Chef Masafumi Hamano, who earned two Michelin stars for six consecutive years at his acclaimed restaurant in Burgundy, has returned to his roots. After more than two decades in France, the Itoshima-born chef has opened L’Unique labo, a quietly striking new restaurant set within the grounds of Hotel Il Palazzo in Fukuoka’s Haruyoshi district.
Here, the seasonal flavors of Kyushu meet the refined artistry of French haute cuisine, offering a dining experience that feels both personal and universal.
From Itoshima to Burgundy — and Back Again
Hamano’s culinary story began in Fukuoka, where he studied at Nakamura Culinary Confectionery College before training for eight and a half years at Tokyo’s La Rochelle. His journey then took him to France, where he spent 20 years cooking in Lyon, the Loire, and the small villages of Burgundy — places that shaped both his technique and his philosophy.
In 2023, he returned home with a clear vision: to merge the craft he honed in France with the ingredients and spirit of Kyushu, creating “a new expression of French cuisine — from Fukuoka to the world.”
Eleven Courses of Inspiration
At L’Unique labo, Hamano’s ideas unfold over an 11-course menu that changes every two months. One constant remains: fruit. It appears in every dish — as a bright note, a structural element, or a bridge between ingredients and wine.
The wine list highlights Burgundy but also celebrates Kyushu’s growing wine scene, featuring labels from Ajimu, Kikuka, and Tsuno. The Kyushu-only pairing offers diners a rare taste of the region’s terroir through the lens of French pairing sensibility.
A Performance in Eleven Acts
Each plate is as precise as it is poetic. Sauces are finished at the counter, edible flowers add color and fragrance, and three types of bread, one baked in-house and two crafted to the chef’s specifications, are served in harmony with the flow of the meal.
There’s no set start time — lunch and dinner both unfold at the diner’s pace. The rhythm is unhurried, immersive. “You look up, and suddenly three hours have passed,” one guest said — and that’s exactly how Hamano wants it.
A Space That Breathes
The restaurant’s eight counter seats invite guests close to the action, softly lit by flower-inspired lamps. Behind them, a high-ceilinged room — once a chapel — opens up like a small indoor garden. Pale tones and natural light create an atmosphere that’s both serene and alive.
The design is by atelier oï, a Swiss collective known for sensory, nature-inspired spaces. Together, Hamano and the designers have created something holistic — a place where food, space, and emotion blend into one seamless experience.
Menu (tax and 10% service charge included)
• Course (11 dishes): ¥27,500
• Wine Pairing (4 glasses, Burgundy-focused): ¥13,200
• Half Pairing (4 half-glasses): ¥7,700
• Kyushu Wine Pairing (4 glasses): ¥9,900
• Non-alcoholic Pairing (4 glasses): ¥7,700
