News & Information
Concept
A dish made with heartfelt care
Our culinary journey begins with the careful selection of ingredients.
e are proud to feature the best of local produce alongside select imports ｆrom France, ingredients close to our hearts.
Our ultimate goal is to craft dishes that not only delight but also create lasting memories for our valued guests.
Orchestrating a Dining Experience of Joy
Nestled atoｐ a small hill in southwestern France lies the charming town of Saint-Émilion.
Preserving its historic medievaｌ character, the town is surrounded by sprawling vineyards.
This beautiful town once flourished as a pilgrimage route for Christians ａnd is now a designated World eritage Site.
We have named our restaurant after this small, beloved town, hoping to provide our guests with delicious cuisine ａnd heartwarming hospitality.
Menu
◆ A 10% service charge will be added to all courses.
◆ We kindly request that all guests at the same ｔable order the same set menu.
Menu A
￥12,000 (￥13,200 incl. tax) / 8-9 courses
Standard full-course meal/dinner/menu
Celebration options available (for an additional charge)
Menu B
￥15,000（￥16,500 incl. tax) / 10-11 courses
Upgraded Menu A
Celebration options available (for an additional charge)
Degustation（Reservation required 2 days in advance）
￥20,000 and up (￥22,000 incl. tax and up)
Chef's seasonal tasting menu
If you have any specific requests regarding ingredients or cooking methods, we can arrange a customized course menu in consultation with our chef.
Celebration options available (for an additional charge)
Option (Reservation required)
Celebration version
￥1,000（￥1,100 incl. tax) per person
Celebration options available for all courses
Floral arrangements are available upon request!
(Orders must be placed by the day before for delivery to the restaurant.)
Florist: Kurahana
https://kurahana.com/
2-10-5 Saburomaru, Kokurakita-ku, Kitakyushu City, Fukuoka Prefecture, Kimura Bldg. 1F
Price: From ¥3,300 (tax included)
Chef
Iichiro Watanabe
Born in 1967
Born in Kitakyushu City, Fukuoka Prefecture Worked at "Kin no Furaipan" in Yahata, Kitakyushu City
Spent 8 years at "La Venus" in Daikanyama, Tokyo Moved to France in 1995
Trained at "Patrick Jeffroy" in Brittany
Trained at "Château Grand Barrail" in Bordeaux
Trained at other renowned restaurants throughout France and Italy Returned to Japan in 2001
Served as Head Chef at "La Suite" in Roppongi, Tokyo
Served as Head Chef at the Austrian Embassy in Tokyo
Opened "Saint-Émilion" in his hometown of Kitakyushu, Fukuoka in 2007
Awarded one Michelin star in 2019
Restaurant Information
French Cuisine Saint-Émilion
〒Address: 2-3-33 Sakaemachi, Kokurakita-ku, Kitakyushu-shi, Fukuoka 802-0005, Japan
Phone: +81 (0)93-541-7089
Closed: Sundays & Irregular Mondays
Hours: 5:30 PM - 8:30 PM (Last Order), Closes at 10:30 PM
Owner Chef: Iichiro Watanabe
Opened: May 2007
For private bookings, bringing your own wine (corkage), and more information, please refer to our "Q&A" section.