French restaurant opened on January 11th in the "010 BUILDING" adjacent to Canal City. Chef Fukuyama, who ran "La Maison de la Nature Goh" in Nishinakasu for 20 years, represents Fukuoka's French cuisine. The restaurant gives off a new "Goh" vibe with its food and atmosphere, rather than just being a relocation. Reservations can be made through the "Goh" section on the "101bld" website using Tablecheck. The restaurant features a unique concept called "Table Dot," where 14 seats are arranged around a large table. The stylish space with thoughtful details on the walls felt like a meeting room at first, but turned out to be a chic and enjoyable setting with close proximity to the chef. The prices listed are inclusive of tax, with an additional 5% service charge added at the time of payment. The course menu costs 19,800 yen. The review describes various dishes served at the restaurant, highlighting the flavors and presentation of each course.

Wow, I visited Fuk this month for the second time. And what's more, I went to "GohGan" at the beginning of the month and "Goh" at the end of the month. "La Maison De La Nature Gou," which has been selected multiple times for "Asia's Best 50 Restaurants," has relocated near Canal City Hakata and changed its name to "Goh." There is an amazing building where the 3rd floor is "Goh," the 1st floor is run by Fukuyama Chef, and Bangkok's Indian restaurant "Gaggan Anand," which has been ranked 1st in "Asia's Best 50 Restaurants" four times, has teamed up with Chef Gaggan Anand to create the restaurant "GohGan." There is a theater on the 2nd floor where you can enjoy a world-class show while dining, and I had a brief look, and it was really exciting! "Goh" has a style where everyone sits around a large table. The chef's special course costs 20,790 yen (tax included) plus a 500 yen water charge. Here is what I had: Edamame soup made with only edamame, water, and salt from Matabe, Fukuoka; Edamame senbei pure white marigold; Karatsu sea bream, cucumber, melon, ceviche; Karatsu abalone, shiitake mushrooms, abalone liver and seaweed risotto; Softshell turtle consommé, flan, moroheiya, softshell turtle croquette; Omurice, red bell pepper, kasurimet; Duck, dried shiitake mushrooms, real sansho pepper; Duck mince, keema curry bolognese, fresh pasta; Red peach from Akashi Farm, Kumamoto fromage frais, red shiso jelly; Amazon cacao, firewood tea. It was fun, enjoyable, and delicious, especially the abalone! It was described as a specialty, and I agree. The sauce for the lobster was also delicious, and when I thought I wanted bread, it appeared, showing their attentiveness. Fukuyama Chef's hospitality was also wonderful, and even though I was alone, I had a very enjoyable time! Amount spent: 22,522 yen Rating: 4 points 5 points: Definitely want to revisit! 4 points: Would like to revisit if given the chance! 3 points: Would consider revisiting. 2 points: Once is enough. 1 point: No need to go.

This was my first visit since the restaurant relocated! I had visited a few times when it was in Nishi-Nakasu, but this was my first time since the move. I had previously dined at GohGan downstairs and had a great experience, so I decided to visit here as well! Personally, I prefer this location over the previous one. The chef's table setup allows for a different atmosphere depending on the other guests, but dining around a large table is nice. The dishes seem to match well with Kyushu and the chef's vision. I believe this restaurant can confidently be recommended to visitors from other prefectures or countries. I can't wait to go back for a second time... Thank you for the wonderful meal!

Course: ° Appetizer: Butterbur Miso Butter ° Starter: Caviar White Asparagus New Potatoes ° Salad: Cherry Sea Bream Watercress Lime ° Risotto: Abalone Shiitake Seaweed ° Soup: Blowfish Soy Milk Ginger ° Fish: Bonito Rape Blossoms Parsley ° Meat: Black Wagyu Mountain Vegetables Rutabaga ° Pasta: Kyushu Wheat Spices New Onions ° Dessert: Hyuganatsu Fromage Blanc Chartreuse ° Petit: Amazon Cacao Firewood Tea

A popular French restaurant in Nishinakajima that was difficult to book has moved to a new location. The restaurant is now located in the 010 Building along the Nakagawa River in front of the canal, and it was designed by a renowned American architectural unit. The building has a futuristic look. The restaurant is located on the 3rd floor. When you enter, each room has one table. You give your reservation name and are guided to your seat. This new system is called "Table Dot" by Goh. Customers sit at one table and start at the same time. When the time comes, the back wall opens to reveal the open kitchen. On this day, Goh was on a business trip in Singapore related to an Asian restaurant, so a substitute was in charge. We started with drinks, with most choosing beer first. The first dish was butter with fuki buds and miso, served in a soft serve-like form with a ceramic corn part (which surprised us). The meal continued with caviar, white asparagus, and new potatoes, followed by a salad with cherry snapper, watercress, and lime. The dishes were delicious, and the alcohol complemented them well. We added white wine and continued with abalone, shiitake mushrooms, and seaweed. We then had bonito with nanohana and parsley. Next was a meat dish with black beef, mountain vegetables, and rutabaga, which we paired with red wine. We also had a dessert of hyuganatsu, fromage blanc, and Chartreuse, prepared in front of us. The meal ended with Amazon cacao and firewood tea. The food was excellent, but the new "Table Dot" style made it a bit awkward for conversation, especially since most customers were couples. Overall, the experience was good, but the new seating arrangement felt a bit uncomfortable.

I heard that goh had moved to a cool new building, so I went to check it out. It's on the 3rd floor of the eccentric building diagonally across from Canal City. Inside, there is a large long table like you would see at a wedding venue. I had heard it could be awkward sitting with strangers, and that turned out to be true. Even though I didn't know anyone, it would have been uncomfortable if there were people I knew or didn't like. My friend's ex-boyfriend was sitting at the table next to us, and I could hear all their conversation, which made things even more awkward. The prices have doubled since it used to be more like a cafe. The food was delicious and I enjoyed the pairing, but they really need to do something about the seating arrangement. If you haven't been there yet, it's worth a visit.

A restaurant that offers a course for 20,000 yen per person, starting around 5:30 to 6:00 pm. The cuisine is creative French, with some unique dishes that are enjoyable. However, the real highlight is the wine pairing for 10,000 yen per person, curated by an amazing sommelier. They offer trendy wines like orange wine and Portuguese wine, which are a hit. The view of the river is nice, and the close proximity of the tables allows for some enjoyable conversations with other guests who are likely food and wine enthusiasts. The menu changes seasonally, but it seems like the main draw is the drinks. Overall, it may be a bit pricey at 30,000 yen for the total experience.

After meeting Goh-san many years ago and enjoying his collaboration with Gaggan Anand a few times, I finally got to try his cuisine. Menu tonight: Tomato, fromage frais, spicy cod roe Caviar, white asparagus, potato Grouper, fennel, bergamot Wild boar, coliander, chili pepper Blow fish, soymilk, ginger Stromateidae, canola flower, butter Beef, wild vegetable, rutabaga Rice, firefly squid, spice Strawberry, white strawberry, vanilla Amazon cacao Roasted green tea Delicious, enjoyable My blog post on this meal in English: https://www.diarygrowingboy.com/2023/03/everything-everywhere-all-in-my-tummy_18.html

The predecessor "La Maison de la Nature Goh" was a French restaurant that had received a Michelin one star rating in the Fukuoka Michelin Guide and was also ranked in Asia's Best 50 Restaurants. After closing "La Maison de la Nature Goh," they rebranded as "Goh" in the "010 BUILDING." They completely revamped their menu, using ingredients from producers in Kyushu to offer a unique dining experience that can only be found at "Goh." Inside the restaurant, there is a large communal table where guests share and the chef presents and finishes dishes in front of them, known as the "Table d'Hôte" style. This style is becoming a trend worldwide. The innovative and creative course dishes based on French cuisine are a masterpiece of taste. The drink pairing that complements the course dishes was also fantastic. The "Table d'Hôte" style creates a sense of unity among guests and fosters interaction among gourmet enthusiasts. For sociable gourmands, there may be no better place to enjoy. On a side note, they offer all-you-can-eat spice curry! LOL

I visited "Goh," a restaurant located in a gourmet area where delicious food gathers. It is a collaboration between Takashi Fukuyama, who hails from Fukuoka Prefecture, and Gaggan Anand. The restaurant is located on the 3rd floor of the stylish building "BAR010," about a 10-minute walk from Nakasu-Kawabata Station on the Nanakuma Line. It is also within walking distance from Tenjin-Minami Station. From the restaurant, you can enjoy views of the Nakagawa River and the city of Hakata. Here are the dishes I had today: - Warm tomato potage with fromage frais and semi-dried mentaiko - Golden asparagus with Saga white asparagus and new potatoes mousse, caviar, and uni - Salted Kuze from Tsushima with fermented lemon sauce, fennel stem, and bergamot - Kagoshima wild boar meat with mustard seeds, katsuonan, and shishito pepper - Fugu shirako tofu with fish sauce and fugu consomme soup - Butter-marinated managatsuo with rapeseed puree and hollandaise sauce - Nakayama sirloin with mountain vegetables and beef broth sauce, steamed with parsnip soy pulp - Firefly squid curry with freshly cooked rice - White strawberry miso and mirin mille-feuille, vanilla, and amaou strawberry sherbet - Amazon cacao tart - Firewood roasted tea The dishes served are meticulously crafted works of art that can be enjoyed with all five senses. Thank you for the feast.

Located in a prime location near Nakasu, a rare new type of fusion restaurant has emerged. The seating arrangement is quite unique, with guests facing each other at the table setting... It's like a mini version of the dining hall in Harry Potter. And of course, it all starts at the same time. It's really interesting! While some people may not be comfortable with this seating arrangement, I see the potential. It's a very global-friendly restaurant where everyone can share the chef's culinary introductions and taste experiences together. Japanese people tend to be wary of unfamiliar things, so it might be a bit challenging to get used to, but I think this type of setting has its merits. Now, onto the food... It's positioned as a fusion of French cuisine, but it gives off an impression of a Japanese-French fusion with a touch of Japanese flavors. It was really good! The chef's dedication was evident in the presentation and finishing touches of the dishes, with many visually appealing plates. - Tomato Fromage Frais with Spicy Cod Roe - Caviar, Island Banana, Almond - Fish with Fennel and Bergamot - Wild Boar with Katsuobushi Greens and Red Shishito Peppers - Blowfish with Tofu, Ginger - Bonito with Nanohana Greens, Butter - Wagyu Beef with Mountain Vegetables, Parsnips - Freshly Cooked Rice with Firefly Squid, Spices - Dessert: Strawberry Mille-Feuille with Vanilla Ice Cream Simply impeccable! From the table setting to the sudden appearance of the kitchen, and the perfection of each dish, I was amazed. I look forward to even more evolution in the future. And on this day, it was the chef's birthday... Congratulations, and keep up the great work, chef! I will definitely be back, and I will recommend it to my friends too!

Thank you for viewing. I visited the new location of the Michelin one-star restaurant "La Maison de la Nature Goh," now called "Goh," which is also listed as one of the top 100 restaurants on Tabelog. This restaurant is a regular on the "Asia's 50 Best Restaurants" list and ranked 36th in 2022. It is located a 12-minute walk from Hakata Station and an 11-minute walk from Watanabe-dori Station, along the Nakagawa River. It is situated right in front of Canal City and Grand Hyatt Fukuoka, on the 3rd floor of a newly built and eye-catching building called "010BUILDING." The building houses "GohGan" on the 1st floor, a collaboration between Go Fukuyama and Gaggan. The 2nd floor features an "Immersive Theater" and "BAR010," while the 3rd floor is home to "Goh." The restaurant's interior is mainly wooden with a bright and natural theme. The seating arrangement includes a table called "Table Dot" where up to 14 people can dine together. The back of the table has a partition that opens up to reveal an open kitchen, allowing guests to watch the chefs at work throughout the meal. The previous location was cozy, but this new location in a modern building offers a spacious and unique dining experience. The service was very attentive and we had a great time. The dishes we enjoyed that day included tomato soup, tomato sablé with cheese foam and mentaiko powder, banana mousse with caviar and almond oil, among others. We had a wonderful time and look forward to visiting again in a different season. Thank you for the delicious meal.

We visited a newly opened French restaurant in a building near Canal City in Fukuoka City, Fukuoka Prefecture, with two people. The chef, who has a great influence in the Japanese French cuisine scene, has finally opened this restaurant after relocating. The prices for the courses have increased compared to before. The courses start at 6:00 pm, but the restaurant was empty at 5:30 pm, and everyone was enjoying their drinks while waiting for the Fromage frais to be served. The restaurant follows a last supper style, where everyone sits around one table. There was even a solo diner. It's interesting to see how some people place their smartphones and even cameras on the table. It used to be considered bad manners in the past, but times have changed. The dishes are presented by the chef. The first dish was a fun one with island banana, almonds, and caviar. The caviar seemed to stand out in this dish. The next dish was monkfish liver with fennel and bergamot. The monkfish liver was undeniably delicious. The wild boar meat was served in an oyaki-style with bonito greens powder sprinkled on top. The meat was so tasty that it was hard to believe it was wild boar. The highlight of the meal was the dish of shirako tofu with pufferfish consommé. It was exquisite. The quality of the pufferfish was outstanding. The main course was duck from Izumi, and the complexity of the sauce was amazing. Who would have thought we would have duck porridge at a French restaurant... The duck porridge was initially served with plenty of black truffles, but the addition of black pepper during the refill really brought out the flavor. The final dessert, including tea, left us feeling full after the 2.5-hour course. The chef mentioned that he wants to try various things with this table style once the situation with COVID-19 calms down. While we didn't fully grasp his intentions on that day, we felt that this kind of space might be what he's aiming for. It seems that people are already gathering from various places, and reservations are filling up on weekends!

Goh, which opened on the third floor of the new landmark '010 building' in the Sumiyoshi area near Canal City Hakata in December 2022, is a relocation of the renowned French restaurant "La Maison de la Nature Goh" that had been operating in Nishi Nakasu for 20 years. The building itself has a distinctive shape, making it easy to locate. On the first floor, there is also "GohGan" in collaboration with Gagan. At Goh, the only option available is the omakase course for 19,800 yen (tax included). Unlike the restaurant in Nishi Nakasu, the main difference here is the table dot style dining, where up to 14 people share one large table. Upon entering the restaurant, you will see a large wooden table in the center, creating a stylish space with a warm wooden feel throughout. The windows offer a beautiful view of the lit-up river in Nakasu. The walls are equipped with various features, appearing to be wooden but actually movable, revealing built-in ovens and wine glasses displayed like in a showcase. Furthermore, the back wall of the restaurant is also movable, allowing a view of the open kitchen once the course begins. The restaurant opened at 5:30 pm, with dinner scheduled to start at 6:00 pm, and all guests arrived early. Before the meal, drinks were ordered individually, and a snack-like first item was served. Here are some highlights of the dishes served: - Kumamoto tomato soup with tomato sable - Island banana soft serve dessert - Cold appetizer of ara fish with fermented lemon and wasabi sauce - Asian-inspired o-yaki with spicy filling - Fugu white tofu deep-fried in fugu bone and fin broth - Managatsuo fish with butter hollandaise sauce and bitter vegetable The dishes were not only delicious but also creatively presented, offering a unique dining experience at Goh.

I visited Goh's, which had recently opened at a new location. I was lucky to go on the first day when they were welcoming the general public. Overall, I can say that all the dishes were quite unique and reflected Goh's innovative thinking, keeping me interested throughout. The Caviar and Banana Mousse was a standout dish, with the caviar adding a nice touch. The Fennel sauce and ice cream, when mixed as suggested by the chef, turned out to be delicious. I was also surprised by the Whitefish Tofu dish, which was not what I expected at all but ended up being a tasty French-style soup. These were some of the highlights of the meal. I also enjoyed Chef Goh's conversations and the overall dining experience. Initially, I was hesitant about the last supper style of dining, but as the evening progressed, I began to appreciate its charm. Thank you for the wonderful meal!