Fukuoka

Syn

Experience culture through food. Inspired by his travels to over 40 countries, Chef Naoto Ohno transforms French cuisine into a modern gastronomic journey, blending diverse global influences with refined artistry. Returning to his hometown of Fukuoka, he aims to establish Syn as a destination restaurant, luring gourmands with its eclectic menu that highlights the outstanding quality of local ingredients.

Trained at some of the world’s most prestigious kitchens, including Alinea in Chicago, Ohno chose to open his restaurant in Kyushu, drawn to the city of Fukuoka over Tokyo and New York for its untapped potential. The restaurant’s name takes the prefix of syncro, synapse and symphony, reflecting the interconnectedness of chefs, producers and guests in creating a meaningful experience.

Hospitality at Syn begins even before guests step inside. Ten to fifteen minutes before opening, the chef stands outside to greet every guest. After a warm welcome, he escorts the guests into the decorative entrance hall, where a private elevator takes them to the dining room on the fourth floor.

The fan-shaped counter has room for just eight seats, where every guest has an unobstructed view of the open kitchen. The stunning decor incorporates natural elements—stone, wood and bone—chosen for their enduring beauty. The menu, folded in thirds, reads like a travelogue, listing not just dishes and ingredients, but also the locations that inspired them, with detailed coordinates and historical references.

Transforms French cuisine into a modern gastronomic journey

Syn’s 15-course “Cuisine Voyage” is an odyssey of flavors, inspired by his travels and the remarkable people he has met along the way. Rooted in French techniques, his creations are surprisingly light, crafted with seasonal ingredients from trusted producers. While his signature dishes remain constant, the rest of the menu is refreshed every two months.

The “Apple” is a Syn signature that embodies his rich imagination. Decorated to look like a whole apple, marinated foie gras is encased in a delicate layer of white bean paste and colored carefully with intricate details. Served with refreshing green apple granita, the entire dish is edible with the “core” made from chocolate and the “leaf” from spinach.

The lotus root dish is a seasonal highlight during the winter months. Roasted whole in a cast-iron pot, the lotus root develops a uniquely chewy texture. The rich, velvety sauce is made from caciocavallo, combined with cream and jus de truffes. Nasturtium leaves add a peppery note to the flavorful dish.

Named Point Nemo—the most remote point in the world’s oceans—the fish course features fresh flounder from Miyagi Prefecture. The fish is carefully prepared with beurre fondue and served with caviar, pear and fermented kumquat. The dish is finished with a luminous champagne sauce.

Inspired by the South American classic, the ceviche is elegantly served inside a sudachi citrus from Ehime. The fruit holds together a delicate mixture of Tsushima spear squid, oysters from Saga, clam jelly from Chiba, red onions and celery. Guests are invited to lift the citrus shell to their lips and squeeze a burst of sudachi for a refreshing finish.

"Inspired by space travel, Warp Star is a s’more-like dessert with a rich chocolate center encased in a toasted outer layer. Right before serving, the surface is torched, creating a delicate caramelization that enhances the contrast between warm and cold.

The evening concludes with Parfait au Lait, a grand dessert of ethereal whiteness. Drawing inspiration from morning rituals, he crafts this delicacy with fresh cream and yogurt sorbet from Fukuoka’s Omu Dairy.

INGREDIENTS
At the heart of Syn’s menu lies the unparalleled quality of ingredients, with almost every item sourced directly from producers. For nearly a decade, Ohno and his team have taken an active role in visiting these producers, fostering trusting relationships. The list of producers is proudly highlighted on their website.

“While we deeply value the taste of the ingredients, we are equally invested in the stories and the passion of the producers behind them,” he says.

Among the standout ingredients are “Kawabata-san’s lotus root” from Ishikawa Prefecture, and ripe tomatoes from the Shizen to Tomo ni Ikiru Koto farm in Hokkaido. The strawberries from Ishida Farm in Fukuoka are another notable mention, as are the sudachi citrus from Kajiya Farm in Ehime, known for their vibrant acidity.

For seafood, the chef turns to Junichi Fujimoto, a local fisherman from Ehime Prefecture, while oysters come from the renowned Umiotoko in Saga. The pork is sourced from Farm Blessed Wind and Yuboku no Sato Farm in Ehime. Game meats are obtained directly from hunters. Cheese comes from the Cheese Factory Takara in Hokkaido, and dairy products from Omu Dairy in Fukuoka.

CHEF

Naoto Ohno

Naoto Ohno was born in Fukuoka Prefecture in 1989. With a natural curiosity for food, he aspired to become a chef from an early age, convinced that it would grant him access to some of the finest dining experiences. After graduating from high school, he began his apprenticeship at a French restaurant in Fukuoka. He then pursued formal training at The Culinary Institute of America in New York.

Raised by avid backpackers, his love for travel has shaped his identity, taking him to 44 countries with just a knife and a few cooking tools. Along the way, he worked in local restaurants, forging connections with producers and absorbing diverse culinary philosophies. To date, he estimates visiting over 2,000 restaurants, with his curiosity even leading him to the renowned restaurant, KOKS, in remote Greenland.

His career also took him on a remarkable global journey, with stints at some of the world’s most prestigious kitchens. He honed his skills at The NoMad in New York for one and a half years, followed by two years at Alinea in Chicago. His search for culinary excellence led him to recte, an award-winning restaurant in Japan, Drogheria della Rosa in Italy, Fäviken in Sweden and Central in Peru.

However, his journey was interrupted by the COVID-19 pandemic, which pushed him to return to Japan. In Fukuoka, he expanded his expertise to include bartending, training at Bar Tetu for two years. In 2022, his culinary talent was recognized when he was selected as a finalist in RED U-35, a competition for young chefs under 35. This milestone marked a pivotal moment in his career, culminating in the opening of Syn in 2023.

VISION
Ohno envisions Syn as a destination restaurant, attracting guests from across the globe. At the same time, he sees the restaurant as a place where he and his team can continue their own explorations, traveling the world to bring fresh experiences and ideas back to Japan.

Recently, he spent a week in Sri Lanka, immersing himself in the local culture. He returned home with an array of ingredients, seasonings and utensils, and hosted a special event at Syn, showcasing authentic Sri Lankan dishes. This exchange is a core part of his philosophy—expressing the flavors of the world through his own lens.

DRINKS

The drinks menu at Syn is as thoughtful and sophisticated as its cuisine, offering a wide variety of options sourced from around the world. Featured on the menu are rare selections such as Danish wines, meads, fermented wines, whiskey and craft beers. Non-alcoholic beverages are also enticing, with all mocktails and homemade fermented drinks. Guests can also enjoy high-quality teas from Taiwan, Japan and Sri Lanka.

With experience in bartending, Ohno brings a meticulous approach to the drink offering. Setting up a separate bar area on the top floor of the building, he serves beautiful cocktails, made with great care and attention to detail. He shaves the ice meticulously with a knife, ensuring the perfect texture and balance.

“Dedicated to the theme of travel, we want our guests to enjoy beverages from around the world that they have never tasted before, as if they were on a journey.”