flare (フレア)

$50.00

Add to wishlist
Categories: ,

Description

午餐套餐  ¥13,200 / 位  ¥18,700 / 位  ¥27,500 / 位

晚餐套餐  ¥13,200 / 位  ¥18,700 / 位 ¥27,500 / 位

地圖

https://www.google.com/maps/place/flare/@33.8875953,130.8693799,17z/data=!4m15!1m8!3m7!1s0x3543b8b193144101:0xb1c5a96ec947a8d9!2z5pel5pys44CSODAzLTA4MTEgRnVrdW9rYSwgS2l0YWt5dXNodSwgS29rdXJha2l0YSBXYXJkLCBEYWltb24sIDItY2jFjW1l4oiSMeKIkjIwIOWkp-mWgOODk-ODqw!3b1!8m2!3d33.8875953!4d130.8719548!16s%2Fg%2F12hq__njt!3m5!1s0x3543b90e6f10429f:0x106f83264ba8f67c!8m2!3d33.887595!4d130.8719548!16s%2Fg%2F11k3l0jmpv?entry=ttu

The cuisine is French with an Italian taste. A hidden gem in Kitakyushu, Fukuoka where dishes are finished with an exquisite mastery of heat.
About a five minute walk from Nishi-Kokura Station in Kitakyushu, Fukuoka. The restaurant flare is located in a quiet residential area. Chef Kenji Tawara, who has traveled extensively both in Japan and abroad, presents his established cooking style.Chef Tawara is a native of Kitakyushu City. He started his training at hometown Italian and French restaurants. After moving to Tokyo, he went to France, where he trained at the two Michelin-star restaurant Hostellerie Jérôme in the south of France. After returning to Japan, he moved to Bar du Vin Premier, a hometown wine bar. He returned to France after earning a sommelier qualification and working at Bisteria Beck. At Le Clos Y in Paris, he honed his skills under a Japanese chef, and at the Parisian butchery shop HUGO DESNOYER, he acquired basic knowledge of meat, which he deftly applies to his specialty meat dishes. In December 2022, he returned to Japan and opened his own restaurant, flare.

Tawara’s cuisine is prepared “unmeasured”. The restaurant has no equipment like convection ovens that have other temperature-measuring device. Instead, ingredients are prepared by controlling heat. The name of the restaurant comes from the French word “flair,” which also means “to have good nose”. The chef relies on his own intuition to create his dishes. He is also known for his dough dishes, and ravioli is a specialty. It is also distinguished by French cuisine using mainly local Kyushu ingredients, with an Italian taste added. The venison lasagna, with blood kneaded into the lasagna dough and boudin noir mixed into the head meat ragout, is a popular menu item. The seasoning of his signature charcuterie is also utilized in the saucisson of venison and wild boar.

The restaurant is housed in a dark gray stand-alone building. Only the name of the restaurant is on the facade. There is a full-flat counter (6 seats) in a hidden gem of a restaurant. There, a teppan and irori hearth are placed, and Tawara, who masters the flames, prepares the dishes in front of you. Tawara, a certified sommelier and wine connoisseur, also takes care to tweak the flavor of the dishes depending on the particular wines customers are enjoying. A private room (4-6 persons) with a 2m 80cm Hida Takayama walnut table is also be available, so please enjoy flare in a variety of scenes with family, friends, colleagues, or as a couple.

* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

Access
5 min. walk from Nishi-Kokura

Related products