I found a hidden gem of a small izakaya about 5 minutes from Hakata Station. The quality of the food is incredibly high, and you can escape the hustle and bustle to enjoy your drinks. I would definitely come back here even if it means spending a bit more for the Chikushi-style izakaya course reservation.

Visited with three acquaintances. One of them had made a reservation for a 5,000 yen course with all-you-can-drink option. The restaurant had been open for about a year. The course included 7 dishes and all drinks were included in the price. The dishes were carefully prepared by the chef and were very delicious. The presentation of each dish in different types of plates added to the enjoyment. The chef seemed to have trained at a famous restaurant. The female staff were also very friendly. Reservations are recommended as the course is the main option for dining. The restaurant is clean and suitable for both private and business occasions. It is conveniently located near Hakata Station. I would definitely like to visit this restaurant again if I have the chance.

My friend from Kansai came on a business trip and made a reservation to visit. Tonight, we ordered the "5,000 yen course" in advance. It's convenient because it's located near Hakata Station Chikushi Exit (Shinkansen side), right next to Yodobashi Camera! The seating is not all tatami, but a sunken kotatsu style which is comfortable for the feet (lol). Now, I can't wait to see what dishes we will have tonight! - Appetizer: Asparagus, firefly squid, turnip, peeled mini tomatoes (red and yellow), and rapeseed flowers beautifully arranged with dashi jelly. Each ingredient is well-seasoned and carefully prepared. - Sesame mackerel: The sesame mackerel tasted great, no fishy smell, and the flavor was rich with sesame aroma and sweet soy sauce unique to Kyushu. - Assorted sashimi (kue, tuna, octopus): The sashimi was well-aged, full of umami flavor. - Grilled oysters with ponzu sauce: The oysters were large and juicy, perfectly cooked with a milky flavor spreading in the mouth. - Steamed bamboo shoots and chicken: The chicken thigh meat and freshly harvested bamboo shoots were cooked in a flavorful broth. The chicken skin was crispy and the dish was delicious. - Sauteed red scallop: A whole red scallop cooked with a sweet broth and a hint of butter, retaining a great texture without being tough. - Fried blowfish and rapeseed flowers tempura: The blowfish was sweet and the tempura batter was well-seasoned. The rapeseed flowers were lightly salted, offering a delightful bitter-sweet taste. Finally, we had dessert (no photo) and the course ended. It was delicious once again! The ingredients are sourced based on reservations, using seasonal ingredients carefully to emphasize both taste and presentation. The seasoning is just perfect for my taste! Ah, so satisfying! (lol)

Last time (3,000 yen course), the food was very delicious and cost-effective, so we liked it and visited for the second time as a couple! (laughs) This time, we requested a budget of 5,000 yen with one drink included. *This restaurant is "reservation only," so if you don't make a reservation by the day before, you won't be able to enjoy the delicious food~ (laughs) - Seared octopus salad: A salad with sliced kaiware and kelp soaked in sesame oil, topped with lightly seared local octopus. Delicious as always, love the seasoning by the chef here. - Firefly squid liver soy sauce: Dashi jelly with hidden liver soy sauce, topped with yuzu pepper and sea urchin. Another tasty dish, perfect for sake! - Kelp-marinated rockfish: The rockfish marinated in kelp for 2-3 hours, enhancing its umami and aroma, has a chewy and delicious texture. - Bluefin tuna chu-toro and seared mackerel: The chu-toro is amazing, and the seared mackerel has a strong aroma and flavor that is almost like bonito! Winter fish with rich flavors, searing it adds depth to the taste. - Deep-fried shrimp and abalone in broth: The shrimp is firm and the abalone is tender. The dashi with yuzu fragrance adds to the deliciousness. - Scallop and butter-sautéed scallop: Enoki mushrooms chopped small, coated with tarako and sautéed with butter, topped with lightly sautéed scallop and shiitake mushrooms. I tend to use a lot of butter, but using it for flavoring enhances the taste without being too heavy. - Shoulder loin black vinegar dressing: Reminiscent of Chinese sweet and sour pork. With julienned myoga as an accent, the flavor is elegant yet delightful. - Zabuton steak... (missing photo) Steak served with ponzu and wasabi, two different flavors to enjoy. The juicy tender red meat is delicious no matter how you eat it. - Mackerel sushi and rockfish soup: Mackerel sushi with various ingredients in the vinegared rice. The rockfish soup has a rich broth and is delicious. Feeling full and happy with the delicious food, it's a delightful experience. All dishes were perfect this time, with the right balance of flavors! Various hidden flavors like yuzu, myoga, yuzu pepper, and liver soy sauce were used in the base dashi of each dish, allowing us to enjoy a variety of tastes! "My Kappo Hakata" closed in August last year, and we've been looking for a cost-effective Japanese restaurant, finally finding a replacement! Both my husband and I say, "We could come here every day," it's such a great place!! By the way, one of the staff looks strikingly like "Hitomi Takahashi"! There's also a regular customer who looks like "Momoko Kikuchi," making it a fun place in various ways (laughs)

The first visit to this restaurant was as usual, with the omakase course for 3000 yen. The restaurant has a calm atmosphere with all sunken kotatsu-style seating, including a counter and four-person tables. - Abalone and Nanohana with Ponzu Sauce (plenty of steamed abalone, very satisfying!) - Grown-up Potato Salad (topped with caviar, salmon roe, and crab!) - Assorted Sashimi (aged flounder with kelp, seared soda bonito, local octopus. All delicious with an extra touch!) - Red Snapper and Mushroom simmered dish - Scallop and Nanohana Tempura in broth - Taro Manju (imagine a cream croquette with crab using taro?) - Red Wine Braised Wagyu Cheek Meat Surprisingly, all the dishes were delicious at this price point! Without alcohol, the flavors might be slightly strong for me, but with a drink, it's just right! I've found a high-quality restaurant here. I will definitely become a regular customer!

I tried the 7000 yen all-you-can-drink course at Kabuto, which requires a reservation. The food was really delicious and I think it's a great value for the price. However, the wait time was a bit long because the chef cooks the dishes alone. The atmosphere of the restaurant was also nice.