I received a birthday celebration at this restaurant. The course meal I had on this day included: - Canoviano's specialty "Buffalo Mozzarella Cheese and Fruit Tomato Cold Cappellini": The olive oil flavor is rich and the acidity and sweetness of the tomatoes from Kumamoto prefecture are exquisite. - Fukuoka prefecture natural sea bream carpaccio: A dish made with plenty of vegetables from Itoshima. The sweetness and acidity of the vegetables, along with the sweetness of the sea bream, create a perfect match. - Black Wagyu Ragout Pasta: Homemade tagliatelle with herbs mixed in. The herbs like rosemary add flavor, and the mix of meat and hand-cut pasta is delicious. The pasta was slightly firm and well-cooked, with a crispy and sweet onion. - Winter melon soup with Isu Kasago fish: Accompanied by carrots, purple cabbage, bean sprouts, and paprika. The soup had a nice grilled flavor, the right amount of salt, and no fishy smell. - Kagoshima Black Wagyu Tomosankaku and Fillet Grilled: Served with red wine sauce and mushroom sauce. The right amount of marbling in the Tomosankaku, the firmness and tenderness of the fillet, both aspects can be enjoyed in this dish. - Birthday cake made with Shine Muscat grapes. - Tea sweets: Summer orange cake, coconut cookie, Earl Grey cookie.

Located along the Kunitake Road in the Tenjin area, "Ristorante Canoviano" is a highly popular and renowned Italian restaurant in Fukuoka. Known for their natural Italian cuisine, they offer high-quality Italian dishes. I visited the restaurant to try their limited edition Omakase course for July and August (9,900 yen). Here is a summary of the dishes I tried: - Chilled Summer Vegetable Soup: A rich soup made with summer vegetables like tomatoes, bell peppers, and zucchinis. Served with a piece of lobster claw, the soup was flavorful and fresh. The combination of lobster meat wrapped in guanciale (cured pork jowl) added a unique and delicious touch. - Capellini with Live Lobster: A cold capellini dish made with "Hokkaido's Best" brand fruit tomatoes. The sweetness and acidity of the tomatoes paired well with the lobster chunks, creating a dessert-like pasta dish. - 18-Month Aged Prosciutto Salad: A salad made with 18-month aged prosciutto and various vegetables from Itoshima. The beetroot sauce added a sweet touch to the simple salad. - Spaghettini with Lobster: An oil-based pasta dish with lobster and scallions. The lobster chunks and the flavor of the lobster broth were prominent, creating a delightful dish. - Lobster and Porcini Mushroom Risotto: A risotto dish with large lobster pieces and porcini mushrooms. Topped with cheese, the dish was rich in flavor and texture. - Pernod and Lime Granita: A refreshing palate cleanser with a crisp and summery flavor. - Sautéed Live Lobster: The main dish featuring a half lobster sautéed with summer truffles. The lobster meat was juicy and flavorful, complemented by a tomato-based sauce with lobster broth. - Dessert: I chose the corn crème brûlée and salt milk gelato, which were both delicious and captured the essence of summer. Overall, the Omakase course at Ristorante Canoviano allowed me to fully enjoy the flavors of lobster in various creative ways. With a great location and ambiance, this restaurant offers a consistently delicious dining experience and is a top choice for Italian cuisine in Fukuoka.

I think this restaurant in Fukuoka is probably one of the top-notch places. The establishment, service, and food are all satisfying. The taste is delicate, the presentation is beautiful, the service is perfect, and the explanation of the dishes is impressive. From appetizers, pasta, fish, meat, to dessert, everything is excellent. The location of the restaurant is right in the heart of Fukuoka's Tenjin area. It is in the best location. The spacious interior creates a fantastic atmosphere. You will definitely be satisfied here.

The staff were fantastic and the food was delicious. However, personally, I felt that the portion size was small for the price, so it didn't feel like great value. I think having one more dish would have been better. The atmosphere and taste were good, so it was a bit disappointing.

High-end restaurants often have friendly staff who warmly welcome even ordinary people, but the menu explanations are so quiet that they can't be heard. It's not bad, but I felt that the atmosphere of the restaurant and the level of the staff were mismatched. It may just be lunch, but it's still lunch. Since they even mention the dress code (shoes) in the reservation email, the food is probably tastier than average.

I really casually dropped into this place. I have been here a couple of times in the past, but the service from the staff is indifferent. So, in hopes of an improvement in service, I ordered a bottle of white wine. However, there was no change in the level of service. Indifferent. The dishes were all within expectations, nothing special. The food gave off a vibe of a wedding reception. The wine was okay. With this decor, this food, and this price, this restaurant is considered high-end in Fukuoka. However, in Fukuoka, where Italian restaurants are abundant, it must be tough.

We made a reservation with our family. We opted for the 3300 yen lunch course with some modifications. The appetizer of vegetables and fish was a bit salty, but the vegetables were sweet and delicious. We added a pasta dish with porcini mushrooms for about 1000 yen, but it was a disappointment. It lacked aroma and was just an ordinary pasta. The main dish of fish was decently tasty. My daughter ordered the additional red wine stew and found it to be delicious. My husband had the pork in white wine stew, which he also enjoyed. Overall, the food was average. However, the dessert was a pleasant surprise. I chose the apple crepe, and the combination of the crumble, sweetness of the apple, ice cream, and crepe was exquisite and luxurious. Also, the olive oil served with bread was fresh and delightful. The staff was friendly, but seemed slightly inexperienced.

I really liked how the simple seasoning brought out the freshness of the ingredients to the fullest. The overall flow and balance were harmonious, and I enjoyed the course meal feeling good until the dessert. The service was also impeccable. I fully understand the high rating.

As it is a wedding venue, the interior is gorgeous and the service is top-notch. It is enjoyable to go with friends who like a hotel dinner-like atmosphere. The head manager has extensive knowledge of alcohol, which is educational. I visited during lunchtime. If you want to dress up and go somewhere nice, I recommend this place!

This was my first visit. I requested a wine pairing. Sparkling wine. Extra dry. Slightly sweet. Speciality dish, Capellini with Satsuma tiger prawn and Kumamoto fruit tomato served cold. Also, Sardinian bottarga. Sparkling wine paired with a sweet tomato sauce. The fresh and delicious tomato sauce! Vermentino from Tuscany. 30-month-aged Parma ham with buffalo mozzarella cheese. Also, seasonal vegetables in a salad. The dressing is just right. Chardonnay from Veneto. Fresh porcini mushrooms and colorful tomatoes. A slightly cheesy, rich sauce. This might go well with a lighter red wine. Wine is Etna Rosso. Sautéed lobster and scallops. The scallops are moist inside. The sauce is lobster miso. Hmm, this calls for a red wine. Grilled beef fillet. Red wine Teroldego. The blackberry aroma is wonderful! Dessert is banana and caramel ice cream with grappa. Baked goods with coffee. The service and the ambiance of the restaurant are nice. However, it lacks a certain charm. Healthy, light dishes without butter are already common. There are no surprises. It might be good for enjoying with a large group.

We wanted to drink delicious wine so we chose this restaurant. Five of us men enjoyed delicious food while drinking wine. The excellent wine made even tough work stories enjoyable. We had pairing after pairing, and kept adding more while laughing. The food didn't leave a strong impression, sorry.

Kanobiano, where you can feel the commitment to using local vegetables and ingredients from Fukuoka in a farm-to-table concept. I always feel happy whenever I eat there, and I have lost count of how many times I have visited. It was a Christmas dinner, so there were many cute couples around, but I just focused on enjoying the food to the fullest. I left the restaurant completely satisfied.

The place is an Italian restaurant located along Oodori Street in Chuo-ku, Fukuoka. I made a reservation for the SPECIAL lunch set for 2 people priced at 4400 yen, and the table had a description of the course contents. As a blogger, I appreciate the drink menu. The Antipasto included Fukuoka-produced deep-fried kiss fish and seasonal vegetable salad. The Primo Piatto featured Amakusa free-range chicken and Girolle mushroom Garganelli pasta. The Pesce course had oven-baked camas from Nagasaki with summer vegetables. The Carne course offered Hungarian duck meat Polpette. For dessert, there were several options to choose from. The Dolce course had a Mascarpone cream-filled cocoa crepe with vanilla gelato and warm berry sauce. After-dinner drinks included coffee and herbal tea. I also ordered the NATURALE lunch set for 2 children priced at 2200 yen each. The children's dishes were elegantly presented, with half portions served in proper dishes. The Antipasto featured mozzarella cheese, fruit tomatoes, and summer vegetables. The Primo course included homemade Guanciale and summer vegetable Spaghettini. The Secondo course had pork with brown mushroom sauce. The Dolce course included an ice cream assortment. Overall, the food was good, but being a natural Italian restaurant, the satisfaction level was not very high. There was a minor issue with the billing, but it was corrected. They also offer services like preparing a bouquet for 2200 yen or a birthday cake for an additional fee. Rating: Taste 34/50, Value for Money 10/20, Atmosphere 16/20, Service 9/10. Overall score: 69/100. Contact: Fukuoka, Chuo-ku, Daimyo 1-1-12, Tel: 050-5571-5333.

I made a reservation here because the deadline for using my "go to eat" points was approaching. The entrance was a bit hard to find, but the staff noticed me and opened the door for me. I ordered the course menu, and was able to choose which dishes I wanted on the day. Everything was delicious, the timing of each dish was just right, and there was a wide variety of desserts. It was a happy lunch experience.

I always rely on the staff who take care of me, so we went together to Ristorante Canoviano Fukuoka in Daimyo for Christmas lunch. I don't usually go there, so I was a bit nervous, haha. The lunch menu offers a choice of three courses, and we enjoyed every dish from start to finish.

The 4000 yen course menu (excluding tax) on weekdays consists of 2-year aged prosciutto topped with summer vegetables and buffalo mozzarella. I usually don't like fresh mozzarella, but buffalo mozzarella is a whole different level - it's so creamy and delicious. The linguine with eggplant, kujo green onions, sardines, and edamame is soaked in clam broth and tastes amazing, with the nutty accents and lemon zest aroma. I never knew mackerel could taste this good. It's served on top of somen and kabocha squash. The roasted duck is the highlight of the day, served with red wine sauce in the center and balsamic sauce on the side, along with rock salt and mustard. The duck meat is, of course, delicious, and the Shadow Queen potatoes, winter melon, President shiitake mushrooms are also very tasty. The long thing in the middle is apparently asparagus. For dessert, you can choose between mango creme brulee and mango and hibiscus granita with coconut gelato. The chilled plate is a nice touch, and it seems like the concept is to minimize animal fats, resulting in a light and healthy meal. However, the dishes are still hearty and satisfying.

(2020.3.23) I visited the Fukuoka branch of "Canoviano" run by chef Takamasa Uetake, who worked at "Basta Pasta" in Harajuku in 1985 and is now the owner chef of Ristorante Hiro, for a lunch meeting with a manners instructor who will assist with new employee training. We met at the intersection of Tenjin Nishi-dori and Kokutai-doro, and the stylish terrace seating outside the restaurant allowed us to enjoy the pleasant breeze while waiting. The bright and airy interior of the restaurant welcomed us, and we enjoyed a variety of dishes from the "NATURALE" prefix course. The meal started with a delicious appetizer of "Satumotaka shrimp and fruit tomato capellini" followed by a refreshing "Fukuoka prefecture natural red sea bream carpaccio with seasonal vegetable salad". The pasta course of "Genovese with seafood and spring vegetables linguine" was a pleasant surprise with a generous amount of vegetables hidden beneath the linguine. For the main course, I chose the "Oita prefecture Oku Bungo pork belly smoked", which was flavorful and satisfying. Finally, I indulged in the "Jasmine-scented panna cotta with citrus macedonia", a sophisticated dessert that perfectly ended the meal. The attentive and friendly staff added to the overall enjoyable dining experience.

A popular restaurant known for its natural Italian cuisine that stands out from the rest. Recently, it has also become a popular wedding venue. To celebrate its 8th anniversary in Fukuoka, a commemorative party was held, open to fans of the restaurant as well. I attended with a friend who had a great experience last year. We checked our coats at the entrance, paid the participation fee of 8000 yen, and entered the venue. The table was set with appetizers, a thank-you message card, and an abundance of food and drinks. The buffet-style offerings included luxurious ingredients such as black truffles, tiger prawns, roast pork, Kagoshima black beef, as well as various vegetables. There were around 50 dishes including Kumamoto spinach and smoked salmon quiche, red snapper and scallop cartouche, Caprese salad with Feta cheese, and more. The dessert selection was also extensive, and the drink options included red, white, and sparkling wines, craft beer, draft beer, sake, and shochu. An 8th-anniversary cake was prepared and served to all attendees. Overall, the content was well worth the 8000 yen fee, and I look forward to attending again next year as they head towards their 9th anniversary.

I visited the restaurant during a typhoon. Despite the strong winds, I got off the taxi and entered the restaurant. The interior was calm. I had booked a course in advance, so we started with a toast. My favorite dish was the duck and Kujo green onion tagliatelle. I also enjoyed the fish and beef dishes. For dessert, I could choose from about three options. There were wine pairings and non-alcoholic cocktails to enjoy as well. I might try Western cuisine next time. On the way back, in the midst of a storm, the staff managed to flag down a taxi for me, and I safely returned to the hotel.

This is a stylish Italian restaurant located along the Kunitachi-dori in Daimyo. We used it for a year-end party for a group of colleagues, about 30 people, and rented out one of the banquet rooms for the party. We started with sparkling wine for a toast, followed by delicious soup made in a cappuccino style using turnips. The salad featured Itoshima vegetables with cold yellowtail carpaccio. The pasta, made with black beef Bolognese, was a highlight, with the meat and thin pasta complementing each other well. The meat dish was grilled Kagoshima black pork with balsamic sauce. For dessert, we enjoyed an espresso-flavored chestnut pudding. We ended the evening with coffee. The stylish year-end party at this restaurant in Daimyo 1-chome, along the Kunitachi-dori, came to a close. Ristorante Canoviano Fukuoka Address: 1-1-12 Daimyo, Chuo-ku, Fukuoka City Phone: 050-5571-5333 Business Hours: 11:30-15:00 (last order 14:00) 18:00-22:30 (last order 21:00) Closed on the 1st and 3rd Tuesday of each month.

It was delicious. The taste is simple and allows the ingredients to shine. Many people come alone. The saltiness is just right, allowing other flavors to stand out. I like that it doesn't have unnecessary flavors from various seasonings. The fish is also not fishy. A bit pricey, but worth coming back. Changed the course menu from Ezo deer to red beef for around 9600 yen.