flare

13,200 JPY 〜
/ Guest
13,200 JPY 〜
/ Guest

The cuisine is French with an Italian taste. A hidden gem in Kitakyushu, Fukuoka where dishes are finished with an exquisite mastery of heat.

About a five minute walk from Nishi-Kokura Station in Kitakyushu, Fukuoka. The restaurant flare is located in a quiet residential area. Chef Kenji Tawara, who has traveled extensively both in Japan and abroad, presents his established cooking style.

Chef Tawara is a native of Kitakyushu City. He started his training at hometown Italian and French restaurants. After moving to Tokyo, he went to France, where he trained at the two Michelin-star restaurant Hostellerie Jérôme in the south of France. After returning to Japan, he moved to Bar du Vin Premier, a hometown wine bar. He returned to France after earning a sommelier qualification and working at Bisteria Beck. At Le Clos Y in Paris, he honed his skills under a Japanese chef, and at the Parisian butchery shop HUGO DESNOYER, he acquired basic knowledge of meat, which he deftly applies to his specialty meat dishes. In December 2022, he returned to Japan and opened his own restaurant, flare.

Tawara’s cuisine is prepared “unmeasured”. The restaurant has no equipment like convection ovens that have other temperature-measuring device. Instead, ingredients are prepared by controlling heat. The name of the restaurant comes from the French word “flair,” which also means “to have good nose”. The chef relies on his own intuition to create his dishes. He is also known for his dough dishes, and ravioli is a specialty. It is also distinguished by French cuisine using mainly local Kyushu ingredients, with an Italian taste added. The venison lasagna, with blood kneaded into the lasagna dough and boudin noir mixed into the head meat ragout, is a popular menu item. The seasoning of his signature charcuterie is also utilized in the saucisson of venison and wild boar.

The restaurant is housed in a dark gray stand-alone building. Only the name of the restaurant is on the facade. There is a full-flat counter (6 seats) in a hidden gem of a restaurant. There, a teppan and irori hearth are placed, and Tawara, who masters the flames, prepares the dishes in front of you. Tawara, a certified sommelier and wine connoisseur, also takes care to tweak the flavor of the dishes depending on the particular wines customers are enjoying. A private room (4-6 persons) with a 2m 80cm Hida Takayama walnut table is also be available, so please enjoy flare in a variety of scenes with family, friends, colleagues, or as a couple.
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* The availability of this webpage does not guarantee that the restaurant presented provides services in English, unless otherwise stated. Please be aware that English services may also depend on staff availability at the restaurant.

Access
5 min. walk from Nishi-Kokura

Access

Recommendation(6)

  • 50's

    Date of Visit: 12/2023
    クリスマスメニューと言う事で特別感のあるお料理で楽しませて頂きました。 最初のコンソメスープは身体に染み渡る美味しさでした。 シェフの人柄で雰囲気も最高で、またぜひ伺いたいお店になりました。
    Number of visits: OnePurpose: With family
  • 40's

    Date of Visit: 11/2023
    味、提供のタイミング、各料理の細やかな説明、雰囲気、価格、全てにおいて満足のいく内容でした。 親しい方や取引先の接待でも使える良いお店です。 また利用させていただきます。ありがとうございました。
    Number of visits: OnePurpose: Anniversary
  • 40's

    Date of Visit: 9/2023
    前回は知人がディナーを予約してくれてとても良かったので、すぐランチの予約をしました。 来店間隔が短かったのですが、最初から最後までコース内容を変えてくださり楽しめました。 私用される食材の多さやこだわり、カウンターで調理されるのを見ながら楽しめて、コースの値段以上の価値があると思います。
    Number of visits: 2+Purpose: With friend

FAQ

Courses

Lunch
Short course
13,200 JPY / Guest
Lunch
Full course
18,700 JPY / Guest
Lunch
Specialty Course【Reservation at least 14 days prior to your visit】
26,500 JPY / Guest

Information

Name

flare [flare (フレア) ]

Cuisine Type

French

Opening hours

Lunch:12:00~14:30(All start at once)Dinner:18:00~22:30(L.O.20:00)

Holidays

Monday, If Monday is a national holiday, the office is closed on Tuesday.

Access

2-1-20, Daimon, Kitakyushu Kokura-ku, Fukuoka

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flare [flare (フレア) ]
Kyushu/Okinawa
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