Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Restaurant Sola
(Restaurant Sola)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Sunday
Specialities
Chef
Hiroki Yoshitake – Earned one star in Paris
Food
Unprecedented deliciousness using common ingredients
Others
Driftwood damaged by heavy rains was used for the burning
Set menu
Review
-
Review 234casesFollower 194PeoplePick-up reviews
今日は春祭り。 前菜でスナップエンドウ。中にチーズ。フリット。シャンパーニュ。 鰆藁焼き。ホタルイカの炭火焼き。蕪。菜の花。シュナン・ブラン。綺麗な白。 車海老、蟹のゼリー。筍やうるい。ワインはミュスカデ。 蕎麦のクレープ。サーモンと合わせて。ワインはリースリング。 あと蕗の薹の香り高く。...Find out more
2024/03 Visitation
5times
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Review 1,273casesFollower 2,762People博多、新たな魅力を開拓する博多フレンチ『かなり大箱のレストラン・・・。』
久しぶりの博多で奥さまとランチ♫ 前日には義父の葬儀も無事終わり、賑やかなひ孫達が明るく見送ったので子ども好きだった義父も喜んでいるだろう。 博多市内の新たなお店で食事...Find out more
2024/02 Visitation
1times
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Review 178casesFollower 112People素材のおいしさを活かした絶品フレンチ
この日は福岡で家族とランチ。なかなか予約の取れない人気店が予約できたとのことだったので期待しながら訪問。 初めて行く方はお店のある場所にびっくりするかもしれない。博多埠頭に...Find out more
2024/01 Visitation
1times
Restaurant information
Details
| Restaurant name |
Restaurant Sola（Restaurant Sola）
|
|---|---|
| Categories | French、Restaurants |
| Phone number (for reservation and inquiry) |
092-409-0830 |
| Reservation Availability |
Reservations available
公式サイトよりテーブルチェックで予約可 |
| Address |
福岡県福岡市博多区築港本町13-6 べイサイドプレイス博多C館 2F |
| Transportation |
<From the station> [Hakata, Tenjin, Nakasu Kawabata, Gofukumachi] → Approx. 10 minutes by taxi <From the airport> [Fukuoka Airport] → Approx. 20 minutes by taxi (Approx. 16 minutes if using the expressway) [Fukuoka Airport] → Subway → [Hakata Station] → Nishitetsu bus → 5 minutes walk from [Hakata Pier (Bayside Place)] 1,226 meters from Gofukumachi. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 ￥10,000～￥14,999 |
| Budget（Aggregate of reviews） |
￥15,000～￥19,999￥10,000～￥14,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| receipt |
Invoice-compliant receipts can be issued Registration NumberT7300001011182 *For the latest registration status, please check the IRS Invoice System Qualified Invoice Issuing Business Publication website or contact the restaurant. |
| Table money/charge |
サービス料10% |
Seats/facilities
| Number of seats |
30 Seats |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
not allowed |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter,Outdoor/terrace seating,Wheelchair access,Wheelchair accessible |
Menu
| Drink |
Wine,Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish,English menu available |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Beautiful scenery,Beautiful night view,Ocean view |
| Service |
(Surprise) Party accommodations,BYOB,Take-out,Delivery |
| With children |
Information regarding children's entry We carefully prepare the finest ingredients from Kyushu. We do not have a children's menu as we want children to enjoy the same menu. We are happy to reduce the portions or number of dishes, so please contact us. Children are only allowed in the restaurant if they are elementary school age or older. |
| Dress code |
We do not have any strict regulations, but we want everyone to enjoy our restaurant. Although we are a seaside restaurant, we would appreciate it if you would refrain from coming to the restaurant wearing beach sandals, etc. |
| Website | |
| The opening day |
2018.12.15 |
| Remarks |
We have a cancellation policy. If you wish to cancel your reservation after it has been confirmed, please contact us as soon as possible. Please note that for cancellations made the day before or on the day of the reservation, even if the postponement, change, or cancellation is due to bad weather or other unforeseen and sudden circumstances, a cancellation fee of 100% of the meal fee x the number of people reserved will be charged. |
閉じる
ChefHiroki Yoshitake – Earned one star in Paris
Born in Saga Prefecture in 1980. Studied French cuisine at La Rochelle and Le Pirate in Tokyo for a total of six years. After a year of traveling the world and six months of training at Astrance in Paris, he opened HIROKI88@infusion in Singapore in 2009. After opening Sola in Paris in 2011, he won one Michelin star in one year and three months. In 2014, he won the REDU-35 Grand Prix. In 2018, he opened Restaurant Sola.
Food Unprecedented deliciousness using common ingredients
The 10 or so dishes served at Restaurant Sola are all beautifully presented and full of ingenuity. For example, when you open the paulownia wood box, smoke floats out like a treasure box. Oyster wrapped in Chinese cabbage are roasted over a fire and drizzled with a potato and green onion sauce. Sola does not pay any attention to rare ingredients favored by high-end restaurants, such as Oma tuna and marbled wagyu beef, but instead uses commonly produced ingredients that are easily produced and uses professional techniques to bring them to unprecedented deliciousness.
Others Driftwood damaged by heavy rains was used for the burning
One of the specialties is the many wood-fired dishes cooked over an open fire. Not only meat and seafood, but vegetables are also seared to bring out their flavor, making for a wide variety of uses. The firewood used is driftwood, which was generated in large quantities following the heavy rains in northern Kyushu in 2017. By using wood that had nowhere to go as fuel and in cooking techniques, the restaurant is playing a part in disaster recovery and reducing the burden on the environment.
A new style of casual Restaurants pioneered by a Michelin-star chef recognized in France.
Restaurants is run by chef Hiroki Yoshitake, who opened his Paris restaurant in just one year and three months and received one star in the Michelin Guide France. "Through professional techniques, I w
...ant to provide a richer dining experience to a wider range of customers," says Yoshitake. Going against the trend of high-end restaurants becoming ever more expensive, he presents an amazing performance with an 11,000 yen course. He uses ingredients that are abundant and delicious rather than rare, and pursues cuisine that is in harmony with the environment.