Kyomachi Western-style Restaurant Teron

[Special demi-glace sauce made over 20 days]

The name of the restaurant, teron, comes from the Yanagawa dialect phrase “nanteronkanteron” (this and that). The manager ran a restaurant in Fukuoka city for many years, but moved to his hometown of Yanagawa in May 2015. The current restaurant was opened by a married couple. As it is located in a corner of the shopping arcade, most of the customers are locals.

The restaurant serves creative Western cuisine based on French and Italian cuisine. Lunch includes hamburger steak, pasta, quiche, etc. The popular special plate lunch is a luxurious meal that includes four types of hors d’oeuvres, soup, salad, quiche, fish or meat dish, and bread. In the evening, a course meal is served. The restaurant’s pride and joy is its demi-glace sauce, which takes about 20 days to make, says the manager. Vegetables, meat, beef bones, and pork belly are boiled and strained, and the process is repeated four times. The demi-glace sauce that I was shown shone a deep amber color. The time-consuming demi-glace sauce is used in omelet rice, hamburger steak, and beef stew.

Both the husband and wife are cat lovers, so there are cat ornaments all over the restaurant, and along with the carefully prepared food, it is a restaurant that puts you in a calm and relaxing mood.