Last year, local gourmands were abuzz when they heard that Saison d’Or was moving to Fukuoka. For 14 years, people considered the French restaurant, located in Yobuko (Karatsu City, Saga Pref.) well worth the trip. The restaurant began with a very local focus, offering dishes made only from Karatsu produce and seafood, but with the move, it has expanded its scope to the whole of Kyushu. Hitoshi Maeyama, the owner-chef, has created a unique style of Kyushu-French cuisine that combines his years of experience with a low-temperature steaming technique. He carefully selects only the best ingredients—Karatsu abalone, Saga beef aitchbone, Itoshima tiger prawns—and prepares each at the optimal temperature. Low-temperature steamers are front-and-center in the open kitchen. “This is the chef’s stage,” says Hall Manager Tomoko Sanui. Stop by and you too will be captivated by the chef’s “performance.”
Menu:
Lunch course ¥5,000, dinner course ¥10,000, ¥15,000~
Originally published in Fukuoka Now Magazine (fn211, Jul. 2016)
