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Only 2 restaurant won 3 stars in 2014, one of which was our restaurant. For the owner Kenji Gyoten was born in a family running a sushi restaurant, sushi has always been a part of his life. But he was not sure if a sushi chef was the right occupation for him. So he decided to live abroad to find himself. After making the final decision to make living from sushi, he had training at one of the best restaurants in Japan to search for his original sushi. Now his sushi is considered as the one and only among gourmets. His sushi is served at the best timing to the guest. As soon as you put the sushi in your mouth, you will be surprised at the exquisite harmony of the rice and topping. If you are a gourmet, you cannot miss our restaurant in Fukuoka. Please enjoy the sushi art created by our owner with his whole heart and soul.

Restaurant was designed from the service staff's eyes. Among the elegant and stylish buildings in the matured town Nishi Nakasu stands grande maison [Raisin d'Or]. The owner and sommelier Hideki Ishii used to work at [Hotel Nikko Fukuoka] as a restaurant manager. Learned from his experience, he had an idea of supreme comfort and delicacies. Takayoshi Tezuka became the chef who shared the same passion with Ishii. His food based on the experiences at the various star-hotels features the flavor from the selected vegetables by visiting the contract farmers. Elegant time is presented on the table with the exquisite aroma and the best service understanding chef's sense.

Our appetizer platter features a variety of appetizers that have been carefully prepared to bring out the flavor of the seasonal seafood and vegetables we prepare everything with. It makes the perfect entree to a luxurious course. When it comes to our lobsters, in order to further draw out the flavors of these superb ingredients, they are placed directly on an iron plate and steamed while still in their shells to keep the flesh inside from burning. By using this technique, we create a delicious dish with juicy meat and concentrated flavor. Here at the restaurant we like to create a space that customers can enjoy and a menu that has been designed to be easy on the stomach. Inside we have three private rooms that can seat 4 to 8 customers. Furthermore, each of these rooms has its own character. There is a stylish room with eye-catching red chairs and another with a night view to enjoy. Also, if we combine the capacity of these rooms and the main hall, the restaurant can accommodate dinner parties as large as 20

You can eat Kyushu’s delicious fish at the counter at Sushi Yoshida. Enjoy seasonal, incredibly fresh fish from local Kyushu areas such as the Goto Islands and Amakusa areas of Fukuoka and Nagasaki and Karatsu in Saga, and also fish direct from Tsukiji (in Tokyo). The menu only consists of the “Omakase Course.” It starts with a cleverly crafted appetizer, and has about 12 pieces of sushi. Enjoy exquisite sushi such as maguro (tuna) filled with umami (pleasant savory taste) and kohada (gizzard shad) that sits for one or two days before being served. The best sake of the season is made available, and the chef will make suggestions on which ones pair the best with your meal. You can relax while enjoying a conversation with the chef. This is a great sushi restaurant for enjoying a relaxing evening with a close friend or with your partner for an anniversary.

[Hakata Ajidokoro Iroha] first opened in 1953, and its 4th successor, preserves the original flavors today. The restaurant is an institution of Hakata Mizutaki. The soup, perfected over generations is a secret family recipe and the heart of the cuisine served here. The restaurant uses Saga's Humoto-chicken with a mild flavor that coats the bone-in chicken. According to our chef, the chicken should keep its shape after being cooked, yet tender enough to separate from the bone immediately when being eaten, and have the savoryflavor of the fat. This mizutaki is special because of the secret family recipe and carefully selected chicken, which is why this restaurant has been loved in Hakata for a long time.

The chef uses his inspiration for the day to enlighten him on how to cook this prized dish of his, which features an extravagant bounty of fresh seasonal seafood, such as natural sea bream, golden threadfin bream, squid, and clams caught in the Genkai Sea. If you prefer the bounty of the land, the tender female ducks from Barbarie, France are grilled over time and is served with a classical fruit sauce. If you are looking for a wine to go with it, try a Red Burgundy. Our philosophy is "locally-produced and locally-consumed," making use of fresh ingredients like seafood from the Genkai Sea and Kokura beef and vegetables. We bring out the character and flavors of these ingredients to the max in the food we cook using our breadth of experience and dependable skills. The shop was renovated after it was inherited and offers both tables and raised tatami mat seating booths, making an interior that brings together Japanese and Western styles. It is a stylish shop where you can enjoy Western food in a laid-back atmos

An extremely popular masterful dish by Kishikawa. 90% of customers order this dish! Please try the melt-in-the-mouth textures of our fantastic Dashimaki!

In order to make the most of the fresh fish arriving that day, our chef creates a unique "Oh, Stew." The special fish of the day are boiled down to create a rich, sweet and spicy flavorful dish, which goes perfectly with a drink. We're always selecting the best, freshest fish every day, and we aim to bring that freshness to you. Our sashimi is particularly simple and unpretentious, so you can appreciate the chef's technique with the knife and with presentation.

The taste of Nitsuke is neither too heavy nor too light, with incredibly exquisite flavor. We serve Nitsuke crafted from the fresh fish of the season. Enjoy Nitsuke paired with delicious sake. We start by carefully selecting ingredients, and procure things from across Japan that we think would be delicious in that moment. You can be sure that the freshness is the absolute best. At "Minami Fukuoka Zashocho Ryuichi," you can enjoy the taste of succulent fish. We use seasonal ingredients and preparation techniques that bring out the natural flavor of each fresh fish, and we finish the dish with careful seasoning. We strive to present food that exceeds the expectations of a wide number of guests. Since the move, we have set up extra private rooms on the first and second floors. All seats are at a table with leg room built into the floor so guests can comfortably enjoy their meal. On the second floor, there is a large tatami mat room for large parties.