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Le Restaurant Haze

Vegetarian Vegan Egg free Milk free Shrimp free Crab free

Supervisor / Recommender

After working as a French chef in Tokyo for 20 years, moved to an old private house in Fukuoka and opened a “macrobiotic restaurant”

The owner of this restaurant, Mr. Hirata has 20years of experience as a French chef in Tokyo.
Meanwhile, working as a chef, he learned that the high-class ingredient “foie gras” is made through force- feeding the geese a lot and made them into a so-called “fatty liver” disease.

Mr. Hirata said that he became interested in “natural foods” and shifted to “macrobiotic foods” when he began to feel uncomfortable with people enjoying eating such ingredients.

After that, he moved to Fukuoka and opened a macrobiotic vegetarian vegan restaurant in an old private house in this land, which is rich in nature.

Owner

Owner

 
By practicing a macrobiotic diet, the owner himself lost 20 kg. He returned to his original body shape and was able to spend a healthy time.

While running a restaurant, he manages cooking courses and sweets courses. And due to the needs of mothers suffering from food allergies, he published a DVD of natural sweets courses.
You can purchase this at the store or through a website.

Lecture DVD

Lecture DVD

Winner of “The Vegetarian Chance Japan 2020”

The owner is credited with winning the championship at the “1st Vegetarian Chance Japan.” It was the competition for vegetarian dishes held in Japan for the first time this year.

Tournament winner (owner)

Tournament winner (owner)

Since the world competition will be held in Italy next year, he is planning to participate in that competition as well. Unfortunately, it is said that the event may be postponed due to the spread of coronavirus infection. However, Iam positive that his creative cuisine will be highly appreciated in the world as well.

The following dishes are the winning dishes, and the title is “Fermentation Paradise.”

It is full of fermented ingredients. Jude told him that:
“Soy milk yogurt made from rice on top of petit pore (green peas and brown rice) puree, homemade persimmon vinegar jelly, and seasonal vegetables in the best shape such as raw, boiled, dried, pickled bran, and marinade…
The harmony of color and taste that was put on the rice was just a paradise for fermentation! ”

Tournament winning dish

Tournament winning dish

Commitment to “fermented food” and “ingredients”

When I heard the story during the interview, I strongly felt that the owner was very particular about “fermented food.” The idea is to attach the “indigenous bacteria” that exist on the wooden pillars and beams in this old folk house and use them as “allies.”

By using the allies to make homemade fermented foods, not only the food but the entire building will be filled with “useful bacteria.” By doing so, both the action of visiting this restaurant and having a meal will build a body that is not defeated by viruses.

Store exterior

Store exterior

They are very particular about the ingredients. They offer dishes that are carefully finished one by one using locally-sourced fresh seasonal vegetables and natural and organic seasonings.

Sample dish

Sample dish

In addition, the owner has contracted with a tofu manufacturing company and is working on the development of additive-free “drained tofu,” which is offered in various forms of dishes.
This “drained tofu” can be purchased at the store or on the official website (if it is in stock).

tofu

tofu

Also, due to the dire situation of the process of making “dog food,” completely vegan dog food purchased from the United States is also sold at stores.

Dog food

Dog food

Human resource development through an internship system

Le Restaurant Haze accepts trainees from all over the world in the form of an “internship system” at any times.
During the training period, you can live in an old folk house and learn about fermentation, macrobiotics, vegans, and natural sweets while sleeping and eating together with other interns.

The period will be about one to two months, and people from all over the country who are interested in natural food management will visit.
When I visited for an interview, a woman from Yakushima was in training.

The photo below shows a French man who came to Japan to study Japanese fermented foods, soy sauce, and miso.
He said, “I eat brown rice more often than Japanese people, but I don’t eat flour.”

Internship student

Internship student

「 Le Restaurant Haze」Basic information

Store name Le Restaurant Haze
Tel 0942-27-6750
Address 1849-1 Toyoda, Yamamotomachi, Kurume City, Fukuoka Prefecture 839-0827
Business hours

11:30〜14:00(L.O) Dinner18:00〜20:00(L.O)
*Reservation required for dinner time

Holiday Mon/Tues
Budget

Lunch 2200yen〜 Dinner5400yen〜

Payment method

Cash, paypay (Credit card not abailable)

Parking Lot 10 spots
Language Japanese, English (simple conversation)
Advance reservation

Available

Cooking description

Gluten-free pasta and allergy alternatives available at the time of reservation

Note

Number of seats: 20 seats (currently there is a limit on the number of people to prevent infectious diseases)
Reservation is possible according to budget such as various parties and legal affairs

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