quality ingredients used, I believe this restaurant offers above-average value for lunch. I look forward to trying their dinner menu!

It was definitely delicious. Finally managed to make a reservation! The delicate flavors lifted my spirits as soon as I took the first bite. But the best part was the deep conversations with my best friend. I had been wanting to come here for a long time, so every dish was truly moving. I will work hard and make a reservation again! ❤️

In Fukuoka, there is a famous innovative French restaurant. While it is French cuisine, there are hints of Japanese influence throughout, such as the aroma and flavor of dashi, and the handling of fish. Each dish had a different character, with complex flavors overlapping. When eaten as a course, the layers felt a bit overwhelming to me. While each dish individually was delicious, the overall combination of flavors felt too complex for me. The richness of oil, fish, and dashi lingered between my throat and nose, leaving a heavy sensation. Perhaps I was expecting a more Western atmosphere. P.S. There was a cool staff member with tattoos, which piqued my interest as someone who wants to get a tattoo.

I went to a special lunch that can only be enjoyed on special occasions. The main meat dish was so delicious that I couldn't take a photo of it. The dishes, which combined French and Japanese cuisine, had complex and unique flavors that I had never tasted before. It was truly amazing, just as expected from a highly-rated restaurant on Tabelog. I was completely satisfied until the three dessert options at the end. The dishes may not be Instagram-worthy, but the taste is top-notch. I will work hard so that I can come back again.

The restaurant offers dishes that are a bit mixed together, making it difficult to see the ingredients in the photos. It was described as innovative French cuisine, but it lacked the typical buttery or creamy taste of French cuisine, with a focus on enhancing the flavors of Japanese cuisine. The roasted pork dish came with a note asking not to take photos to ensure it's served at its best. The risotto underneath made a delicious sauce. The dessert was served three times, which was a pleasant surprise. Each item, including the ice cream, pudding, and terrine, was delicious. The staff, with their unique style of blonde hair and tattoos, provided exceptional service that surpassed other restaurants. From start to finish, they showed great attention to detail and we left feeling grateful. It was a fresh and enjoyable experience, making it a perfect end to the Golden Week holiday.

When I visited Fukuoka on a business trip, the background music playing in the restaurant was leaking from the kitchen. I could see Chef Yamashita working seriously. The main dish, which had been slowly cooked since my arrival, was not allowed to be photographed because it would cool down if taken out of the optimal temperature for too long. The food was very delicious.

The influence of TV variety shows is scary... The image I had imagined was completely opposite to the reality. The delicacy of the dishes here is beyond what you would expect from the appearance of the owner and staff. They have a strong commitment to temperature control, especially for their meat dishes which are not allowed to be photographed. Recently, there are many restaurants that claim to prioritize temperature control as a performance but lack the actual commitment, but this restaurant is the real deal. You can tell just by tasting the food. A sushi chef in Kobe, for example, would discard any sushi left on the serving tray. The level of dedication, respect for ingredients, and the pride in providing the best tasting food to customers is truly remarkable. Despite the seemingly wild image of the owner and staff, the service is bright, polite, and pleasant. They also keep track of the progress of each table from the kitchen visible through the glass, ensuring that the dishes are served at the perfect timing... It's a service that leaves a lasting impression. Menu highlights include: - Consomme with wagyu beef, local chicken, and black pork specialty - Yoko wa seared with wasabi, onion, and plum sauce - Wada beef burdock potage soup with Hokkaido Tokachi, sweet without a soil smell - Karatsu-produced Iroha oysters and cabbage flan with spinach and olive oil, lime sauce - Swordfish and Miyako Island bell pepper soup in bouillabaisse style - Kirishima black pork roast with mustard seeds and ginger sauce, served with gouda cheese risotto - Black sugar ice cream with coffee and pistachio oil caramelized - Cream cheese pudding with strawberry sauce - Caramel chocolate butter I visited this restaurant for a budget-friendly lunch, but the moment I finished eating, I sincerely wanted to visit again for dinner. It's truly wonderful. It's strange how they lost the silver medal to Hokkaido teams for two consecutive years on a certain TV variety show... The victory of Cote d'Or two years ago makes sense, as it is a great restaurant producing amazing talent. However, losing to a French restaurant in Sapporo last year is truly puzzling...? After visiting both restaurants, my thoughts have only become stronger. The quality of the food, the atmosphere of the restaurant, the cost performance, and above all, the personality of the owner... Truly, "the food reflects the personality."

It's been a while since my second visit. Last time I had lunch here and I remember being impressed by the good value for money and finding the dishes a bit complex and hard to understand. This time, I made a reservation for a 16,500 yen dinner course through Pocket Concierge. After a stroll in Ohori Park and a GoPro photo session, my partner and I, a middle-aged couple, visited the restaurant. I was curious about how our playful behavior under the cherry blossoms would be perceived by others. Feeling happy to have a partner who says, "I feel like having French food today." Today, Japan is peaceful as always. First, the staff explained some points to keep in mind. 1. Only up to 2 photos allowed. 2. No photos of the meat dishes. 3. Ask the staff before going to the restroom. We proceeded with our meal carefully, mindful of these instructions. I could sense the restaurant's strong determination to serve delicious dishes. The double consommé soup, oyster with leaf burdock, saury with eggplant and yam, wild vegetable flan, red snapper with spring cabbage, bamboo shoot puree, and spices, Japanese sea bass with asparagus and sweet summer orange sauce, Kagoshima black wagyu with risotto, olive, and ginger, encore orange sherbet, almond pudding with blueberry sauce, chocolate cheesecake, and coffee. The wagyu with ginger olive sauce and risotto, cooked for 2 hours, was the best! I always love the main dish here. I love beef. Ask about it when making a reservation. The staff's wish was for us to enjoy the dishes while they are at their best. Initially, I was unsure, but I understood it now. The clear, complex, and innovative fusion of Japanese, Asian, and ethnic flavors was to my liking, and it was delicious. Just like lunch, the cost performance is top-notch. I am very satisfied. The staff were kind, and I could relax and enjoy my meal. The satisfaction level for dinner is on a different level compared to lunch! It's a restaurant I would definitely like to revisit for dinner, even though timing the restroom visit is tricky. Thank you for the wonderful meal.

The chef at this restaurant gives off a sense of a solitary artist, while the service staff, like Nakano Taiga, are friendly and welcoming. The dishes served are truly moving. A must-visit restaurant where you will want to come back again. I visited the day after enjoying a live performance by Sunny Day Service. The restaurant, which offers French cuisine with a touch of Japanese influence, feels reminiscent of the Japanese rock music tradition passed down from Happy End, just like Sunny Day Service. This adds to the excitement. The glass-walled kitchen also adds to the lively atmosphere, making it a fun dining experience.

Our purpose for visiting Fukuoka was to have a meal at Toahis. The cuisine is French with a touch of Japanese influence. The dishes allowed us to truly savor the deliciousness of the ingredients! The cooking temperature and seasoning were exquisite. We kept saying how delicious everything was from start to finish (о´∀`о) Despite his appearance (sorry), Chef Yamashita cooks with gentleness and precision, which we were discussing. When we finally spoke with him, he turned out to be a lovely person with a soft demeanor, making us love this restaurant even more. It was incredibly delicious. Thank you for the meal. *Please see the photos for the dishes. (Main course photo not available)

Fukuoka Hakata Oho, a French restaurant with a hundred famous names, is known for offering a variety of creative dishes. They provide a high-quality dining experience. I visited for Sunday lunch with a reservation for one person. The restaurant was fully booked as usual. I opted for wine pairing with my meal. The dishes were meticulously prepared in a standard French style. The meal started with a specialty consomme soup. Unfortunately, photography was not allowed for the meat dishes, but the pork dish was truly delicious. I was completely satisfied with the meal. Thank you.

Since opening, I had been longing to visit Toahis for how many years, and finally I was able to go. It seems that daytime reservations can only be made by phone, and my friend went through the trouble of making the reservation for me. True to the rumors, I was blown away starting from the first burdock soup, and I thoroughly enjoyed the various dishes that emphasized temperature. The dessert pudding was so delicious that I was left in a state of disbelief. It seems that there is even a pudding specialty shop nearby, but I decided to buy some to take home. This pudding is really delicious. I usually prefer purin pudding and dislike custard, but the care put into each dish was evident, even from the half-open kitchen. The calm atmosphere of the interior, combined with the attention to detail in each dish, gave off a charm that was not typical of restaurants in Fukuoka. I would love to go at night, but it's tough to get a reservation. I won't give up and will keep trying.

This is my first visit to a creative restaurant located near Otemon. It started with a consomme soup and ended with three different sweet dishes. I couldn't take photos of the meat dishes as it was not allowed. I found it interesting when Tom Yum Kung was served in the middle. I am okay with cilantro, so I enjoyed it with cilantro on top. It was delicious.

All the dishes were truly delicious. As expected, this is a restaurant I've always wanted to visit. I made a reservation at TTOAHISU and then planned my itinerary. This place is the main highlight of my trip to Fukuoka. The chef, who is a bit intimidating but handsome, creates amazing dishes. The main dish is so good that photography is not allowed (which I can understand). The chef's desire for customers to enjoy the food quickly is evident - the longer you wait, the less delicious it becomes. I had the 7700 yen course (as of November 2022) and every dish was fantastic, starting with the consommé soup. Chef Yamashita, thank you for the wonderful meal. I would love to visit again. Thank you for the feast.

Today's lunch was at this restaurant. This restaurant is a recipient of The Tabelog Award 2022 Bronze. I had a plum wine soda for 990 yen. The food included: Double Consommé Soup made from consommé of Japanese beef, chicken, and black pork. The specialty of this restaurant is that the dishes are dramatically hot, so I had to use a coaster to start. The soup had a variety of ingredients like grilled jaw, root vegetables, and was very flavorful and delicious. Grilled Sea Bream with marinated eggplant, radish, and shichimi chili. Two types of turnip soup made from Echizen turnip from Shiga Prefecture and traditional vegetables from Itoshima, flavored with spiced oil. Ginkgo nut flan with lotus root wasabi. A hot flan topped with finely chopped lotus root and ginkgo nuts, with a gentle and delicious taste. Red snapper and Shiitake mushroom from Yamaguchi Prefecture in a bowl with Timut pepper from Nepal, yuzu, and fish soup broth. For the meat dish, I was informed that taking photos was not allowed. I had Iwate pork with truffle gouda and Chinese broccoli risotto, served with ginger and olive oil sauce. For dessert, I had Black King pumpkin ice cream with maple syrup flakes, coffee pudding with La France compote, and Japanese black tea from Shimabara. I also had caramel compote butter with a birthday plate. The total cost was 8690 yen, and cash payment was required for amounts under 10,000 yen. The cost performance was good, and the food was very delicious, leaving me completely satisfied. Thank you for the meal.

The taste, atmosphere, and everything else about the food were excellent. Especially the main meat dish was very delicious. The way it was cooked was perfect, and I couldn't stop eating even though I was full. I hope to visit again if I ever go to Fukuoka.