Japanese | Fukuoka Now

: (English) Isoragi

(English) To stand out amongst the countless number of seafood restaurants in Fukuoka and still remain reasonably priced you have be extra special. Isoragi, located inside Kooten on the ninth floor of JR Hakata City, delivers that “extra special” in the form of delicate details, full flavors and with comfort in a simplistic modern Japanese ambiance. Most patrons go to enjoy their kaisen-don (rice bowl with seafood toppings) or their chazuke (the same with fish broth poured on top). Ordered as a set you get appetizers, soup, dessert and tea. The most popular set is the Isoragi Kaisen-don which includes a colorful selection including uni, ikura, ebi, made, rotate, anago, salmon, and more on a bed of warm rice. Add a dash of soy sauce or Isoragi’s original sesame sauce. Most restaurants slice the fish, whereas Isoragi chops the seafood into small cubes which makes the seafood easier to eat and glimmer like jewels! Mixed sets, with two smaller bowls for donburi and chazuke, are available. Splendid presentation, friendly service and fabulous flavors not only satisfy locals but will deeply impress visitors to Fukuoka. Ask for a window seat for a sparkling city view!
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: (English) Motsunabe Keisyu

(English) While the prospect of eating cow’s intestines may seem less than tempting at first, Hakata’s specialty dish motsunabe is proof that you shouldn’t knock it ‘til you try it! This hot-pot featuring beef entrails (motsu) and vegetables in a delicious broth has gained popularity across Japan. If you’re new to motsu, “Motsunabe Keisyu”– a modern and stylish restaurant located down a quiet alley in the foodies district of Nishinakasu is a good place to start. As the sister restaurant of long-established “Yakiniku Keisyu”, the meat used in all dishes is top quality. Keisyu’s motsu is sourced from Kagoshima and is soft and pink before cooking– a sign of its freshness. But what really sets this motsunabe apart is its broth, the most critical element of the dish. In addition to the soy and white miso broth, they also offer an original “salted tail” broth, made from slow boiled beef tail. Chinese cabbage, onion, garlic and other vegetable are simmered in this broth along with the motsu to create a rich meal. It’s simply delicious! Another recommended dish and one that goes well with motsunabe is crispy wagyu beef gyoza. There’s also an izakaya-style menu of over 30 favorite dishes that go well with wine, and private rooms are available on the second floor.
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: (English) Hachi Hachi Akasaka

(English) 外国人から”ジャパニーズバーベキュー”や”コリアンバーベキュー”と呼び親しまれる焼肉は、日本と韓国ならではの食文化として知られる。発祥は諸説あり、牛の内蔵（ホルモン）を焼いて食べはじめたのは韓国だが、焼肉の専門店が生まれたのは戦後直後の日本という説が有力。
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: 산가모리소바

나라시대 전부터 먹었다는 소바. 관동지방에서는 서서먹는 소바가 여행객에게 인기 있으며 외국인들은 소바에 대해 높은 관심을 보이고 있다.
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: 스시잔마이 텐진점

세계의 인기메뉴“스시”. 카운터 석에 앉아 점원이 눈앞에서 만든 초밥을 먹는 스타일은 해외에서도 친숙할 것. 스시잔마이는 츠키지, 긴자 등 도쿄를 중심으로 전국 46개의 점포를 가진 인기가게로 사장이 직접 세계 각지에서 매입하는 최상의 혼마구로를 저렴하게 맛볼 수 있어서 유명.
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: 하카타 하나미도리 텐진점

하카타에는 라면, 모쯔나베 등 현지에서 사랑을 받고 있는 음식이 많다. 그 중에서도 미즈타키는 긴 역사를 가진 나베 요리이다.
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: 즐거운 식사 뉴 스마일

7,80년대 백화점 레스토랑이나 거리에서 보이던 쇼윈도우 형식의 메뉴샘플이 어린시절을 추억하게 한다. ｢옛날 그대로의 레스토랑｣ 이 가게를 뜻한다. 3월에 오픈, 하얀색으로 칠한 벽, 목재의 결을 살린 내추럴한 테이블과 카운터 등 여성 혼자서도 이용하기 편하게 되어있다.
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