SAVOR JAPAN Kyushu Fukuoka, Kaiseki (course menu) Hakata, Kaiseki (course menu) Hirao/Kiyokawa, Kaiseki (course menu) Innovative Japanese food Lufu Menu

About this site

Innovative Japanese food Lufu (Hirao/Kiyokawa｜Kaiseki (course menu))

Innovative Japanese food Lufu

日本料理　るふ

Help desk
050-2030-4678 (+81-50-2030-4678)

Shop

092-233-5942 (+81-92-233-5942)
Request Reservation
Bookmark

Menu

Edible Origami, cooked with reduced pressure at low temperature

Edible Origami, cooked with reduced pressure at low temperature

Black Wagyu beef from Kagoshima Prefecture is soaked in broth and cooked under reduced pressure to bring out the best flavor slowly. The surface of the meat is grilled savory with charcoal for additional flavor. The accompanying origami crane is an original food made by processing non-standard carrots into sheets and folding them.
The fusion of cuisine and art will amaze your eyes and impress your taste buds.

The fusion of cuisine and art will amaze your eyes and impress your taste buds.

The potato's natural sweetness and smooth texture can be enjoyed fully by heating it with steam using a steam convection oven. Biting into the warm, sweet potato, revealing a candied chestnut inside.
Blissful sushi with a combination of aroma, flavor, and texture

Blissful sushi with a combination of aroma, flavor, and texture

The marinated tuna is prepared by reduced-pressure cooking with a smoky flavor. Caviar and fresh sea urchins are added for a smooth texture and harmony with the sea's bounty. The red vinegared rice enhances the depth of the tuna.

One of the courses

A blissful combination of aroma, flavor, and texture

A blissful combination of aroma, flavor, and texture

This dish uses tuna that has been marinated in a reduced pressure cooking process that gives it a smoky aroma, and is finished off with caviar and raw sea urchin, creating a smooth texture and a harmony with the bounty of the sea. The red vinegar-flavored rice brings out the richness of the tuna.
Low-temperature cooking with reduced pressure, edible origami

Low-temperature cooking with reduced pressure, edible origami

The black-haired wagyu beef from Kagoshima Prefecture is soaked in soup stock and slowly cooked under reduced pressure to bring out the flavor. The surface of the meat is scented with charcoal to add flavor. The origami crane that accompanies the dish is an original dish made by folding non-standard carrots into sheets.
A delicate sense of beauty that tickles your nostrils and delights your eyes

A delicate sense of beauty that tickles your nostrils and delights your eyes

The words on the nori seaweed served next to the dish. They float up, swaying with the gently pouring broth. The broth is made by reducing pressure to extract the flavor of seafood, and by allowing it to infuse into the fish, it gives it a deeper flavor.
The fusion of cuisine and art will amaze your eyes and delight your palate.

The fusion of cuisine and art will amaze your eyes and delight your palate.

Using a steam convection oven, the sweet potato is cooked while being soaked in steam, allowing you to enjoy its natural sweetness and smooth texture. With one bite, a single candied chestnut emerges from within the natural sweetness of the piping hot baked sweet potato.
A sense of unity between the natural flavor of the fish and carefully layered umami

A sense of unity between the natural flavor of the fish and carefully layered umami

The fish is cooked under reduced pressure to allow the broth extracted from the bones to soak into the flesh, resulting in sashimi that is infused with the flavor of the bones. You can enjoy the moist texture and deep flavor without losing the delicate texture of the fish.
The powerful energy of the tail is here now!

The powerful energy of the tail is here now!

Serving it on a leaf allows the fish to absorb its aroma and whet your appetite. The bite-sized fillets of fish are cooked under reduced pressure to be plump and moist. The bones are also held up high, giving the fish a fragrant flavor and a light texture.

*From April 2021, displaying the total fee including consumption tax is mandatory. Please note that the displayed fee may differ.

Innovative Japanese food Lufu

日本料理　るふ

Hirao/Kiyokawa , Hakata , Fukuoka

Japanese / General , Japanese / Sashimi (raw fish)/Seafood , Alcohol / Sake

Japanese / Kaiseki (course menu)

Online reservation

Request Reservation
Bookmark

Shop phone number

092-233-5942 (+81-92-233-5942)

All reservations will be accepted via web form to ensure a smooth reservation process.

Help desk phone number

050-2030-4678 (+81-50-2030-4678)

Details

Access
6-minute walk from Yakuin Station on Nishitetsu Tenjin Omuta Line. Turn right at the Watanabe-dori 1-chome intersection, and the restaurant is behind WEST.
Cuisine
Japanese / General, Japanese / Sashimi (raw fish)/Seafood, Alcohol / Sake / Kaiseki (course menu),Japanese
Open
Lunch 11:30 am - 2:00 pm (L.O. 1:00 pm) *Reservation required / 11:30 am - 11:00 pm (L.O. 8:00 pm) *Reservation required
Closed
Irregular
Average price
Dinner: 15,000 JPY / Lunch: 5,000 JPY
Method of payment

  • Credit Card Accepted

    Visa / JCB / Diners Club / American Express / Master Card

Address
102, Novaluce Takasago, 1-4-13, Takasago, Chuo-ku, Fukuoka-shi, Fukuoka map Outside view
Address (for taxi driver)
福岡県福岡市中央区高砂1-4-13ノーヴァルーチェ高砂102
English services
English menu and English-speaking staff available.
Features

English menu / English-speaking staff / Lunch / No smoking / Special diet / Western cutlery / Reservations / Counter seating available / course meals / Large shochu selection / Large sake selection / Large wine selection

*Please add a special request for inquiries regarding smoking/non-smoking.

Notation based on the Act on Specified Commercial Transactions Japanese

Search for attractions near Innovative Japanese food Lufu

Attractions in Fukuoka