Keichitsu

Cream and brick walls line the short staircase leading up to the Michelin-selected hideaway Keichitsu. Chef Matsumoto, who worked for the two-star Michelin stalwart La Grenouillere in France, prioritizes simplicity over complexity. A selective range of ingredients are prepared in imaginative ways, churned into a menu that constantly evolves. Matsumoto’s gift is surprising. Butternut, usually made into potage, is instead finely chopped and grilled with chorizo. His specialty lies in its roasted quail covered in Japanese butterbur pesto and wrapped in butterbur leaves with a fond de veau sauce. The Japanese pepper accents in the sauce are in keeping with Matsumoto’s culinary philosophy. Courses usually involve small portions and unadorned plating so each creation can stand on its own. Owner-sommelier Hirano has put together a wine list emphasizing sake and wines cultivated in cooler regions, avoiding stronger flavors to elevate Matsumoto’s dishes. Keichitsu is across from Nabeshima Shoto Park, a picturesque natural gem that bursts with cherry blossoms in the spring. Keichitsu’s sleek gray interior and windows overlooking the garden create a modern, chic ambiance perfect for friends, couples and families celebrating special occasions. Michelin Guide accolades: 2024 - Michelin Selected