The true sage is concerned not with the cure of disease but with its prevention." Often times the road least traveled is the road that leads to enlightenment and nutritional freedom. During our time in Fukuoka, Japan my wife Misa and I -- who was born and raised in the region -- visited the top vegan, macrobiotic restaurants including Haze Rouge which sits an hour outside of the city in the Mino Mountain Range.
Opened from 11:30 am to 3:00 pm (the last order is at 2:30 pm) Wednesday through Sunday for lunch, then from 6 pm to 8 pm for dinner (reservations required), Haze Rouge is run by macrobiotic chef Hirata Atsushi. Originally based in Tokyo, Hirata explained during our brief conversation that he relocated to Kyushu for the fresh vegetation after the nuclear disaster.
We decided to travel by public transportation opposed to fetching a ride from Misa’s relatives. The trip took approximately 75 minutes kicking off from the Nishitetsu Fukuoka Station on the Nishitetsu Tenjin Omuta Line towards Omuta. This express train sees only three stops and in 30 minutes you will get off at the Kurme Station and walk downstairs to the bus terminal. Stand in Kiosk 3 for bus 20 towards Yoshii Eigyosho and ride it roughly 17 minutes and 13 stops until you reach the Dairobaru stop.
The surprise was how favorable the portions were in comparison to other macrobiotics restaurants such as Evah with very miniscule servings. Our ensemble consisted of the following and costs ¥5500 which was roughly $55 to $60:
• My first dish was a homemade soy yogurt with veggies and fruits (tomato, mushrooms, okra, oranges, peas, pears and flaxseed) and her dish was a green salad with tomatoes and peas topped with a fermented soy dressing.
• The second dish was corn and brown rice soup before the three aforementioned main courses were served.
• Main Dishes:
o Ancient Farro pesto pasta simmered in tomato sauce.
o Tofu burger layered with zucchini, tomato and smothered in a bean sauce (no bread).
o Spicy chili curry over brown rice that was reminiscent of cumin or turmeric. The waiter later confirmed it was indeed turmeric.
• After the tofu, pasta and curry, an ensemble of brown, rice, miso soup and Tsukemono (Japanese preserved veggies) were served.
• Lastly, Haze presented a macrobiotic dessert of coconut ice cream over peaches and berries.
• Green tea is replenished throughout the dining experience.