KOGISHI（コギシ）

KOGISHI is helmed by Chef Akihiro Kogishi, who apprenticed at Taillevent Robuchon (currently three-starred Joël Robuchon) in Ebisu, Tokyo, and Alain Ducasse au Plaza Athénée, a three-star restaurant, in Paris and continued to hone his culinary skills at other three-star restaurants in France, such as Pierre Gagnaire and Michel Bras. After returning to Japan in 2005, he joined the opening team of Pierre Gagnaire A Tokyo. In 2015, he took the position of chef at Au gout du jour merveille HAKATA, making it a one-star restaurant. In November 2023, he opened his own restaurant, KOGISHI, which is a compilation of his experiences.

Chef Kogishi reinterprets the French culinary techniques and recipes he has learned, without losing their essence. He does not mind paying for quality ingredients, sourcing the best of the best, not only from France but also from around Japan. In fact, around 70% of them come from the local prefecture of Fukuoka and his home prefecture of Saga.

Among the regular dishes on the prix-fixe menu, the Land of Kyushu, an eye-catching salad of steamed Kyushu vegetables, delights guests coming for an extraordinary experience. Paying tribute to Gargouillou, the signature dish of Chef Michel Bras, whom Chef Kogishi respects as his master, it consists of more than 85 kinds of vegetables, edible wild plants, root crops, and beans, dressed with a seasonal sauce to express the land and seasons of Kyushu.
Chef Kogishi also sheds light on festive ingredients from his hometown of Tara by offering an amuse bouche of slices of dried mudskipper and green eel goby. The prosciutto included in the Land of Kyushu is sourced from Charcutier Tajima, also in Tara Town. Meanwhile, the Imari beef featured in the entrée is characterized by its light taste. Grilled over low heat for about four hours, the meat will become so tender that it will melt in your mouth like butter. Believing that “condensation is the essence of French cuisine,” Chef Kogishi continues to explore the rich flavors of condensed sauces to satisfy the taste buds of guests.

The wine list offers a great selection of wines, mainly from France but also from around Japan, as well as amazing pairing options. For guests who do not want alcoholic beverages, herbal teas from Karatsu are also offered, as well as Japanese black tea created by Shunichi Matsuo, a tea leaf producer and the chef’s senior at school.

The interior is solid and modern with white tones. The white walls, white tables, and white lace curtains dancing with the wind and light make the colors of dishes stand out. The main dining room seats up to 14 guests, while the private dining room seats up to six guests. The foods are served with different sets of tableware, cutlery, and glasses in the two different rooms. For example, Christofle JARDIN D’EDEN cutlery with a romantic floral pattern is used in the private room. Most of the tableware was created by Kamachi Toho and 224porcelain, Arita potteries in Saga Prefecture, using 3D printers to fabricate the chef’s designs.

KOGISHI is the perfect place for dates, celebrations, anniversaries, and gourmet gatherings to enjoy the flavors and concepts of Chef Kogishi. For guests from abroad, the chef also provides explanations and menus in English and French. Please enjoy delicious dishes created by Chef Kogishi and an extraordinary dining experience at KOGISHI.

* The availability of an English version of this page does not guarantee that the restaurant can provide services in English unless otherwise stated. Please be aware that, even if stated, there may still be days when English speaking staff are unavailable.

■Access
From JR Kagoshima Main Line or Nishitetsu Chihaya Station, take a Nishitetsu bus and get off at Teruha Kita Elementary School. Alternatively, please use the on-demand bus 「のるーと」 from Chihaya Station.