OUR VISION
our vision
"Delicious" leads to all HAPPY.
A space where comfortable air flows.
As soon as you open the door and take a step inside, the staff immediately greets you with a smile.
Surrounding delicious food, there are people who rejoice.
There is a servicer who smiles when he sees a person who is happy and says that the service was good.
There is a chef who makes a fist pump when he has made a good dish.
There are producers who are happy to have their food eaten when they are able to use the ingredients without waste.
The craftsman who made the tableware to color the meal is also pleased.
With someone's "delicious!" expression, to everyone
There are emotions that can be conveyed without words.
Surrounding delicious "food" is infinitely overflowing with such small happiness,
A chain of happiness is born one after another between "itadakimasu" and "gochisousama",
Both customers and workers can be in a cycle of happiness.
Our cafe is
Don't forget to appreciate the producers and everything on the table
Making delicious food with seasonal good ingredients,
Feel free to enjoy food and meet people.
I would like to continue to be a “place” that creates such a chain of happiness and encounters with HAPPY.
Commitment to food, sake and coffee
It is often said that anything Yamada makes looks delicious.
Especially when I'm grilling meat (laughs).
I myself love to eat, and when I come across something delicious, I always wonder, "How can I recreate this taste?"
At the same time, I love coffee, and the coffee I ordered casually at a restaurant I visited one day was shockingly delicious.
That was the specialty coffee of "Honey Coffee" that I am dealing with now.
It's no exaggeration to say that everything from the food I make to the sake and wine I select is there to enjoy this "last drink."
Belief in the taste of the ingredients, which the producers put their heart into, is the same for cooking and coffee. It's "delicious" that there is a reliable production area.
Coverage interview
The warmth of people who have been affected by the corona disaster! What is the thought of a popular cafe owner who has been in business for 7 years?
| HAPPY HILL Yusuke Yamada
(Renew [renew] new dynamics in business interviewed in 2021)
The restaurant has been hit hard by the new corona virus infection. Fukuoka City's "Cafe & Dining HAPPY HILL" was hit by an unexpected coronavirus just after it was about to start a new development five years after its opening. Mr. Yusuke Yamada, the representative of the company, told us about his journey from before starting the business to now without hiding anything.
Fascinated by Italian bars...
"Management Philosophy"
Always "HAPPY" in your heart.
No matter how delicious the food may be, "delicious" is not completed just by cooking.
Natural and well-timed customer service, stories of ingredients and seasonings
And conversation with people who eat together,
Sometimes by surprises that thought of the other person from the heart,
Delicious food goes beyond cooking,
It becomes people's memories and memories.
The restaurant business is a once-in-a-lifetime chance, but it is also the background of someone's memories.
With awareness and pride in that
I try to stand in the shop every day.
For future prospects, please see the interview article .
History
June 2014
Founded as a sole proprietor in Daimyo and opened "Cafe & Dining HappyHill"
April 2018
Moved to KKR Hotel Hakata. Taking advantage of the relocation, it became a corporation,
Became HAPPYHILL LLC.
March 2021
Due to the spread of the new coronavirus, the third relocation.
Reopened in Imaizumi under the new name "Cafe & Dining HAPPYHILL".
Creating a space filled with deliciousness and music
We aim to create a space that focuses on food, music, and comfort. Musical events are held regularly, such as classical concerts using the piano placed in the store, jazz concerts, and acoustic live performances.
A one-plate dinner (separate charge) is also available during concerts.
(* Music events are currently restricted due to the influence of Corona.)
Commitment to cooking
My cooking is supported by the efforts of the production farmers.
Basically, I try to cook "good ingredients at the best timing", and sometimes I go directly to the production area to make sure I don't miss the season. The ingredients are grown and harvested by the producers so that they can be delicious, so I believe that it is the chef's duty to handle them carefully from the preparation stage, bring out the flavor of the ingredients, and deliver them to the people who eat them. increase. That's why I use local ingredients as much as possible to keep them fresh, and the reason I mainly handle seasonings made in Kyushu is because I'm from Fukuoka and I feel it's more delicious. I don't think there are many people who go this far with cafe food, but it's my way of giving back to the ingredients.
About ingredients
Vegetables
Basically, we use vegetables from Kyushu, and sometimes we buy them directly from farmers we have a good relationship with. Visiting the production area and talking with the farmers sometimes leads to unexpected ideas, so we regularly hold staff tours to visit the production areas.
spices
We only use seasonings that our owner chef finds delicious, such as natural salt from Hirado, Nagasaki, soy sauce and soup stock from Itoshima, and authentic spices from Asia.
The reason why you can feel a slight "Japanese" taste in Western food is that the "white dashi" used in most of the dishes is a secret ingredient.
