Hirata

In Karatsu, near the Karatsu Castle, lies a humble kaiseki restaurant that’s been awarded a Michelin star. The owner-chef had spent quite some time in Kyoto, the origin country of kaiseki cuisine, to sharpen his traditional culinary skills. Since he’s worked at big-name restaurants like Utsuwa Cuisine Sano in Fukuoka and Miyamaso in Kyoto, word spread like fire when he decided to open his very own restaurant. What differentiates Hirata from other traditional kaiseki restaurants is the gentleness of the dishes and the overall warm hospitality. The chef pays close attention to not only using the freshest local ingredients he could get but also presenting them in the best way possible. A small but premium collection of local sake and wine is available, as well as Hirata’s homemade recipe for enzyme juice that’s made from fermented fruits and vegetables. This kaiseki restaurant is quite a bargain for the level of professionalism and quality.