restaurant takatsu (レストラン 高津) Shimonoseki

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