Modern French Without Borders

Drawn with fire and water.
A 13-course menu pushing ingredients further

illimité offers modern French cuisine without borders: rooted in French technique and enriched by influences drawn from many culinary traditions. Charcoal, wood and open flame give "fire" its many faces, while the moisture held inside each ingredient and layered dashi give voice to "water". Every dish is composed from the dialogue between the two. Cooking, ingredient, seasoning — we push all three beyond their usual limits across a 13-course menu.

Three-star technique, unbound sensibility.
From Fukuoka to the world | Chef Takumi Nakagawa

Three-star technique, unbound sensibility.
From Fukuoka to the world
| Chef Takumi Nakagawa

The uncompromising approach to fire and to ingredients that he mastered at the three-Michelin-star French restaurant Quintessence, and the freedom of sensibility and expression he gained at Équateur. Making both lessons his own, he returned to Fukuoka — his roots — to open his own restaurant. Believing in the “infinite” possibility that the name illimité carries in French, he faces each dish anew every day, opening the way to a new kind of emotion beyond genre.

Pairings that cross borders
and sharpen the outline of every dish

A certified sommelier, the chef himself builds the pairing for each dish. French wine sits at the centre, joined by sake, Chinese tea and tea leaves grown in Kyushu. Every glass is chosen to match the temperature of the fire and the structure of the sauce. Both alcoholic and non-alcoholic pairings are available.

A black theatre where the breath of the kitchen
meets the comfort of the room

From the island kitchen at the heart of this black-toned space come the sounds of cooking, the drifting aromas and the flicker of flame. Ten counter seats let you feel each dish as it is born, right in front of you. A private room for four is also available for guests who prefer a quieter setting.