Name: Mermoz Dodro Kawa
Address: 2-21-18, Hirao, Chuo-ku, Fukuoka City, Fukuoka, 8100014
Telephone: 0925226232

● Sample Menu
・Prosciutto Salad
・Fried Shrimp
・Demi-Glace Hamburger Steak
・Soup in Puff Pastry
・Focaccia
・Seafood Gratin
・Tomato Pasta
・Carpaccio
・Dessert

【Kids' Dinner Course】Only on Family Day

Mermoz Dodro Kawa

Please write the message you would like to accompany the dessert plate with a message in the "Requests/Comments" section.

Dessert plate with a message

The pie soup can be changed to other hot vegetable dishes. Please select if you wish. The dish will be served to everyone together.

Pie soup → Other warm appetizers

Please enter the message to be added to the dessert plate with message service in the Requests/Comments section.

Fruit Plate with Message

～An Example from Last Year～

●2 Amuse-Bouches
・Bruschetta with black maitake mushrooms, blue cheese, and pickled purple radish
・One-bite tart with aged chestnuts, seko crab, and strained yogurt

●Flash straw-smoked Seki horse mackerel, topped with caviar, served with mandarin orange dressed in root chervil paste and scented with bergamot

●Lightly stewed cauliflower and sea urchin

●Risotto with sous-vide enoki mushrooms and bottarga, finished with shaved bottarga

●Shiraishi lotus root roasted for 2 hours, sauce vin jaune, topped with house-made semi-dried salmon roe and scented with green yuzu

●Poêlé aged grouper with white leek ragout, persimmon and cashew nut sauce

●Consommé of dried shiitake and black maitake mycelium (stems), with oyster cooked at 68°C and poached milt

●Pasta with horse meat ragout, baby turnip, and lily bulb
finished with Comté cheese and black truffle

●Kagoshima Kuroge Wagyu chateaubriand grilled over Kishu Binchotan charcoal
with canola blossom and watercress salad,
saffron and fermented lemon sauce

●Sake lees gelato with apple and apple caramelized in its own syrup

After-meal beverage and tea sweets

[Xmas2026・Year-End] Special Dinner Course

A premium limited-time course created for a special season. Savor creative Italian cuisine that brings out the full character of each ingredient, with thoughtful attention paid to every pairing and sauce. Step away from the bustle of everyday life and enjoy an elegant dinner time surrounded by warmly heartfelt dishes and gracious, attentive service.

Course (12/21–12/25, starting at 19:30)

This is a limited-time premium course created for a special season. Savor creative Italian cuisine that brings out the full character of each ingredient, with thoughtful attention paid to every pairing and sauce. Step away from the bustle of everyday life and enjoy an elegant dinner time surrounded by warmly heartfelt dishes and comfortable service.

Course (Starts at 6:30 PM from 12/21 to 12/25)

This is a limited-time course available only during Christmas and the year-end period.
Details will be posted as soon as they are finalized.

[Xmas2026・Year-End] Special Lunch Course

A limited-time premium lunch course created for a special season. Enjoy creative Italian cuisine that brings out the full character of each ingredient, with thoughtful attention paid to every pairing and sauce. Step away from the bustle of everyday life and savor an elegant lunchtime experience surrounded by warm, heartfelt料理 and comfortable service.

Course (12/21–12/25, starting at 12:00 only)

■ Appetizer Assortment

■ Seasonal Puff Pastry Soup

■ Main Dish

■ Daily Pasta

■ Dessert Assortment

■ After-Meal Coffee

[Standard Lunch Course] Five dishes including an assortment of appetizers and soup in pastry.

Italian cuisine centered around seafood, crafted with fresh ingredients procured daily. The harmony of Japanese and Italian elements is exquisitely showcased, highlighting the ingredients in dishes that are meticulously crafted for both appearance and aroma. Each combination of ingredients is thoughtfully assembled, offering surprising discoveries unlike anything before. Enjoy a leisurely and serene time away from the hectic pace of everyday life, with delicate dishes made with heartfelt care and exceptional service.

Course only

*One day example

■ Fava bean bruschetta with the aroma of sherry vinegar and kinome
   Botan shrimp, small tarts of cherry and clotted cream

■ Soft-boiled kodako with roe and marinated pesticide-free spring carrots with the aroma of various herbs and nira flowers

■ Flan with prosciutto broth, seared Gotou pilchard, with fermented lemon and fruit tomato sauce

■ Seasonal pie-wrapped soup or slow-cooked cress with Oma bamboo shoots
* If you would like the pie-wrapped soup, please indicate the number of people in the comments.

■ Homemade focaccia

■ Steamed sweet sea bream with cherry leaves, yam puree with brown butter, caper sauce, and basil oil

■ Grilled Six White Kurobuta pork or Kagoshima Black Wagyu Rump with Binchotan charcoal, served with sudachi, shallot, and hazelnut sauce

■ Asparagus and sea grape pasta

■ Assorted 4 types of dessert

■ Coffee after the meal

[Enjoy a Dinner Course at Lunchtime] A 7- to 8-course small-portion tasting menu woven from seasonal ingredients and the chef’s sensibility

Italian cuisine centered around seafood, crafted from fresh ingredients sourced daily. The dishes exemplify a harmonious blend of Japanese and Italian elements, focusing on bringing out the best of the ingredients, offering a delightful experience in both appearance and aroma. Each combination of ingredients is crafted with care, providing surprising discoveries like never before. Enjoy a leisurely and relaxing time away from the hustle of daily life through our delicately prepared dishes and heartfelt service.

~~An Example Day's Menu~~

・One-bite tart with foie gras, strawberries, and hazelnuts

Bruschetta with freshly boiled broad beans and blue cheese

・Chilled spaghettini with Takashima tomatoes, seared grunt, and salted cherry blossoms

・Chilled green peas with prosciutto broth aspic, served with fresh sea urchin

・Kuruma prawn cooked at 47 degrees, Hyakusho steamed eggplant, and hassaku orange marinade with a basil aroma

・Homemade focaccia

・Risotto with Ouma bamboo shoots, turban shell, and aonori, garnished with Italian parsley flowers

・Pan-fried Kinmedai from Choshi, Chiba and Manganji peppers
Freshly boiled Baron potatoes with a saffron, butterbur sprout, and white wine sauce, scented with sudachi

・Galette-style rock oyster topped with new onions

Mushroom broth and Marsala wine sauce

・Kagoshima Kuroge Wagyu fillet grilled over Kishu Binchotan charcoal

Freshly boiled white asparagus with leaf wasabi and colatura tartare

・Wild mugwort and condensed milk gelato, served with Motegi loquat

・After-meal beverages and tea sweets
(A small chocolate cake topped with Taiwan pineapple jam, and a small apricot custard cake)

*Please note that the menu may change depending on ingredient availability and other factors. Thank you for your understanding.

Dinner Course A

Italian cuisine centered on seafood, prepared with fresh ingredients sourced daily. Harmoniously blending Japanese and Italian elements, each dish makes the most of its ingredients and is crafted with meticulous attention to appearance and aroma. Every combination of ingredients is thoughtfully composed, offering delightful discoveries unlike any before. With delicately prepared dishes made with heartfelt care and attentive service, guests can enjoy a მშვიდ and relaxing time away from the rush of everyday life.

【Chef's Omakase Course】

~~ An Example from One Day ~~

- Foie gras and strawberry, hazelnut mini tart

- Chilled spaghetti with Takashima tomatoes, seared Isaki fish, and pickled cherry blossoms

- Chilled green pea gelatin with prosciutto dashi, served with caviar

- 47-degree cooked prawn and Smile Baimon eggplant, marinated with hassaku orange, and basil scent

- Homemade focaccia

- Risotto with Takenoko bamboo shoots and turban shell, garnished with Italian parsley flowers and aosa seaweed

- Grilled cutlassfish and Manganji pepper meunière
Boiled Baron potatoes with Manganji pepper, saffron, butterbur sprouts, and white wine sauce, accented with sudachi citrus

- Grilled Kagoshima Kuroge Wagyu rump using Kishu Binchotan charcoal

Boiled white asparagus, wasabi leaves, and Colatura tar sauce

- Wild mugwort and condensed milk gelato, served with Motegi loquat

- After-meal drinks and petit fours
(Small chocolate cake topped with Taiwanese pineapple jam, small apricot custard cake)

[Dinner Course B] Chef's special 10-dish course including Kagoshima Kuroge Wagyu Rump.

Italian cuisine centered around seafood made with fresh ingredients sourced daily. Our dishes, which harmoniously blend Japanese and Italian elements, showcase the ingredients and are crafted with attention to detail, both in presentation and aroma. Each combination of ingredients is meticulously crafted, offering surprising discoveries never experienced before. Enjoy a leisurely and calming time away from the hustle and bustle of daily life through our heartfelt, delicate dishes and service.

Mermoz Dodro Kawa

Notice

Dinner Course S

Course only

Dinner Course A

Course only

[Dinner Course B] Chef's special 10-dish course including Kagoshima Kuroge Wagyu Rump.

Course only

[Standard Lunch Course] Five dishes including an assortment of appetizers and soup in pastry.

Course only

Course only

[Enjoy a Dinner Course at Lunchtime] A 7- to 8-course small-portion tasting menu woven from seasonal ingredients and the chef’s sensibility

Course only

Course only

[Xmas2026・Year-End] Special Lunch Course

Course (12/21–12/25, starting at 12:00 only)

[Xmas2026・Year-End] Special Dinner Course

Course (Starts at 6:30 PM from 12/21 to 12/25)

Course (12/21–12/25, starting at 19:30)

Restaurant Information