{"id":173803,"date":"2025-10-23T16:56:50","date_gmt":"2025-10-23T07:56:50","guid":{"rendered":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=173803&lang=en"},"modified":"2025-10-27T10:04:58","modified_gmt":"2025-10-27T01:04:58","slug":"uniquelabo","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/uniquelabo\/","title":{"rendered":"Michelin-Star Chef Masafumi Hamano Opens L\u2019Unique labo in Fukuoka"},"content":{"rendered":"

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\u2019Unique labo, a quietly striking new restaurant set within the grounds of Hotel Il Palazzo in Fukuoka\u2019s Haruyoshi district.<\/p>\n

Here, the seasonal flavors of Kyushu meet the refined artistry of French haute cuisine, offering a dining experience that feels both personal and universal.<\/p>\n

\"L\u2019Unique<\/p>\n

From Itoshima to Burgundy \u2014 and Back Again<\/strong>
\nHamano\u2019s culinary story began in Fukuoka, where he studied at Nakamura Culinary Confectionery College before training for eight and a half years at Tokyo\u2019s 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 \u2014 places that shaped both his technique and his philosophy.<\/p>\n

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 \u201ca new expression of French cuisine \u2014 from Fukuoka to the world.\u201d<\/p>\n

\"L\u2019Unique<\/p>\n

Eleven Courses of Inspiration<\/strong>
\nAt L\u2019Unique labo<\/em>, Hamano\u2019s ideas unfold over an 11-course menu that changes every two months. One constant remains: fruit. It appears in every dish \u2014 as a bright note, a structural element, or a bridge between ingredients and wine.<\/p>\n

\"L\u2019Unique<\/p>\n

The wine list highlights Burgundy but also celebrates Kyushu\u2019s growing wine scene, featuring labels from Ajimu, Kikuka, and Tsuno. The Kyushu-only pairing offers diners a rare taste of the region\u2019s terroir through the lens of French pairing sensibility.<\/p>\n

A Performance in Eleven Acts<\/strong>
\nEach 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\u2019s specifications, are served in harmony with the flow of the meal.<\/p>\n

\"L\u2019Unique<\/p>\n

There\u2019s no set start time \u2014 lunch and dinner both unfold at the diner\u2019s pace. The rhythm is unhurried, immersive. \u201cYou look up, and suddenly three hours have passed,\u201d one guest said \u2014 and that\u2019s exactly how Hamano wants it.<\/p>\n

\"L\u2019Unique<\/p>\n

A Space That Breathes<\/strong>
\nThe restaurant\u2019s eight counter seats invite guests close to the action, softly lit by flower-inspired lamps. Behind them, a high-ceilinged room \u2014 once a chapel \u2014 opens up like a small indoor garden. Pale tones and natural light create an atmosphere that\u2019s both serene and alive.<\/p>\n

\"L\u2019Unique<\/p>\n

The design is by atelier o\u00ef, a Swiss collective known for sensory, nature-inspired spaces. Together, Hamano and the designers have created something holistic \u2014 a place where food, space, and emotion blend into one seamless experience.<\/p>\n

\"L\u2019Unique<\/p>\n

Menu<\/strong> (tax and 10% service charge included)<\/em>
\n\u2022 Course (11 dishes): \u00a527,500
\n\u2022 Wine Pairing (4 glasses, Burgundy-focused): \u00a513,200
\n\u2022 Half Pairing (4 half-glasses): \u00a57,700
\n\u2022 Kyushu Wine Pairing (4 glasses): \u00a59,900
\n\u2022 Non-alcoholic Pairing (4 glasses): \u00a57,700<\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Masafumi Hamano, who earned two Michelin stars for six consecutive years at his acclaimed restaurant in Burgundy…<\/p>\n","protected":false},"author":29305,"featured_media":173807,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_US","_original_post":"https:\/\/www.fukuoka-now.com\/?post_type=food&p=173803&lang=en","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[355],"tags":[],"class_list":["post-173803","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-drink","location-chuo-ku","en-US"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.fukuoka-now.com\/wp-content\/uploads\/2025\/10\/fn_lunique-labo_2025_WEB-003.jpg?fit=1400%2C1050&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/173803","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/users\/29305"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/comments?post=173803"}],"version-history":[{"count":1,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/173803\/revisions"}],"predecessor-version":[{"id":173932,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/173803\/revisions\/173932"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/media\/173807"}],"wp:attachment":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/media?parent=173803"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/categories?post=173803"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/tags?post=173803"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}