I had a Korean royal cuisine course at "Yukihime-tei" in Kokura. The location is very close to the Kitakyushu City Medical Center. I've always wanted to visit this restaurant. The course starts from 7000 yen, and this time I chose the 9000 yen course which included beef tongue hot pot. I had beer and makgeolli to drink. The dishes were all beautifully presented and wonderful. The beef tongue hot pot was made with Japanese beef and was very nourishing. The dishes at this restaurant are all made with plenty of vegetables and are carefully prepared. I was full by the time I finished the porridge at the end. The porridge and kimchi were really delicious. Lastly, a tomato dessert was served. It was sweet, cold, and delicious. All the dishes were unique to this restaurant. I would love to visit again. Thank you for the meal!

Dinner with my partner. The usual restaurant was full, so we sadly walked away. The restaurant we wanted to go to seemed to be closed. Disappointed, we continued walking. Then we stumbled upon an amazing restaurant. As light eaters, we had to give up on ordering the Samgyupsal, which was only available in portions for two. But next time, when we come hungry, we'll definitely try it and the restaurant might even get a 4-star rating on Tabelog! The name of the restaurant is "Yukihime-tei (Seoul Hi Chyon)." We had never heard of it before, which made it even better. The food was really delicious! The service was okay, with young staff (probably Korean) who were on their phones during downtime, but the dishes were so tasty! First, we had Highball and Sour cocktails after work, which were delicious. Then we tried the raw intestine, which was unbelievably tasty! It was cut a bit shorter, making it easy to eat, and the sauce was perfect! My partner and I were blown away by the flavor! The Napa cabbage kimchi was the best I've ever had. It had a nice crunch, just the right amount of spiciness, not too fermented, and easy to eat. We were truly impressed by it! The Wagyu ribs were only 5 pieces, but what a treat! The sauce made them even tastier! And the pork belly was so thick, you rarely see that. It was simply delicious, with just the right amount of fat, not too heavy. The texture of the meat as you bite into it was perfect. We found an amazing restaurant and left fully satisfied. We'll definitely come back for the Samgyupsal. Overall, we felt that this restaurant has great potential.

Recently, the son's achievements have been standing out, but the mother seems to have been in this field for a long time. The courses range from 4,000 yen to 12,000 yen. The 7,000 yen course includes royal cuisine. I saw a colorful pot on social media that I wanted to try. I finally visited for the first time after being curious for a while. I made a phone reservation and was recommended the 8,000 yen course. - Namul assortment: All with a spicy kick, very tasty. - Grilled turban shell with green chili peppers: Very spicy but delicious. - Shinsollo pot: Vibrant and photogenic, smaller than expected. My mouth was already tingling, so the taste was a bit hard to discern. - Abalone - Wagyu beef salad: More meat-focused than salad, very satisfying. - Burdock pancake: Chewy - Kimchi assortment - Abalone porridge - Banana milkshake. It's been a while since I had such spicy dishes, so I couldn't help but exclaim "It's spicy!" I started sweating from the second dish onwards.

I have visited Ogura Kitaku Maikai Medical Center 8 times. They offer various courses behind the center, and all the seasoning for Namul and Kimchi is really delicious. It is a great idea to order Chijimi and Kimchi in advance during the oyster season. This restaurant has become my benchmark for Korean cuisine. I visit regularly.

The 7,000 yen course will be increased to 8,000 yen next time.

I visited this restaurant for a company drinking party for the first time. The food and atmosphere were good, and they had a great selection of all-you-can-drink options. However, it is an open space with tables for a maximum of six people, so larger groups will inevitably have to split up. It may not be ideal for a cohesive group drinking party.

Had a great time enjoying Korean cuisine with the amazing boss and his friend with cool glasses. The restaurant's plates and chopsticks were gold, which was nice. The mama of the restaurant jokingly said the boss has a big attitude, haha. The food had a punch at first and was pretty delicious. But as more dishes came out, they all started to taste the same, and some sharp taste buds noticed it was too sweet. Maybe palace cuisine is supposed to be sweet? The twisted Korean pancakes were tasty though.

Now, let's talk about Yukihime-tei. When it comes to Korean cuisine in Kokura, Toki and Yukihime-tei are the first places that come to mind. It's been a while since I visited Kokura, and I thought about having sushi, but I've never really tried Korean cuisine seriously, so I decided to give it a try here. I opted for the 8000 yen course of royal Korean cuisine. First up was the assorted Namul. It was meticulously prepared and I found the zucchini interesting. Next was the Korean-style grilled sazae shell. It had a unique flavor that was quite intriguing. The Kurujopan was impressive. The dough was delicious and the balance was just right. The Shiseu-won Korean-style hot pot was also tasty. It looked vibrant and the taste was within expectations for a hot pot. The Chijimi made from burdock was very tasty. The beef salad was decent, with beef of decent quality. I was looking forward to the Samgyetang, so it was a bit disappointing that it was missing. However, the dessert of sweet sake at the end was fantastic. Overall, all the dishes were vibrant and meticulously prepared. While the dashi was carefully prepared, none of the dishes really surprised or amazed me in terms of taste. I'm not sure if this is what royal Korean cuisine is supposed to be like. The 8000 yen course was a bit underwhelming considering the hype. Overall, I have to be a bit critical. It wasn't bad, but... that's the impression I got.

I had been to this restaurant several times before, but this time I tried the 8000 yen course for the first time. This place mainly offers course meals starting from a 4000 yen course. Reservations are essential as the restaurant is always crowded. Korean royal cuisine is completely different from the Korean food I knew! When I first visited, I was very surprised because my image of Korean food was Samgyeopsal, Tteokbokki, etc. The dishes here are very elegant, delicately seasoned, and visually appealing. You can discover new Korean cuisine here. [Namul] Colorful vegetable namul. Broccoli, zucchini, carrots, bean sprouts, etc., all colorful and visually beautiful. The seasoning is mild with garlic and a hint of spiciness, making it very easy to eat with an elegant flavor that brings out the umami of the vegetables. [Grilled Turban Shell] Turban shell grilled in a pot with a green chili pepper flavor. I was told by the owner to squeeze plenty of lemon on it, so I did. The spiciness and acidity of the green chili pepper, combined with the umami of the turban shell, were truly delicious! Despite feeling impolite, I ended up drinking all the juice from the shell. [Kujoripan] Mochi-mochi skin wrapped around finely shredded shiitake mushrooms, carrots, cucumbers, meat, eggs (yolk and white). Dipped in a mustard-flavored sauce, it was also exquisite! [Oyster and Burdock Pancake] When I first tried this, my concept of pancakes was completely overturned. A chewy pancake with the umami of oysters and the texture of burdock was exquisite. [Royal-style Meat Hot Pot] A pot filled with paprika, eggs, daikon, and plenty of meat. The soup was sweet with a gentle flavor that allows you to fully experience the umami of the meat. [Samgyetang] Samgyetang with three whole chickens. It contained a lot of traditional ingredients like Korean ginseng and chestnuts. The chicken was so tender as it had been thoroughly simmered. The velvety soup is definitely full of collagen! It was amazing! There was a lot of Samgyetang, so I had the owner pack some in a Ziploc bag for takeout. The Samgyetang the next day was even better with a thicker consistency.

This is my first visit. I have visited the Samgyupsal specialty shop next door several times, but I have always been curious about the neighboring main store. When I entered the store, a friendly lady welcomed me. The food is only course meals, Korean course meals, which I have never had before. I chose an affordable course. The appetizers were delicious, each namul ingredient was tasty. I was expecting a large amount of food, but the dishes came out very elegantly. A large turban shell came out, and a hearty jeon on a hot plate. This was really delicious. It was different from the jeon I usually eat! The jeon with yam and burdock was chewy and the seasoning was very tasty. The meat marinated in sauce was also delicious, and the salad after eating the green chili was refreshing. The rice at the end had a strong dashi flavor, and the lady said, "It's full of collagen." It was a valuable experience as I don't usually eat Korean course meals. I would like to go again!

The appearance of the dishes at this restaurant may seem quite homey, which often leads people to mistake it for a regular Korean restaurant. However, the dishes here are truly exceptional and stand out from other places. While the more formal "Touge" in Kokura may overshadow Snow Princess Teahouse in terms of presentation, the depth of flavor in the dishes at Snow Princess Teahouse is equally impressive. During a recent visit with guests from Nagoya, they opted for the 8000 yen course. The flavors of the namul dishes were unlike anything we had tasted before. The vegetables such as radish, celery, Korean zucchini, and seaweed were expertly prepared to bring out their natural sweetness, with just the right balance of garlic and other seasonings. The sazae (turban shell) with green chili pepper was both spicy and delicate in flavor. The kujolpan was incredibly thin and crispy, with a chewy texture that was addicting. The ingredients were all cooked with care, and the mustard sauce was exceptionally tasty. One of the signature dishes, the oyster and burdock root jeon, perfectly combined the richness of the oysters with the earthy aroma of the burdock root, complemented by a flawless soy vinegar dipping sauce. The main dish, a royal-style hot pot with meat, featured tender cuts of fresh beef and a slightly sweet and mellow broth. The finale was a comforting kupa made with a superb soup base of beef bones and shank meat, offering a gentle and deep flavor. The dessert, inspired by sakura mochi, was also delicious. The restaurant itself has a simple and well-organized interior. They offer set courses ranging from 4000 to 6000 yen, as well as a la carte options. While Snow Princess Teahouse may be compared to the more upscale Touge in Kokura, their delicate flavors and the skill of their chefs are truly on par. Dishes like the eggplant, asparagus, and scallion salad showcase their exceptional seasoning and delicious flavors. The kujolpan is meticulously prepared, with ingredients like shiitake mushrooms, carrots, bell peppers, eggs, beef, and bamboo shoots all perfectly seasoned. The use of rehydrated shiitake mushroom broth adds a wonderful depth of flavor. The jeon, a signature dish, is cooked on a sizzling hot plate, and the tangy vinegar sauce enhances the flavors. Be sure to try the burdock root and oyster jeon. The boiled pork is juicy and sweet, served with a kimchi that is rich in umami from seafood and uses high-quality chili peppers, all made in-house. The gochujang has a smooth sweetness and is also house-made. The abalone porridge is rich and flavorful, with a hint of sesame oil enhancing the taste of the abalone. Finally, the scorched rice in a cast iron pot and the denjang jjigae are a perfect ending to the meal. The scorched rice has a crispy texture and a fragrant aroma, while the denjang jjigae, a popular dish at the restaurant, is packed with crab, clams, and a rich seafood broth, using house-made miso with a subtle and delicious flavor.

I visited a Korean restaurant called "Setsukitei" that I had been curious about for a while. The location is in Kokurakita Ward, between Kokura City Medical Center and Seven-Eleven Kokura 2-chome store. The exterior of the restaurant has a sophisticated feel with indirect lighting, wooden lattice on the windows of private rooms, but there is a big air conditioning unit right next to the entrance due to the old building. Inside, there is a spacious counter with five tables, white walls, and wooden tables. The atmosphere is quiet with jazz music playing and dim lighting, creating an elegant ambiance. I ordered drinks, "Ebisu Amber ¥800" and "Black Label ¥600". They only offer course meals now, with three options: ¥4000 (5 dishes), ¥5000 (7 dishes), and ¥6000 (7 dishes). They also have palace cuisine starting from ¥8000, which is rare in Kokura. I ordered the ¥4000 course, which included a variety of namul, crispy burdock pancake, grilled beef ribs, spicy shrimp and vegetable stir-fry, and bibimbap. The namul assortment was delicately seasoned and delicious. The burdock pancake had a crunchy texture with oysters and a spicy miso sauce. The grilled beef ribs were served on a hot plate with tomatoes and salad, but they were not as tender as expected. The shrimp and vegetable stir-fry was very spicy, causing us to sweat despite the strong air conditioning. The bibimbap was served in a bowl without the crispy rice crust, but it was still tasty. Overall, the portion size was small for the price, and the spiciness of the dishes was quite intense, making it challenging to enjoy the flavors fully. I would like to try the non-spicy palace cuisine next time.

This is a restaurant that I really like. However, I can't go there all the time because the course meals are very filling. The owner, Yukihime, always says "It's okay to leave some!" but the food is so delicious that I can't leave any, end up eating too much, and can only go occasionally. I wish they had a la carte options, but the course meals are beautifully put together like a beautiful piece of music. The chef's dishes have a delicate and elegant touch that I find incredibly captivating. It may be a matter of personal preference, but among Korean restaurants in Kyushu, this one is the best. The main dish of the day was crab stew, with lots of snow crabs in it. The lineup included classic namul, turban shell, grilled beef, squid pancake, glass noodle salad, stew, royal kimchi, Korean kimchi, freshly cooked rice in a stone pot, dessert, and I was very satisfied. The meal cost 5000 yen. It takes a lot of energy and a bit of mental preparation to fully enjoy this course. The drink menu is extensive, with makgeolli, wine (sparkling, white, red), sake, and shochu all available. There is no drink menu, so you can discuss your preferences with the staff to make a selection. The interior of the restaurant is chic and stylish, deviating from the typical image of a Korean restaurant. I recommend this place for those who want to leisurely enjoy delicious food and drinks.

I visited this restaurant to try Korean palace cuisine. The place was packed with locals and I had to wait for about 10 minutes even though I had made a reservation. Unlike other Korean restaurants that offer all-you-can-eat side dishes, this place focuses on set courses with generous portions, so there was no need for additional orders. The dishes were made with high-quality ingredients, such as abalone, which I found to be delicious. However, considering the price, I would prefer to go to a different restaurant like Sato in Kokura. The Korean cuisine here is elegant and delicately prepared, making it a good choice for women. Overall, it was a pleasant dining experience.

I extended my journey to Kokura to try the delicious dishes I had heard so much about. I entered a building on the street with a single lit entrance on the first floor. Inside, it was bright and jazz music was playing. The Namul assortment had different seasonings for each vegetable. The vegetables were plentiful and the meat came out with slightly different seasonings at just the right timing. The Gobo Chijimi was served on a hot iron plate with miso or garlic sauce. By the time the Abalone porridge arrived, I was already full, but I managed to finish the gentle-tasting porridge. The dessert of Sakura Mochi ice cream and corn tea was delicious as well. Each dish, plate, and presentation was very meticulous and elegant Korean cuisine.

It was a restaurant with around 20 people, including private rooms. We had a full meal, but we were seated at the counter. The only option was a course menu (\4000/\6000/\8000) with a variety of drinks available (shochu, sake, wine, Western liquor). The \4000 course (5 dishes) was filling and delicious, with a slightly spicy flavor (the bibimbap was spicy). However, I wished I could have chosen dishes a la carte. I love alcohol, but it was hard to choose from the wide selection, especially as I got tipsy. So, the drink selection was rated low, despite the variety. The person who served us (referred to as the chief) was friendly and likable, providing detailed explanations of the dishes.

This restaurant, which is always full and famous (or so I've heard), was where we gathered as a family to celebrate my sister's birthday with a course meal. However, despite the large number of customers, there were few staff members and we were kept waiting for quite a while due to a mix-up in the order of service. The jeon was delicious and highly recommended, even though I'm not a fan of spicy food. The ox tail soup was also tasty, with plenty of collagen. Unfortunately, I can't really recommend anything else. If this were in Tokyo, it probably wouldn't last long due to the cost performance of the service, which seems to be typical of smaller cities like Kokura. Nevertheless, I was surprised by how crowded it was.