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[L'ECAILLER OYSTER BAR] is a casual oyster bar to fully enjoy fresh oysters in various styles. They offer fresh and grilled oysters, as well as various a-la-carte oyster dishes. Fully enjoy the wide variety of oyster dishes. The No.1 recommendation is [L'ECAILLER Plate], their specialty for enjoying 4 kinds of oyster menus on one plate; carefully-selected fresh oysters, marinated oysters, marinated and lightly-seared oysters, and oysters with sesame. Luxuriously enjoy comparing different oyster dishes. The restaurant also offer various bottled wines, including [CACCI], our original house wine. You can casually enjoy alone at the counter, or sharing a plate with your friends. Casually order from 1 piece of oyster, at our oyster bar during lunch and dinnertime. 

At [YAKINIKU CHAMPION JR HAKATA CITY STORE] on the 10th floor of HAKATA AMU PLAZA, thoroughly enjoy yakiniku (Japanese BBQ) with A5-rank Japanese black beef from Kyushu. Have a sophisticated moment in our high-grade elegant space, ideal for anniversary dates and entertaining your important guests. We offer not only various high-grade cuts such as [Chateaubriand], [Top Blade Muscle], and [Tri-Tip] but also the best-conditioned savory cuts, such as [Thickly-Cut Salted Tongue] and [Zabu-Suki (hot pot stew with Chuck Flap)]. Our lunch is also recommended as we offer a buffet on weekdays and set meals on Saturday, Sunday, and National Holidays. Fully enjoy a luxurious moment with our yakiniku.

Have you truly experienced "high-quality Wagyu beef"? Did you know that only about 2kg of "Chateaubriand" can be obtained from a single "Wagyu" cattle weighing around 500kg? Are you aware that much of Japan's Wagyu beef is produced in Kyushu? Did you know the "highest grade Wagyu beef" is distributed through exclusive channels? How about making the finest Chateaubriand a part of your memories in Japan?

Every type of Jirocho sushi is seasoned differently. Enjoy the harmony of flavors that has been developed through simple trial and error. Those flavors are created using Everyday Salt, and our own special methods of preparing soy sauce, rice, and seaweed. We use a fragrant, plump, and flavorful variety of rice called Seiryumai from Kumamoto. The yield of this type of rice is very limited, so we work hard to maintain our supply route and amount. The sticky texture and sweetness of Seiryumai works in harmony with sushi vinegar to create an exquisite taste. Our brand of hospitality puts a high value on communication and being perceptive about our customers. We give nyumen (noodle soup) to customers who are not feeling well and we respond to the requests of customers who wish to eat a certain type of meat. Our elegant setting allows diners to enjoy both the flavors and the scenery of the season. In the daytime, see the trees replete with greenery; at night, see them lit up all around you. See the beautiful red le

The course consists of Akami (red meat), tenderloin, sirloin and a choice of one side dish out of more than four options at any given time. (Depending on the dish, there may be an additional charge.) We use Miyazaki beef of the finest grades (4+). By keeping the farm, processing and stores consistent, safe and quality meat can be provided at a reasonable price. The beef received an international standard for food safety score of ISO22000 in all categories. What we strive for first and foremost is that the chef has fun. Our establishment typically has a quiet atmosphere, but at times the chefs can be the one to inspire a more festive mood. Enjoy conversation with the chefs and dine on delicious food. This is the charm of Teppanyaki. There are a total of 78 seats: 44 Sumibiyaki (charcoal grill) style seats in separate private spaces and 34 Teppanyaki style seats, either by the counter or in a room. (Use of a room during dinner time comes at an additional cost of 5000JPY)

Akaushi Dining yoka-yoka KITTE Hakata Branch is a dining-style restaurant offering Kumamoto's specialty in Fukuoka. Located on the 10th floor of KITTE Hakata, which is directly connected to Hakata Station. You can enjoy specialty meat dishes such as beef bowls, steaks, and Hamburg steaks at this authentic Akagyu specialty restaurant. Akaushi used for dishes are healthy cattle raised on the vast grasslands of the company's own ranch. The menu includes the popular Kumamoto specialty "Akaushi beef bowl,"  "Today's Steak," featuring the day's recommended part, and "Akaushi Hitsumabushi." The restaurant has a relaxed atmosphere with counter-seats, table seats, and semi-private rooms. It is an excellent choice for any occasion.

The standard theory that ramen in Fukuoka is made with pork bones is overturned by the "fishbone ramen" offered by ITTAIICHI. The fish bone soup, prepared from the head and bones of the sea bream, known as the king of fish in Japan, is an exceptional delicacy born by a Michelin-starred chef at a high-class kappo restaurant. It is so rich that it surpasses pork bone broth, yet it has no odor, only a concentrated flavor. This ramen has the potential to become a bridge connecting the world, to be enjoyed by people who have given up eating it because of culture or religion. You can savor the blissful taste in a sophisticated and high-quality Japanese modern space that was previously available only in a limited members-only restaurant. Since the quantity is limited, reservations are recommended.

[Unagi Toku], an old-established unagi (eel) restaurant opened in 1909 in Hamamatsu, and has expanded to Tokyo, Osaka, Kyoto, Hakata, and overseas with our traditional [dipping sauce] and [cooking techniques] which have been handed down since 1909 until now. We carefully-select eels, attentively and slowly broil them with charcoal to add a good aroma, while adopting the Kanto style [steaming] process as well. Our recommendations are [Our Specialty Unagi Chazuke (topped on rice, with a broth poured over it) Served in a Wooden Container] and classic [Unaju (broiled eel topped on rice)] served with Akitakomachi, brand rice. We also offer a wide variety of sake and shochu (Japanese alcohols), recommended with [Kabayaki (seasoned eel)] or [Shirayaki (unseasoned eel)]. Semi-private rooms are also available. Please visit us for auspicious events or casually enjoying drinking.

The fragrance of scallions, the flavor of wasabi, and the secret sauce that has been made since first opening are three elements that match perfectly in the unagi wasabi donburi, a popular menu item at Fuji. We only purchase carefully selected, high-quality unagi of the day from a wholesaler that we have worked with since the previous generation. These unagi have soft and fluffy meat, are reasonably large, and have thin skin. You can better enjoy the delicious flavor of unagi by enjoying it grilled simply without seasoning or steamed in a bamboo steamer. With counter seats as well as raised tatami-floored seating areas, this is a restaurant where a wide variety of people, from couples on dates to families with children, can relax comfortably. For special occasions, we recommend the “Omakase Course,” which includes our famous unagi wasabi donburi. This is a homey restaurant where the friendly manager will come greet you.