During my business trip to Fukuoka, I visited the restaurant "Goryorotei Furukawa" for a dinner with an important client. The restaurant is located in a hidden spot on the 1st floor of an apartment building, about an 8-minute walk from Watanabe-dori Station. I made a reservation a few weeks in advance and arrived at 7:00 pm. It was nice that the courses were not served all at once. The set menu options were lunch (6,600 yen) and dinner (16,500 yen) with only one choice available. The drink prices were quite reasonable, with draft beer at 880 yen and sake around 1,000 yen. Here is what we had in order: - Matsutake mushroom, Kamasu from Itoshima, nanohana, kabosu, and yuba with sauce - Soup with red snapper and turnip - Sashimi with fish from Karatsu, sea urchin from Hokkaido, and spear squid from Fukuoka - Pressed sushi with mackerel - Gorgeous assortment plate with oyster namasu, fried wakasagi, chestnut chips, batico, roast beef of black wagyu - Nabe with shirako from Hokkaido and turnip - Simmered vegetables with Seigoin daikon - Simmered black wagyu, chirimen sansho, soy sauce-marinated ikura, pickled vegetables - Ginzari rice from Dazaifu - Red miso soup with long eggplant from Hakata - Dessert with Shine Muscat, La France pear, and persimmon sherbet with cider jelly - Warm chestnut sweet red bean soup We started with a matcha beer and then switched to sake, enjoying the meal. The total bill for two people was 45,300 yen. Considering the satisfaction, the cost-performance ratio was quite high. What impressed me the most was the gentle demeanor of the head chef and the warm atmosphere of the restaurant. Despite being only 42 years old and having succeeded in his independence for 4 years, the chef's humble attitude is truly admirable. The relaxed atmosphere makes it a highly recommended restaurant even for those new to traditional Japanese cuisine. I will definitely visit again, and I recommend you do the same!

There is someone in this restaurant who can't drink beer. You're cute, aren't you? The new guy who just started is cute too. Now, the appetizer for the day was prepared with abalone in a special way, and even though it was finely chopped, the abalone was still there. I always say that I look for the essence of the ingredients. If you eat fish, you should taste the fish, especially with sushi. If you eat vegetables, you should taste the vegetables. That's the idea. I'll say it again, the abalone is right there. The abalone flavor is amazing. Of course, simply adjusting the seasoning can bring out the main ingredient, but it's not like the seasoning is weak. That's what ties everything in this restaurant together. Look! Even the last matsutake rice dish was so delicious that for the first time, the matsutake surpassed the shiitake. It's not about being a high-end or casual restaurant, it's about people who are skilled at cooking. Thank you for the meal!

This is a revisit. I asked for the chef's choice for lunch and evening. I requested a sake pairing for myself. Ebisu Master, Kumamoto Shin Ginko, Nemuro sea urchin, Miyazaki grilled corn with tofu and dashi jelly. Sparkling wine from Shinsho Sake Brewery, conger eel, matsutake mushroom, lotus root tofu. Tennen Murakumo, sashimi, sea bream, grilled bonito with yuzu kosho, squid with salt koji. Soko Homare, sushi of Tsushima blackthroat seaperch, summer vegetable vinegar jelly, hassun (assorted appetizers), grilled eggplant, chawanmushi, Miyazaki beef ginger stew, edamame, Maruju 3-hour low-temperature cooked rolled omelette, scallop tempura, boiled radish, okra with vinegar jelly. Ji Jin, fig, long eggplant, myoga, chilled miso dengaku. Ouroku, eel rice, burdock, pickles. Tadashi, Biwa Lake sweetfish, tade vinegar, kudzu cut, kinako, black honey, grape, watermelon. Hoshino Seichaen matcha. I am very satisfied today. Will definitely come back. Thank you for the meal.

I always bookmarked reviews from a reviewer I always refer to for reference. This was my first visit. I ordered the Chef's special course for dinner at a restaurant on ikkyu.com for ¥21,206. I have been avoiding eating out for 3 years, so I am excited to explore new restaurants lately. ⭐︎ Karatsu red sea urchin, Nagano tororo tofu, cold dashi jelly ⭐︎ Soup: Carabineros shrimp, yuzu flower, Kinjiso, sesame tofu ⭐︎ Sashimi: Tsushima flatfish, Fukuoka squid, sea bream ⭐︎ Hokkaido hairy crab, hairy crab dashi kudzu soup, lily root, ginger ⭐︎ Appetizer: Jun-sai and pounded okra, tomato vinegar, white sesame tofu, new onion puree, scallop tempura, egg omelette, squid dumplings, Chumaki Tsushima simmered conger sushi ⭐︎ Miyazaki beef ribeye, sansho pepper and wood sorrel grated with corn tempura, plum butterbur leaf ⭐︎ Assorted cooked vegetables: Kamo eggplant, turnip, spinach with yomogi fu, myoga, black shichimi ⭐︎ Rice: Sweet snapper, ginger, asparagus ⭐︎ Red miso soup: Aosa seaweed, tofu ⭐︎ Matcha pudding, kinako and sesame ice cream, black honey, strawberry ⭐︎ Freshly baked kashiwa mochi ⭐︎ When the matcha appetizer was served, there was cheering all around. I am very, very satisfied with the delicious dishes. Found a great restaurant♪ Will definitely come back, looking forward to the next visit. Thank you for the meal.

This is my first visit. It's a Japanese restaurant in Sumiyoshi. The interior has a counter and private tables, and this time I sat at the counter. I made a reservation over a month ago. The impression was very good from the first dish. The eel and rice dish was delicious, with the eel being very fluffy. The presentation and plating were beautiful, and I had a very enjoyable time. Thank you for the meal.

I came across a restaurant where I could enjoy delicious kaiseki cuisine (^^) I finally had the opportunity to visit Mr. Furukawa, who I had been curious about for a long time! The atmosphere was not the solemn tension typical of kaiseki cuisine or Japanese cuisine, but rather Mr. Furukawa and his apprentices had a very pleasant atmosphere, allowing me to enjoy the dishes without any reservations ☆ As I ate, my stomach became more and more full, but the food was so delicious that I couldn't help but keep eating, and ended up having seconds for the final rice dish ♡ On this day, I went for the evening omakase course priced at 16,500 yen (o^^o). The composition of the dishes is as follows: ● Hassun - Amakusa shrimp, Kumamoto bamboo shoots, Fukuoka nanohana and turnip with vinegar jelly, grated ginger, and yuzu - The shrimp was incredibly fresh, and the balance of acidity was exquisite, making it a perfect first dish! The aroma of the broth lingered in my mouth even after eating. ● Nimono - Grilled sweet red snapper, sesame tofu, and lily root in white miso with orange aroma - The white miso was gentle in flavor, the sesame tofu was firm and springy, and the snapper was perfectly grilled without any fishy taste. ● Sashimi - Genkai flounder, three-day aged firefly squid, and fatty tuna from Nagasaki's Kamigoto - Served with seaweed salt, salted rice malt, and soy sauce - The squid was marinated in salted rice malt, the tuna in wasabi soy sauce, and the flounder in citrus juice with salt or soy sauce. The fatty tuna was seared with a charcoal flame on the skin side. ● Owan - Homemade smelt roe mochi wrapped in seaweed - I'm not a big fan of smelt roe, but this one didn't have any unpleasant smell and tasted delicious (^^) ● Yakimono - Hokkaido cod milt teriyaki sprinkled with black shichimi, served with grated daikon radish and grated nagaimo seasoned with lemon juice and grated tororo - The cod milt was exceptional, with a thick texture and a perfect balance of lemon freshness and spicy shichimi. This was my favorite dish of the night (^^) ● Takiawase - Stewed Kyoto Daikon radish, Osaka itamidai potato, Hokkaido Tokachi Wada burdock, and Fukuoka spinach and sweet carrots - A vegetable stew that was my second favorite dish after the cod milt teriyaki! The vegetables were cooked in a gentle broth, retaining their flavors and textures, and were deliciously tender ♡ ● Gohan - Pufferfish ochazuke with grilled white liver on top - The moment the lid of the pot was opened, a delicious aroma of freshly cooked rice filled the air, and the rice was shining and beautiful! The pufferfish was firm, and the rice was just the right texture for my liking. ● Dessert - Calpis sherbet with Saga Yotsuboshi sauce and Amaou strawberries on top - Shaped like a red and white plum bud, with white azuki bean paste on the outside and red bean paste inside, topped with crushed ice mochi. - Matcha tea

It is a rare Michelin-listed restaurant where you can make reservations on Tabelog. Every dish was delicious, but my favorite was the sashimi. The bonito was lightly seared on charcoal and paired with yellow chives, creating a wonderful flavor. Lastly, the crab rice dish at the end really captured the essence of the season. The bill came out to just under 40,000 yen after enjoying three servings of sake.

Good morning, I would like to review when I said hello to Mr. Furukawa. It is not an exaggeration to say that I came looking forward to the crab rice on this day. However, the steamed sushi with shirako was surprisingly delicious, and just like last time, the carbohydrates eaten in the middle of the course played a good role, making it a good memory of the day as well. Thank you for the meal! Congratulations on your marriage, Fumiya-kun ⸌⍤⃝⸍

A Japanese restaurant located on Watanabe Street in Fukuoka. Visited for dinner on a weekday. Michelin two stars. There is no background music, creating a quiet atmosphere. The head chef has a pleasant voice and explains the dishes clearly and politely, conveying a gentle personality. The staff are obedient and provide a comfortable service. The customers are also kind, creating a pleasant atmosphere in the restaurant. There are 7 seats at the counter and 2 private rooms. The "Chef's Choice" course (16,500 yen) features beautifully presented dishes that are not too flashy. You can enjoy seasonal dishes like admiring art. The meal includes various dishes such as steamed turnip with red sea bream, crab and yam soup, assorted sashimi, steamed sushi with cod milt, and grilled Miyazaki beef shoulder loin. The meal ends with a warm feeling in both body and soul.

First of all, thank you so much for the other day!!! Since this is a special place, let's write a review before I forget. This time, the taste was a bit different from before, and it was one of the best meals I've had here. The course flowed towards the kamameshi, so I was excited to eat as it progressed. I had pre-ordered the matsutake mushroom rice, and the kamameshi here is truly exceptional. The most enjoyable part here is watching the interaction between Furukawa-san and his team, it's really fun. With new faces joining in, it's great to see them thriving even more, which makes me happy too. Thank you for the meal! Um... was it something like Miya Fumiya? I remembered it that day, but now the name won't come to me... It was kind of a noble-sounding name... Furukawa-san! I have so many autumn leaves and persimmon leaves, I'll give them to you.

The restaurant was located in a dark and hard-to-find location, on the ground floor of a building set back from the main road. They offer a night course menu for 16,500 yen, with a counter seating for 6 people and private rooms available. The clientele is mature and the dishes, although intricate, appear simple and go down smoothly. The attentive and friendly service from the owner and staff created a comfortable and welcoming atmosphere. It was a wonderful dining experience.

Opened in July 2018 and awarded 2 Michelin stars the following year, "Oryori Furukawa" is located a 15-minute walk from Hakata Station and a 10-minute walk from Canal City. It is situated on the first floor of an apartment building after passing through the parking lot, which is quite a unique setting. The restaurant has a counter with 6-7 seats and two private rooms, making it family-friendly. Chef Makoto Furukawa, a native of Dazaifu, gained experience at restaurants like "Ajikichitaka" in Osaka before becoming the head chef at "Ore no Kappo Hakata Nakasu" in Fukuoka and eventually opening his own restaurant. The atmosphere is welcoming, and the prices for drinks are modest, starting at under 1,000 yen for beer and slightly over 1,000 yen for sake. The first dish, a chilled jelly with hairy crab, eggplant, and okra, was refreshing and full of umami. The soup with conger eel and arrowhead root was delicious, and the conger eel had a melt-in-your-mouth texture. The sashimi course featured local fish like horse mackerel and bigfin reef squid. The grilled eel hand-rolled sushi was sweet and flavorful. The cool dish was visually stunning, and the grilled ayu from Lake Biwa had a rich taste. The chawanmushi with tofu skin, eggplant, and conger eel from Tsushima was well-balanced. The meal ended with Miyazaki Gold Rush corn rice, pickles, and wagyu beef stew, followed by a delightful fig sherbet and Yame green tea with tea sweets. The total bill came to less than 20,000 yen, making it a great value for the quality of food and service. The restaurant's warm atmosphere and attentive staff made for a memorable dining experience.

I visited a two-star Japanese restaurant in Fukuoka, Saga, and Nagasaki, as listed in the Michelin Guide. The entrance was located in the back of a parking lot in an alley, so you might miss it if you're not careful. The interior was bright, clean, and had a pleasant atmosphere. The dishes I had this time were as follows: - Black abalone, Hakata spring chrysanthemum, okra tataki: The black abalone from Kikutsu, Chikugo, had a rich flavor and was delicious. - Simmered soup with conger eel: The conger eel from Ube had a good flavor and texture, paired well with matsutake mushrooms, and the subtle dashi broth was impressive. - Sashimi: Featuring Ara from Goto, Yaito bonito from Nagasaki, sea urchin from Karatsu, and sword squid. The lineup was fantastic, with each ingredient showcasing its unique taste and freshness. - Soft-shell turtle chawanmushi: A rich and flavorful chawanmushi with a strong dashi broth. - Hors d'oeuvre: Green eggplant simmered, octopus in vinegar, beef sinew, Awaji honeycomb, Kumamoto chestnut, and black wagyu roast beef. Each dish was meticulously prepared, and they paired perfectly with sake. - Grilled ayu with roe: This dish was the only one that fell slightly short in comparison to the others. It was still good, but the quality seemed a bit lower. - Assorted simmered vegetables: Featuring winter melon from Toyohashi, Kabocha squash from Gifu, Hakata long eggplant, Kyoto bell pepper. Each vegetable showcased its delicious flavor. - Matsutake rice: A perfectly balanced dish with the delicate flavor of matsutake mushrooms. - Dessert - Matcha tea [Drinks] - Draft beer - Kuro Ryu Autumn - Junmai sake Yamada Nishiki Rokuju Yosu - Junmai sake made from Yamada Nishiki rice from Itoshima, Tanaka Rokugo Overall, it was one of the best Japanese restaurants in Fukuoka in my opinion. I left feeling satisfied. Thank you for the meal.

Kaiseki cuisine Furukawa @ Watanabetori, Fukuoka Prefecture Budget: Lunch ¥5000-6000, Dinner ¥10000-15000 Nearest station: Watanabetori Address: 3-9-2 Sumiyoshi, Hakata-ku, Fukuoka City, Fukuoka Prefecture Business hours: 12:00-14:30, 18:00-22:00 Reservation: Make a reservation by phone about 1 month in advance - Omakase Course - Appetizer Soup Sashimi Grilled dish Hot pot Rice Dessert Matcha Tags: #Lunch #Dinner #Omakase #Course #Kaiseki #KaisekiCuisine #JapaneseCuisine #Hassun #HardToReserve #FukuokaGourmet #FukuokaDinner #HakataGourmet #FoodPorn #Foodstagram #Gourmet #GourmetStagram #Foodie #SakeLover #FoodieCommunity

A bright and elegant counter that exudes a sense of harmony. I always thought that high-end restaurants like this would have strict and serious staff, but the owner, chef, and hostess here are always smiling and friendly. A lovely impression even before tasting the food. And speaking of the food, it is simply amazing! The flavors are refined, and each dish is beautifully presented down to the smallest detail. Since it's summer, they use fan-shaped plates and lotus leaves for presentation... It's so stylish! I can't stop taking photos of the dishes! From start to finish, everything about this restaurant is wonderful! The tastefulness of the dishes at Go Ryori Furukawa is exceptional. Looking forward to visiting again in the future.

I made a casual reservation at a seemingly delicious restaurant in Hakata by searching on Tabelog or something. It was a private table seat. It is important to choose a restaurant that is close to where you are staying. I didn't imagine that the restaurant was on the first floor of an apartment building, but the private room had a courtyard and the atmosphere was very nice. - Appetizer: Red sea urchin from Karatsu, corn - Soup: Eggplant - Sashimi: Cutlassfish from Amakusa, squid, medai with vinegar sauce (and what was that white thing on the left? lol) - Palate cleanser: Jun-sai somen from Hiroshima - Assorted dishes: Edamame from Miyako Island, various others - Grilled dish: Grilled sweetfish with tangy tade vinegar, shishito peppers (and what was that other thing? lol) - Rice dish: Crab rice, pickles, red miso soup - Dessert: Two types of sweets - Matcha tea It was a while since I had such a proper kaiseki meal. The atmosphere exceeded my expectations, but in terms of the taste of the dishes, it was decent. Thank you for the meal!

I visited "Goryori Furukawa," which has been awarded two stars in the Michelin Guide Fukuoka Saga Nagasaki. The location is in Hakata-ku, Fukuoka City, about a 15-minute walk from Hakata Station. The restaurant is a bit hidden from the road, but the vibrant color of the wall on the first floor of the building made it easy to find. The clean interior has counter seats and private rooms, exuding a refined atmosphere. The dishes I had included: - Light bean tofu with sea urchin - Hamaguri clam and bamboo shoot stew - Sashimi of swordfish from Amakusa, squid from Fukuoka, and cherry sea bream - Tempura of young ayu from Oita - Assortment of bamboo shoot and sansai vegetables, red clam, crunchy mozuku seaweed, udo from Niigata, rice octopus, burdock root, fava beans, famous low-temperature cooked castella, cherry blossom sushi with sea bream - Grilled cherry salmon from Hokkaido with wild vegetable mustard pickle from Itoshima - Simmered dish of yuba, butterbur sprouts, fiddleheads, long yam, and fresh ginger - Sakura shrimp rice from Suruga Bay - Sakura ice cream, setoka and amaou strawberry jelly, freshly made warabi mochi Overall, the dishes were visually stunning and the pricing of 6,000 yen for lunch and 10,000-15,000 yen for dinner was excellent. Personally, I was impressed by the sashimi and the assorted dishes, especially the thick and sweet squid sashimi and the tamago-yaki with ground fish in the assorted dish. The aroma of the sakura shrimp rice was delightful and the taste was consistently delicious. Thank you for the wonderful meal.

Today was my second visit. I wanted to enjoy the taste of spring. The wine was white, a Roux Dumont made by a Japanese in Burgundy. On top of light tofu, there was sea urchin with dashi below. The gentle sweetness of the peas. The soup had hamaguri clams and Kyoto bamboo shoots, along with fuki, carrots, and greens. A gentle and traditional dashi. The sashimi was tenderized squid aged for 3 days, with a rich taste. The belt fish had its skin charred with charcoal for a fragrant touch. The sea bream was local, with slightly dried skin and a tender flesh. Served with ponzu soy sauce and salt koji. All the dishes were carefully prepared and exquisite. Live young ayu fish were made into tempura, with beautifully opened fins. The thin and crispy batter had a delicious bitterness. The chef surprised us by hand-squeezing the dorsal fin and swimming it in oil. A very diverse hassun course. The chef loves making this. New burdock kinpira, bamboo shoot with tree buds. The bitterness from the tree buds was delicious. A vinegared dish with urui, raw mozuku seaweed, and ark shell. Boiled octopus, fried fava beans, a 3-hour cooked omelette, a sushi with sea bream wrapped in cherry blossom leaves. The grilled dish was Miyazaki beef with asparagus and spring onions. Sukiyaki pot with vegetables, simmered vegetables with butterbur, yuba, wakame, and yamatoimo, topped with fresh ginger. The meal ended with sakura shrimp rice, red miso soup, and pickles. Seasonal fruit jelly, sakura ice cream, kuzumochi, and thin tea. Today's seasonal vegetables and fish were all delicious. I will definitely visit again. Thank you for the feast.

Today's visit was to Goryotei, a kaiseki (traditional Japanese multi-course meal) restaurant located in Sumiyoshi, Hakata-ku, Fukuoka City, Fukuoka Prefecture. Goryotei is a popular kaiseki restaurant in Hakata where you can enjoy authentic course meals at a reasonable price. I made an early reservation for lunch as tables get filled up quickly, and upon arriving at the restaurant, I was greeted by a warm and traditional Japanese atmosphere. I started with the 6000 yen course, which included dishes like Omi konjac with wasabi, pine nuts, yuzu, and salted mullet roe, and a soup with bamboo shoots, wakame seaweed, urui (a type of vegetable), and tree buds. The meal also featured dishes like tuna (both lean and fatty cuts) with grated daikon radish, firefly squid, and sweet kumquats, as well as a special three-hour slow-cooked tamagoyaki (rolled omelette) with a hint of sake. The meal continued with dishes like fuki no tou (butterbur sprouts), grilled mackerel with salt, tempura with scallions and flower buds, and a simmered dish with daikon radish, fuki, taro, and spinach. The meal ended with rice cooked with Tsurunoko soybeans from Hokkaido, caramel ice cream, citrus jelly, and homemade red bean paste with camellia-shaped mochi. Overall, the course was well-balanced and each dish was delicious. It was a delightful experience to enjoy such high-quality Japanese cuisine at a reasonable price. Highly recommended for those looking for a great dining experience. Thank you for the meal.

The owner, who trained at a long-established kaiseki restaurant in Osaka, opened a new restaurant in his hometown of Fukuoka. I was lucky to secure a reservation at the last minute for my one-night stay in Fukuoka. It was my first visit and I was nervous, but the owner was friendly and made me feel at ease with his kind gestures. The dishes were prepared right in front of me, each one beautifully presented with seasonal aromas and flavors of carefully selected ingredients. It was a night in Hakata filled with visually stunning, aromatic, flavorful, and sensory satisfying dishes.

I don't have a set schedule for going there, but whenever I want to eat seasonal ingredients quickly, this restaurant never disappoints. It's a place I rely on when I want to eat something specific. But actually, I think I keep going back because I love the cozy, home-like atmosphere of this place. Sometimes it feels like I'm at home, and I even end up dozing off at the counter. This time, there were some minor changes in the flow, sashimi taste, and ending, which added a slightly different charm. It was delicious. Thank you. I'll give the advertising guy (whom I don't know) a present next time. Hehe. Oh, I didn't know that simmering sea cucumber in hojicha tea is quite popular. I didn't know anything.