Chisou Nakamura has a strong reputation as a well-known Japanese restaurant in north Kyushu. Since its relocation to Hakata in March 2016, the company has made further efforts to improve the quality of its restaurants, and has continued to evolve. When you open the entrance, you can see the seasonal decorations on the counter and on the way to your room, and when you look outside between meals, you can see the seasonal decorations. You can enjoy the time that combines food, space and scenery.
The owner, Akira Nakamura, was trained at restaurants like Kikusuiro and Unoan in Nara Prefecture for 7 years, then he returned to his hometown in north Kyushu. In order to understand more about the local ingredients, he worked in a fishery's wholesale market for one year and then at a fresh fish marketplace for two years. With a different viewpoint from that of a chef, he discovered a way of handling and purchasing seafood. In 2002, he opened Chisou Nakamura in north Kyushu at the age of 30 and received 2-star.
The current restaurant was designed by Akira Sugihara, an architect from Kyoto, and when you enter from the stone path at the entrance, you feel a reminiscence of a Kyoto teahouse. It is a true Sukiya-style building (tea-ceremony house) which uses materials selected from Kyoto, such as Juraku soil (grey wall covering material), pillars, and stone pavement. It beautifully expresses the restaurant's concept of "a house in the mountains made in the city".
The menu was handwritten by the landlady who received instruction from the calligrapher Reiko Kai. The course menu includes appetizers with seasonal tastes, Japanese soup with the harmony of dashi, and seasonal ingredients that are used in other appealing dishes. Mr. Nakamura’s approach toward Kaiseki cuisine (traditional Japanese cuisine) is that everything should be high-dimensional, from the cooked rice served at the start of the course to the final matcha (green tea), none of the dishes should be pushed out of protruding. In addition, the 250-300 types of dinnerware used in each season incorporate the playfulness of the tea ceremony, such as Mino pottery and Kutani-ware. Customers are able to enjoy and immerse themselves in the cuisine and feel the welcoming heart of the dinnerware.
There are 7 counter-seat along with a total of 14 seats in 2 private rooms. It is a well-known restaurant which reminds you of the Japanese culture which people today have forgotten, not only the food, but also the depth of the Kaiseki cuisine and traditional events like osechi (New Year’s food).
* 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.
■8-minute walk from Nakasu-Kawabata Station on the Fukuoka city subway Kūkō Line