hakatarou 003


Fukuoka is famous for its abundance of affordable and tasty eateries, but many of these places fall into the traditional izakaya category: colorful, compact and literally hives of energy, they can be a bit too noisy and too casual for certain occasions.

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3_nw108 rakutenan #120-1


It’s said the origin of tempura, one of Japan’s most widely recognized cuisines, dates back to the mid-sixteenth century when early Portuguese and Spanish missionaries and traders introduced batter-coated deep-fried fish.

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Yanagibashi Shokudo

Often warmly referred to as “Fukuoka’s Kitchen”, the Yanagibashi Fresh Food Market is one of the Fukuoka’s most colorful and fascinating places for foreigners to visit.

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nw101 udon kimura #115-2

Udon Kimura

Most udon (wheat-based noodle) shops cater to those on the run, looking for fuel for their busy days. The vibe here, however, is much more mellow.

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4_nw94 akomenohama #112-4


In a renovated 100-year-old house just a few minutes walk from Meinohama Station Inenaga-san and staff prepare gorgeous gourmet-style okonomiyaki.

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15_nw90 sakau #111-7


Sakau has been serving tempura here for over fifty years. Second generation master, Chano-san and his wife run this cozy tempura counter by themselves.

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6_nw93 pikaichi #111-2


Nagasaki-style champon noodles with vegetables, seafood, and pork is the speciality here! For 33 years now, Cho-san and his hard working crew have been serving the perfect sara udon!

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6_nw85 wappa teishokudo #109-4

Wappa Teishokudo

Shokudo, or restaurants specializing in Japanese set meals, are not uncommon these days, but Wappo Teishhokudo on Kego-hondori stands out when compared to this widening field.

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5_nw80 o-mame cafe #107-3

O-mame Cafe

Located in the Lassic Project of Kiyokawa, a former ryokan that was divided into cafes, restaurants and offices, O-mame is a great place for a quiet lunch, coffee, or evening meal.

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8_nw79 Mechanko-tei #107-3


In the seventies Yonehama-san operated an udon shop. He was also an avid sumo fan and often visited the wrestlers’ stables, sharing their staple meal chanko-nabe, a hot-pot of veggies, meat and seafood.

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