Food & Drink

Hiru to Yoru


Opened this May, Hiru to Yoru’s mainstay is Hakata ramen and champon, but it offers even more. Owner Tsunayoshi Matsuya named the shop (which means “day and night”) because he wanted to provide two different dining experiences under one roof. Having worked for 10 years at the popular ramen shop Shin-Shin, Matsuya is a noodle man by trade, and his rich and creamy ramen comes without the trademark odor of tonkotsu (pork bones). His veggie-filled champon offers an even richer taste experience. The noodles come from Manabe Shokuhin, a supplier for many popular ramen restaurants. Come nighttime, the shop transforms into something akin to a food stall, offering 20 or so kinds of charcoal-grilled skewers, from pork belly to chicken skin. You can also order fried dumplings, hanging tender steak, grilled tripe with miso, and many other items. Of course, you can also end a night of drinking in true Fukuoka style—with a bowl of noodles!

Menu:
Lunch: ramen ¥550, ramen & white rice ¥680, ramen, white rice & gyoza ¥780, ramen & fried rice ¥800, Hakata champon & white rice ¥780, Hakata champon & fried rice ¥890
Dinner: ramen ¥600, char sui & noodles ¥840, Hakata champon ¥700, miso champon ¥800, Hakata saraudon ¥700, skewers: pork belly ¥130, chicken skin ¥130, gizzard ¥130, chicken neck ¥180, minced chicken ¥200, sausage ¥150, green pepper ¥130, glutinous yam ¥180, pork belly wrapped in shiso ¥160, okra wrap ¥230, corn ¥60, a la carte: fried dumplings (x6) ¥330, boiled dumplings (x5) ¥480, char sui ¥350, pig’s feet ¥430, hanging tender steak ¥990, mabodofu ¥800, grilled tripe with miso ¥880, spinach salad ¥590, avocado w/ wasabi ¥480, potato salad ¥360, fried rice ¥600

*Cash only / Reservations possible / Alcohol available / No smoking

Originally published in Fukuoka Now Magazine (fn227, Nov. 2017)

Hiru to Yoru
Address : 2-2-41 Daimyo, Chuo-ku, Fukuoka [ MAP ]
Open : 11:00~15:00, 18:00~3:00
Close : Sun. (or Mon. on 3-day weekends)
Category
Noodles
Chuo-ku
Published: Oct 26, 2017 / Last Updated: Oct 26, 2017

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