Eating Out in Fukuoka

You are: Home | Japan Information | Eating Out in Fukuoka

Fukuoka is famous for 'yatai'. As soon as dusk falls, hundreds of these portable cabin-like eateries begin to appear on the streets selling 'ramen', 'yakitori', 'tempura' and 'oden' (broth-boiled delicacies). Some of the yatai are virtually restaurants in themselves, with reputations to match. It is not unusual to see queues of customers waiting patiently outside the most popular establishments. There really is no better place in Fukuoka to meet locals and to get a taste of what the city is all about. And there are also hundreds of fast-food and chain restaurants selling everything from curry-rice to cup-noodles 24 hours a day, seven days a week, in any part of the city. In short, whatever your preferences, and whatever your budget, you will not go hungry here!

Sashimi (Raw Fish)

Fukuoka is located right next to the Genkai Sea famous for its squid and 'hirame'. Here you will find quality sushi and sashimi, all made with super-fresh ingredients sold daily in the Nagahama Fish Market.

Fugu (Blow Fish)

Prime Fugu is found in the Kanmon area as well as in the city of Fukuoka. Fugu is in season from October through March but considered most delicious to eat in February. There are many ways to enjoy Fugu, but sliced raw Fugu is the favourite. 'Fuku-chiri' or boiled Fugu with vegetables and soup, fried Fugu, jellied Fugu and hot sake with Fugu fins are other ways to enjoy this fish.

Karashi Mentaiko

Fukuoka's best known 'omiyage' (gourmet gift). The cod roe is pickled in hot paprika and let mature until it gains its mellow spiciness and the special flavour that turns on your appetite. It is now also used in combination with western foods like pasta or pizza. It is available at JR Hakata Station and almost all shops and department stores throughout Fukuoka City.

Tonkotsu Ramen

Tonkotsu Ramen is Fukuoka's typical dish which is nationally known. The rich soup, made of the pork bone, is different from other kinds of Ramen, which are soy sauce and miso and salt. Pork bone is boiled for hours (perhaps,for a couple of days & more till they break into pieces. If you come to Fukuoka, never forget to visit a ramen restaurant. It is worthwhile visiting!
There are a few types of tonkotsu ramen in Fukuoka. Hakata ramen and Nagahama ramen, they are almost the same. White thick soup (sometimes reddish brown) & thin noodle are characteristics of Hakata Ramen. Hard & tough noodle gives a unique sensation on your teeth! Kurume Ramen's noodle is thin (thicker than Hakata Ramen), soup is white & heavy. You can distinguish Kurume Ramen from other style Ramen by it's ingredients. Typical Kurume Ramen has a "nori" (seaweed) as its topping.

Champon

The word champon is derived from chapon, which in Chinese means "Have you eaten yet?" Champon is made from thick noodles served in a pork broth topped with a mixture of meat, shellfish and vegetables. It is said that the founder of the Chinese restaurant Shikairo, Mr Chen Ping Shun, cooked this delicious, cheap and nutritious food for Chinese students in Nagasaki in the late 19th century. Another delicious alternative is 'Sara-udon', an equally nutritious and inexpensive dish with crisp noodles and topping in a thick sauce.