1.0Fukuoka Nowhttps://www.fukuoka-now.comNickSzaszhttps://www.fukuoka-now.com/author/nickszasz/Bistrot Robert et Louise | Fukuoka Nowrich600338<blockquote class="wp-embedded-content" data-secret="YEQ9pk741J"><a href="https://www.fukuoka-now.com/en/bistrot-robert-et-louise/">Bistrot Robert et Louise</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.fukuoka-now.com/en/bistrot-robert-et-louise/embed/#?secret=YEQ9pk741J" width="600" height="338" title="“Bistrot Robert et Louise” — Fukuoka Now" data-secret="YEQ9pk741J" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://i0.wp.com/www.fukuoka-now.com/wp-content/uploads/2013/04/fn173-gourmet-101.jpg?fit=640%2C427&ssl=1640427Opened in November 2012, Bistrot Robert et Louise serves up lean beef, pork, duck and lamb roasted to perfection in a wood-fired kiln. Owner-chef Kyosuke Harada is a meat-lover, and he got the idea for his bistro from his favorite restaurant in Paris. Harada also runs Bistrot Paul Bert in Befu (Jonan-ku), but he left the shop to a trusted chef so he could open this one-man bistro. Almost everyone orders Robert's famous steak and fries, which uses free range U.S. Angus beef and comes with homemade bread and a salad. Harada sears the steak in a frying pan before putting it in the oven and adds the finishing touches in the wood-fired kiln. Once ordered, it takes about 50 minutes to roast the meat, but as you enjoy appetizers, wine and conversation with Chef Harada, the time passes before you realize it. Laden with bouillon, the juicy steak has almost no fat. According to Harada, even female customers can finish the one pound steak with no problem. Harada’s bistro is a place for adults to enjoy food, wine and conversation, so he kindly requests that you leave the kids at home.