Archives: Travel Post

A café directly managed by a fruit and fruit store with a rich menu of fruit and other parfaits over 30cm in height. The food menu is also varied, and if you add the price, you can make it a set of all you can eat salad bread, French toast and drink. There are also semi-private rooms and terrace seats, and you can enjoy them in a variety of ways to use them.

Hotel Marinoa City Fukuoka Naotome The Marinoa Resort Fukuoka 2nd floor, a French restaurant where cruisers can eat while taking in the floating sea view. The ingredients to be offered are carefully selected safe and safe ingredients. The chef's self-confidence is a dish that maximizes the appeal of fresh Itoshima vegetables and various local ingredients made by producers. Dishes that respect the individuality of the ingredients and show their full appeal are served in seasonal courses.

A shop of active fish dishes by the sea fishing park of Fukuoka City. You can enjoy fresh seafood while watching the sea. Set meals with tempura and sashimi are from 1380 yen. There are plenty of stinging, sushi, and other single item menus. Fresh seafood is also delivered directly from local Nishiura and Karadomari fishing port, so the freshness is outstanding. There are table seats, parlors and banquet halls. There is a barbecue garden outside where you can enjoy sea play and barbecue. In winter, you can enjoy the seafood of the oyster and the seafood throughout the season.

There is a hot cake tower with 3 to 10 steps to choose from, and a café with fluffy omurice. The menu is all photogenic and reasonable. There is a small park in a residential area right next to it, where you can eat in a quiet space overlooking the park.

An extraordinary retreat space tucked away in a residential area full of greenery. Takahito Nishimura, the only Japanese star in the Michelin Fusion category, makes creative dishes that incorporate techniques from various countries without being bound by genre, based on the spirit of French cuisine. The originality of the chef, who can be seen everywhere, such as the dishes and the style of serving course dishes that begin with sushi and end with ramen, gives surprise and emotion.

A ramen shop that is particular about not using any oil. By incorporating a large number of pork legs in the pork bones, the collagen of the pig feet is dissolved, creating a natural tromi. The popular taste-tama ramen has a heap of green onions on eggs that are carefully pickled in specialty sauce. The char siu uses less greasy peach meat. I can't help but feel satisfied.

Shōwa-style ramen champon is a specialty; ramen izakaya style at night; sake snacks such as Teppanyaki's Tondaira-yaki, hormone-yaki, and Seri's salt-fried are also available. There is also a menu in Machichua.

A curry specialty store that looks like a cafe with eye-catching tiles. The curry, which is passionate about "always delicious and even more delicious," is centered on curries from each region of India, and serves Indian mass cuisine, such as Hydalabad Biryani 1350 yen in South India and Meals in South India. Each one has a taste and wants to try various things.

The curry, in which the onion fried in an amber color is added to the phone that has been carefully taken from beef bones and beef for a long time, and the spices are shaken just before serving, has a rich and fresh taste that combines the richness and taste. There are 5 basic curries, which are selected from 7 stages and 4 stages, and you can enjoy toppings. A beef curry shop. Beef curry 1140 yen, regular curry 900 yen.

A lively bistro in the downtown of Paris. For a hearty course of 3200 yen, you can choose from 10 types of appetizers and main and 10 types of desserts (separate fee 370 yen). It's a big buzz every day because you can easily enjoy authentic French. Lunch is reasonable at 990 yen.