TTOAHISU (TTOAHISU) Fukuoka

After finishing my trip to Shizuoka, I returned to Fukuoka the following day and visited "TTOAHISU" for lunch on the day after that. I had made a reservation online in advance.The restaurant's genre-less approach showcases the personality of Chef Yamashita, and I was particularly impressed by the skillful way he brings out the flavors of each ingredient, as well as his techniques in combining and cooking them.From the first dish, the consomme soup, to the final chocolate dessert, every item had a gentle yet delicate flavor.I would love to visit this restaurant again if the opportunity arises. Less

I had been curious about this place ever since I saw it on Dragon Chef. Despite the difficulty in making a reservation, I was lucky enough to find an opening during my visit home, fulfilling my long-held wish to dine here.Every dish was remarkable, balancing the essence of the ingredients with surprising elements, allowing us to enjoy a luxurious experience.In particular, the clam and lotus root potage with tomatoes left both my mother and me in awe.The staff, including Chef Yamashita, provided excellent service, making the atmosphere very comfortable.I definitely want to visit again! Less

Today was a long-awaited visit. I requested a pairing.The Champagne was one I had the other day, a blend of 75% Pinot and 25% Chardonnay. The specialty was a double consomme.I also had the Yamaguchi Oomine sake, served chilled. It was fruity. The Spanish mackerel had crispy skin and was moist inside, perfectly cooked. The sauce made with Kururi Benishin Daikon added a refreshing acidity that paired well with the sake.Next was a South African Chenin Blanc, served with red eggplant, Hokkaido red sea urchin, and kombu jelly, accompanied by crispy cucumber and yuzu. An interesting combination.Then came a Loire rosé, made from Pinot and Gamay, served with clam broth and sautéed lotus root with tomato.I enjoyed a Burgundy Saint-Bris Sauvignon Blanc with a jade ginkgo risotto, which paired wonderfully with the Sauvignon Blanc. The dish also featured pork Bolognese.Next was a Burgundy Chardonnay, served with crispy Kinmedai (golden eye snapper) and sautéed girolle mushrooms with the stems of seaweed turnip, which were also crispy.I had Mercurey, a Pinot, with grilled beef from Tokushima Awa, perfectly cooked, along with shiitake mushrooms.For dessert, there was peach ice cream, a rich pudding topped with figs, and coffee with chocolate cake.The two of them run the place. They seemed busy, but the dishes were truly unique. As expected, the flavors were exquisite. I will definitely visit again. Less

This course is a delightful blend of various elements. There’s no heaviness from butter or oil, and the dishes possess a gentle, Japanese-like quality. The consomme served at the beginning has a clear transparency and a mild saltiness, reminiscent of a traditional Japanese soup, offering depth and a comforting experience for the stomach. Overall, the cooking of the meat and fish is moist, complemented by innovative seasonings and ingredients, leading to numerous delightful discoveries with each bite. If you’re looking for classic French cuisine, this might not be the exact direction you expect. It truly embodies the essence of TTOAHISU's culinary style. I hope to visit again with the changing seasons. It was a great meal! Less

I made a reservation online in advance and visited during the weekday lunch hours. It seems that making a reservation beforehand is a good idea.【Visit Details】 Goemiyo 2026: 3 Tock (15 points) Michelin Fukuoka Saga Nagasaki 2019 ⭐︎ Tabelog Bronze 2026 Tabelog Innovative Fukuoka Prefecture Ranking: 2nd (4.11)【What I Ordered】 ■ Lunch Course: JPY 13,200 (tax included) *Payment was made at the time of online reservation With two drinks, the total came to around JPY 14,000.Throughout the course, every dish was well-seasoned, and I never felt tired of eating; everything was delicious right up to the final dessert. The sauces and jellies were also quite tasty. They seem to pay great attention to serving temperatures, with piping hot soups and chilled soups and sorbets served ice-cold. The chilled corn soup and the main dish of roasted black pork were particularly memorable. The balance of the watermelon sorbet and the pudding with rhubarb sauce for dessert was also excellent.It was a great meal.(Note) Take photos quickly, eat the dishes right away, and if you need to take notes, do it afterward. Less

I heard that the pudding dessert served during my previous meal at Yakitori Taniguchi was made by the chef here, so I decided to visit when I was in Hakata.The dishes were a delightful fusion of Japanese and French cuisine, and while I enjoyed them, I was a bit disappointed that the main dish featured pork. As a bread lover, I would have appreciated some bread as well! The atmosphere of the restaurant, which didn’t feel typically French, combined with the chef's unique vibe, was refreshing and wonderful! ❣️I later learned that this restaurant has won the Tabelog Award for six consecutive years, made it to the finals of the CHEF-1 Grand Prix, and has been awarded a Michelin star! ⭐️ Less

### A Review of the Exquisite Course Meal**【Appetizer】** Presented in a vibrant red dish, this plate resembles a jewel. Beneath the creamy sea urchin lies a refreshing texture of vegetables, harmonized by a clear jelly that beautifully enhances the rich flavor of the ankimo (monkfish liver), elegantly stimulating the appetite.**【Sashimi】** The horse mackerel glistens with beauty. First, savor its pure umami with salt and wasabi, then enhance the depth of flavor by adding the special condiments, allowing the rich taste to fill your mouth. The freshness of the ingredients shines through, offering a simple yet profound flavor.**【Chilled Soup】** The corn soup has a smooth and creamy texture. The natural sweetness of the ingredients is concentrated, resulting in an exceptionally refined finish without any off-flavors. The pleasant sensation as it glides down your throat is truly exceptional.**【Fried Dish】** The bonito is coated in a light, crispy batter. Inside, it is surprisingly fluffy and juicy, with a rich and flavorful sauce that perfectly enhances the delicate taste of the fish. The indigo color of the dish further accentuates the beauty of the meal.**【Risotto】** This striking black risotto, made with squid ink, makes a strong visual impact. The aroma of the vibrant green oil adds a refreshing accent, while the rich umami of the sea and the perfectly cooked rice create a flawless balance.**【Main Course】** An exquisite meat dish that captivates with its beautiful cooking. Tender and moist, the natural umami of the meat bursts forth with each bite, gently enveloped by a deep sauce. Paired with the risotto, this dish offers a satisfying experience. Less