After honing his chops in Tokyo and France, Kazuma Kawase moved to Fukuoka in 2014 to open Yorgo, where he turns ordinary ingredients into exquisite a la carte dishes. The appetizers, such as the cured mackerel fillet with kumquat and carrot la paix, feature seasonal fruits, Kawase’s forte. But the star of the menu is the rare beef filet cutlet made from grass-fed Australian beef served with an old-fashioned Worchester sauce. Crispy on the outside, ruby-red and juicy on the inside! Choose from a selection of mostly natural wines and try the fondant au chocolat, which he mastered in France, for dessert. Welcome to one of Fukuoka’s tastiest trendsetters.
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- yogo fukuoka 2019 yorgo fukuoka 2019
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- yogo fukuoka 2019 yorgo fukuoka 2019
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- yogo fukuoka 2019 yorgo fukuoka 2019
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- yogo fukuoka 2019 yorgo fukuoka 2019
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- yogo fukuoka 2019 yorgo fukuoka 2019
Menu: Rare beef filet cutlet (200g) ¥3,500, sea urchin & potato ¥1,000, pear, celery and mozzarella cheese marinade ¥1,300, Terrine chocolate ¥800, stewed hamburger steak ¥1,900, wine/glass ¥600~, table charge (for bread) ¥500
*Foreign language menu: English and Korean / Credit cards accepted: Visa, Mastercard, Amex, DC) / Reservations possible / No smoking
Originally published in Fukuoka Now Magazine (fn242, Feb. 2019)
