Chinoya is a famous restaurant located in the outskirts of Fukuoka City, in Kyuyama. Every year on January 2nd, I visit this restaurant, and it has become a tradition in recent years. The main reason for my visit is to enjoy the New Year's dishes served as appetizers and also as a good luck charm. The restaurant has a beautiful thatched roof and can only be accessed by car, with a spacious parking lot available. The restaurant's interior has high ceilings and a spacious layout, creating a charming atmosphere. Live guitar and flute performances add to the enjoyment of the New Year's atmosphere. This year, the music was lovely as always. I made a reservation for the same course as in previous years, the Tsubomi course (12,100 yen including tax). On New Year's Day, they serve "Otoso" (New Year's sake) and "Surume and Kombu." Since I was driving, I drank both mine and my husband's portions of sake (hehe), enjoying the nostalgic taste of Japanese sake. The meal started with a light appetizer of scallops and mandarins. The scallops were lightly seared and deliciously thick. The New Year's version of the appetizer included various dishes such as black beans, taro croquettes, sweet simmered ayu fish with roe, and flounder rolled in seaweed. All the dishes were delicious, but the roe and sweet simmered ayu fish were particularly tasty. The soup made from root vegetables such as daikon and carrots had a light flavor, with plenty of turnips added this year. Adding the provided shichimi spice enhanced the flavor of the vegetables. The sashimi featured seared mackerel and tasty flounder. The dish from the head chef this year was deep-fried yamaimo (Japanese yam), which had a great texture and paired well with the gentle dashi flavor. The dish prepared by an elderly woman named Michiko consisted of simmered komatsuna greens and mushrooms. The steamed sea bream with sesame miso sauce was another highlight, with a delicious sesame miso topping. For the main course, I chose the Sukiyaki-style Kaho beef, which was beautifully presented and delicious. The rice dish was a turnip cooked rice served with raw egg and pickles. The beef was tender and flavorful, and my husband preferred it over his own main dish. Overall, the meal was enjoyable, featuring dishes made with Chinoya's special dashi broth that are gentle and good for the body. Despite the slightly smaller portion sizes, which are understandable due to rising food costs, I look forward to visiting again next year.

I went to Chino-ya! I had the Leaf Course, with the main dish being the Kaho beef teriyaki steak (for an additional 1,100 yen) with a grade up. Before the meal, I had Yame tea sparkling tea, and afterwards, I enjoyed plum wine on the rocks. The meat was tender. For the first bowl of rice, I had pickles and miso soup, and for the second bowl, I had tamago kake gohan. The rice cooked in a pot was amazing! I enjoyed dessert at the tea room. I also bought a souvenir from Shichidakari Chino-ya.

14:00～◆Chano-ya's Shaved Ice "Yame Matcha" 1,300 yen (tax included)Indulge in the rich flavor of Yame matcha with this luxurious matcha shaved ice. You can enjoy the mellow astringency and aroma of the matcha. It comes with carefully cooked "azuki beans," "sencha agar" with a chewy texture, and "lotus root mochi."◆Black Soybean Tea 770 yen (tax included)Caffeine-free tea made from the mythical soybean "Kurosansei"Finish by pouring black honey over Kurosansei beans. I accidentally ordered this thinking it was something else, but it turned out to be just black soybean tea (^^) lol***I didn't realize that shaved ice was only available from 14:00, so I couldn't order it. However, around 13:30, they told me it was okay to order, so I added the shaved ice. This summer has been too hot, and I've become obsessed with shaved ice. After trying various flavors with my partner, I ended up with a cold backache. So, I've decided not to eat shaved ice anymore! I've been working out, but I'm sensitive to temperature changes, so my friend teases me, saying, "You have useless muscles!" The tea was very strong, so I tried to tempt my partner by saying, "Just have a little taste ♡," but he stubbornly refused, saying, "I don't want any!" Even when I changed my approach and said, "Try it, please? ♡," he still insisted, "I'm not going to eat it!" It was after lunch, so I thought he might want another dessert or a coffee, but he ended up ordering beef stew.

Whenever I go, it's always crowded. This time, I tried ordering iced coffee for the first time. I didn't like the taste of the light roast hot coffee I had before, but the iced coffee was delicious with a deep roast. Also, the azuki sweet bean paste dessert is delicious so I recommend it.

I visited a restaurant that I had always wanted to go to for the first time. My friend made a reservation for us. The atmosphere was as lovely as I had seen online, and even more beautiful in person. Surrounded by lush greenery, with a river flowing by, the natural setting was stunning. There were also koi fish swimming in the river, which was very refreshing. When we were seated, I was impressed by the personalized name cards on the table. We opted for the standard "Sprout" course. We started with drinks, and I chose a non-alcoholic cocktail made with red shiso and mandarin orange. It was a unique and delicious flavor. For the main course, I had the Kaho beef teriyaki steak. It had a refined sweetness and wasn't overly sweet, which I appreciated. I wished I had some wasabi to go with it. It cost an additional 1,980 yen. For dessert, I tried the seasonal whole peach dessert. It had cream cheese, peach sorbet, peach compote, and peach jelly - a peach lover's dream! This was an extra 1,200 yen. Everything I tried was incredibly delicious. I left thinking that the atmosphere would be different at night, but I had a wonderful dining experience. Thank you for the meal!

[Rei Course] Room charge ¥12100 Starting dish - Somen noodles with myoga (ginger) appetizer, Sea bass marinated appetizer, Winter melon simmered with minced meat, Eel sushi roll, Sweet corn omelette, Kagoshima beef and okra roll, Muscat grape with white cream sauce, Chino-ya soup, Earth's bounty (root vegetables such as radish and carrot) sashimi, Seasonal fish dish, Peanut and bean sprout tempura (from Noko Island), Grandma Michiro's specialty of eggplant and bell pepper simmered dish, Black vinegar sauce Isaki fish dish, Ten-grain hot pot rice, Miso soup, Seasonal pickles, Red bean cheesecake with melon, Draft beer ¥950, Yame tea sparkling tea ¥880, Heaven's iced tea ¥770.

I enjoyed a delightful time indulging in delicious food and drinks during my visit after about 15 years. The meal passed by in the blink of an eye. Thank you for the feast. The Bud Course (11 dishes) costs 13,300 yen and includes: Appetizer (winter melon with ground chicken), Tomato Sushi, Fig with sesame cream, Smoked eel and cucumber salad, Soft-cooked Kaho beef, Smoked sweetfish, Chino-ya soup "Blessings of the Earth", Sashimi, Grandma's specialty (burdock and peanut sprouts), Seasonal dish, Grilled beltfish with miso, Main dish (choose one): Ten-grain hot pot (for two or more people), Grilled Kaho beef steak, Tomato sukiyaki, Three-sauce grilled pike conger and eggplant, Kamameshi rice (white rice or ten-grain rice), Tomato mixed rice, Octopus mixed rice, Miso soup, Three kinds of pickles, White sesame blancmange with roasted tea syrup and seasonal fruits, Chino-ya ginger ale with homemade ginger syrup for 880 yen.

Today's lunch invitation took me to the famous Chino-ya restaurant. The dishes served included: - Winter melon and chicken soup - Tomato sushi - Fig with sesame cream - Eel and cucumber vinegar dish - Octopus simmered in soy sauce - Soft-cooked Kaho beef - Root vegetable soup - Grandma Roday's specialty - Saury fish grilled with miso - Steak - Blancmange with white sesame Each dish was carefully prepared with perfect cooking techniques. The gentle seasoning brought out the best of the ingredients, resulting in delicious flavors. My favorites were the saury fish grilled with miso, beef steak, and blancmange with white sesame. It was a delicious and luxurious lunch. Thank you for the feast.

I didn't make a reservation in advance, but I was able to get a table in the back of the indoor area. There were two lunch options, I chose the Kaoho Lemon Steak Bento. The Kaoho beef was delicious, with a slightly sweet flavor. The bento box was nicely presented and the rice was of good quality. The salad was also tasty. The restaurant had solemn background music.

I used it for a memorial day. The live piano performance, the atmosphere of the thatched roof, it's quite nice. It's about a 30-minute drive from the city, so it's a good feeling. The taste is not extremely delicious, but it's not bad either.

I had a special anniversary and managed to make a reservation at a restaurant I don't usually go to, "Chinoya," which is often difficult to reserve. We went for dinner and passed through the torii gate on the approach (road) to Ino Tenjin Emperor Shrine in Kuyama Town, then walked for about 5 minutes further into the back. Along the road where you might wonder if there really is a restaurant, suddenly there were buildings with thatched roofs. We parked in the back parking lot, walked a bit along the riverside path, and entered the spacious restaurant grounds. The renovated large old house restaurant had a very nice atmosphere that matched the surrounding scenery. In the merchandise space next to the entrance, familiar Chinoya products were being sold. We waited for our table to be prepared in the waiting area by the irori hearth, and then were led to a table near the entrance with a piano. I ordered the @5,500 yen sprout course, which is a bit light in terms of portion. The first course was a vegetable (unfortunately, I forgot what vegetable it was) potage soup. The appetizer was "Grilled new onions." It had a light seasoning and was delicious. The appetizers included "Seri and Mitsuba sesame dressing," "Smoked chicken salad," "Asparagus quiche," "Watercress and udo in broth," and "Rape blossoms and shiitake mushrooms in white cream," each showcasing the goodness of the ingredients in a varied lineup. Personally, the vivid aroma of the "Watercress and udo in broth" was impressive. Then came the "Blessings of the earth soup," a soup with root vegetables such as daikon and carrots. By adding Chinoya's fresh shichimi pepper and yuzu pepper provided as condiments, you could enjoy a change in taste. The "Green pea tofu" allowed you to enjoy the taste of the beans with a rich texture. It was delicious without the typical bean smell. The "Roadside grandma's masterpiece" was a simmered dish of shiitake mushrooms, bamboo shoots, and onions. The rustic charm of this simple country dish was comforting. At this point, there was a piano performance in the restaurant... The standard jazz and pop piano arrangements played in the not too lively restaurant created a good mood. Come to think of it, I heard that Taro Hakase had a concert in this restaurant before, so it made sense. The performance ended in about 30 minutes. Thank you to the performer. The fish dish was "Smoked mackerel with roasted tea miso." I'm not a big fan of mackerel, but the mild flavor of the smoked fish enhanced by the roasted tea miso was excellent! And finally, the main dish, "Ten-grain hot pot." This hot pot contained ten types of grains such as thinly sliced pork loin, burdock cut like kirimen, watercress, and wolfberries in a soy sauce-based soup. Some hot pots at restaurants tend to be large, but the amount of this hot pot, which was part of the course, was just right. The soy sauce-based soup with a not too strong flavor had a deep taste. The various grains that occasionally asserted themselves also did a great job, giving a risotto-like feeling. We enjoyed the rice cooked in a pot, miso soup, and seasonal pickles, and the course came to an end. The dessert was "Lotus root mochi with black honey and orange chocolate cake." It had been a while since I had lotus root mochi, and it had a pleasantly chewy and smooth texture. We finished with coffee. Although this was the most affordable course at Chinoya, I was completely satisfied with the quality and quantity. On the contrary, with other courses with more dishes, I might have been overwhelmed. The service was not overly attentive, but the timing of serving the dishes and drinks was just right, and the piano performance, including the overall atmosphere, allowed us to experience a special ambiance. Before leaving, the service staff advised us to "be careful of deer on the way back." Apparently, there are times when you might come close to hitting them. Unfortunately, we did not encounter any this time... Thank you for the wonderful meal.

The gentle seasoning that brings out the flavors of seasonal ingredients was delightful. The atmosphere was unique and not often seen in the city. We used Fukuoka's "umakacoupon" and had a meal with five people, including someone we are always grateful to. The bamboo shoots, green leafy vegetables, and steamed egg with meat dish were exceptional. The best part was the bamboo shoot rice topped with raw egg. The person we invited was very satisfied and said they would like to go again.

It's been a while since I visited this place, this being my fourth time. I made a reservation over the phone about three weeks ago after checking online. It's convenient now that you can see the menu on the website. This time, I ordered the most modest sprout course. We started with a dish not on the menu, a steamed egg custard that was already delicious with its flavorful broth. Then we enjoyed dishes featuring seasonal vegetables. For the main course, I chose the most popular dish, a multigrain rice. It was a generous portion, but I wanted to savor every bite because it was so delicious. They even cooked the rice in a pot for each customer, making each grain of rice tasty. The egg over rice that I had after a long time was also exceptional. Outside the restaurant, you can enjoy seasonal flowers and feel relaxed during lunch. In the lobby of the restaurant, they also sell broth and rice seasoning. For more information, please refer to https://namiweb0703.com/kayanoya/.

As a substitute for White Day for my wife, I initially tried to make a reservation for a course meal, but it seems that they get fully booked two months in advance during this season. So, we ended up having lunch at a tea house. I had beef stew and steak donburi, although there were only two options available. In conclusion, the food was not particularly delicious. I couldn't help but feel like I was paying for the ambiance. Maybe it's because I'm a man? Women might love it. My wife, however, was satisfied. The coffee after the meal had a gentle and mild bitterness. I usually love the strong bitterness of espresso, but this coffee was delicious. Well, considering the price, I guess it's expected that "expensive equals tasty."

I made a reservation for a course meal for one person, and had a luxurious lunch with great hospitality. When I arrived for my reservation, there was a personalized message card waiting for me! I took it home as a keepsake. The flavors were gentle and the restaurant was fully booked despite it being a weekday! There were many female customers. I enjoyed the Me Course, and each dish was well-seasoned. The staff explained each dish carefully, so even dining alone was not boring.

It was my first time at Chanosha, so I was excited to see what kind of atmosphere it had! The restaurant was located deep in the mountains, and the exterior of the building added to the excitement even before entering. The chawanmushi served first was delicious, and I quickly finished it because the broth was so tasty. It was so good that I thought about drinking it from a bowl, haha. All the dishes that came out during the course were delicious, and I intended to savor each one, but I ended up finishing them all quickly and felt embarrassed about my fast eating, haha. I came with a friend this time, but it's the kind of place that makes me want to bring my parents or grandparents next time!

In the mountains of Kasuya District, Fukuoka, there is a Japanese restaurant run by Chino-ya, known nationwide for its dashi and soy sauce. The building with a thatched roof is impressive. At night, torches are lit, adding to the atmosphere. The high ceilings at the entrance are also impressive, and the wait time before being seated by the hearth is pleasant. The menu for the day is placed at each table. The dishes, which change with the seasons, along with the consistent soup served as an appetizer, are well-balanced. The atmosphere in front of the kitchen with the hearth adds to the experience. Every dish has a gentle and satisfying taste that lingers on the palate and body. A little bit of sake enhances the atmosphere. This restaurant consistently provides a high level of satisfaction whenever you visit.

It's been about 10 years since my last visit. I went on 1/7, which is Nanakusa Gayu Day, and the head chef kindly served us Nanakusa Gayu before the course meal started. It had a gentle seasoning to let the ingredients' flavors shine, and everything was delicious. This time, I tried the "Leaf Course." Here is what I had that day: Appetizer: - Scallops and tangerine, smoked scallops and seared scallops with tangerine peel dressing. The smoked scallops had a lovely aroma, and the seared scallops were sweet with a different flavor. Assorted seasonal appetizers: - Flounder roll with kelp, cabbage roll, rapeseed sushi, taro croquette, and daikon miso. Each dish had a unique taste and was delicious. Earth's bounty soup: - Soup made with burdock, radish, carrot, onion, and added turnips and sweet potatoes. It was flavorful, and adding condiments like fresh seven-spice or yuzu pepper enhanced the taste. Grandma's dish: - Komatsuna and mushroom miso dish. A gentle and tasty dish with miso as an accent. Seasonal dish: - Bud rape and shadow queen (potato) tempura. The tempura was crispy, and the vegetables were delicious. Fish dish: - Steamed kinmedai with sesame miso sauce. The fish was tender and flavorful, and the sesame miso sauce complemented it well. Main dish: - Choice between salted koji miso grilled Kaho beef or sautéed Kaho beef. Both dishes were juicy and flavorful. Rice, miso soup, pickles: - Rice cooked with turnips, morning-harvested eggs, and miso soup. The rice was fragrant and delicious, especially when topped with a fresh egg. Dessert: - Sweet potato with black honey dessert. A delightful dessert with a creamy texture and a hint of milkiness. Overall, the meal was fantastic with a variety of flavors and textures to enjoy.

◉ Atmosphere Before reaching the cozy atmosphere inside the restaurant, there is a breathtaking view of the autumn foliage! While breathing in the refreshing mountain air and feeling the season, you make your way inside. Just seeing this spectacular view alone makes it worth coming here! ◉ Order: Hot Coffee ◉ Review (personal opinion) They brew each cup of coffee right in front of you. The aroma is irresistible for coffee lovers. The coffee, carefully brewed little by little, was very delicious. It may be a bit pricey, but combined with the amazing view, it was a satisfying experience. I would like to try their food next time.

This is my third visit to a Japanese restaurant in Kyuyama. The dashi (broth) is famous and many dishes where you can taste the dashi are served. Since the location is in the mountains, deer sometimes appear at night, which is amusing. This time, I had the 8800 yen course, and I felt that it was definitely sufficient, even though I had the 12000 yen course last time.

Whenever I visit this charming restaurant, my heart feels refreshed. I was taken here for my birthday celebration. The Me Course for 5,500 yen brings out the flavors of the vegetables' ingredients, allowing you to feel the blessings of the earth throughout your body. The dish that impressed me the most was the risotto with watercress. I have never enjoyed bitterness in this way before. I definitely want to go back again. The courses include: Appetizer, Chiyonosha Soup "Blessings of the Earth", Road Dai Grandma's Specialty Red Bean Tofu, Sea Bream with Bread Crumbs, Spring Chrysanthemum Sauce Main Course (Choose one): - Ten Grain Pot (for 2 or more people) - Black Pork and Seasonal Vegetable Broth Shabu-Shabu (for 2 or more people) - Black Pork and Root Vegetable Koji Soy Sauce - Kaho Beef Teriyaki Steak (+1,980 yen) *Prefix Menu - Kaho Beef Sukiyaki (+1,980 yen) *Prefix Menu Rice cooked in a pot, miso soup, and three types of pickles Dessert