Nowhere is Fukuoka’s rich culture more apparent than in its culinary scene. Fukuoka is famous for its own unique cuisine ranging from motsunabe (offal) hotpot to gomasaba (sesame sauce coated mackerel) but also for preparations of dishes famous throughout the country like udon, ramen, and yakitori that are among the most delicious you will find in Japan. Whether you opt for a refined kaiseki meal or an izakaya tucked into an alleyway chances are you’ll find yourself smitten with the food here.

Once you pass through the Noren curtain a new world of possibilities awaits. Enjoy casual fare while interacting with the locals!

Throughout Fukuoka there are over 100 food stalls better known as yatai. Set up for dinner service you can find food ranging from hotpot, gyoza dumplings, yakitori, tempura, and even international cuisine. Perhaps the best part is that once you sit down you’ll be treated to a local atmosphere and the heart and soul of Fukuokan hospitality.

Important note:

Depending on weather conditions yatai may not open for service that day, so we recommend confirming the forecast prior to planning your visit. Additionally, most yatai do not have restrooms.

The soul food of Hakata.

Hakata Ramen is widely known as one of Fukuoka’s specialties. It features a tonkotsu (richly flavored creamy pork bone soup) and thin noodles. It is common to order a kaedama (second serving of noodles) in order to enjoy the leftover soup in Fukuoka. If you’re going out for a bite after drinking ramen is sure to hit the spot.

Trivia

When ordering your ramen you can select how firm you would like it from yawa（soft）, kata（hard）, barikata（very hard）, up to harigane（super hard）. Fukuokans tend to like their ramen al dente, so why not try ordering your noodles barikata ot harigane? You might just impress everybody.

Fukuoka’s proximity to the sea ensures that the seafood is both cheap and incredibly fresh. For this reason there are many types of seafood for you to try and compare. Sushi restaurants serve fatty and fresh fish with their seasoned rice, and Izakaya give you the opportunity to enjoy an only-in-Fukuoka specialty in the form of gomasaba, or mackerel seasoned with soy sauce and sesame.

Trivia

Did you know? Fish auctions in Fukuoka begin the earliest of any in Japan. There are therefore restaurants where you can enjoy fresh seafood rice bowls in the morning as well as plenty of facilities where you can learn about fish and Fukuoka’s deep connection to the sea. [Fukuoka City Central Fish Market/Sengyo Shijo Kaikan]

Over 100 years of profound flavor!

The history of mizutaki, or chicken hotpot, extends over 100 years and is a typical example of local Fukuokan cuisine. This nabe (hotpot) involves preparing a broth for several hours from chicken. The flavor of the chicken blends into the light soup making it a delicious treat on its own. The addition of chicken meat and vegetables rounds out the hotpot. Mizutaki is found on Fukuoka dinner tables all year round, not just in winter.

Trivia

To enjoy Mizutaki first add a pinch of salt to the soup and take time to savor the chicken flavor. Next, pinch a piece of the chicken and cabbage between your chopsticks and eat. Once all the chicken is consumed you add rice to the remaining soup and make a heartwarming porridge.

A loA local specialty and regular favorite.

Motsunabe is another hotpot specialty of Fukuoka that is particularly popular for its rich flavor. Despite the warmth of the broth this dish the real pleasure of it is eating it on a hot summer’s day. Because it uses plenty of vegetables, motsunabe is loved both for its healthiness and reasonable price in addition to its flavor. Thanks to these qualities it eventually sparked a culinary craze all over Japan.

Trivia

The roots of motsunabe trace themselves back to a dish that involved cooking soy sauce together with offal and leeks in aluminum pots following World War Two. It is also said that coal miners were the first to make it.

Hakata is the birthplace of udon noodles?

In Fukuoka’s Hakata ward there is a temple known as Jotenji, founded by Shoichi Kokushi a monk of the Rinzai school of Buddhism in 1242. This temple is both a place of worship and a landmark as it is considered the birthplace of Udon and Soba noodles, with a stele dedicated to this on the premises. Shoichi Kokushi is said to have brought the technique for milling flour back with him from China, and from there the concept of grinding and milling ingredients spread all over Japan.

Trivia

Fukuokans always order kashiwa onigiri, or chicken rice balls, alongside their Udon. A popular topping for the udon is burdock root tempura, or goboten. For those wanting a more substantial topping why not try maruten, a deep-fried fish cake?

Yakitori- more than just chicken!

Yakitori in Fukuoka has several defining features that distinguish it from yakitori elsewhere. One of these is that as cabbage served with vinegar acts as a tsumami, or small bite, to help stir up your appetite without being unhealthy. Then in a twist on what is normally expected Fukuoka actually prefer a wide variety of items and not just chicken. Expect to see beef, pork, seafood and other delicious combinations at the restaurant. Sometimes you might even catch a glimpse of the ingredients in a showcase for your perusal.

Trivia

Usually the cabbage tsumami is free and all you can eat! This practice originated in Fukuoka, as well as butabara, a popular pork item that is often ordered first to set up the meal.