I visited "Nakasu Matsu," a restaurant located in Hakata-ku, Fukuoka City. It is about a 3-minute walk from Nakasu-Kawabata Station on the Airport Line. The restaurant is situated on the second floor of a building along the Nakagawa River. The interior of the restaurant is simple yet chic, with both counter seats and private rooms available. Despite opening in July 2022, the restaurant has already received a rating of 3.80 on Tabelog (as of March 2023), making it a noteworthy establishment. The owner-sommelier, Mr. Matsunaga, has 7 years of experience at "Reminiscence" (a Michelin two-star restaurant), while the head chef, Mr. Aoki, has 11 years of training at "Honkotsuki" (a Michelin two-star restaurant). The two of them are childhood friends. The dishes I tried during my visit included: - Sesame tofu with red sea urchin - Mackerel sushi wrapped in bamboo leaves - Soup with softshell turtle and taro stems - Sashimi of red sea bream from Niigata - Smoked bonito - Grilled eel from Tanuma with udo shoots - Beef tongue in sukiyaki style with silk pods - Cold somen noodles with tomato puree and junsai water shield - Corn tempura with horsehair crab croquette - Shrimp tofu skin with dried green beans, bracken, and itadori - Clay pot rice, red miso soup, pickles - Mizunomizuki dessert - Matcha green tea I have also attached photos, showcasing the authentic Japanese cuisine served in just the right portions. The meticulous preparation, which reflects their training at renowned establishments, was evident. The seasonal elements added to the overall satisfaction of the dining experience. The atmosphere created by the two individuals was serene, making it a truly enjoyable time. Personal impressions: The "Mackerel sushi wrapped in bamboo leaves" had a delightful aroma of bamboo that spread as soon as I took a bite. With each chew, the rich flavor and umami of the fish were prominent. The texture of the sushi rice and its balance of firmness and acidity allowed the main ingredient, the mackerel, to shine. The "Somen noodles" had a refreshing tomato flavor, complemented by a savory broth, making it a well-executed Japanese dish. Thank you for the wonderful meal. I had a truly enjoyable time.

I used this restaurant for a business dinner. The food and the paired drinks were all delicious! The atmosphere of the restaurant and the staff's service were very good, making it a comfortable place to be. It's a place that makes you want to go back again. Highly recommended for business dinners and entertaining clients.

I have always wanted to visit Matsusan. There is a shop run by an acquaintance nearby, so I sneaked past the front of that shop and hurried into Matsusan's shop (laughs). The best part of Japanese cuisine is eating at the counter. I enjoyed the Japanese cuisine served by the head chef at the counter with about 8 seats. The chef trained in Osaka and opened a restaurant with a senior owner in his hometown of Fukuoka, and he was a very friendly chef. The dishes included summer grouper, Yariika from Karatsu, which was very sweet and beautifully prepared. It would have been even better with some sea urchin, but the corn kernels with shrimp were also very sweet and delicious. The ayu fish kamameshi, with crispy rice at the bottom, was delicious, and the kamameshi with grilled boneless ayu fish was excellent. The water yokan served as the dessert was also delicious.

I made a reservation for the seasonal omakase course for ¥18,000 (tax included) through Tabelog. It was my first visit and I had high expectations as the chef is from Honkawazu. I requested the owner sommelier, Mr. Matsunaga, to do the wine pairing for me. The meal was delicious, enjoyable, and very satisfying. The cost performance was excellent. I will definitely come back again! Thank you for the wonderful meal.

To Matsusaka in Nakasu Kawabata. It is a Japanese restaurant with a Foodlog rating of 3.86. I wanted to try Japanese food, but this time I visited for the bar. The rooms for Japanese food and the bar are separate. Many customers eat Japanese food first and then come to the bar. The sommelier, M, who used to work at the Michelin-starred French restaurant Reminiscence in Nagoya (we are the same age and both love baseball), selects wonderful wines. I ended up drinking a lot on this day. The more I learn about wine, the more I get hooked on its depth these days. Yesterday's S Cabernet Sauvignon was also delicious. I would like to visit next time starting from Japanese food and then moving to the bar. Thank you for the meal. #Wine #WineBar #Matsusaka #Nakasu #WantToConnectWithWineLovers #FukuokaGourmet #MichelinGuide #FoodlogHighRating #GoeMiyo #Reminiscence #MichelinGuide #FukuokaSoftbankHawks #HakataGourmet #Eaaats #WineStagram #Wine #HardToReserveRestaurant #Foodie #HiddenGemRestaurant #NakasuGourmet #NakasuBar #CabernetSauvignon #SauvignonBlanc #Foodlog3.5OrHigher #FukuokaSightseeing #WineStagram #WineLover #WinePairing #WineLifestyle #WineLover

First visit to Nakasu Matsu in July 2023 ✨ The head chef is from Honkotsuki and the sommelier is from Reminiscence. Congratulations on your one year anniversary since opening. Everything was delicious. I would like to try the bar time next time. It was fun discussing ramen with the sommelier. Thank you for seeing us off. Corn, Surinagashi, Amakusa, Red sea urchin, Crab and bamboo shoot sushi, Conger eel soup, Striped jack and tuna sashimi, Cultivated eel from Tanoshimaru, Abalone tempura with liver sauce, Eggplant with Manjū-Tōgarashi, Cold soup with Sanwa somen, Saga beef Ichibo with winter melon, Dessert. #NakasuMatsu #Japanese cuisine #Fukuoka dinner #Fukuoka washoku #Nakasu #Nakasu dinner #Nakasu gourmet #Fukuoka gourmet #Nakasu washoku #Honkotsuki #Reminiscence

Chushu Matsuko, this was my first time visiting here. After work with my senior in Fukuoka, it was a rare occasion to have Japanese cuisine. The summer menu was especially delicious, especially the sashimi from Kyushu. There is also a wine bar next door, so I would like to visit there next time. Thank you for the meal.

As I approached the entrance, the door opened smoothly and what seemed to be the owner greeted me. There were two customers at the counter seats. The atmosphere was relaxing with comfortable spacing between seats. The interior design was well done with good materials and careful construction. The chef, who looked like a Chibi Nori Daa, was a bit shy. When I spoke to him, he responded politely. By the time I left, we couldn't stop talking. It seemed like he was handling four groups by himself with a slight delay in serving, but it wasn't a big deal when enjoying a drink. The wine selection was good, but the lackluster selection of shochu was disappointing. The dishes included: 1. Sesame tofu topped with Fukuoka sea urchin with a refreshing jelly. 2. Ayu (sweetfish) sushi wrapped in bamboo leaves, with a presentation reminiscent of fresh greenery. It could have been a bit more vinegary to my taste. 3. Fukuoka natural softshell turtle soup with a hint of ginger, which was tasty. The texture of the softshell turtle meat was also good. 4. Sashimi of tiger fish and seasonal chicken fish. The grilled chicken fish was delicious and fragrant. 5. Self-grilled eel with real sansho pepper sauce. The eel was fluffy and delicious, and the real sansho pepper sauce did a great job. 6. Sukiyaki-style beef tongue with shredded silk pod. This one was not really to my liking. 7. Tomato sorbet and junsai (water shield) somen noodles. A refreshing dish. 8. Tempura of corn and crab croquette. The croquette was more like a fried lump of crab, but it was delicious! 9. Simmered mountain vegetables. It had a good flavor. 10. Freshly cooked rice in a clay pot. The rice was delicious. I finished it all. 11. I forgot to take a picture of the dessert... They also paid attention to the dishes, and it was a lovely restaurant. Thank you for the meal.

Thank you for viewing. I would be grateful if you could give me a "like," "follow," or save the restaurant. I visited "Nakasu Sho," which is ranked in the top 5000 on Tabelog. This Japanese restaurant is run by Takumi Aoki, a disciple of the renowned Osaka restaurant Honkotsuki, and the owner sommelier is Shinichiro Matsunaga, formerly of Reminiscence in Nagoya. Located just a 2-3 minute walk from Nakasu Kawabata Station, on the 2nd floor of the River Face Hakata building, the elegant interior features an 8-seat counter and private L-shaped counter booths. In addition to the dishes passed down from Honkotsuki, the 1300 wines available here are also a highlight. One dish that left a lasting impression was the "Young Corn and Fan Shrimp Tempura," with its crunchy young corn and deliciously sweet fan shrimp tempura. Another standout was the "Edamame Tofu and Akauoni from Nagahama with Yuzu Soup," which offered a delightful combination of flavors. Here is the menu I enjoyed that day: "Hair Crab and Hamaboufu with Vinegar Jelly," "Young Corn and Fan Shrimp Tempura," "Edamame Tofu and Akauoni from Nagahama with Yuzu Soup," "Natural Striped Jack and Flounder Sashimi," "Smoked Bonito and Garlic," "Tomato Surinagashi and Junsai," "Duck Breast with Butterbur Shoot Miso, Eel Chumaki Sushi, Deep-fried Horse Mackerel," "Tanagimaru Eel and Udo Shoot Miso Salad," "Biwa for Refreshment," "Ebi no Hiryu Head and Momijigasa," "Isaki Simmered," "Pickles," "White Rice," and "Miso Soup." I had a wonderful time and look forward to visiting again in another season. Thank you for the delicious meal.

I had a great Fukuoka business trip once a month, so here's a long-awaited review! The restaurant is located near Nakasu, on the second floor of a building along the river. The entrance has a great atmosphere, and the inside has only a counter and private counter seats. This time, I tried the 18,000 yen course, which had a traditional structure but each dish had the chef's unique touch, giving it a new Japanese cuisine feel and all were delicious! It's rare to have a sommelier, and even though I don't drink wine, I opted for beer and highball, but wine lovers would surely be delighted. The seating distance is spacious, allowing you to enjoy your meal leisurely while having conversations. Fukuoka is known for its high level of izakayas and such, so I usually leaned towards that side, but Japanese cuisine was also great. I definitely want to visit this restaurant again. Thank you for the meal.

The restaurant focuses on using seasonal ingredients, mainly from Kyushu, and sources any missing items through connections from the Honkotsuki era. The first course was a delicious combination of oyster tofu and Saga's White Asparagus, which captivated my taste buds. The Yokoawa spicy radish served as sashimi was exceptional, and the Haisen gohan, a rare ice fish rice dish in Fukuoka, truly embodied the essence of spring. Despite the absence of luxurious ingredients, each item used was of top quality. The price was quite satisfying compared to the recent price increases in Japanese cuisine. The owner, who is also a sommelier, served us a high-quality wine. The total bill slightly exceeded 30,000 yen, but it was worth it. It was delicious, although I did not take any photos.

This is a cozy counter shop located on the second floor of a building in Nakasu. The owner was very friendly and welcoming. The grated lotus root, Ehomaki with duck and cabbage, and fluffy daikon tsukune were delicious. The flounder sashimi, yellowtail sashimi, Kagoshima duck roast with karasumi, clam and aosa seaweed salad, hassaku citrus, and tsubaki mochi were all excellent. I also enjoyed some sake with the meal. I look forward to visiting this restaurant again in the future. Thank you for the wonderful meal. I also want to try their wine bar in the future.

It's night in Fukuoka. "Nakasu Matsus" was a restaurant I had registered as "want to go" because it was highly rated by MyRebi. As it was a relatively new restaurant, I was able to make a reservation easily. I opted for the seasonal omakase course (tax included 18,000 yen) and requested the pairing with sake and wine. We started with champagne and beer. The first dish was karasumi mochi, wrapped in seaweed. The mochi was soft and melted in the mouth. Next was kabura sushi, a Kanazawa traditional dish with yellowtail sandwiched between turnip. The yuzu aroma was refreshing, and the turnip texture was exquisite. We paired it with a white wine from Katsunuma Brewery in Yamanashi. The soup was a white miso Kansai-style with taro and shrimp. The shrimp was tender and had a sweet and mellow flavor. We paired it with a Chardonnay from Nantes, France. The sashimi was Thai and flounder. We enjoyed it with ponzu, soy sauce, and salt. The rare addition of tsubomi greens was interesting. We paired it with a rosé from Tavel, in the south of France. The grilled fugu with frost was delicious, with a perfect balance of condiments and skin. We paired it with a sake from Shiga, Junmai Ginjo, Matsunotsukasa. The hassun included sea cucumber, shrimp, chishito pepper, dried shirasu, and kohlrabi chips, among others. We paired it with a red wine from New Zealand, Pinot. The grilled teal was carefully cooked over charcoal and wrapped in foil for residual heat. The rich flavor of the duck and perfect grilling impressed us. We paired it with a red wine. The tempura included fugu with rice crackers and persimmon seeds, along with watercress with mustard dressing. The light and crispy texture was exquisite. We paired it with a slightly sparkling sake from Shinsei, called Amaneko Spark. The konbu roll had fluffy and plump conger eel. The wild boar miso paste was charcoal-grilled, served with rice in a clay pot and pickles. For dessert, we had yuzu sweets, yellow bean paste, and matcha. The total bill was 60,500 yen. The young chefs and sommeliers at the restaurant are working hard with sincerity, creating a pleasant dining experience. Thank you for the meal.

The setting of the new restaurant features two counters, clean toilets, polite service, reasonable prices (subjective), a wide variety of drinks, and a stay time of around 100 minutes. It seems that the restaurant was started by a chef who trained at a famous restaurant and a sommelier who is the owner and they were classmates. The interior is described as a mix of traditional and modern, with the scent of fresh wood and charcoal. The restaurant offers a separate wine bar area in addition to the dining space. Next time, I want to try going there for wine tasting.

Happy New Year 2023. This year started with a visit to a new restaurant! The restaurant is a collaboration between Chef Aoki, who honed his skills at the famous Osaka restaurant Honkotsuki, and Owner Sommelier Matsunaga. They offer a new perspective on traditional kaiseki cuisine. The restaurant is located on the 2nd floor of a building. As you enter and walk towards the back, you'll find a traditional Japanese sliding door leading into the restaurant. The space has only 8 counter seats, creating a luxurious atmosphere. I started with a refreshing draft beer, which surprisingly tasted exceptionally good. The meal began with a clear soup with grated turnip and plum-infused trout sushi topped with fresh clams and shimeji mushrooms, all in an elegant broth. The dishes were so delicious that I quickly switched to sake. The sashimi course featured lean tuna and sea bream with grated radish. The grilled dish was tender and flavorful. I couldn't resist switching to white wine. The main course was a succulent sirloin from Karatsu Nakamura Ranch. The meal concluded with a delicious sea bream rice dish and pickled vegetables. For dessert, I enjoyed a traditional Japanese sweet and matcha tea. I also had the opportunity to visit the adjacent wine bar, which had a sophisticated atmosphere. It was a delightful experience to enjoy such high-quality cuisine reminiscent of Honkotsuki in Fukuoka. The food was so good that it paired perfectly with the drinks.

Opened in July 2022, this restaurant is already becoming difficult to book, so I decided to visit for lunch. The lunch starts at 12:30 with a course priced at ¥8000. The course includes: grated turnip with plum and yuzu, sushi roll of barracuda with sansho pepper, steamed Genkai clams with shimeji mushrooms, grilled young sea bream and bonito with grilled spicy daikon radish, vinegar, Tsushima salt, and soy sauce, grilled marlin, mushroom sukiyaki with Saga beef sirloin, pickled myoga, shiso, cucumber, and takuan, sea bream hot pot, and Japanese chestnut and red bean soup. I heard that the owners of this restaurant were classmates in Fukuoka and coincidentally reunited at a train station in another prefecture, which made me feel like their reunion was destined. Normally, you wouldn't recognize someone you passed by, but this seems like fate. I believe Japanese cuisine brings out the best in ingredients, and the wine that pairs with it is interesting. I can't quite put it into words, but I enjoyed my experience. Thank you for the meal.

A new restaurant has opened in Fukuoka City, Fukuoka Prefecture, and the chef is originally from Honkawara. I heard that they offer lunch even though I couldn't make it on the scheduled date, so I decided to visit for lunch. They also serve dinner courses during lunch hours, but this time I opted for the 8,500 yen lunch course which is only available during lunchtime. The restaurant is conveniently located near Nakasu Kawabata Station, on the second floor of a building. The main dining area is a spacious room with a counter on the left side. Surprisingly, I was the only customer that day... I felt a bit sorry for that. I was told that the lunch menu is available until the end of November. The prices are significantly lower than dinner, so if you want to experience the restaurant's skills, I recommend making a reservation now. The meal started with a delightful dish of eggplant with zunda sauce. The mackerel sushi with seaweed was delicious and paired well with sake. The clam soup was incredibly flavorful with a fantastic dashi broth. The sashimi of skipjack tuna and sea bream was followed by grilled marlin. The marlin was not sourced from Tokyo, but it seemed to be from Fukuoka. The meal ended with a light sukiyaki of celery and beef, which was both flavorful and tender. The rice, cooked in a clay pot, was moist and delicious. Overall, the restaurant's high level of traditional Japanese culinary skills and innovative dishes stood out. It's great to see a talented chef from Fukuoka opening a restaurant here. There is also a sommelier on staff, so the restaurant turns into a wine bar late at night. I'm looking forward to trying their dinner course next time. If the lunch course is this good at such a reasonable price, I can imagine that the dinner course will be exceptional. If you're interested in trying their lunch, I recommend making a reservation as soon as possible!

This was my first visit. The restaurant is run by two people from Minami Ward, Fukuoka, and it seems to have more customers from other prefectures than locals. First, they showed me a variety of mushrooms for today's dish. Mushrooms I've never seen before! When you see these mushrooms, you know it's autumn!! The wine was Champagne Henriot selected by a sommelier about 3 years ago and aged, which was soft and suitable for Japanese cuisine when opened. They served a dish of simmered peanuts from Itoshima, with a rich flavor. Then came the seared pressed sushi of barracuda with real sansho pepper, offering a fresh taste. The soup contained shrimp and matsutake mushrooms with an elegant broth. The sashimi was amberjack marinated in kelp, served with soy sauce and salt from Tsushima, and paired with a rich sake. The seared leather jacket fish with grated radish was accompanied by an elegant eight-course meal featuring chrysanthemum decoration, crab with salmon roe, bachiko, and shellfish, along with chestnut senbei and grilled ginkgo nuts. The mackerel and mushrooms in slightly sweet miso with leeks were refreshing. The lotus root dumpling with plenty of mushrooms and snapping turtle was enjoyed with Burgundy red wine. A palate cleanser of chrysanthemum and mushrooms was followed by simmered Asakura taro, paired with Ange's white wine. The freshly cooked rice in a clay pot was served with beef simmered in soy sauce, pickled cucumber, and pickled ginger. The meal ended with a homemade sweet potato Mont Blanc and green tea. It seems like the restaurant is still exploring local ingredients, but I hope they continue to work hard. I will definitely visit again.

This Japanese restaurant, which opened in July in Nakasu, is a place where you can enjoy Japanese cuisine paired with wine. The head chef trained for 11 years at the famous Osaka restaurant "Honkotsuki," while the owner and sommelier honed their skills for 7 years at a 2-star restaurant in Nagoya, among others. I heard about this place and was curious, so when I found out they had started lunch service, I made a reservation and visited. Located on the second floor of a building by the riverside, the restaurant has a charming exterior. There are 8 seats at the counter, and there is also an L-shaped counter for private use, but the main seating is at the counter with 8 seats. Although wine is recommended here, my companions and I are not big fans, so we opted for beer instead. The lunch options are priced at 8,000 yen and 15,000 yen, respectively, with a 10% service charge added. As it was my first time, I reserved the 8,000 yen course. Unlike Honkotsuki, this place allows photography of the food. The dishes were beautifully presented, and the flavors were delightful. The meal included various dishes such as sashimi, sushi, soup, rice, and dessert, all showcasing seasonal ingredients. The service was attentive and the atmosphere was welcoming. I look forward to returning for the dinner course in the future.

Autumn is the season for Japanese cuisine! Recently, I heard about this place and decided to try their seasonal omakase course. It started with a refreshing crushed peanut soup, followed by a warm soup which was perfect for the upcoming colder season. Next up was a generous portion of mackerel sushi, a personal favorite. The soup with matsutake, nameko, and kurokawa mushrooms with conger eel was a delightful combination. Then came a sashimi platter with red snapper and bonito. The Hagiwara autumn plate showcased seasonal ingredients, truly capturing the essence of Japanese cuisine. The meal was perfectly complemented by a selection of wines recommended by the owner sommelier. The bamboo leaf grilled dish was a unique experience, not overpoweringly seasoned. Despite having consumed carbohydrates early in the course, the menu's balance was well-maintained. The rice with salmon roe was a luxurious finish, although I couldn't finish it all. The dessert, chestnut sweet potato, was a fitting end to the meal. Overall, the autumn Japanese cuisine experience at this restaurant was enjoyable, with the option to enjoy wine at the counter after 9 pm. I look forward to visiting the wine bar next time. Thank you for the wonderful meal! #Japanese cuisine #kaiseki cuisine #wine bar #Fukuoka gourmet #Nakasu gourmet #Nakasu #Seasonal omakase course 18,000 yen.

Fukuoka City, Hakata-ku, Nakasu 5-4-6, Nakasu Matsu. Located on the 2nd floor of River Face Hakata, this Japanese restaurant opened on July 16, 2022. The head chef and owner sommelier are both from Fukuoka with experience working and training in renowned restaurants in Japan. The restaurant offers two-star quality Japanese cuisine paired with wines from around the world, creating a new dining option in Nakasu Kawabata. It is a 10-minute drive from Hakata Station and a 2-minute walk from Nakasu Kawabata Subway Station. Reservations are required, only counter seats are available, credit cards are accepted, electronic money is not accepted, it is a non-smoking establishment, there is no parking available. The seasonal omakase course is priced at 18,000 yen (tax included) for 9 courses with a 10% service charge. Operating hours are from 18:00 onwards, closed on Sundays (irregular holidays), and a wine bar is available from 21:00 onwards (reservation required). The chef trained at Osaka Hozenji Yokocho Honkotsugatsu and worked for 7 years at Reminiscence in Nagoya, while the sommelier has experience working at renowned establishments. Upon arrival, we were guided to the counter seats by the owner, where we enjoyed a bottle of Vincent Brochê Champagne recommended by the sommelier. The omakase course included dishes such as lotus root steamed bun with soy jelly and sea urchin, a platter with various delicacies, sashimi, eel hot pot, grilled conger eel, and more. Each dish was expertly prepared and presented, showcasing the chef's skills and creativity. The meal ended with a dessert of sesame tofu and Asian pear, leaving us satisfied and impressed with the dining experience.