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Eat Hakata-style in New York City

On the coast of Kyushu Island in southwestern Japan lies the city of Fukuoka. This cosmopolitan metropolis features the modern architecture of Rem Koolhaas and Michael Graves, numerous shopping boutiques, and the shiny veneer of Japanese modernity. Scratch the surface, however, and you will discover traditional Hakata Town. Nothing embodies the richness of the region more than Hakata-style cuisine. From miso to sake, Hakata has added its own touch to Japanese culinary tradition. Now Hakata cuisine has found a new home in New York. Stroll the streets of Manhattan, drop by one of these fine establishments, and experience food Hakata-style! Learn more at

536 E 5th St Ste 2
(212) 777-7010

Chef/owner Hiroshi Kubo spent years crafting the special ramen at Kuboya. Featuring a blend of pork, chicken and seafood stocks, topped with the classic combo of char siu pork, scallions and bamboo shoots, this ramen is exceptional.

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Yakitori Taisho
5 St. Marks Pl
(212) 228-5086

Nothing goes better with a cold beer than yakitori. The skewered and grilled chicken, mushrooms, and other delicacies at Yakitori Taisho are gently seasoned with a pinch of salt or the traditional sauce. Grab some friends, order up a cold one, and experience BBQ, hakata-style!

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Terakawa Ramen
18 Lexington Ave
(212) 777-2939

Ramen for everyone! Terakawa Ramen’s namesake is a pork bone based soup with thin noodles, but they also serve Miso Ramen, Shoyu Ramen, and Tan Tan Noodles. This is ramen for every day of the week.

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Hide-Chan Ramen
248 52nd St
(2120 813-1800

Famous ramen master Hideto Kawahara, known as “Hide-Chan” to his friends and customers, oversees the steaming bowls at this midtown noodle shop. Come taste Hide-Chan’s tonkotsu (pork) broth ramen—a luscious, meaty soup, more cloudy than creamy—and you may just meet Hide-Chan himself.

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Batten Ramen
2024 Center Ave, Fort Lee, NJ
(201) 461-5465

Ramen topped with Japanese-style fried chicken! Batten Ramen has some of the best and most unique ramen toppings in New York City. Try corn, egg, bamboo shoots…or just try the fried chicken. It’s that good.

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137 E 47th St
(212) 980-7909

Dig into the donburi (deep rice bowls) at Donburiya and you may never leave. Topped with all sorts of delectable tidbits, from stir-fried beef to fresh tuna sashimi, these donburi are darn good.

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Ippudo New York
65 4th Ave
(212) 388-0088

You have to taste the ramen at Ippudo to fully understand why every day over 20,000 hungry people visit one of Ippudo’s 43 restaurants across Japan. This is the real deal. Hakata-style ramen to be slurped and savored.

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Udon West
11 St. Marks Pl
(212) 353-3888

Discover the joy of slurping. The thick wheat noodles at Udon West are served up alongside other traditional dishes such as tempura and rice bowls. It is truly authentic fare at a reasonable price.

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Yakiniku West
218 E 9th St
(212) 979-9238

Like a social club for carnivores, Yakiniku West is a meeting place for meat lovers. The traditional Japanese yakinuku (BBQ) joint lets you choose from a variety of thinly sliced and marinated meat and grill it at your table.

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East Japanese Restaurant
210 E 44th St
(212) 687-5075

Imagine yourself bowing through the noren curtain into a traditional Japanese eatery for a filling lunch or dinner with all of the flavors of eastern Japan. East serves an array of sushi, chicken yakitori, gyoza, and tempura. Bento boxes with hot and cold dishes are popular.

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Hakata Ton Ton
61 Grove St
(212) 242-3699

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And here’s a few products from Fukuoka which are now gaining popularity in NYC

Kansansui Sake
Premium sake, medium-dry. Kansansui is distilled using the clear water of the Yabe River and the traditional Shizukushibori method, resulting in an aromatic yet mellow taste. Awarded Double Gold and Best of Show at the 2011 Wine and Spirits Wholesalers Association (WSWA) Wine and Spirits Tasting Competition.

Tsukushi Shochu
Reminiscent of sake with a lighter, refreshing taste, shochu was the drink of choice for samurai for generations. Distilled on the Island of Kyushu, Tsukushi Shochu is made from barley in small batches and fermented in the traditional way with Japanese koji. Try Tsukushi Shochu with water, on the rocks, or in a cocktail.

Beniotome Shochu
Distilled from a unique blend of barley, rice, and black sesame, this unique shochu will tempt even the most seasoned connoisseurs of fine spirits. Beniotome blends the intimate flavors of sesame in a patented process that leaves a mellow aroma that is pleasing to the palate.

Like a spicy lime, Yuzusco hot sauce has the perfect combination of refreshing citrus and fiery pepper. Spice up your BBQ, tacos, pasta, or other favorite dishes with this unique seasoning from Japan.

For more information access the official Hakata Style website

Originally published in Fukuoka Now Magazine (fn166, Oct. 2012)

Fukuoka City
Published: Sep 26, 2012 / Last Updated: Jun 13, 2017

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