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Located amongst the warehouses near Fukuoka Airport, this ramen shop is not easy to find but is well worth the effort. Owner Yoshinobu Sakimukai is from Kagoshima where ramen is often made with a blend of pork and chicken soup. But at Shifuku, only…

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If you know ramen, then you know some of the best places, like Bunryu, are found in the warehouse districts. Instead of a snazzy decor, Bunryu focuses on getting the food right: from the handmade pork broth (made from Japanese pork bones) and noodles made on the premises, to the braised pork and boiled eggs. The super thin noodles pair perfectly with…

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Aji no Masafuku

If you’re looking for a taste of local cuisine when you visit Fukuoka, look no further than Aji no Masafuku. Formerly a ramen shop, Aji no Masafuku switched to teishoku (set meals) in 1976 when it moved into the newly opened Tenjin Core. Later, it opened a second shop that it eventually moved to ACROS Fukuoka. Fresh fish is the centerpiece of…

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Fukuoka is the birthplace of many beloved soul foods, from ramen to motsunabe, but even die-hard locals may not realize that our yakitori is uniquely Fukuokan. What seems normal here, like…

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Udon Wasuke

Fukuoka’s claim to be the birthplace of Japanese udon noodles is subject to debate, but when it comes to goboten udon (udon noodles with burdock tempura), there’s no question: Fukuoka did it first, and still does it best. Udon Wasuke is a particularly popular place to try this local favorite…

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Yoshizuka Unagiya

In Japan, there is an age-old custom of eating eel when the heat hits. In Fukuoka, the locals know that if you want good eel, you have to go to Yoshizuka. Founded in 1873, Yoshizuka Unagiya first set up shop in Yoshizuka, but now calls a riverside venue…

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Among the city’s 150 year-old yatai, Hanayama is truly unique. Unlike the bustling rows of food stalls in other parts of town, Hanayama sits alone on the approach to Hakozaki Shrine in Higashi Ward. It’s also massive. While a typical yatai can hold eight to 10 people, Hanayama seats 42…

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Ganso Hakata Mentaiju

Look around Fukuoka and you’ll find loads of souvenir shops that sell mentaiko (spicy pollock roe), but there’s only one restaurant that specializes in mentaiko dishes: Ganso Hakata Mentaiju. Step into the unique wooden box-like building, then get cozy in a private room or choose a seasonally-themed table or counter seat…

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Ikkokudo Kiyokawa

Not far from Yanagibashi Market, Ikkokudo opened in August 2001. Owner Kazuki Fukunaga was born and raised in the area and began his culinary career at 16, working in the kitchen of the now-shuttered Tarafukumanma. For the past 14 years, he has pleased the palates of customers with his dedication to preparation.

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Mizutaki (chicken hot pot) is a simple local dish, but with the Toriden touch, it becomes an memorable experience. Take a sip of the delectable white broth before you add the Kyushu-bred chicken to the pot. Don’t forget the locally grown green onions. Toriden makes its own seasonings—a mild yuzu gosho paste and a mellow ponzu sauce—that you can either enjoy with each bite of chicken or mix into the soup. Next, add the tsumire, or minced chicken, to the pot. The cabbage, kuzu-kiri and carrots round out the soup with a hint of sweetness. Finally, add zosui (rice porridge) or ramen noodles to the remaining soup for the finishing touch. Owner Hirokatsu Okutsu worked in French cuisine before entering the world of washoku.

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