Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Nihon Ryouri Tobiume
(日本料理 TOBIUME)- Nearest station：
- Categories：
- Budget：
-
- Fixed holidays：
- Monday
Specialities
Chef
Koji Tashiro: Next-generation Japanese Cuisine using local ingredients
Space
An elegant space filled with sunlight warmly welcomes guests.
Food
Using seasonal ingredients, we create original dishes with a story to tell.
Set menu
- The number of people
- 2～4名
- Accountable time
- 18:00～22:30
- The number of people
- 2～4名
- Accountable time
- 12:00～15:00
Review
-
Review 1,675casesFollower 2,663PeoplePick-up reviews
Tobiume from Uzuki - Afterglow of Ha...
I visited in late April. I drove from Miyazaki to Kokura. I took the JR line and a taxi from my hotel in Kokura to get there. I had been looking forwa...Find out more
2024/04 Visitation
10times
-
Review 4,224casesFollower 11,400PeopleIndulge in fine food and wine ~Uzuki~
I look forward to TOBIUME every month. This month, I skipped around and visited. ^^ ◆Table...Find out more
2024/05 Visitation
48times
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Review 1,971casesFollower 2,905People旬の北九州料理と日本一のペアリング◆日本料理 TOBIUME
福岡県北九州市八幡西区千代ケ崎3丁目14-11、日本料理 TOBIUME。 若松・遠賀地区の農家が育てる野菜、響灘・豊前海の魚介類、福岡・九州産の肉で供される料理。 北九州テロ...Find out more
2024/03 Visitation
17times
Restaurant information
Details
| Restaurant name |
Nihon Ryouri Tobiume（Nihon Ryouri Tobiume）
|
|---|---|
| Categories | Japanese Cuisine |
| Phone number (for reservation and inquiry) |
080-4696-1369 |
| Reservation Availability |
Reservations Only
只今新規のお客様のご予約は受けておりませんのでご了承下さい。 |
| Address |
福岡県北九州市八幡西区千代ヶ崎3-14-11 |
| Transportation |
About 10 minutes by car (taxi) from Orio Station 573 meters from Honjo. |
| Opening hours |
|
| Budget |
￥30,000～￥39,999 ￥30,000～￥39,999 |
| Budget（Aggregate of reviews） |
￥20,000～￥29,999￥30,000～￥39,999
|
| Method of payment |
Credit Cards Accepted （VISA、Master、JCB、AMEX、Diners） Electronic money Not Accepted QR code payment Not Accepted |
| Table money/charge |
・サービス料10％ |
Seats/facilities
| Number of seats |
4 Seats （ Maximum 4 people per table） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK Up to 20 people |
| Non-smoking/smoking |
No smoking at all tables |
| Parking lot |
OK *Parking space is limited, so we ask that you carpool. |
| Space/facilities |
Comfortable space,Wide seat,With power supply |
Menu
| Drink |
Japanese sake (Nihonshu),Wine,Particular about Japanese sake (Nihonshu),Particular about wine |
|---|---|
| Food |
Particular about vegetable,Particular about fish |
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Location |
House restaurant |
| With children |
New customers are not allowed to bring children. |
閉じる
ChefKoji Tashiro: Next-generation Japanese Cuisine using local ingredients
Born in Fukuoka Prefecture in 1978, he decided to pursue a career in cooking after working part-time at a restaurant. After graduating from high school, he trained at Kaiseki Hiroya for five years to solidify his foundation as a chef. He then joined Yamato Resorts, which operates resort hotels across the country, and worked in places such as Toyama, Ishikawa, and Nagano. In 2009, he opened Atelier Kaiseki Tobiume in his hometown of Fukuoka. In July 2014, he moved to his current location and reopened under the name Japanese Cuisine Tobiume.
SpaceAn elegant space filled with sunlight warmly welcomes guests.
The dining room has a beautiful small garden in the center of the room, where sunlight pours in through the large windows. The table is decorated with a variety of dishes that perfectly match Mr. Tashiro's cuisine, such as the elegantly thin Ueno-yaki plates. In the space where classical piano music flows comfortably, not only table seats but also counter seats where you can enjoy quietly by yourself are available, allowing you to spend a relaxing time in an open-air house as you wish.
Food Using seasonal ingredients, we create original dishes with a story to tell.
Using fresh ingredients from Kitakyushu, the chef creates dishes with free imagination and skill, making visual enjoyment a priority, and each dish is full of fun and a story to tell. Wakamatsu-produced concentrated tomatoes, local perilla leaves and chrysanthemum, and Kitakyushu's famous brand of beef, Kokura beef. From vegetables to meat and fish, the ingredients used are mostly local, but if there are truly good ingredients, such as Tenryu sweetfish, which are specially procured from fishermen in Nagano Prefecture, they will be ordered directly from the source, and the chef is meticulous in his selection of ingredients.
Local ingredients grown in the rich natural environment of Kitakyushu bring new life to the world of modern Japanese cuisine.
"TOBIUME Japanese Cuisine" was born under the theme of "creating a restaurant that contributes to the development and evolution of Japanese cuisine." The owner, Mr. Tashiro, takes on the challenge of
...creating "cuisine that connects to the future" by reconstructing it with his free-spirited imagination and skilled hands while following the traditions and culture of Japanese cuisine. Mr. Tashiro's unwavering conviction can be felt in each dish, which is like a work of art, woven together with local seasonal ingredients. Everyone will be thrilled by the gorgeous visuals that distinguish it from traditional Japanese cuisine.