A three-hour Shinkansen ride from Osaka brought me to Fukuoka, and I had been looking forward to this special lunch for two weeks. The anticipation paid off.
From the amuse-bouche, I was captivated. Each dish was packed with bold flavors, striking a perfect balance that stimulated my appetite. One standout was the dish featuring komatsuna (Japanese mustard spinach) and green apple, offering a refreshing contrast to the richer flavors of the other items. It set the stage beautifully for the courses to come.
The first appetizer, a chestnut potage with cacao, was a delightful surprise. While I expected the sweetness of the ingredients to dominate, the chef’s skillful balance created a harmonious and refined autumnal dish.
The second appetizer, a terrine of Pacific saury and eggplant, was an exciting dish featuring three distinct sauces—each bringing a unique twist. The basil sauce was a safe and delicious choice, but the combination of the tomato sauce and the saury liver-based sauce added depth and complexity, making it a truly engaging experience.
For the fish course, the sea bream was cooked to perfection—its crispy skin and tender, flaky interior showcased expert technique. The natural sweetness of the zucchini and the delicate acidity of wood sorrel provided a beautiful balance, enhancing both the flavors and presentation of the dish.
The main course, a dish of young lamb, was remarkably tender and flavorful, with no unpleasant gaminess. Even the fatty parts were delicious, and the accompanying Malabar spinach added an interesting texture that complemented the dish beautifully.
Dessert was a Mont Blanc that struck a perfect harmony between sweetness and acidity, making for a satisfying conclusion to the meal. The petit fours, including rich and velvety ganache, provided a final touch of indulgence.
Although there were some minor hiccups with the background music, the attentive and warm service more than made up for it. Overall, it was an incredibly satisfying experience, and I’ll definitely be returning the next time I’m in Fukuoka.
Everything was absolutely delicious. Thank you for the wonderful meal.
ランキングと口コミで探せるグルメサイト
グルメキュレーションサイト
毎日の外食が楽しくなるグルメ情報
大阪から新幹線で約3時間。せっかくの福岡ランチを楽しもうと、2週間前から予約をして訪問。
アミューズから魅了される。全体的にしっかりした味わいで、食欲がそそられる絶妙なバランス。小松菜と青リンゴの一品は、他の濃い味と対照的に爽やかさが際立ち、スタートから期待感が高まる。
前菜の栗のポタージュは、カカオと栗の甘さがポタージュとして完成されており、秋らしい深い味わいに感動。
二品目の秋刀魚と茄子のテリーヌも、3種類のソースがそれぞれユニークで、まるで別々の料理を食べているような楽しさがあり、バジルだけでなく、トマトや秋刀魚の内臓ベースのソースが組み合わさり、絶妙な奥行きを感じさせる。
魚料理の鯛は、皮がパリッと、身はホロホロと柔らかく絶妙な火入れで、ズッキーニの甘みとカタバミの酸味が全体をさらに引き立てる。見た目も華やかで、酸味がアクセントに。
メインの仔羊は驚くほど柔らかく、脂身まで美味しく、クセもなくて最高だった。付け合わせのツルムラサキも食感がアクセントに。
デザートのモンブランも酸味と甘みのバランスが心地よく、締めにふさわしい一品。
さらにプティフールの生チョコも濃厚で、余韻まで完璧。
BGMにトラブルはあったものの、丁寧な接客が印象的で、全体として満足度が非常に高い。次回も福岡に訪れる際は、ぜひ再訪したいと思う。
とても美味しかったです。ご馳走様でした。
A three-hour Shinkansen ride from Osaka brought me to Fukuoka, and I had been looking forward to this special lunch for two weeks. The anticipation paid off.
From the amuse-bouche, I was captivated. Each dish was packed with bold flavors, striking a perfect balance that stimulated my appetite. One standout was the dish featuring komatsuna (Japanese mustard spinach) and green apple, offering a refreshing contrast to the richer flavors of the other items. It set the stage beautifully for the courses to come.
The first appetizer, a chestnut potage with cacao, was a delightful surprise. While I expected the sweetness of the ingredients to dominate, the chef’s skillful balance created a harmonious and refined autumnal dish.
The second appetizer, a terrine of Pacific saury and eggplant, was an exciting dish featuring three distinct sauces—each bringing a unique twist. The basil sauce was a safe and delicious choice, but the combination of the tomato sauce and the saury liver-based sauce added depth and complexity, making it a truly engaging experience.
For the fish course, the sea bream was cooked to perfection—its crispy skin and tender, flaky interior showcased expert technique. The natural sweetness of the zucchini and the delicate acidity of wood sorrel provided a beautiful balance, enhancing both the flavors and presentation of the dish.
The main course, a dish of young lamb, was remarkably tender and flavorful, with no unpleasant gaminess. Even the fatty parts were delicious, and the accompanying Malabar spinach added an interesting texture that complemented the dish beautifully.
Dessert was a Mont Blanc that struck a perfect harmony between sweetness and acidity, making for a satisfying conclusion to the meal. The petit fours, including rich and velvety ganache, provided a final touch of indulgence.
Although there were some minor hiccups with the background music, the attentive and warm service more than made up for it. Overall, it was an incredibly satisfying experience, and I’ll definitely be returning the next time I’m in Fukuoka.
Everything was absolutely delicious. Thank you for the wonderful meal.