Kaiboku

At Kaiboku, owner-chef Kenji Okabayashi offers exquisitely crafted Japanese meals with seasonal ingredients. Small appetizers are followed by a second course of assorted fresh sashimi and vegetables. Main dishes include nimono (broiled foods) and vegetable and fish tempura…

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Wakatake

Ten years ago, kuro tonkotsu (black pork bone) ramen burst onto the scene in Fukuoka. The color comes from ma-yu (black roasted garlic oil), a seasoning that originated in Kumamoto. This March, a new…

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Tsukune Seisakusho

Located in Fujisaki, Tsukune Seisakusho specializes in tsukune (chicken meatballs) made from fresh local ingredients. It offers 10 different types of tsukune daily along with a…

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Hakata Hotaru Nishi-nakasu

Between the shopping mecca of Tenjin and the entertainment district of Nakasu, you will find Nishi-nakasu, which is home to a handful of popular, chic eateries. With a spacious modern Japanese interior and friendly staff, Hakata Hotaru prides itself on making dishes using local ingredients and pairing them with locally made sake or…

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Maki no Udon

The whir of the noodle-making machines pours out from the open kitchen as the waitstaff rush back and forth. Meanwhile, your udon seems to last forever. Welcome to Maki no Udon! Originally founded in…

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Budo-en

Budo-en is one of a growing number of restaurants to take advantage of Fukuoka’s proximity to fresh produce. Its philosophy is simple: build trust with producers and promote local eating. For its…

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Edo Soba Wabisuke

In the quiet neighborhood of Shirogane, you will find Wabisuke, a soba shop that still grinds its buckwheat by hand with a mortar and pestle. The Yamamotos, the shop’s husband-and-wife owners, buy their high-grade buckwheat direct from the farmers. Some of it is ground by hand for…

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Samurai Udon

Samurai Udon is located at the Minoshima-kita intersection, a 15-minute walk south from Hakata Station. Shop-owner Hiroyuki Soma’s dedication to udon is like that of a samurai to the sword, hence…

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Chinza Takibiya

Don’t be alarmed by the flames—it’s just warayaki, a method of searing food in burning straw that originated in Kochi Prefecture. At Takibiya, fresh bonito are scaled then lightly seared in straw, skin and all, and served with…

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Konotori

Ramen soup comes in many flavors, from pork bone and soy sauce to miso and seafood, but one flavor that has recently come into vogue is…

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