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Mar 1, 2009 Now Reports
Sana Mohamed Ali
When Sana came to Fukuoka she missed practicing two of her favorites: her profession as a veterinarian, and hanging out with friends over a dish with homeland flavor.

Mar 1, 2009 Now Reports
Getting Jazzed in Fukuoka
This month Fukuoka Now asked musician, curator and resident expert Shayne Bowden to give us the lowdown on the Jazz Scene in Fukuoka.

Mar 1, 2009 Now Reports
Dated Danji
For many foreign women living in Japan, there is a greater chance of becoming a yudansha in aikido or a Grand Master of sado than dating a Japanese man... by Shalini Tewari

Mar 1, 2009 Now Reports
Fukuoka’s First Foreign Scholars
It’s not unusual today for people in junior high school or high school to travel to foreign countries for study, but do you know who the first people in Fukuoka were to study abroa...

Feb 1, 2009 Now Reports
Alejandro Cremades
For millions of people the distinctive chirp and bleep of the Nintendo Game Boy® will instantly recall their junior button-pushing days, but for musician and blogger Ale the almost...

Feb 1, 2009 Now Reports
Gay-jin Fukuoka
This month Fukuoka Now showcases all that Fukuoka has to offer its gay and lesbian visitors and residents.

Feb 1, 2009 Now Reports
Anthologizing Fukuoka’s History
In the Edo Period an ancient “kin'in” or golden seal which symbolized a diplomatic relationship between Japan and China was discovered in Fukuoka. The seal, which has been made a N...

Jan 1, 2009 Now Reports
Eugenio & Claudio Velitti
Between them wine merchant brothers Velitti & Velitti have over thirty years of experience bringing Italian aesthetics to Asia and Oceania, and now they aim to inject a bit of Ital...

Jan 1, 2009 Food & Drinks
Hakatarou
Fukuoka is famous for its abundance of affordable and tasty eateries, but many of these places fall into the traditional izakaya category: colorful, compact and literally hives of ...

Jan 1, 2009 Now Reports
Hip surgery, the Daimyo way
Take two gaijin. Add achingly cool Japanese fashion. Stir. Cook on low heat. Serve cool… by Ian Duncan