Bekk stands with a small sign in a quiet area off the main street in Kokura, Fukuoka. Owner-chef Koji Suganuma gained experience in Italian cuisine in Fukuoka, Kitakyushu, and Kyoto, and opened the restaurant in 2012 in his hometown of Kokura, Fukuoka. Since its opening, the restaurant has been listed in international gourmet guides as "Bisteria Bekk" based on the concept of a casual Italian restaurant, but in November 2022, 10 years after its opening, the restaurant reopened under the new name "Bekk. The restaurant was renamed Bekk and reopened in November 2022, 10 years after its opening.
Chef Suganuma says, The course is characterized by the "four seasons of Kyushu" and the "thoughts of the producers". The courses are composed mainly of ingredients purchased from producers in Kyushu, using "ingredients that are gentle to the body and mind" grown in their natural environment. Vegetables are grown using native and fixed varieties grown in a natural environment with no pesticides or fertilizers, meat is Yazaki beef from Kagamiyama Farm, known for its naturally pastured Japanese black beef, and seafood is carefully selected from trusted producers, mainly wild caught in the seas around Kyushu. The restaurant is also particular about pasta dishes, which was the starting point for Mr. Suganuma's Italian cuisine. Chef Suganuma says, "We offer two types of pasta in each course so that our customers can enjoy a different flavor each time they visit.The chef offers a wide variety of pasta dishes, including handmade pasta, wrapped pasta, long pasta, and short pasta, all with his own unique flair.
The wine, one of the restaurant's specialties, is mainly Italian wines, and a variety of aperitifs and after-dinner drinks are available, offering pairing suggestions according to customers' tastes and dishes. The restaurant's interior can be used for a variety of situations, from anniversaries and celebrations to casual everyday dining, with counter seating with a sense of presence and table seating that can be enjoyed in a private space.
For those who are interested in food and those who genuinely love to eat, we hope you will enjoy the "flavors of the four seasons" that can only be experienced in Kyushu, and the "thoughts of the producers" that can be felt through chef Suganuma.
■Please call the restaurant if you wish to order lunch.
■Access
3 minute walk from Kitakyushu Monorail "Tangae" station.
