Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
KOU SHIN RAKU
(好信楽 西中洲)- Nearest station：
- Categories：
- Budget：
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Specialities
Chef
General Yusuke Kokubun. Pursuing innovation that expresses newness while preserving traditional delicacies
Space
An indescribable sense of elation wrapped in comfortable elegance
Food
Inheritance and innovation intersect on horse meat (Innovative)
Food
Commit to a new answer with Crepes!
Set menu
旬の食材を使用したコースです。詳細はお電話にてお問い合わせください。
旬の食材を使用したコースです。詳細はお電話にてお問い合わせください。 ※こちらのコースは5/31まで。6/1～金額が16,500円とさせていただきます。
旬の食材を使用したコースです。詳細はお電話にてお問い合わせください。
Review
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Review 2,989casesFollower 59,071PeopleKoushigaraki appears wearing an Ital...
"Udon is a staple food" instagram https://instagram.com/alwaysudon/ Udon is a staple food ...Find out more
2023/09 Visitation
1times
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Review 671casesFollower 1,756People【6月16日オープンの馬肉×イノベーティブ】
西中洲の『好信楽 西中洲』へ 6月16日にオープンした馬肉料理専門店 九州初の「馬肉×イノベーティブ」のお店です。 熊本県産の最高級の馬肉を堪能できます。 馬焼きや馬刺しや...Find out more
2023/06 Visitation
1times
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Review 237casesFollower 192PeopleThere are many types of wine, including Champagne. I got Paul Roger. Horsemeat tartare, av...Find out more
2023/11 Visitation
1times
Restaurant information
Details
| Restaurant name |
KOU SHIN RAKU（KOU SHIN RAKU）
|
|---|---|
| Categories | Meat dishes、Innovative cuisine |
| Phone number (for reservation and inquiry) |
050-5600-6831 |
| Reservation Availability |
Reservations Only
コースご予約の方でキャンセルや人数変更は2日前までにお願い致します。前日の人数変更やキャンセルは50％、当日の人数変更やキャンセルは100％キャンセル料として頂戴します。 |
| Address |
福岡県福岡市中央区西中洲3-21 A*G西中洲ビル 2F |
| Transportation |
- 365 meters from Nakasu Kawabata. |
| Opening hours |
|
| Budget |
￥15,000～￥19,999 |
| Budget（Aggregate of reviews） |
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Accepted (PayPay) |
Seats/facilities
| Number of seats |
19 Seats （ 7 seats at the counter, private room for 6 people, 6 seats at the bar counter (1000 yen charge will be charged only for those using the bar counter)） |
|---|---|
| Private dining rooms |
OK For 4 people、For 6 people 1 private room for 6 people |
| Private use |
OK |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
not allowed |
| Space/facilities |
Stylish space,Comfortable space,Wide seat,Counter |
Feature - Related information
| Occasion |
|
|---|---|
| Location |
Secluded restaurant |
| The opening day |
2023.6.16 |
| Phone Number |
092-791-1345 |
閉じる
ChefGeneral Yusuke Kokubun. Pursuing innovation that expresses newness while preserving traditional delicacies
Born in Fukuoka City, Fukuoka Prefecture. He has honed his talents in a wide range of Japanese cuisine, including kaiseki, sushi, kappo, and blowfish cuisine. His flexible way of thinking, unfettered by classical concepts, eventually caught the attention of Mr. Jun Narita, the founder of ``Koshigaraki'', who was known as one of the best in the Kyushu Horse Meat Dishes world, and he became Mr. Narita's only recognized disciple. Currently, he has been appointed general manager by the Narita clan and will inherit the new ``Koshigaraki Nishinakasu.'' Every day we create innovative dishes that express new flavors while preserving the tradition of Horse Meat Dishes.
SpaceAn indescribable sense of elation wrapped in comfortable elegance
It welcomes you with a sense of unreality that transcends time and space, as if you have stepped into the Renaissance period of late medieval Europe. This sense of exhilaration is enveloped in comfortable elegance. I feel something special, and while I am being healed, my mood is also greatly boosted. The voltage increases every time food is served. The pendulum gradually increases its amplitude. This scene seems to be a double copy of the innovation that ``Koshigaraki'' is aiming for.
Food Inheritance and innovation intersect on horse meat (Innovative)
Avoid overcooking horse grills. The ``Koshigaraki'' style is to spread horse meat on top of pottery and grill it. Inheriting the tradition and techniques of its predecessor, Jun Narita, the course menu changes with the seasons. You can enjoy innovative cuisine that is ambitiously advocated by the owner. One of the specialties of the new ``Koshigaraki Nishinakasu'' is the fusion of champagne and horse meat. Horse grilling, horse sashimi, and innovation. The chef expresses the exceptional taste that blends with the champagne.
Food Commit to a new answer with Crepes!
Innovative Crepes tailoring with an elegant scent. The vegetables and horse meat are wrapped in Crepes dough and brought to the mouth with your hands, and you can enjoy the harmony with the edible flowers. This is a masterpiece that goes beyond established stereotypes and commits to new answers. A course menu that seamlessly crossfades tradition and innovation. Your lips will definitely be smiling when you finish eating all of them!
Enjoy a luxurious selection of dishes made with high-quality horse meat shipped directly from Kumamoto! Accompanied by champagne and wine
"Ko Shigaraki" was founded by Jun Narita, a master of Kyushu's horse meat world, and now it has been taken over by his only disciple. It has been reborn as the new "Ko Shigaraki Nishinakasu". The hors
...e meat, which is synonymous with Ko Shigaraki, is grilled on earthenware. It is delicately mixed with the inherited secret sauce. Please enjoy the classic horse meat sashimi and other innovative dishes that pursue harmony with champagne. We promise you a luxurious moment where you can savor a variety of dishes made with high-quality horse meat shipped directly from Kumamoto in a sophisticated adult space.