On September 14, 2025 (Sunday), a French restaurant, "L’Unique labo," renovated from a chapel, opened within the grounds of "HOTEL IL PALAZZO" in Haruyoshi, Fukuoka. The chef is Masafumi Hamano, who earned two Michelin stars for six consecutive years in Burgundy, France. The intimate, eight-seat counter is described as "a stage for exquisite cuisine." We introduce dishes prepared with Chef Hamano's unique approach, skillfully incorporating Kyushu's herbs and fruits.

Chef Hamano honed his skills at Tokyo's "La Rochelle" and various restaurants in France before opening "Au 14 Février Saint-Amour-Bellevue," a French restaurant in Burgundy. From 2018 to 2023, he maintained two stars in the French Michelin Guide. Chef Hamano chose his native Fukuoka as his next base.

"I always wanted to open my own restaurant in my hometown, blessed with the bounty of the mountains and sea," says Chef Hamano.

The restaurant's interior design was handled by "atelier oï," a design team based in Switzerland with numerous international awards. This marks their first restaurant project. The overall direction was overseen by Uchida Design Research Institute, which also worked on "Hotel Il Palazzo." The archways in the waiting space are particularly striking, designed to evoke the gardens often found in Europe.

Guests can enjoy the anticipation before the course begins, seated on garden benches, savoring champagne served by the sommelier as if relaxing in a garden.

The interior is unified in soft white gradations, incorporating elements of Japanese aesthetics such as horizontality, the beauty of empty space, and the changing expressions of the sky over time. Furthermore, the lighting above the counter seats features pendants designed to resemble flower petals, inspired by the edible flowers frequently used in the chef's dishes.

"I designed the counter seats in a U-shape, consciously ensuring that explanations of the dishes can be conveyed to everyone and that guests can easily converse with each other," says Chef Hamano.

The restaurant offers only one menu: an 11-course "Menu L’Unique" (¥27,500), which changes every two months. It begins with a selection of savory mini-mignardises presented in a jewel-like glass case as an "amuse-bouche." The dazzling lineup includes the "Rose-flavored Macaron with Itoshima Pork Rillettes," "Curry-flavored Macaron with Pecorino Cheese," and the "Porcini Tuile" with a subtle hint of lemon and porcini, all resembling exquisite jewelry.

The "Madeleine with Prosciutto and Olive" on the left is enjoyed by squeezing a drop of grape juice from a pipette as you bring it to your mouth. The fruity flavor of the grape enhances the savory prosciutto and madeleine.

Chef Hamano's cuisine is characterized by the consistent use of fruits, edible flowers, and herbs throughout the course. Fruits, in particular, are incorporated into every dish, their acidity serving as the perfect ingredient to enhance the flavors of wine, an essential element of French cuisine.

In addition to a classic wine list centered on Burgundy, a special pairing featuring labels from wineries across Kyushu, including those from Ajimu, Kikka, and Tsuno, is also available.

Regarding herbs and edible flowers, Chef Hamano personally visits the producers and only uses ingredients he has tasted and trusts.

"In Burgundy, it was customary to go out and pick herbs and wild plants growing nearby to use in my cooking. Here in Fukuoka, I incorporate ingredients from local producers with whom I've built relationships, such as herbs from Kubota Farm in Itoshima and edible flowers from Garden Arte in Fukutsu," says Chef Hamano.

Chef Hamano's signature dish, "Lemon, Pumpkin, and Caviar," featuring top-grade Osetra caviar, is a visually stunning and memorable creation, beautifully decorated with a variety of edible flowers.

The sweetness of the stewed crab and the pumpkin espuma harmonize exquisitely with the rich caviar. Alongside, a waffle smoked with whiskey offers an aromatic counterpoint, perfect for dipping into the espuma.

The warm appetizer is "Fig, Taro, and Foie Gras," pairing tender, juicy free-range chicken from Amakusa, Kumamoto, with rich French foie gras. The sweet and sour fig purée and the refined Madeira sauce enhance the meat's umami.

The dessert is a dome-shaped chocolate that is enjoyed by pouring a rich, warm mango sauce over it. As time passes, the chocolate melts away to reveal cold ice cream within, creating a truly surprising finale.

"I spent 20 years in France, where the seasons for ingredients differ, so before opening my restaurant after returning to Japan, I spent a lot of time visiting numerous producers and researching Japanese ingredients. Fukuoka is my place of origin, and precisely because of that, I aim to utilize the unique ingredients of this region and disseminate new French culinary culture to the world from here," says Chef Hamano.

Returning to his hometown of Fukuoka after 20 years, the chef is embarking on a new challenge, leveraging the techniques cultivated in France and his refined sensibility. We eagerly anticipate his future endeavors.