The story
At Restaurant Sola in Fukuoka, chef Hiroki Yoshitake leads a French kitchen grounded in global training and local ingredients. Yoshitake established the restaurant after years of study at La Rochelle and Le Pilate, followed by a world tour spanning nearly forty countries. He previously launched a venue in Singapore's Dempsey Hill before opening Sola in Paris, where he secured a Michelin star in just over a year. Back in Japan, he applies this international background to seasonal menus, earning Gault&Millau recognition scoring 15 points for 2026.
The dinner course weaves classical technique with ingredients sourced from Kyushu. Amuses introduce tomato and salmon caviar, set beside turban shell and corn. The progression continues with hors d'oeuvres of spear squid and conger eel, moving to mains of grouper or summer venison depending on availability. Desserts focus on straightforward presentations of melon or mango, finishing the fifteen-thousand-yen meal without unnecessary complexity.
Situated on the second floor of Bayside Place Hakata, the dining area offers expansive views of the water through tall windows. The site functions as the hub for Sola Factory, which manages the restaurant alongside a food lab dedicated to creating retail products and event menus. Yoshitake maintains an accessible environment with no strict dress code, requesting only that guests skip beach sandals near the coast. Children entering elementary school are welcome, with staff willing to modify portion sizes upon request.
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