restaurant takatsu (レストラン 高津) Shimonoseki

Inside a classical building, a modern and beautiful space unfolds. The Harman Kardon speakers do an excellent job.As expected from the best restaurant in Yamaguchi Prefecture, the cooking of the ingredients is exquisite. The mackerel, Spanish mackerel, and venison are all tender and incredibly delicious.The fried conger eel is crispy and has a mysterious aroma that enhances its flavor.The cabbage is grilled until charred and paired with cheese, making it incredibly sweet—I've never encountered cabbage like this before.The bread is exceptionally delicious, and before I knew it, I had devoured it in an instant.From the start, the aroma of truffles creates a pleasant atmosphere. The dashi from the shiitake mushrooms is simply divine.The squid and whelk are paired with tsurumurasaki (a type of vegetable). The generous amount of karasumi (dried mullet roe) adds a luxurious touch, and the texture is delightful.I absolutely love the soft-shelled turtle and abalone flan. The winter melon does a great job, and the soup is outstanding!The combination of shine muscat grapes and yogurt sorbet is fantastic.The chocolate mousse is light and just to my taste. Perhaps it's the crumble that makes it so good?Enjoying wine and Japanese sake with the pairings made for an exceptional course.When I return, I’ll definitely ask for a second helping of bread! (laugh) Less

◆ Restaurant Information & Overall Satisfaction ◆• Visited on a weekday at 7 PM.* Entry and unique store rules: Reservation only. This time, I dined on a Thursday evening. Although lunch is only served on weekends, there are weekday lunch options available as well. For details, please contact the chef.■ Location: About a 15-minute walk from Shimonoseki Station. The restaurant is located in a stylish building designated as a national tangible cultural property, tucked away in an alley.《Cleanliness, Atmosphere, Service, Cuisine, etc.:》The historical and aesthetically rich architecture, designated as a national tangible cultural property, welcomes you and raises your expectations even before you step inside. The entrance is not at the front but through a hidden door on the left side. The chef, who honed his skills at a famous grand maison, creates stunning French cuisine that emphasizes fresh local ingredients from Yamaguchi Prefecture and homemade dishes. Despite being a one-man operation, the chef's skillful execution and warm hospitality create an incredibly comfortable atmosphere. This renowned restaurant offers a special experience in an intimate setting with just eight counter seats, allowing you to enjoy a sublime omakase course that stirs the senses.Opening Date: March 2017Reasons to Trust: Local ingredients from Yamaguchi and the ambiance of the building.Signature Menu: Omakase CourseAwarded a Tabelog medal as one of the top 100 French restaurants!Average cost during visit: from JPY 20,000.【⭐️ Must-Try Signature Menu ⭐️】✨✨✨◉ Omakase CourseAppearance & Taste: A full course of 10 dishes luxuriously incorporating local blessings. The chef's precise techniques and unique ideas shine through, providing a continuous sense of wonder from the first to the last dish.JPY 20,000.【Drink Menu Details】● Alcohol price range: JPY 1,200 - 2,000.● Soft drink price range: JPY 500 - 800.● Glass of wine: JPY 1,200.● Sparkling mineral water: JPY 650.【Other Menu & Course Details】• Butternut Squash Cold SoupAppearance & Taste: A rich soup combining the savory fat and umami of locally sourced wild boar, with the nutty texture and gentle sweetness of squash.• Spear Squid / Young GingerAppearance & Taste: Fresh, sweet local spear squid paired with the richness of karasumi (dried mullet roe) and okra, complemented by the refreshing flavors of fresh kabosu (citrus) and young ginger.• Soft-Shelled Turtle / Yasuoka Onion / Green YuzuAppearance & Taste: A chawanmushi (savory egg custard) featuring the tender meat of soft-shelled turtle, local Yasuoka onions, and fragrant green yuzu. It boasts an unparalleled softness and deep umami flavor.• Mackerel / Red Onion / OliveAppearance & Taste: Mackerel infused with a rich smoky aroma, accented by sweet and sour red onions and crispy olives. The lingering taste of grilled eggplant is also remarkable.• Paprika / Managatsuo / Sweet Long PepperAppearance & Taste: Crispy fried managatsuo (a type of fish) harmoniously paired with a spicy sauce and the sweetness of paprika.• Lettuce / Blue Cheese / PineappleAppearance & Taste: Fresh lettuce combined with rich blue cheese and the sweet and sour notes of pineapple, creating a refreshing and novel combination.• Kinmedai (Golden Eye Snapper) / Yellow / White Eggplant / GinkgoAppearance & Taste: Thick, fluffy kinmedai grilled to perfection, paired with yellow chives and local white miso for a deep flavor.• Nagao Wagyu / Maitake / Black GarlicAppearance & Taste: Grilled to perfection, the shinshin and inner thigh cuts of Hagi Wagyu are complemented by the fragrant maitake mushrooms and local black garlic, creating an exquisite steak.• Muscat / Gentle BreezeAppearance & Taste: A lightly sweet panna cotta served with local gentle breeze yogurt ice cream, and fresh muscat grapes for a refreshing finish.• Chocolate / BlueberryAppearance & Taste: A rich and smooth chocolate terrine paired with the sweet and sour notes of locally sourced blueberries, creating a blissful dessert.《Personal Opinions and Concerns》• Suitable for: Those looking for a special dining experience in Yamaguchi, those who want to enjoy the warmth and hospitality of the master in a top-notch atmosphere, and those interested in high-quality local ingredients at a great price.• Not suitable for: Those concerned about the price or with scheduling conflicts.• Plate volume: ⭐︎ ⭐︎ ⭐︎ ★⭐︎ Small• Value & Cost Performance: ⭐︎ ⭐︎ ⭐︎★ ⭐︎ Good• Service Assurance: Low ⭐︎ ⭐︎ ⭐︎ ⭐︎★ High (They accommodated multiple reservation changes, providing maximum reassurance. They made special arrangements to allow changes up to four days prior.)• Worth visiting: ⭐︎ ⭐︎ ⭐︎ ⭐︎ ★ Yes• Difficulty of visit: Low ⭐︎ ⭐︎ ⭐︎ ⭐︎★ High• Accessibility: Poor ⭐︎ ★ ⭐︎ ⭐︎ ⭐︎ Good• Speed of food service: ⭐︎ ⭐︎ ★⭐︎ ⭐︎ Fast (One-man operation)• Overall Cleanliness: ⭐︎ ⭐︎ ⭐︎★ ⭐︎ Clean• Originality: ★⭐︎ ⭐︎⭐︎ ⭐︎ Chain-like feel• Indoor Temperature: Cold ⭐︎ ★⭐︎ ⭐︎ ⭐︎ Hot• Freshness of Ingredients: Old ⭐︎ ⭐︎ ⭐︎ ⭐︎ ★ Fresh• Flavor Intensity: Mild ⭐︎ ⭐︎ ★⭐︎ ⭐︎ Strong■ Power Outlet: No Wi-Fi: No■ Toilet Cleanliness: YesBased on the above, the overall rating is 93 points (out of 100).If you visit Karatsu in Yamaguchi, this restaurant offers an outstanding atmosphere and taste, making it a place I would love to return to. It was a great meal. I wonder if I can make a reservation again despite its popularity. Less

A French restaurant located in Shimonoseki.Housed in a Western-style building built during the Taisho era,the renovated Hachiya Building is chic and stylish.Recognized as one of Tabelog's Top 100 French Restaurants,awarded the Tabelog Award Bronze.The combinations of ingredients are all innovative and surprising.The tartness of marinated trout combined with the sweetness of passion fruit.The freshness of lettuce paired with the sweetness of pineapple and the richness of blue cheese.The sweet sea bream, with its crispy skin and fluffy flesh, resembles a Japanese dish in presentation.Although it’s supposed to be French cuisine,eating here feels genre-less and innovative, breaking free from traditional French boundaries.Dinner Course: JPY 19,800- Butternut Squash / Truffle- Aori Ika (Bigfin Reef Squid) / Round Okra / Young Ginger- Turban Shell / Olive Oil / Lemon- Biwa Masu (Japanese Char) / Korinque (a type of squash) / Marigold- Quiche (a special dish from the chef, not on the menu)- Mackerel / Red Onion / Grilled Eggplant- Lettuce / Pineapple / Blue Cheese- Sweet Sea Bream / Yasuoka Onion / White Eggplant / Winter Melon- Nagahagi Wagyu / Bell Pepper / Molokhia- Mango / Rooibos Tea- Chocolate / Blueberry Less

During our trip to Yamaguchi Prefecture, my husband insisted we visit this restaurant! The building is a designated Important Cultural Property, and while we couldn't see much of the exterior at night, stepping inside felt like entering an art museum. The interior has been beautifully renovated, featuring high ceilings and a stylish gray backdrop, creating a chic atmosphere.▼ Here’s the course menu:Butternut Squash / Truffle → Butter and nuts sourced from Shimonoseki. Australian black truffle.Aori Squid / Okra / Young Ginger → Seasoned with a jelly made from dashi and vinegar. The young ginger has been aged. The squid is flavored with fish sauce, resembling a Western-style chawanmushi (savory egg custard).Tsubugai (Whelk) / Olive Oil / Lemon → Made with trumpet zucchini and Sicilian olive oil.Biwa Masu (Lake Biwa Trout) / Korinkei Squash / Marigold → Seasoned with yogurt and salted rice malt. Topped with passion fruit and nasturtium herbs, the unique texture of the passion fruit seeds surprisingly complements the dish.Quiche with Mushrooms.Saba (Mackerel) / Red Onion / Grilled Eggplant → Served with basil oil; mix everything together before enjoying.Lettuce / Pineapple / Blue Cheese.Sweetfish / Yasuoka Green Onion / White Eggplant / Winter Melon → Topped with yuzu and black shichimi (seven spice).Nagahagi Wagyu / Bell Pepper / Molokhia → Choshu beef, with a sauce made from bell pepper in the foreground.Mango / Rooibos Tea → Contains a mango-scented rooibos tea bavarois.Chocolate / Blueberry → Chocolate terrine topped with blueberries from Shimonoseki.Since it was a weekday, there was only one other group of customers besides us. The chef was working alone, preparing and serving the dishes, and he took the time to explain the details of each dish, which was wonderful. I was particularly impressed by the combination of lettuce, pineapple, and blue cheese—what a creative pairing! The menu was full of surprises, showcasing local ingredients and innovative dishes served in a historic building. I’m so glad we made the trip to Yamaguchi to dine at this restaurant. Less

A 20-minute walk from Shimonoseki Station, I visited the Bronze Award-winning French restaurant "Restaurant Takatsu." I made a reservation through Pocket Concierge and arrived on a weekday at 7 PM. "Restaurant Takatsu" is a renovated retro Western-style building (the Hachiya Building, registered as a tangible cultural property in 1926, formerly the Shimonoseki branch of the Toyo Whaling Company) located on a small hill in the town of Shimonoseki. While preserving the grandeur of traditional architecture with its heavy columns and brick exterior, the interior has been stylishly renovated with a mortar finish that blends seamlessly into the old mansion, featuring a chic counter space. I ordered the Omakase Course for JPY 19,800. The chef, Kenichi Takatsu, creates dishes that are hard to categorize. His innovative style shines through, combining elements of French and Italian cuisine. Every dish was delicious, but the standout items were the appetizer of lettuce and blue cheese and the pan-fried Spanish mackerel, which were exceptional. I enjoyed every bite until the very end. 【Today's Menu】 ① Butternut Squash / Almond ・Chilled Soup ② Baby Squid / Purple Shiso / Whelk ・Chilled Appetizer ③ Winter Melon / Abalone / Yasuoka Onion / Green Yuzu ・Chawanmushi (Savory Egg Custard) ④ Sardine / Corinque / Yogurt ⑤ Kikukawa Noodle / Tomato / Basil ・Not Capellini, but Somen ⑥ Lettuce / Blue Cheese / Pineapple ・This lettuce is incredible! ⑦ Spanish Mackerel / White Eggplant / Saffron ⑧ Holo Holo Island / Paprika / Water Spinach ⑨ Shine Muscat / Gentle Breeze ⑩ Chocolate / Financier 　Choose from a selection of teas, including KANDY QUEEN. Less

This was my second visit to Restaurant Takatsu.This time, it was a private reservation.It was absolutely amazing, as expected.- Corn Soup - Marinated Muroaji (Japanese horse mackerel) - Anago (conger eel), Grilled Eggplant, Marinated Red Onion - Somen (thin wheat noodles) - Soft-Shelled Turtle Chawanmushi (savory egg custard) - Homemade Pork Prosciutto, Peach, Yogurt - Managatsuo (Japanese butterfish), White Eggplant - Nagahagi Wagyu Knuckle - Melon Soup, Milk Panna Cotta, Coconut Ice Cream - Chocolate Cake Less

Currently on a business trip in Yamaguchi Prefecture!Ranked 2nd in the Tabelog genre in Yamaguchi.I visited Restaurant Takatsu in Shimonoseki!!Corn, cold soup, grilled corn, and ice corn—absolutely exquisite.Okra, marinated squid, young ginger, marigold, and fennel.Red onion, Kadoshima tuna sashimi, homemade fish sauce, grilled eggplant—absolutely exquisite.Soft-shelled turtle, edamame, French-style dish, Aoyama green onion, and green yuzu—absolutely exquisite.Kikugawa's thin somen noodles, tomato, water basil—absolutely exquisite.Lettuce, blue cheese, pineapple, and Parmigiano—absolutely exquisite.Hagi's sweet sea bream, white eggplant, sea bream collar, tomato saffron soup—absolutely exquisite.Deep Sakazaki venison, pumpkin, black garlic, spinach, pumpkin puree, fermented mulberry sauce—absolutely exquisite.Melon soup, milk panna cotta, coconut ice cream—absolutely exquisite.Chocolate, banana, white caramel, almond paste, crumble—absolutely exquisite.This innovative French cuisine, utilizing a variety of Japanese ingredients, resembles the multicultural dining scene found in major cities in Kanto and Kansai.However, creating innovative dishes without a solid foundation in Japanese or French cuisine, while captivating diners with unusual combinations and elegant presentations, is quite challenging. It truly tests the chef's innate talent and acquired skills!I was first amazed to discover a chef in Shimonoseki who has accomplished this beautifully!!Starting with the corn, the combination of grilled corn, ice corn, and corn soup showcases the same ingredient prepared in different textures and temperatures, creating a multi-dimensional experience reminiscent of the sensibility of Japanese cuisine's Meisaku!The variety of ingredients used is impressive, and while it could easily lead to overpowering herbs or a diminished presence of the main ingredient, the chef's innate sense of balance brings everything together beautifully!Personally, I find that many famous Western restaurants often have main dishes that lack variety. However, the flavor and grilling of the venison I had this time were exceptional, earning high praise comparable to Kitanozaka Kinoshita!From the first soup to the last two desserts, I felt the chef's outstanding sensibility and high skill level in every dish!!If they navigate their future well, achieving Tabelog Silver or Gold status is not just a dream for this restaurant!!While it's wonderful to have a love for local ingredients, I believe it might be beneficial for Chef Takatsu to move to a place where more people can appreciate his innate talent!Ranked 2nd out of 30 in the Tabelog genre in Yamaguchi Prefecture.I had the pleasure of visiting! Less

This restaurant is located up a fairly steep hill by the sea. You can access it via stairs from the main road. Although there is only one chef managing everything, he provides attentive service that makes you feel welcome. Most of the dishes feature local or nearby ingredients, with a delicate touch that keeps things interesting, reminiscent of Japanese cuisine. Unlike typical French dishes that can be heavy with oil, the use of butter and other fats is minimal, allowing for a satisfying meal without feeling overwhelmed. I look forward to visiting again in a different season.● Chilled Corn Soup with Corn Ice Cream ● Molokhia, Aori Ika (Cuttlefish), Molokhia ● Soft-Shelled Turtle Soup ● Marinated Horse Mackerel with Yogurt and Lemon Curd Pumpkin and Marigold ● Kikugawa Somen (Thin Noodles) Akata Tomatoes ● Lettuce, Pineapple, Blue Cheese White Eggplant ● Fresh Bonito Soup with Seafood Scraps ● Venison from Shimonoseki Fukasaka with Eggplant, Zucchini, Spinach served with Zucchini Sauce ● Melon Soup with Coconut Milk ● Chocolate Terrine with Almond-Based Caramel ○ Rooibos Tea At the end, you can choose from 8 different types of tea leaves. Since I have trouble sleeping, I opted for Rooibos tea. Less

This is my favorite restaurant that I've visited over 10 times, but this was my first visit in over a year. I was extremely satisfied with the consistent deliciousness! The dishes are made with an abundance of fresh, locally sourced ingredients, showcasing their natural flavors in a truly delicate and meticulous manner. The high quality that never disappoints is truly impressive. As a renowned establishment where you can savor the blessings of the local area with all your senses, I look forward to continuing to visit this cherished restaurant for years to come. Less