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Bistrot Robert et Louise
Opened in November 2012, Bistrot Robert et Louise serves up lean beef, pork, duck and lamb roasted to perfection in a wood-fired kiln. Owner-chef Kyosuke Harada is a meat-lover, and he got the idea for his bistro from his favorite restaurant in Paris. Harada also runs Bistrot Paul Bert in Befu (Jonan-ku), but he left the shop to a trusted chef so he could open this one-man bistro. Almost everyone orders Robert’s famous steak and fries, which uses free range U.S. Angus beef and comes with homemade bread and a salad. Harada sears the steak in a frying pan before putting it in the oven and adds the finishing touches in the wood-fired kiln. Once ordered, it takes about 50 minutes to roast the meat, but as you enjoy appetizers, wine and conversation with Chef Harada, the time passes before you realize it. Laden with bouillon, the juicy steak has almost no fat. According to Harada, even female customers can finish the one pound steak with no problem. Harada’s bistro is a place for adults to enjoy food, wine and conversation, so he kindly requests that you leave the kids at home.
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Italian Bakery La Spiga
With nearly 20 original focaccia and other Italian bread sandwiches, deciding what to have at La Spiga is no easy task. On this visit, we chose the ham and tomato. The simple combination of juicy ham and tomatoes on crunchy rosetta was the perfect companion to a cup of Segafredo coffee in the cozy, sunlit shop. For dessert, we had Sicilian cannoli—they don’t inject the delicious cream filling made from cream cheese, chocolate and orange peels until you place your order. The European style interior evokes the feeling of having breakfast in an Italian hotel. La Spiga has around 60 kinds of bread to choose from, including fruit danishes, fresh vegetable quiches and biscotti. The owner, Hiroko Suenaga, worked in a famous local bakery for nine years and began to wonder if she could go solo. She consulted with her boss, Adolf Sailer, and together they launched the Italian style bakery. Ms. Suenaga strives to keep customers coming back and, together with her all-female staff, she will greet you with a welcoming smile. Located near Ohori Park, you can also order sandwiches to go for a picnic.
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Gastropub Ales
Finding a mug of icy cold beer has never been a problem in Japan. The big domestic brands are everywhere, imported bottled beers are now common in cafés and, recently, domestic craft beers have earned admiration from serious beer connoisseurs. However, one style of beer, the British real ale, has been conspicuously missing in Fukuoka.
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Pizzeria De Gaetano
Pizza, originally from Naples, is now hugely popular around the world. You can find numerous pizzerias in Fukuoka, with many even using traditional wood-burning stoves. Neapolitans, however, are famously strict about what they consider to be real pizza. The Vera Pizza Napoletana Association exists to certify pizzerias that produce “true” traditional Neapolitan pizza.
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Bistro la Tortue
Tatsuya Yamaguchi, the owner and chef of this tiny two-story bistro located on a narrow alley in Sumiyoshi, runs a one-man show, and a popular one at that!…
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Café Restaurant Sancho Panza
This café restaurant is run by the NPO Tiempo Iberoamericano, and relocated from Tenjin to Daimyo in June 2010…
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La Casa di Nao
After more than two decades away, honing his skills overseas and in Japan, Naoyuki recently returned to Fukuoka to open, appropriately enough, “La Casa di Nao,” (Nao’s house) on Josui-dori just a few kilometers from where he grew up.
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Au Gourmand
The wine boom in Japan throughout the 90′s did more than bring the price of imported wines down… it also indirectly introduced millions of Japanese to the taste of European cheeses. Still, most supermarkets only carry processed pizza/toast topping “cheese”, so finding a decent brie, gruyere, or edam isn’t easy.
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Goo – Bar & Side Dish
Recognizing that Fukuoka already had more than enough French and Italian bistros and cafes, Sasaki-san did some market research and chose “Spanish pub” as her concept for Goo.
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