Welcome to Fukuoka Now! Since 1998 our team of local experts have been introducing the best of Fukuoka to the world. Here are our This Month picks for the month of October featuring two wonderful cafes and a fantastic noodle spot. Enjoy, and let us know what you think!
This popular deli is run by Sunryon and Hyonsu, an international couple who have spent time in Korea, New York and Beijing. The Takasago shop, their second, opened this July with an eat-in counter. The 20-odd menu items change weekly and include homemade Japanese, Chinese, Korean and Western fare. For the takeaway lunch, pick a box size and let the clerk fill it with what you want. At ¥620, a medium box holds three mains, two sides and a salad. Be sure to try Sunryon’s own veggie-packed tomato and meat curry, and the homemade breads and muffins can’t be beaten.
Address: 1F, 1-3-1 Takasago, Chuo-ku, Fukuoka (click for map)
Deli set (6 deli items, rice, miso soup）¥880, curry set (w/salad) ¥780, coffee ¥230, Take-out lunch box ¥620(M), ¥680(L), ¥500 (Mini), Take-out coffee ¥180
Located in the courtyard of the Fukuoka Bank building (one of Fukuoka’s most iconic pieces of architecture), Cafe Fadie’s is a special one. Customers pour their own cup from a choice of two to three blends of drip coffee before adding sugar, syrups and milk to taste. The cafe imports coffee from around the world and has partnerships with coffee farms in countries such as Brazil and Guatemala. The cafe’s spacious terrace is a delight, with a beautiful green lawn and sculptures. The terrace is covered, meaning you can relax there come rain, come shine. Coffee from just ¥140!
Cafe Fadie’s Fukuoka Bank Shop
Address: 1F The Bank of Fukuoka, 2-13-1 Tenjin, Chuo-ku
Opens: Mon. ~ Fri.: 8:00~19:00, Sat., Sun. and Hol.: 10:00~17:00
Take-out coffee: ¥150, coffee-flavored soft ice cream: ¥220, iced coffee: ¥180
Chie Yarimizu wanted to run a restaurant where she could see people go about their daily life, so the residential location near the Baikoen Greenway was perfect for Udon Biyori. Originally a nutritionist, Yarimizu honed her noodle-making skills at the popular Sanuki Udon Shinari in Otemon for four years before striking out on her own in July 2012. After perfecting a mellow kombu-based broth that uses four kinds of dried fish flakes, she began tweaking her udon recipe. Her dough uses an original blend of two locally produced flours and is left sitting for two days to ensure proper chewiness and a wheaty aroma. She also cuts her noodles thinner than usual for the sake of the texture. While staying true to the fundamentals of udon, Yarimizu never forgot originality—the avocado and shrimp tempura udon is a popular dish (served hot or cold). The avocado not only creates a visual impact, it pairs well with the painstakingly crafted soup base.
Address: 4-4-12-1F Ropponmatsu, Chuo-ku, Fukuoka
Open: Mon. ~ Fri.: 11:30~15:00 (L.O.), 17:30~21:00 (L.O.); Sat., Sun. & Hol.: 11:30~15:00 (L.O.)
Closed: Tue. (or next day if Tue. is Hol.)
Avocado and shrimp tempura (¥710), oroshi (¥490), yama tsukimi (¥670), chiku-tama (¥680), toriten (¥710), vegetable tempura (¥770), shrimp tempura (¥880)
• Hot Udon
Shrimp tempura (¥880), kake (¥460), ground chicken (¥580), wakame (¥590), plum and dried kelp (¥640), pork kimchee (¥720), beef tendon (¥840), beef (¥850)
• Rice Dishes
Ground chicken on rice (Reg. ¥380, Sm. ¥340), seaweed wrapped rice ball (¥100~)
Chikuwa (¥120), soft-boiled egg (¥150), burdock root (¥160), toriten (Chicken) (¥240), squid (¥300), shrimp (x2 ) (¥320), assorted vegetables (¥380), tempura platter (¥490）
Originally published in Fukuoka Now Magazine (fn214, Oct. 2016)