L'ECAILLER OYSTER BAR
レカイエ オイスターバー
Help desk
Shop
From the chef
This rich-experienced chef prepares oysters into exquisite dishes
He was born in 1983 in Fukuoka Prefecture. After graduating from NAKAMURA CULINARY SCHOOL, he entered a hotel in Fukuoka Prefecture, then experienced various genres at a French restaurant, wine bar, and teppanyaki (Japanese BBQ) restaurant. After working as the master chef at [Hakata Station Oyster Bar AMU PLAZA HAKATA branch], he started actively working at the current [L'ECAILLER OYSTER BAR] preparing oysters into various exquisite dishes, backed by his various experiences as a chef.
長尾 聖Takashi Nagao
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews
L'ECAILLER OYSTER BAR
レカイエ オイスターバー
Help desk
Shop
092-409-8940 (+81-92-409-8940)
- location_onAccess
- Take an elevator from the Central Exit of JR [Hakata Station] to the 10th floor, then on your right
- restaurantCuisine
- Western / General,Western / Steak,Western / Western Sosaku (creative cuisine) / Oyster Bar,Dining bar
- scheduleOpen
- 11:00 am - 11:00 pm (L.O. 10:00 pm)
- blockClosed
- Irregular
- paymentsAverage price
- Dinner: 5,000 JPY / Lunch: 2,000 JPY
- credit_cardMethod of payment
-
Credit Card Accepted
UFJ Card / Visa / JCB / Diners Club / DC Card / UC Card / American Express / Master Card / Credit Saison / UnionPay
(Emerald, AEON, EPOS, CITIX, VIEW QR code payment: PayPay, LINE Pay, Rakuten Pay, Alipay, We Chat Pay) -
E-money Payments
(Various transportation IC cards)
- pin_dropAddress
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10F, JR HAKATA CITY, 1-1 Hakataeki Chuogai, Hakata-ku, Fukuoka-shi, Fukuoka map
- local_taxiAddress (for taxi driver )
- 福岡県福岡市博多区博多駅中央街1-1 JR博多シティ10F
- translateEnglish services
- English menu available.
- listFeatures
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English menu / Free Wi-Fi / Lunch / Late-night service / No smoking / Special diet / Western cutlery / Child friendly / Counter seating available / Large wine selection
*Please add a special request for inquiries regarding smoking/non-smoking.
Notation based on the Act on Specified Commercial Transactions
- Information
- Photos
-
Course Menu /
Menu - From the chef
- Map
- Reviews