Gofukumachi still retains much of its old charm, including the renovated 120-year-old house that Barba Bianca calls home. Longtime chef and sommelier Kazuya Okubo uses seafood sourced fresh from the market every morning, pesticide-free vegetables and locally grown meat to create his courses of pastas and other dishes. He is now using saw-edged perch, a seasonal delicacy, which he seasons with fresh herbs and tops with tomato sauce. A reasonable lunch course featuring two appetizers, a pasta, an entree, and dessert is available by reservation at least one day in advance.
Menu: Pasta lunch ¥1,200 (appetizers, pasta & bread), lunch course ¥2,800 (reservation only), dinner course ¥6,000, champagne/glass ¥1,200, wine/glass ¥600~, homemade Miyazaki beef roast ham ¥1,600, homemade Australian lamb salsiccia ¥1,200, table charge (dinner) ¥600
*Foreign language menu: None / Credit cards accepted / Reservations possible / No smoking
Originally published in Fukuoka Now Magazine (fn239, Nov. 2018)
