{"id":71923,"date":"2016-03-28T18:06:10","date_gmt":"2016-03-28T09:06:10","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=feature&p=71469"},"modified":"2017-06-13T12:58:13","modified_gmt":"2017-06-13T03:58:13","slug":"now-trending","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/now-trending\/","title":{"rendered":"Now Trending"},"content":{"rendered":"

\"Now<\/p>\n

The latest trends for locals…and visitors too!<\/p>\n

The Food Lab<\/strong>
\nRestaurants with oishii<\/em> food and good service are easy to find in Fukuoka, and there\u2019s always something new on the foodie scene. Recently, more and more restaurants are hosting events, from guest-chef dinners to cooking classes. Some have adapted their existing layouts and others have been purpose-built with multifunction use in mind. The recently opened Naka Labo, with counter seats overlooking the open kitchen, makes dining out as entertaining as it is gastronomically gratifying.<\/p>\n

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\"Data
\nNaka Labo<\/strong>
\n1-11-1 Akasaka, Chuo-ku<\/a>
\n17:30~01:00
\nClosed: Tue.
\n092-715-6601<\/p>\n

Dashi <\/strong>
\nDashi<\/em>, a soup stock that forms one of the culinary cornerstones of Japanese cuisine, has always been commonly used in powder or dried-flake form. Around 2005, dashi<\/em> from Kayanoya, a long-established soy sauce maker, became a huge hit amongst cooking enthusiasts. Their dashi<\/em> uses five carefully selected ingredients (all additive-free), and the dashi<\/em> powder is packaged into sachets, making it convenient yet delicious. Recently more Western-style dashi<\/em> and vegetable stock are being sold.<\/p>\n

\"Topic<\/p>\n

\"Topic<\/p>\n

\"Data
\nKubara Honke Kayanoya Hakata Riverain<\/strong>
\n1F Hakata Riverain Mall, 3-1 Shimokawabatamachi, Hakata-ku<\/a>
\n10:30~19:30
\nClosed: New Year\u2019s Day
\n092-263-8856<\/p>\n

Natural Wine<\/strong>
\nNatural wine is trending mainly among the younger generations of foodies. Using only organically grown and pesticide-free grapes, these wines have been carefully managed from seed to bottle; the makers strive to use no chemicals and as few additives as possible. Natural wine is still relatively unknown, but its affordable price and increasing availability are contributing to its rising popularity. Natural wine is often offered at wine bars and bistros that serve delicately flavored dishes.<\/p>\n

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\"Data
\nTodoroki Liquor Store Yakuin Stand<\/strong>
\n3-7-30 Yakuin, Chuo-ku<\/a>
\n12:00~21:00 (Bar: 16:00~)
\nClosed: Sun., Hol. and last Mon. of the month
\n092-753-8311<\/p>\n

Udon Izakaya<\/strong>
\nWhether you\u2019re dining solo or with friends, this new fusion of izakaya<\/em> and authentic udon<\/em> shop is the hot trend to try. Start off with dishes you might expect to see at your local izakaya<\/em>, such as sashimi<\/em> or deep-fried goodies, but finish your meal with a hearty bowl of udon<\/em>. Join the lively locals in a thirst-quenching beer, or ask the waiters for a sake or shochu<\/em> recommendation.<\/p>\n

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\"Data
\nUtau Inaho<\/strong>
\n1-10-10 Yakuin, Chuo-ku<\/a>
\n16:00~03:00
\nClosed: Sun.
\n092-716-4159<\/p>\n