L'Ermita

The story

L’Ermita Fukuoka: Contemporary Spanish Cuisine Shaped by Years in Europe

The chef and his roots

L’Ermita in Fukuoka presents a refined approach to contemporary Spanish cuisine, shaped by nearly fourteen years of European training. Owner-chef Masaru Urakami left a corporate job in Hiroshima after a single remark from a Tokyo supervisor sent him alone to Italy, France, and Spain. He worked alongside established kitchens including Martin Berasategui and Els Tinars before returning home to open the original location in 2015. The kitchen relocated permanently to Fukuoka last year, carrying that same disciplined curiosity to a quieter neighborhood near the subway.

Seasonal tasting and technique

Urakami anchors his approach in Catalan traditions while treating Spanish cooking heritage as a living framework rather than a museum piece. The current offering runs as a structured Degustación de Tapas, moving through roughly ten courses that cover appetizers, rice dishes, and sweets. Prices include tax and service charges, which allows the team to concentrate on ingredient balance instead of adding hidden fees. The menu shifts with the seasons, ensuring that each visit reflects what the market currently provides.

Pacing and quiet recognition

Reservations control the flow here, limiting groups to six guests and allocating approximately three hours for the full service. This deliberate rhythm lets diners settle into the room while the kitchen executes each stage without rushing. That steady approach aligns with the Gault&Millau ratings the kitchen has maintained since 2018, showing how consistent preparation often outlasts temporary trends. Guests simply show up, follow the schedule, and let the food dictate the evening.