Archives: Travel Post

Italian shop with fine ingredients from Kyushu. The cooking by the owner-chef who trained in Italy is a real taste that does not spare much effort and does not add too much. The beef is made from Ozaki beef from Miyazaki Prefecture, which is said to be a phantom, and there are many kinds of hand-made pasta that he learned in Italy. The wine is carefully selected by a chef who also has a sommelier qualification, and offers pairing with the dish. You can experience the exquisite mariage unique to a chef who knows both food and wine.

An Italian restaurant that makes use of seafood from Genkai in Kyushu. Fresh fish and shellfish, purchased from the local Meinahama fishing port, is a Genkai-Nada Italian prepared carefully by the chef. The courses are three types: a fish main course, a meat main course, and the most popular chef omakase course. If there is a request, they will finish different dishes for each person even in the same course. "Bream champagne sauce" is a chef's proud dish. In "The Livorno Style of Matoudai", the orthodox Livornese sauce is also a signature of the chef. As for the Italian wine at the time of drinking, you can choose a wine that matches the price, taste and cuisine.

A restaurant where you can enjoy authentic Italian dishes created by a chef who has served as the head of the Embassy of Japan in Italy. Pizza & Pasta Lunch is a 2-person order, 2 types of pasta and pizzas are half & half fun.

Authentic Italian restaurant with a cozy and casual atmosphere. A chef who trained in Italy arranged the seasonal ingredients purchased on that day with a Japanese taste. It is an original Italian that feels playful even though it is authentic. Homemade breads that are baked in the store, and homemade hand-made pasta prepared mainly from seasonal ingredients such as gibbier and seasonal vegetables, are popular with repeat customers. The daily menu is a proud item that the chef carefully prepared every day. Wines selected by a chef qualified as a sommelier are provided according to the meal of the day. A glass of wine is also available.

An Italian retreat where you can cook casually. Fish and shellfish are from Nagasaki and Kochi, while vegetables and fruits are from Fukuoka and other parts of Kyushu. Brand cattle such as Kagoshima, Kumamoto and Miyazaki mainly use red meat known as "marushin". In addition to the extensive à la carte dishes including today's recommendations, course dishes are also popular. There are always about 120 kinds of wines selected by sommeliers, mainly from Italy. A glass of wine is also offered every month, so I want to taste it with dishes. In addition to counter and table seats, there are also semi-private rooms.

You can enjoy a hot Neapolitan pizza baked in a pot. Pizza lunch is 1200 yen.

A specialty store of Puglia-style pizza, which is transmitted to the Puglia region of the Italian Peninsula. Puglia-style pizza uses homemade natural yeast made from fermented bananas and dried figs in a dough blended with Italian and domestic flour. Increase the hydrolysis rate to the maximum, and balance the depth and lightness of taste. It has a crisp, fluffy, and mochi texture, and feels the fragrance, gentle sweetness and depth of the powder. In a custom-made wood-fired kiln ordered by an Italian kiln artisan, you can enjoy dishes such as pizza and carefully cooked guinea-holo chicken. The inside of the shop where the pleasant background music flows is equipped with table seats to relax, including counter seats.

"In-loch" refers to "intersection" in Italian. In addition to local Kyushu, the Italian (Kyushu Italian) of Hakata, which is full of personality, is served using European and other ingredients. Among the dishes that are full of originality that can be selected and created by intersecting the ingredients, utensils, and cooking methods, pasta that is handmade every day is recommended. It is a raw pasta made with "Minami no Ho" from Chikugo Fukuoka and "Genki Tamagon" from Iizuka, and the Tariolini-shaped pasta with fine noodles is somewhat reminiscent of Hakata ramen. The instruments such as ALESSI and Narumi are also carefully selected, and it is good to watch, touch, and enjoy using the five senses.

A French shop by the hands of a chef who has honed his skills in famous French and Japanese stores. It features a dish full of taste prepared with local ingredients in traditional techniques, and offers an original menu such as Ariake sea anemone frit, lightly smoked potato salad, and liquor salmon blancmange. The company has wines mainly from France, such as the French Loire and Champagne, where the chef trained, and there are plenty of Japanese wines purchased by going to the winery. There are stainless steel counter seats and table seats overlooking the open kitchen, which can be used in various scenes.

A restaurant where you can enjoy dishes based on classic French by a chef who trained at a long-established French restaurant. We value the special feeling of French cuisine, not to mention seasonal ingredients, and it tastes simple but modern. It uses vegetables and fish, mainly from Fukuoka, as well as gibier from Tsushima, Nagasaki and fine European ingredients, and sauces that complement the taste of carefully crafted ingredients are also a gem. There are two types of pairings where wine is served for each dish according to the dishes of the course, and you can enjoy the marriage with the wines selected by the sommelier.