放牧の豚 品種名ケンボロー 北海道幕別町産 一頭買い 福岡天神の和食店
【福岡 天神 和食】
Fresh truffles being delicately shaved over tamago kake gohan — a classic Japanese comfort dish of rice and raw egg.
Enjoy the best food in Japan! Hidden Japanese Restaurant in Tenjin, Fukuoka
【化学物質の無い最高級品質を楽しむ和食】
You can enjoy the finest quality Japanese food without chemicals!
料理人歴３０年の店主がひっそりと営む
創業2012年の
福岡天神の飲食店です(*´ω｀*)
Organic Japanese restaurant opened in 2012!
The place is located in Tenjin area of downtown Chuo-ku, Fukuoka City.
大量生産ではない
化学物質が一切無く
身体に優しい料理を楽しめることを約束します！
Not mass-produced.
No chemicals at all.
We promise you to enjoy the food that is gentle to your body!
・オーガニックの餌を食べた最高ランク神戸ビーフ
・科学的根拠に基づいた熟成刺身
・最高級鰻の炭火焼
・自然栽培野菜
・醤油や味噌や酢などの本物の調味料類
など
Top quality Kobe beef raised on organic feed.
Aged sashimi based on scientific evidence.
Top quality char-grilled eel
Naturally grown vegetables
Authentic seasonings such as soy sauce, miso and vinegar
Other
おまかせ料理
昼夜１万円から
ご予算・お好みお伝え下さいね♪
予約制です
Omakase Course
From 10,000 yen for lunch and dinner
Please let us know your budget and preference.
Reservations required.
予約やMENU等はコチラ
Click this link for reservations and menu!
↓
https://1link.jp/yasu09
福岡市中央区舞鶴1-9-11第2ハリウッドビル１F
1F No.2 Hollywood Building, 1-9-11 Maizuru, Chuo-ku, Fukuoka City
080-6452-6635おくだいら
☆不定休☆
■■舞鶴キッチンの沿革■■
■■History of Maizuru Kitchen■■
店主Owner Chef
奥平泰一Yasukazu Okudaira
1973年福岡市生まれ
Born in Fukuoka City in 1973
1990年より
東京都内の日本料理店にて学び始め
某百貨店や某省庁、食品メーカー様などの開発案件も同時進行
I began my studies at a Japanese restaurant in Tokyo in 1990.
I also experienced product development for department stores, the Ministry of Agriculture, Forestry and Fisheries and food manufacturers.
2012年より
福岡天神にて独立開業
I started my own business in Tenjin, Fukuoka in 2012.
当初は普通の居酒屋スタイルだったが
競合店と差別化ができておらず閑古鳥が鳴く状態。
At first, it was a regular izakaya style restaurant, but it was on the verge of bankruptcy due to lack of differentiation from competitors.
超低空飛行が続いていなかで
お客さんが健康でないと来店不可能だと気が付く。
I realized that if customers were not healthy, they would not come to my restaurant.
ちょうど同時期に
天皇陛下献上品の醤油に出会う。
Around the same time, I came across a soy sauce brewery that was presented to the Emperor of Japan.
原材料や製造方法、取組や考え方が
大量生産のメーカーさん達とは違う事に気が付き
質を重視するスタイルに変更する。
その後、予約制に変更する。
The ingredients, production methods, approach, and philosophy of this soy sauce brewery were different from those of mass-produced soy sauce makers.
I then changed the style of Maizuru Kitchen to emphasize quality.
Maizuru Kitchen began trading only the finest ingredients from all over Japan.
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