- Blanc 5,500 yen - It has been a while since I visited Kawamoto-san. It is relatively easy to make a reservation even at the last minute, which is convenient. - The classic Western-style building has a calm atmosphere. - My favorite this time was the amuse-bouche of straw-grilled tuna. The smoky aroma of straw, the firm texture of the tuna, and the collaboration with my favorite karasumi were excellent. - The main fish dish, cod with asparagus and saffron sauce, was also easy to eat and had a rich flavor. - The cost performance is good for this atmosphere with these two main dishes. - Many customers use it for birthday or anniversary celebrations.

This is a restaurant to visit on special occasions or important days. Even though I can't drink alcohol, their non-alcoholic cocktails are all delicious. The courses feature seasonal ingredients, allowing you to enjoy new flavors with each visit. The appetizers, in particular, are always delicious. The staff is friendly and approachable, creating a relaxing and enjoyable experience. I will definitely visit again.

Lunch for 3150 yen. The smoked firefly squid amuse-bouche has a nice aroma. The first course is flounder carpaccio with cauliflower sauce, a dish that evokes spring with a hint of citrus freshness. The spring cabbage soup is delicious. The main dish is a roast of a certain brand of pork with bamboo shoots, new onions, and Swiss chard. The pork is surprisingly tender, sweet, juicy, and full of flavor, comparable to beef. The accompanying spring vegetables are also delicious, especially the small bamboo shoots with a delightful aroma. For dessert, there is a setoka orange mousse and jelly, refreshing and paired well with coffee or tea. The baked goods are also tasty. A French lunch that is very satisfying and truly captures the essence of the season.

In a quiet residential area, a gorgeous French restaurant stands out in a single house. I made a reservation for the evening course, expecting to enjoy traditional French cuisine. I visited by car and had no problem with the entrance or inside of the restaurant. Today's dishes included quiche with cream cheese and vegetables on a pastry base topped with sea bass eggs, a soup made of kikui potato, bread, marinated tuna with caviar, and a sauce of rapeseed flowers and cauliflower. There was also a dish of lobsters, truffles, and cream cheese wrapped in pastry, a risotto with sea bream, shiitake mushrooms, and snow crab in saffron seafood sauce, beef fillet with foie gras and seasonal vegetables in red wine sauce, and desserts like rice egg pudding, strawberry mille-feuille with ice cream, and tea with baked goods. Overall, the food and service were average, with nothing particularly outstanding. It's a relaxed restaurant where you can enjoy the atmosphere, so I recommend it for lunch as well.

Today, I visited Etincelle Kawamoto. Etincelle Kawamoto is a French restaurant in the style of a guesthouse located in Kokura Kita-ku, Kitakyushu City, Fukuoka Prefecture. The restaurant is situated in a quiet residential area, boasting a beautiful exterior reminiscent of a French castle. Owner chef Kenichi Kawamoto trained in Lyon, France during his time at the Tsuji Culinary Institute, and gained experience working at French restaurants in Nishi-Azabu, Tokyo, and Kitakyushu before opening his first Western-style restaurant at the age of 24. He later transitioned to the French restaurant "Bistro Bleu Ciel," which became popular, and in 2011, he opened the current "Etincelle Kawamoto" in a quiet location away from the city center. Etincelle Kawamoto offers dishes that utilize the attractive local ingredients of Kitakyushu through local production and consumption. I visited for lunch this time, and even inside, it is so beautiful that it could be mistaken for a national cultural property. The course started with the amuse-bouche of cheese shoe cheese, where you can feel the richness of the cheese. Tetra fromage pork jelly set. The pork's meaty texture and umami overflow with each bite. The hors d'oeuvre is smoked and marinated mackerel with daikon sauce, featuring locally sourced vegetables. The smoked and marinated mackerel has a smooth and chewy texture, with a strong smoky flavor. The salad is fresh, and the daikon flavor comes through in the sauce, making it delicious. The bread has a scone-like crispy deliciousness on the surface. The turnip soup from Oma, Kitakyushu City, is topped with karasumi, but the taste does not reach the palate. The turnip is delicious, but the staff's service of asking, "Is this the most delicious you've ever had?" is very perplexing. The sautéed madai from Shimonoseki with saffron sauce is moist and flavorful, and pairs well with rice. The mandarin sherbet has a strong mandarin flavor that is delicious. The roasted duckling with red wine and burdock sauce, spinach, and Jerusalem artichoke puree is tender and soft, with a slightly strong gamey flavor. The strawberry and ice cream, kumquat pound cake, and wood strawberry jelly were ordered to finish. The dishes are stable and do not leave a strong impression, but what stands out is the service that intrudes into the private zone with questions like "Is it delicious?" or "Is it the most delicious?" It became tiresome to be asked for comments every time, and it started to become unbearable. I believe that questions like "Is it the most delicious?" are out of place in a French dining setting. It has made it difficult for me to consider revisiting this place, so I hope they improve on this aspect. Thank you for the meal.

The atmosphere of self-restraint is prevalent in the world, and I am worried about the food and beverage industry, but this place was fully booked ♬.*ﾟ It had been a while since I had French cuisine, and I was happy to have the dilemma of "what should I wear". In the end, I ended up with my usual outfit, but I felt dressed up with heels (///∇///) When I arrived at the parking lot, the staff said, "Since we are fully booked, please park in the back." It seems that the parking lot was also reserved when I made the reservation. I was excited by the wonderful atmosphere inside the restaurant! I ordered champagne to start → → → (I always ask for a half size). The Bauchet Chardonnay champagne had a refreshing aroma that complemented the dishes. First, there was a dish from the chef with explanations for each. The information also enhanced the deliciousness ♬.*ﾟ However, I don't remember it (´>∀<｀)ゝ The red snapper dish had two spring-like sauces, and there were leaves that you wouldn't normally see in everyday dishes. I wonder what they were (o´艸`) The soup was a new onion potage. I love potage ♬.*ﾟ The aroma of the new onion was nice, but my half-size potage was finished in just a bite or two! I was able to savor it (o´艸`) Next was the fish dish with crispy fish scales. The sauce was also lovely! The palate cleanser was a white grapefruit granita. It was really white grapefruit ♬.*ﾟ Delicious~ The meat dish was roasted misji beef, with a flavorful aroma and tender meat that made me ecstatic (///ω///) The dessert was strawberries ♬.*ﾟ The strawberries seemed more delicious than usual.. I even had a second cup of coffee, thank you ♬.*ﾟ Even the tea snacks were in half-size, which made me smile a bit (o´艸`) Ah! I had a wonderful anniversary lunch. Thank you for the feast (人>▽<｡)

I went with my companion after a long time. It is a rare and prestigious grand maison in Kokura. The location is in Shimizu 3-chome, on the left hand side as you head towards Kyushu Eiyo Welfare University from the Shimizu intersection. The parking lot is in front of the stylish white western-style building. Reservations for parking are also accepted. The interior of the restaurant is spacious and luxurious as before. The only thing that caught my attention was the beam partition which is still there... (laughs) There are three lunch courses available, and this time I reserved the "Blue" course: - Blue 2850 yen - Blanc 4500 yen - Rouge 7000 yen I will keep this review light as I went into detail last time... (laughs) - Blue 2850 yen For drinks, I chose the "Mint and Lime Soft Drink (forgot the name)" and my companion chose the "Glass of Wine". (Amuse-bouche) - Pate de Campagne Canape and Cheese Choux The rustic Pate de Campagne with chopped pickles on a canape and the cheese choux without sweetness were both light and delicious. (Appetizer) - Marinated Bonito The bonito marinated with beets, purple sprouts, micro coriander, basil, and salsa sauce with vegetable powder sauce. The complex and interesting taste of bonito combined with basil and salsa sauce, along with the greenness and bitterness of the vegetables. (Bread) The crispy and fragrant bread is delicious on its own. It comes with plenty of olive oil. (Soup) - Butter Nut Squash Cold Soup The elegant taste of butter nut squash with sherbet and oil extracted from squash seeds on top, and chopped pistachios. The waiter shows the ingredients while you eat. It's fun to not only eat but also see the ingredients. (Meat Dish) - Roasted Kinunobuta The roast of Kinunobuta, a brand of pork from Oita. The thick and tender Kinunobuta has a unique flavor reminiscent of game meat. The sauce is a jellied sauce that allows you to enjoy the umami of the meat. It comes with a rice pilaf with chestnuts and mushrooms, perfect for autumn. (Dessert) - Vanilla Ice Cream with Grape Mousse Meringue-infused vanilla ice cream topped with foamy grape mousse. The airy grape mousse has a soft sweet and sour taste. At the bottom, there's a hidden flavor of fresh cheese mousse and herb jelly, making it delicious until the end. The waiter's explanations and service were impeccable. The restaurant is truly top-notch in terms of food, atmosphere, and service in Kitakyushu. They also offer New Year's dishes: - 2-tiered Osechi 22680 yen - 3-tiered Osechi 38800 yen.

After graduating, I decided to attend the school festival. Since the school had treated me well, I participated in the tea ceremony hosted by the tea ceremony club and enjoyed some time at the bazaar buying handmade goods. I also decided to have lunch with my mom friends. I called ahead on the day of, and luckily they were able to prepare a table for us. We all drove there and enjoyed some non-alcoholic cocktails that were colorful and delicious. The meal included: duck pate with baguette, sea urchin mousse with consomme jelly, mushroom soup, salad with carpaccio of amberjack and various colorful vegetables, beet sauce, sauteed Japanese flying squid and red snapper, sorbet, beef stewed in red wine, grapes and chocolate gâteau, and vanilla ice cream. We also had some tea at the end. It was a pleasant surprise to be able to enjoy such a meal without a reservation. Thank you for the delicious food. My mom friends were all delighted. Thank you very much.

This photo was taken during Christmas dinner in 2015. I made a reservation well in advance because Christmas dinner reservations tend to fill up quickly. I remember the bill being around 20,000 yen per person. The presentation was beautiful! The staff were very attentive and skilled at taking photos. The food was delicious, but I particularly remember the desserts being especially tasty.

I found this photo while organizing my pictures, from a French restaurant in a house in Kitakyushu. I had lunch there with my mother on Mother's Day. They even put a message on the dessert plate. My mother was very happy. Some people said at the time that the taste and price didn't match, but I don't remember any dish that was particularly delicious. The atmosphere was nice and the service was polite.

Each dish was carefully presented and brought to the table. I enjoyed delicious ingredients that I don't usually see. I thoroughly enjoyed the extraordinary experience.

In honor of a special day, I revisited this restaurant. I was impressed by the appearance, ingredients, and seasoning of each dish. It's definitely a place I want to visit every time the season changes. Next time, I would like to try their dinner menu.

I visited for lunch on a regular day. I was impressed by the originality of combining seasonal ingredients and the careful seasoning. The deliciousness that remains in my memory makes me want to visit Etan Seiru when the seasons change.

I visited this restaurant because it had high ratings on Tabelog, but overall, the seasoning was too strong and the sauce was too salty. I was disappointed because I had high expectations.

Luxurious 5-course lunch featuring premium ingredients.