Fukuoka Prefecture, Itoshima City, may be the most vibrant city in Fukuoka Prefecture with the relocation of Kyushu University. I visited this area for work and finally had the chance to visit this restaurant that I had been curious about for a long time. This restaurant only serves one group per day, offering a calm and enjoyable dining experience with a focus on locally sourced ingredients. It is located a bit away from the city center and has only counter seats. I opted for the course menu, which was quite substantial but still priced in the 5,000 yen range. Very affordable. The drink selection was limited to Japanese wines only, so I started with sparkling wine. The dishes were unique, not your typical offerings. They were a blend of Japanese and Western influences, but the core focus was on how to make the most of locally sourced ingredients. The gentle flavors paired perfectly with Japanese wines. After finishing everything, I was extremely full and satisfied with the course menu. I had consumed quite a bit of wine, but the bill was surprisingly low, making me wonder if it was correct. The restaurant's unique approach to cuisine and focus on locally sourced ingredients set it apart. I will definitely visit again. If I had one wish, it would be to include some local sake in the course menu (laughs).

I visited a restaurant in Itoshima that specializes in creative dishes using local ingredients. The first dish was a combination of seaweed, fromage blanc cheese, and choux pastry baked with Parmesan cheese, creating a delicious and fragrant taste. The second dish featured gentle flavors of hamaguri clams paired with kumquats and cauliflower mousse. The third dish was a creative presentation of sea bream wrapped in parsley with passion fruit sauce. The Spanish-style omelette with paprika sauce was unique and flavorful. The highlight was the confit of swordfish with cardamom, which had a rich and meaty texture. The terrine of wild boar with olive oil and vinegar was exceptional, with a deep umami flavor. The confit of heart with carrot bread was impressively clear in taste. The white fish with white wine sauce and spinach was of excellent quality. The beef cheek stewed in red wine was tender and flavorful. The meal ended with a dessert of strawberry mousse, cocoa sponge, and strawberry sauce with granita. With such a variety of dishes, the meal was only 5000 yen, making it a great value. The restaurant focuses on using local seafood and produce from Itoshima, combining Western cooking techniques to create innovative dishes. The use of various types of bread in the appetizers may not appeal to everyone, especially those on a low-carb diet, but the creative use of fruits and spices added an interesting touch to the dishes. The wine selection mainly consisted of natural wines from Japan.

I was itching to go to this place after reading all the reviews for it in 2021♪ Right now, they are only operating with one group at a time for a completely private reservation, so it's hard to get a booking (sweat). I managed to secure a lunch reservation and went to try it out. The place is quite hard to find, I even passed by it unintentionally (lol). Inside the restaurant, there is a homemade feel and a calming atmosphere - everything seems handmade, even the floors, but it's done skillfully. The dishes are served leisurely and the lunch course costs 5500 yen. The menu includes dishes like Itojima beef, chicken, and vegetable consommé, gold and purple carrot terrine, oysters from Fukuyoshi fishing port with mozzarella cheese, squid rice, marinated mackerel, Jerusalem artichoke and red bell pepper bonbon, Itojima pork pate with canapé and spiced honey bread, roast beef of thigh meat with Itojima beet puree, amberjack shabu-shabu with red radish sauce, Itojima pork shoulder loin with shiitake cream sauce, clams and hijiki with black rice, Itojima pumpkin choux and strawberry pound cake. The overall taste is strongly Japanese with a lot of different cooking techniques being used, which is quite enjoyable. The love for Itojima is evident as most of the ingredients are locally sourced, which I really appreciate. The consommé is a bit strong in flavor and wakes you up. The sweet taste of the kind carrots is soothing, and I fell in love with the milky flavor of the oysters. The dish resembling squid rice with red rice and potatoes is comforting, and the spring chrysanthemum adds a refreshing touch. The richness of the mackerel and the sake lees from Shiraito Sake Brewery (Tanaka Rokuro) is a nice touch. The bonbon dish with a whimsical appearance is a standout, and the transition from pate to meat to the richness of the mackerel's fat is delicious. The white sauce with shiitake mushrooms is the key, and the taste of clams with the saltiness of the sea is the perfect finish. Yeah!! I still think going with a Japanese food mindset is the best approach (lol). I couldn't drink sake because I was driving, but I really wanted to. The leisurely flow really soothes the heart♡

I revisited this restaurant because I had a good impression last time. I drove there, and it's about a 10-minute walk from Chikuzen-Maebaru Station. Currently, only one group is allowed for both lunch and dinner. There is a parking space for one car in a separate location (reservation required). This restaurant focuses on using local ingredients from Itoshima and offers creative dishes that showcase the unique combinations of ingredients. They serve only domestic wine and one type of sake, with no beer available. I had wine, while my husband stuck to "just water" as last time. The course menu options are 3,500 yen for 8 dishes and 5,000 yen for 12 dishes (both lunch and dinner). I reserved the 5,000 yen course again. The dishes included: Oyster marinated in garlic soy sauce, Carrot jelly, Mackerel rolled with sake lees, Yellowtail with red daikon puree, Stuffed squid with red bell pepper and burdock, Beltfish with pickled red turnip, Venison terrine with burdock confit, Beef cheek pot-au-feu, Clam rice with black beans and hijiki, Pound cake with Saga pumpkin and cheesecake with TAK's cheese, and Coffee. The dishes were not made with luxury ingredients due to the price, but each dish was creatively prepared and delicious.

Located in Chikuzenmaehara Station in Itoshima City, TOKIN is a charming restaurant in a residential area about a 10-minute walk north from the station. The owner, who was captivated by Itoshima-produced ingredients, serves creative Japanese and Western fusion dishes along with Japanese wines. The style of dining involves enjoying elaborately prepared dishes made with the robust flavors of Itoshima ingredients, served in small portions. The prices are very reasonable, with options for an 8-course meal for 3500 yen or a 12-course meal for 5000 yen. The extensive selection of Japanese wines adds to the charm of the place. The warm smile of the owner creates a relaxing and enjoyable atmosphere where you can unwind and have a great time. If you want to experience the best of Itoshima, this restaurant is definitely recommended.

This time, I went to TOKIN, a restaurant that only uses vegetables, fish, and meat from Itoshima, and serves only domestic wine. The menu consists of a single course meal priced at 5000 yen including tax. The dishes I tried were: - Burdock root mousse with boiled jumbo peanuts - Beltfish with Tack cheese factory's fromage blanc - Sweet shrimp with Americaine sauce and aged cheese from Tack cheese factory - Spanish mackerel with blue crab and tomato paste, pickled Swiss chard - Pate de Campagne with fig jam - Beef tendon stew with homemade mustard - Wild boar meatloaf with red bell pepper jelly - Roast beef with molokhia sauce - Red snapper steamed in white wine with lemongrass and okra - Itoshima pork bitton with pickled cucumbers - Black bean, red rice, tea leaf rice with fried shiitake mushrooms, green beans, and turmeric (cumin & turmeric flavor) - Gateau chocolate with chestnut paste (choice of coffee or green tea) It was all so luxurious and only 5000 yen! Each dish had a different texture and color, with varying levels of sweetness and saltiness, making me excited to see what would come next. The wine selection was great, and pairing it with the food was very enjoyable. Everything was delicious, but my favorite was the red snapper steamed in white wine. The lemongrass aroma was strong, and the dashi and olive oil were delicate and soothing. The cheese was also amazing, all from the Tack cheese factory. I must go buy some next time. The owner's knowledge and effort were truly impressive. I was constantly amazed. I even finished the dessert, so my diet failed again today.

Every day, when I wake up, when I'm in the passenger seat while traveling, before and after meals, and even while going to the bathroom, I often find myself browsing through Tabelog. Lately, I've noticed an increase in reviews for katsudon and bread (especially toast). It's strange how just looking at katsudon or high-quality toast multiple times can make me crave them, even though I wasn't interested in toast at all. Recently, there seems to be a sudden increase in a certain type of toast shop. I wonder what's up with that. Surprisingly, no matter how many times I see pictures of sushi on sushi sandals, it doesn't really appeal to me. I love the bowls and set meals from those types of restaurants though. Moving on, I recently attended a meetup with two super famous yet super minor food bloggers at TOKIN. Here's what we had: - Burdock root mousse with jumbo boiled peanuts and Domaine Tetta salt in Okayama - Beltfish with Cheese Factory Tack's Fromage Blanc au Boudouchi in Niigata - Spot prawn with Americaine sauce and Cheese Factory Tack's aged cheese - Spanish mackerel with crab and tomato paste, pickled Swiss chard - Pate de Campagne with fig jam - Beef tendon jelly with homemade mustard - Wild boar meatloaf with red bell pepper jelly - Roast beef with moroheiya sauce - Red snapper steamed in white wine with lemongrass and okra - Itojima pork bíton with Pikijyo cucumber - Black bean, red bean, and tea leaf rice with wood ear mushrooms and houbou fish fritters (seasoned with cumin and turmeric) - Chocolate gâteau with chestnut paste I had to be so meticulous with the menu this time because it's a secret. Everything was delicious, and I couldn't stop saying how good it was throughout the meal. If I had to nitpick, I would say that the journey to the main course felt a bit monotonous or lacking in excitement, but the satisfaction I got after the meal made up for it. Overall, I left feeling very satisfied. It's a bit of a trek to get there, but it's definitely worth it. Thank you for the delicious meal!

- Burdock mousse with jumbo boiled peanuts seasoned with salt - Swordfish with Fromage Blanc from Cheese Factory Tack - Spot prawn with Americaine sauce, aged cheese from Cheese Factory Tack - Spanish mackerel with paste of blue crab and tomato, pickled Swiss chard - Pate de Campagne with fig jam - Beef tendon jelly with homemade mustard - Wild boar meatloaf with red bell pepper jelly - Roast beef with moroheiya sauce - Red snapper steamed in white wine with lemongrass and okra - Itohima pork bitton with pickled cucumber - Black bean, red leaf, and tea leaf rice with wood ear mushroom and fat greenling fritters (seasoned with cumin and turmeric) - Chocolate cake with chestnut paste (dessert canceled) - Additional request for beef heart, serving temperature ===========

A creative Japanese restaurant in Chikuzen Maehara. I visited after seeing a lovely review from MyRebi-sama. Thank you for the information. I went by car, so I'm not sure of the exact distance, but according to the restaurant's website, it's about a 15-minute walk from Chikuzen Maehara Station. The restaurant is located down a narrow alley off the Karatsu Kaido, and it looks like a regular house, so I almost missed it and had to rely on Google Sensei's help. There is one parking space available in a different location. The phone number is not public, and reservations are only accepted through the website's "LINE, Instagram, Facebook." It is reservation-only. I don't use Instagram or Facebook, so I contacted them via LINE, and I received a reply a few hours later. In terms of infection prevention (hand sanitizer at the entrance: ✔, social distancing: ✔, ventilation: ✔), the interior has a calm atmosphere with only 6 counter seats. The friendly owner greets you. The drink menu focuses on domestic wine, with one type of sake at room temperature and no beer. Non-alcoholic options are "water" or "carbonated water," so my husband, who was driving, chose water. I had sparkling wine. I requested the 5,000 yen course when making a reservation, but I was surprised to find out it was tax-inclusive when paying. It's very reasonable, considering the quality of the food. The mozzarella cheese from Itoshima with yellow paprika puree and salt flower (Mataichi salt) was delicious. The jumbo peanuts from Itoshima with eggplant puree were soft and flavorful. The red yagara miso pickles with passion fruit sauce were surprisingly refreshing. The maebi from Itoshima with basil pesto and aged cheese was delicious. The hiedai from Itoshima with surumeika mousse was flavorful. The Ryukyu murasaki (sweet potato) mousse with grape compote and Piquillo pepper had a nice balance of flavors. The Itoshima beef roast beef with winter melon grated sauce was juicy and flavorful. The meat dish included beef heart confit, beef tendon stew, and pandepis (spice and honey bread) with fig jam. The beef heart confit was surprisingly smooth and flavorful. The beef tendon stew was tender and delicious. The pandepis, a spiced bread, was a nice complement to the confit and stew.

A friend of mine recently opened a restaurant that I have been eagerly anticipating. We met while they were working in the kitchen of a certain restaurant, and we have been friends ever since. Today, we used the restaurant as a special dining venue for a meal. The meal was a course menu, chef's choice. We started with a pre-dinner drink, a dry sparkling wine made with Delaware grapes from SAKAI Winery in Yamagata, the oldest winery in Tohoku. Then we had eight appetizers: 1) Gazpacho with carrot jelly and cumin-spiced carrot leaf powder, 2) Niagara grape wine from Rita Farm Winery in Hokkaido, 3) Sweet corn mousse with roasted paprika, 4) Seared sea bream carpaccio with soy sauce and summer orange granita, 5) Eel escabeche with marinated matsunira, purple shiso, and water dropwort, 6) K19bAK DD orange wine from Kyoeido Winery in Yamanashi, 7) Red sea bream saffron soup with okra and dried tomato, 8) Red sea bream with shiitake mushrooms wrapped in red rice, 9) Chardonnay from Kobushi Winery in Nagano, 10) Roast beef with beet pickles, 11) Pâté de campagne with apricot jam and honey and spice bread, 12) Pan-fried sea bass with asparagus and small shrimp Americaine, 13) Beef shank red wine stew with mulberry sauce and burnt pearl onions, 14) Sazae and wasabi leaf rice cooked with tea leaves from Imari Yokota tea plantation, 15) Carrot, ginger, and cocoa bread with burdock semi-freddo and seasonal fruit puree, and 16) Coffee. We started at 6 p.m. and before we knew it, it was past 11 p.m. The owner chef's intelligence and creativity make this restaurant a delightful place. We agreed to come back again next time with our group.

Mousse 3.7, Cheese 3.6, Date shell 3.9, Red sea bream 3.8, Shrimp Lychee 4.0, Itojima beef 4.1, Chiara 3.8, Beautiful pork 3.7, Octopus rice 3.6, Cost performance is good.