PIERRE InterContinental Osaka - A French Flare Tastefully Yours

Dining in Japan is always a treat and inspiring and while you think you should be trying local food, Japanese chefs have inherited their traditional culinary skill and carried forward, developed, transformed and mastered it into their very own gastronomic way of cooking style, with adaption and inspiration from abroad especially from the French and Italians. The elevation of those brilliant cooking techniques and skills has been brought to PIERRE in the InterContinental Osaka which has garnered some reputation for its French culinary presentation and we were intrigued to find out just how good. mylifestylenews writes.

Located at the lobby level on the 20^th floor and if you are staying in-house, you’ll always be passing through the entrance while heading up to the guest rooms. Being the signature French restaurant for the prestigious InterContinental Osaka, perhaps a WOW factor from the interior, ambience, fit-out to table settings including the use of tableware and glassware are to be expected. The entrance passage was set with a design of the see through glass door wine cellar on one side, an elegantly display with a range of the most-liked French Champagnes - Louis Roederer - that also separate ADEE, the hotel bar & lounge if you make a left upon entering, with a sharing hostess counter for both the bar and restaurant.

The grand vista of Osaka may excite you upon stepping your foot into PIERRE, with the ceiling high spotless windows straightly aligned towards to the end of the restaurant and forming a reversed “L” shape section to the right before heading into the rouge wall private dining room, with the wooden flooring ‘runway” that separates the open kitchen where the gastronomy action takes place.

There are a total of eight seatings with large and high dining stools across the kitchen bench, an ideal communal dining experience while having the first glimpse of what is to be served onto your plate. Bright white vertical lamp shades hang above and around the captivating kitchen against the stone tiled walls that gives a good contrast to the dark toned wooden ceiling. Granite stone floor pillars break up the floor to ceiling windows contrasting the grey tile flooring that sets a rather monochrome tone from a design point of view.

But the colour tone suddenly “changes”, with a massive hue of red colour that pops out which you can’t  miss unless  the “embossed” texture golden sliding doors are being shut for private dining or an event. The picture-less red frame with swirly motif illuminated from within, hangs against the red wall to create the tone-on-tone effect is an absolute standout in the room in this intimate spacious private dining room that comfortably sits more than ten people. Simply eye-catching!

Table setting in the main dining area is straight forward, with grey cushioned dining chairs highlighted with small  orange cushion pillows to add some colours against the brown table top. Additionally there are small glass flower vases for table decor, rolled up linen napkins with napkin rings diagonally placed on round brown placemats, the finest wine glasses Riedel stemware and water tumblers  and a pair of cutlery with the back of the fork facing you sitting on an amber colour cutlery stand that seems weird and is an unnecessary approach for such kind of refined dining experience, not to mention that the ubiquitous linen table cloth was absent. In order to add some French flare for such a signature restaurant, at least the use of tableclothes and chic cutlery are to be expected if they were to aim for the next star recognition.

Three curved grey sectional sofa lounges are well placed on the other side of the kitchen to create a  more lively ambience which are popular for couples and small groups. The view is spectacular, so much to look at and to find your own bearing of Tenka no Daidokoro - “The Nation’s Kitchen” - the nickname of Osaka that is often being called. Natural lights can’t help beaming in through the windows and illuminates the entire main dining area especially when you visit on a beautiful sunny day that also gives a more appealing visual of the entire restaurant interior design.

What about the food front? PIERRE touts itself as one of the finest dining experiences in Osaka and with a 1 star rating in the Michelin Guide Kyoto/Osaka 2025 for nine consecutive years , we were certainly eager to see if it was all it is cracked up to be.  As expected, seasonal dishes are prepared with the freshest locally sourced ingredients enhanced with refined French cooking styles.
 

<Amuse-Bouche>
A refreshing start for our PIERRE dining experience, with two small slices of incredibly fresh sardines that were not overly strong or fishy on the nose and in flavour sits on top a bed of watery yet juicy finely chopped tomatoes, quinoa and buckwheat whetted, dressed with olive oil which provided the perfect counterpoint to the richness of the sardines. This <Pacific Story> is more than just an amuse-bouche that certainly had excited the palate and not to mention that it was well paired with a glass of Philipponnat Champagne which was a worthy drop indeed and well prepared the senses for the meal to come.

<Mushrooms, Parsley & Vin Jaune>
This enterprising and rich velouté like porcini vin jaune was a savoury egg custard topped with champignons and porcini mushrooms, the parsley cannelloni and salted champignons top, garnished with flower petals. The combination of ingredients used was anchored by the humble mushroom with the cannelloni being delicious – not crisp as you would expect - but a beautiful execution. The redolent flavour of the forest floor was distinctive as if you had picked the mushrooms in the wild, aromatic with a great intensity and rich yet silky and a hint of nutty flavour. We loved it!

This was accompanied with a glass of Grace Koshu 2023 white wine grown in the regions of Katsunuma near Mt. Fuji in an altitude above 400m, refreshing and fruity like a good pinot gris that was the perfect pairing for this dish.

<Eggplant, Olive Beef & Lime>
The Olive-fed beef is the restaurant’s signature dish and  is a wagyu brand produced in Kagawa, Japan. It was first introduced to the Japanese market in 2011 and earned a well-deserved reputation, whereby they breed the beef by feeding them olives for its rich, butter and incredibly tender texture and with a unique nutty flavour. The Olive beef was served with fried eggplant on the bottom and topped with beef tartare, accompanied by a rich beef consommé. The beef was so soft and tender and the word ‘divine’ came to mind with each mouthful, together with the eggplant added an additional softness and a slight smoky flavour. The beef tartare was so delicious, giving it a melt-in-your-mouth texture and delivered a satisfying umami flavour with the consommé just rounding everything off. This one-beef-two-flavours creation is such a tasty confluence of flavours on the palate that was simply wonderful!

It was paired with a dense 2022 Clos de la Roilette Fleurie, ripe and smoke-tinged palate from this palatable wine.

<Conger eel, Burdock Root & Kinome>
This was a surprising dish, in that  burdock root and eel are wrapped in batter and once fried and plated, dressed in a miso and artichoke sauce with a garnish of a ginko nut and kinome leaf (prickly ash tree) for its citrusy, note. The burdock root is at the heart of the dish surrounded by the eel with a nice firm and mild flesh in a sumptuous combination of flavours. The sauce was equally complimentary and noteworthy to give a yin and yang for the rich and soft combinations, creating a very harmonious dish.

Well paired with a 2022 Domane Wachau Gruner Veltliner for its high acidity, low tannins and sweetness to balance the Conger eel. What perfection!

<Cod, Capers & Herbs>
The white cod fish with mustard, capers, herbs and Hokkaido potato sits on a bed of shellfish with lemon and cream and was beautifully presented. The cod was so soft in texture and utterly delicious and the combination of sauce with the mustard and herbs was harmony in itself. You couldn’t imagine a more perfect confluence of flavours and superb cooking skills resulting in an incredibly memorable dish. Another triumphant achievement!

Paired with a 2022 Maison Louis Latour Grand Ardeche Chardonnay 2022, rich in nose with aromas of honey, acacia and almond that simply brightened up the palate.
 

<Duck, Carrots & Dukkah>
The provenance of this canard dish is the duck from Kyoto, which was a roasted breast glazed with a garnish of purple and orange carrots, along with chicken leg ham and plum fruit as well as a splash of Mexican spice on the side in the form of dukkah. The duck was simply divine! The skin was perfectly crispy – you could hear the crispiness when you cut into the skin – and the meat was not as strong in flavour yet it had a soft taste and texture that was quite enjoyable. The garnish and sauce created a perfect harmony on the palate, with the spice adding a subtle but piquant touch and it was a course to remember.

Well paired with a 2023 Domaine Machard de Gramont Les Damodes, Nuits-Saint-Georges Premier Cru for its dark cherry hints, forest floor, not too overpowering with a touch smoky note.

<Orange Sorbet with Mikan>
To have a palate cleanser at this point in the evening was the right timing, so the orange sorbet using Japanese mandarin oranges Mikan, named after a character Mikan Tsumiki from the Danganronpa video game series, known for its sweet flesh that is easy to peel and a popular winter snack in Japan and was the most delicious sorbet with local produce proving to be a bonus.

<Fig, Earl Grey Tea & Fromage Blanc>
Dessert was a fig compote and Basque cheesecake with a caramel sauce and fromage blanc ice-cream with a Kakoni cracker on top (a chocolate base rolled wafer). What’s not to love about this dessert, as there were such gorgeous flavours, with every ingredient complimenting each other. Simply inventive!

Petit Fours to follow next with Coffee & Tea. There were three delicacies: a rich chocolate ganache; a ginger crumble biscuit; and lastly a crystallised fruit jelly. These were three distinctly contrasting tastes and textures that were all perfectly executed and left you wanting more! The wine list was also exceptional and makes choosing a wine all part of the experience as the selection of paired wines piqued our interest since all chosen wines were new to us.

Overall, despite the portions being rather small, the food was consistent all evening and there was not one mouthful that did not fail to delight the taste buds. On the food front they have done themselves proud and created a memorable culinary journey that will not be forgotten easily. We could say that the kitchen has triumphed by making us savour the gastronomique technique and ingredient, knowing that the expertise hailed from the lead of a Japanese chef and his kitchen brigade. The service was extremely attentive, polite and friendly. It was clear that every detail had been carefully thought through and was very much enjoyable throughout the evening for a tasteful French flare. Kenichi san was our host for the evening and he was quite attentive at the get go, being a font of knowledge and showing that he wished to share his passion for hospitality with the guests, especially the wines. PIERRE at The InterContinental Osaka is no stranger to any local foodies especially those who are looking for a refined French cuisine in this vibrant city. 

Tried & Tested:
Location: 5/5
Design & Decor: 4/5
Food & Beverage: 4.5/5
Service: 4.5/5
Value For Money: 4.5/5
Experience: 4.5/5
 

PIERRE InterContinental Osaka 

3-60 Ofuka-cho, 

Kita-ku, Osaka-shi,

Osaka, Japan

Tel: +81 6 6374 5700

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

HILTON FUKUOKA SEA HAWK - A Beacon of Hospitality on The Bay

Well situated on the waterfront with the oceanic views of Hakata Bay, the Hilton Fukuoka Sea Hawk is perfectly positioned to create some unique experiences not only for the locals but the increase of international travellers that flock to the city for its vibrant lifestyle. mylifestylenews writes.

Being Kyushu’s largest and one of Japan’s ten most populated cities because of its closeness to the Asian mainland such as South Korea than to Tokyo, Fukuoka has been an important city for many centuries and was even chosen by the Mongol invasion forces as their landing point in the 13^th century. Today’s Fukuoka inherited its old heritage culture and tradition and has been eminently developed into a new and vibrant city and beyond, modernized by the fusion of two cities in the 1889 when the port city of Hakata and the former castle town were merged into one city called Fukuoka, the capital of Fukuoka Prefecture with Hakata remains the name of one of Fukuoka’s central districts and of the main railway station.

Sited on the northern shore of Kyushu island, Fukuoka is a city rich in its historical sights such as ancient temples, museums, Maizuru Park that contains ruins of 17^th century Fukuoka Castle, scenic coastline and beaches,  modern shopping malls including Canal City, vibrant food culture and more with easy access by public transport and the International airport is only 10 minutes away to the heart of Fukuoka city. While the Hilton Fukuoka Sea Hawk is only less that 10 kilometres from Hakata station, the gigantic waterfront facing hotel operates 1,052 rooms with a few signature restaurants that perfectly caters to MICE business. Because of the strategic location and beach access, it is popular with locals and international tourists alike for leisure staycations which piqued our interest.

It is also next door to big MARK IS shopping mall as well as the space station like Mizuho PayPay Dome in an unique architectural design which is where the major baseball matches are held, so you only stand a slim chance to have your room secured as the hotel will be fully booked especially when the matches are on, not forgetting major conferences and exhibitions hyped up by the entire area and surrounds.

Given the proximity to the city centre, after alighting from the Shinkazen ride via Osaka, we hopped on a local bus for a short scenic ride to the hotel, crossing the Seaports, with the Hakata Port Tower on the right and  further along, the Fukuoka Boat Race Stadium on the left, as the bus stops just right outside and actually comes into the hotel side driveway for the return journey, so connectivity for tourists and locals alike is so easy. Besides, it is also conveniently accessed to Fukuoka Art Museum and the scenic Ohori Park.

The Hilton Fukuoka Sea Hawk is easily visible from afar for its design reminiscent of the shape of a ship to reflect the location is also one of the very eye-catching structures in Fukuoka besides the nearby Fukuoka Tower being the tallest seaside tower in Japan since 1989. We arrived at a quiet time and quickly made our way to the Club Lounge on the 33^rd floor for our check-in, which didn’t go according to plan at the beginning with a few technical issues and eventually the misunderstanding cleared things up, it was then on a smooth sail during our 2-night stay.

We were opening the door to our Executive King Suite on the 32^nd floor in complete darkness as curtains were closed to block the direct sun from outside and also to maintain the cool temperature in the room.

Once the curtains were drawn, we were immediately blown away by the views of the city and the bay on a beautiful blue sky sunny day. Basically, the entire city of Fukuoka can be been through the giant windows and it takes time to soak in such a majestic vista.

The 56sqm room was incredibly spacious with entrance via a large hallway, chaise lounge, sofa, super king bed, which then segues through the walk through wardrobe with luggage storage area as well as a make-up counter into the spa bathroom. The spa bath is situated in an elevated position at the window for you to admire the views without much interruption.

The branded bath amenities from Crabtree & Evelyn were great to enjoy, along with the ubiquitous Japanese bidet toilet. The bathroom vanity counter was extremely large, so spreading ourselves out was a breeze. The only downside was the bathroom door, when it opens inward, it will be pushed towards to the bidet toilet and you will need to close it outward before adjourning to do your business. However, the living room has a good Nespresso coffee machine and well equipped with a good selection of coffee as well as some locally sourced green teas. While the decor was a little bit dated in its own way, it was well kept. Not much had been missed out and we were extremely comfortable for the duration of our stay.

Back to the The Club Lounge, one floor above us on the 33^rd floor that can also be accessed by the stair case that offered all the usual accoutrements, such as refreshments throughout the day, Club Floor quality breakfast, afternoon tea and cocktail hour. The Club Lounge always has a daily special hot dish to please your palate and coffee and tea made to order if you wish.

The cocktail hour was equally enjoyable and the selection of beers, wines and sake was quite good, along with the variety of cold and hot canapés. Breakfast was enjoyable and more than adequate despite the limited selection on the amount of hot dishes. More importantly, you can always enjoy the full service buffet breakfast in Seala Brasserie & Lounge at the lobby level.

The only comment we would make is that closing at 8pm seems too early. Service was rather attentive and prompt even during peak hours, the team do have the ability to recognize their regular guests with greetings and offer their ever-ready hospitable services which was quite amicable. Do not hesitate to ask for some local sights and restaurants suggestions, you may be thrilled for what they could come out with.

We enjoyed breakfast at the spacious Seala Brasserie & Lounge on the lobby level which is like a plane hangar with huge 40m high ceilings and flooded with natural light and an equally huge arched window looking out to the bay, so starting your day here was always a pleasant experience.

The diverse breakfast buffet is enormous and encompasses all the usual international and local suspects, even with Korean food selection, given that Korean market plays contribute quite an handsome business to the hotel, but we particularly enjoyed the Hakata ramen (despite the second day, the broth was rather watery and less tasty) and hot dumplings.

It can get rather busy, but with so much space, it was not difficult getting a seat at peak hour and working our way through the lines for the hot dishes, as they were sensibly spaced out in different sections. It was indeed a great breakfast experience.

Should the need to exercise be your daily grind, they have a well equipped gym and outdoor swimming pool on the 5^th floor (which is closed once the summer season finishes), plus plenty of outdoor space outside the hotel to go walking or jogging and also beach access just across the road. Making your way back to the city is so easy with 2 bus routes stopping directly in the undercover hotel driveway that will get you right into the heart of two main tourist draw-card areas, Hakata Station and Tenjin locales, where you can enjoy endless shopping and dining.

Given the size of the hotel, other dining options include Chinese, Japanese sushi, Teppanyaki and lastly, Bar & Dining CLOUDS on the 3th floor. We enjoyed some drinks in CLOUDS right after our most delicious dinner in Teppanyaki Kinyohtei on the first night which was highly recommended.

The skyline bar takes up almost one whole side of the floor and we were entertained by the experienced mixologist Pryan, who was a font of knowledge and about Japanese gins, among other things and also could give us some tips about where to go in Fukuoka, the local way. We had some signature cocktails made from great premium gin with other concoctions such as our favourite yuzu juice while looking out to the late evening views behind the bar.

Before we checked into the hotel we weren’t sure if the location was right for us, but we were pleasantly surprised by how connected the hotel is to everything in Fukuoka – with only a short bus ride you are in the thick of attractions, shopping, local dining and plentiful historical sights to explore. We found ourselves walking many kilometres each day, so returning to the hotel always felt like an oasis on the ocean front which was a breath of fresh air. We had some very positive interactions with the main lobby concierge team who were quick to point us in the right direction and we appreciated all their efforts. The Club Lounge team were equally helpful and made our stay relaxing especially getting some insights from KhinKhin san and Sumitaka san and we felt very lucky and blessed. Shiawase desu ne!

The Hilton Fukuoka Sea Hawk has something for everyone, business travellers or family and it is best to be considered for your itinerary when looking to stop over in Fukuoka even just for a day or two.  While it is close to all the amenities you would want to explore, it also has a lot to offer on property for a bit of downtime to catch your breath from all the sightseeing and beyond, letting you enjoy the city from a different vantage point of the bay area from the heights of this hotel as well as the surrounds.
 

Tried & Tested:
Location: 4.5/5
Design & Decor: 4.5/5

Housekeeping: 4/4
Food & Beverage: 4/5
Service: 4/5
Value For Money: 4.5/5
Experience: 4/5
 

Hilton Fukuoka Sea Hawk 

2-2-3 Jigyohama, Chuo Ward,

Fukuoka-shi,

Fukuoka, Japan

Tel: +81 9 2844 8111

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.

TEPPANYAKI KINYOHTEI - Savour The Finest Teppanyaki

“The Golden Leaf Pavillion” of Teppanyaki Kinyohtei in the Hilton Fukuoka Sea Hawk is where you marvel a flaming and finest teppanyaki with premium quality meat and seafood while soaking in the magnificent city skyline view. mylifestylenews writes.

The Hilton Fukuoka Sea Hawk has a fantastic position by the waterfront with amazing views in many directions, the uninterrupted panoramic seaview as well as the charming city view and beyond. Perched atop 35^th floor in a sleek ambience, Teppanyaki Kinyohtei not only offers you truly magnificent views in all sorts but to savour a sumptuous Teppanyaki dining experience with premium quality of meats and freshest seafood cooked a-la-minute right in front of you.

Not surprisingly it has gained much recognition for being the highest teppanyaki restaurant in Fukuoka. The name of the restaurant Kinyohtei was crafted in gold alphabets and is a standout against the ceiling high charcoal-greyish wall with multiple gold and white fallen autumn leaves design that feature on the wall, creating a flow of harmony at the main entrance.

Upon entering the chic and minimalistic fit-out of the restaurant through a long hallway, by making a sharp turning to the right, a refrigerated space catches your attention right away with those carefully sourced premium meats installed. Saga Gyu, the brand of high-quality Japanese Wagyu from Saga Prefecture was on displayed and we couldn't take our eyes off it and YES, it was what we were having for the evening.

The main dining room has two large Teppanyaki tables - a complete station well-designed where a chef prepares and showcases his talented culinary skill in front of diners. As “the grill” at its center is a large, flat stainless steel griddle (teppan) that heats evenly, making it ideal for cooking a wide variety of ingredients quickly, a visual show with constant percussive sounds is to be expected and it is perfect for group dining, not to mentioned accompanied by the amazing vista, day and night. The multiple gold leaves continue the flow on the ventilation above the Teppanyaki table, highlighted by some dimmed mood lighting, with the city lights in the background through the large windows against the splendid and classy greyish marble wall. The simplicity of the colour scheme and tone also harmonized the furniture colour tone with a small yellow cushion as a touch point. There are also two private dining rooms that can seat small groups of people with even more views in different directions and perspectives that are ideal for special events, privacy and intimacy ensured.

Fuma san, the hospitable Food and Beverage shift leader who was our host for the evening was also a great communicator in English and had organised a private dining room for us to experience a 1 on 1 dining experience. The chefs’ cooking is the centre of attention, not to mention the delicious food that was to be plated for us to enjoy, this interactive and entertaining dining experience kept our eyes busy while the ever-ready Chef Yoshiyuki, our “private chef du jour” organized a special set  menu for us so that we could have the best of both worlds – meat and seafood – with the seasonal 7 course menu called YUTAKA 豊 - a prosperous/abundant harvest.  On perusing the appealing menu, we knew we were in for a treat, so expectations were high even before the sizzle on the teppan grill could be heard.

<Autumn Vegetable and Salmon Terrine with Cauliflower Sauce & Tobiko>
 The homemade salmon, potato and melon terrine was to die for, served alongside with cauliflower sauce and two different fish roe – a large salmon roe and small flying fish roe. The presentation was not only captivating on a dark stoneware with the superbly delicious terrine that was covered around the sides with bacon and it could not have been a more delightful melange of flavours that had subtlety and let each ingredient speak for itself. The cauliflower sauce was also a calming and soothing flavour to add to the mix and the vibrant colours of tobiko - cured fish roe give it a crunchy texture with mild and salty, slightly smokey flavour that created a point of difference, with the pearls of olive oil adding a fabulous touch.

<Burdock Potage>
This elevated thick rustic potage was essentially a mushroom, onion and potato soup, with the burdock root as the base stock for its earthy, nutty and slightly sweet flavour and a hint of bitterness. While burdock adds a distinctive aroma after it was cooked thoroughly that enhance its subtle sweetness, with a small amount of fresh cream added for a richer flavour which thickens and smooths the potage which was a standout for a surprise twist. The heart warming potage was served on a beautiful ceramic flat soup bowl that also added visual appeal.

<Grilled Yellowtail & White Radish with Thick Porcini Sauce>
The yellowtail was layered in texture and unctuous, with the daikon (white radish) giving a smoky sweetness texture and flavour that was not overpowering. This was simply delightful, with the taste lingering on the palate and harmony personified.

<Grilled Tilefish with Scales and Mussel Nage>
This Japanese Amadai “sweet seabream” was the second fresh catch from the sea that was served for the evening. The grilled tilefish was yin & yang – the flesh was soft and tender, with a mild flavour and the skin so crispy, with the fish scale made so delicious, thanks to the high heat of the teppan grill griddle. 

The mussels were poached on high heat in a tiny saucepan with mussel nage - a thickened herb and butter with wine bouillon and shinjuka (a Japanese green vegetable) also added some depth of flavour and a contrasting texture which was so enjoyable. This really piqued the tastebuds and what a stunning dish this was!

The wagyu’s marbled fat is finely dispersed with the muscle fibres, giving the meat its signature tenderness, juiciness and rich flavour.

<A4 Saga Black Beef Tenderloin & Kumamoto Brown Beef Sirloin>
With premium Japanese A4 Saga black beef and Kumamoto brown beef sirloin, both from Kyushu island that are known for a more fatty and creamy texture as the beef were presented before it was cooked for the before and after effect. It was amazing to see the fat melting and the meat shrinking. The beef was served with grilled seasonal vegetables – eggplant from Kumamoto, sweet potato from Kagoshima and lotus root from Saga, all of which were rock stars in their own right!  – and then some key condiments that added that extra touch of piquancy – Kyushu soy sauce, ponzu sauce, Maldon sea salt and freshly grated wasabi, which were all a must dip with each morsel of beef (maybe one at a time to taste each one individually, not be to be mixed).  Slices of garlic were fried to golden brown also a bonus, coming from Aomori (a farming city famous for garlic and apples).
 

Both the sirloin and tenderloin were utterly delectable, while providing two different textures of meat known for its sweet, rich flavour and exceptional marbling. We were in heaven with such top-tier Wagyu that is meticulously raised in a mild climate and prepared accordingly to strict standards. You may also upgrade yourself with the A5 Saga black beef fillet with a nominal cost. The memories surely did not fade for some days, leaving us wanting more.

<Kinyohtei Signature Garlic Rice with Miso Soup & Pickles>
Steamed rice never tasted so good even by itself but then it was teppan-fried with shiso leaf for its unique minty flavour with a mix of basil and tarragon that stood out, but was not too pungent. The combination was simple yet offered the most genuine taste on all counts. The miso soup was one of the best we had ever tasted and redefined what we thought about miso soup. The flavour was delicate and artisanal and you wanted more, with the home-made pickles a nice side addition, but in reality, the rice and miso soup were the stars of the show!

<Sweet Potato Crème Brulee>
What a fitting end to our teppanyaki dinner, as this was not overly sweet and was like a fine mashed potato texture with the added bonus of grapes from Kyushu island and was so delicious. After all the rich meat and fish, this was almost like a palate cleanser and so enjoyable!

Service could not be faulted throughout the entire evening , with chef Yoshiyuki paying homage to those specifically sourced seasonal produce from various Prefectures and providing an exceptional experience as our private chef. Fuma san equally delivered from a front of house management perspective, giving us great insight and product knowledge, which was a necessity to understand provenance and what some menu items that guests were not familiar with, including us. The ingredients of each dish were second to none and nothing could be faulted. For a most satisfying dinner on all counts, we tried and tested, Teppanyaki Kinyohtei can surely deliver an elevated teppanyaki dining experience that you won’t easily forget.

Tried & Tested:
Location: 4.5/5
Design & Decor: 4.5/5
Food & Beverage: 5/5
Service: 4.5/5
Value For Money: 4.5/5
Experience: 5/5
 

TEPPANYAKI KINYOHTEI Hilton Fukuoka Seahawk 

2-2-3 Jigyohama, Chuo Ward,

Fukuoka-shi,

Fukuoka, Japan

Tel: +81 9 2844 8111

Reviews are based on actual day of visit and experience. mylifestylenews reserves the right of final decision in case of any disputes. All images are photographed by mylifestylenews team without any photoshop enhancement and are the property owned by mylifestylenews unless otherwise stated.