{"id":76558,"date":"2010-08-01T00:00:31","date_gmt":"2010-08-01T00:00:31","guid":{"rendered":"http:\/\/fukuoka-now.com?post_type=feature&p=9320"},"modified":"2017-06-13T12:59:45","modified_gmt":"2017-06-13T03:59:45","slug":"world-cuisine","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/world-cuisine\/","title":{"rendered":"World Cuisine"},"content":{"rendered":"

Want to travel the globe but never seem to be able to find the time? Fed up with Sushi and Soba, and longing for something different? No problem, your taste buds can take a round-the-world trip without ever leaving Fukuoka! From Thai to Turkish, Korean to Latin American, the last couple of years have seen a succession of new international restaurants opening in the Daimyo area. Behind this cosmopolitan culinary collection is a number of chefs from all over the world. All are proud of their own country\u2019s food and strive to reproduce the authentic local flavors in their restaurants, so you can be sure that what you\u2019re getting is the real thing. It\u2019s not just food that is on offer though, as many of the chefs also try to introduce a little of their culture too. For example, Gill, the manager of Little Korea Apuro, also holds Korean language lessons in his restaurant. Let\u2019s have a closer look at just some of the restaurants in the Daimyo area that offer a taste of the international.<\/p>\n

\"\"<\/p>\n

KOREAN CUISINE<\/strong><\/p>\n

Little Korea Apuro Daimyo<\/strong><\/p>\n

\"\"<\/p>\n

Following\u00a0the success of their restaurants in Ohashi and Yakuin, Apuro opened in Daimyo in May 2010. The interior is in the style of a Korean street stall, allowing you to experience an authentic Korean atmosphere without leaving Fukuoka. Their specialty is Ogyeopsal (\u00a51,380 per person, minimum order of two portions), which uses \u201cfive-layered\u201d pork from Kagoshima black pigs and is eaten wrapped in lettuce or perilla leaves. Add a dab of their original miso sauce for an even richer flavor. The Sundubu (Korean Stew, \u00a51,280) uses high-grade Japanese black cattle intestines in a soup made from clams and other seafood and flavored with gochujang for an addictive blend of flavor and spiciness. Gill, the manager, says that he hopes Apuro can be a cultural bridge between Korea and Japan, and as part of his effort to promote Japanese-Korean cultural exchange he also holds Korean language classes in the restaurant every Saturday and Sunday. This sentiment may even have inspired the name of the restaurant; \u201cApuro\u201d means \u201cfrom now on\u201d in Korean, reflecting Gill\u2019s commitment to work hard for a brighter tomorrow.<\/p>\n

Menu<\/strong>
\nSamgyeopsal (\u201cthree-layered pork\u201d) and Ogyeopsal (\u201cfive-layered pork\u201d) set \u00a51,280 per person (minimum order of two portions)
\nSamgyeopsal set \u00a51,180 per person (minimum order of two portions)
\nTopokki \u00a5680
\nBibimbap \u00a5780
\nApuro Jijim \u00a5880
\nKorean Beers (Hite, OB, Cass) all \u00a5600<\/p>\n

\"\"<\/p>\n

Address: 1F Daimyo Harmony Bldg, 1-9-23 Daimyo, Chuo-ku, Fukuoka
\nTel: 092-714-5105
\nOpen: 17:00~2:00 (L.O. 1:00), Fri. & Sat. \u301c3:00 (L.O. 2:00\uff09
\nClosed: Every day open<\/p>\n

THAI CUISINE<\/strong><\/p>\n

Raan Gan Een<\/strong><\/p>\n

\"\"<\/p>\n

Owner-chef Gan and his wife Yuka run this restaurant together with their 62-years-old veteran chef. The cosy interior is decorated with objects collected by the couple over the years. At 28, Gan may still only be young, but he has a confidence in his ability that comes from having trained as a chef for 13 years. \u201cI don\u2019t change the taste of my dishes just because the customers are Japanese, if I did that it wouldn\u2019t be Thai food anymore,\u201d he says, before adding with a smile \u201cI do tone the spiceness down a little bit though!\u201d He began learning to cook through helping his mother when he was around 10 years old. The Nam Tok Mu (Spicy Grilled Pork with Herb Salad, \u00a5880) is a specialty of Gan\u2019s birthplace, Isan, and includes roasted rice for added texture and fragrance. The Kung Chae Nam Pla (Fresh Shrimp with Spicy Sauce, \u00a5900) has a rich, complex flavor combining full-bodied fish sauce with tangy lemon juice.<\/p>\n

Menu<\/strong>
\nPuu Phat Phong Curry (Crab and egg curry) \u00a51200
\nKai Yang (Barbequed chicken) \u00a5480 (per skewer)
\nPad Thai (Stir-fried Noodles) \u00a5750
\nKaeng Khiaowan (Coconut-flavored Green Curry) \u00a5900
\nTom Yum Goong (Hot and Sour Soup) \u00a5900
\nSingha Beer \u00a5650<\/p>\n

\"\"<\/strong><\/p>\n

Address: 1F Daimyo Eight Bldg.\u2161, 1-10-21 Daimyo, Chuo-ku, Fukuoka
\nTel: 092-716-2839
\nOpen: 11:30~15:00 (L.O.14:30), 17:00~22:30 (L.O. 22:00)
\nClosed: Sun.
\nWeb Site: members3.jcom.home.ne.jp\/raangan\/<\/a><\/p>\n

SPANISH & LATIN CUISINE<\/strong><\/p>\n

<\/strong>Caf\u00e9 Restaurant Sancho Panza<\/strong><\/p>\n

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\n<\/strong><\/p>\n

This caf\u00e9 restaurant is run by the NPO Tiempo Iberoamericano, and relocated from Tenjin to Daimyo in June 2010. They serve up home cooking from Spain and Central and South America, and regularly invite Spanish and Latin American chefs to join their Japanese chefs. The local recipes that these chefs bring with them are one of the many things you can enjoy at Sancho Panza. Right now you can savor the Basque-style Fish Stew (\u00a51,200) cooked up by their Spanish chef, who adds a subtle hint of chili to really bring out the flavor. The bright colors of the Prawn and Cream Cheese Ravioli (large size \u00a51,300) will get your taste buds tingling, and the rich cheesy taste doesn\u2019t disappoint. The classy, open interior, designed by Argentinean artists Macarena and Rono, feels just like a resort hotel and the restaurant also boasts a 120m2 terrace. They even hold events such as live performances by musicians from overseas, so be sure to check the schedule on their homepage too.<\/p>\n

Menu<\/strong>
\nTaco set lunch \u00a5700
\nSpanish Omelette (changes daily) \u00a5650
\nEmpanadas (Stuffed Pastry) \u00a5350
\nPastel de maiz (Beef and Corn au gratin) \u00a5750
\nSpanish beer (Cruzcampo) \u00a5650<\/p>\n

\"\"<\/strong><\/p>\n

Address: 5F Daimyo 11511 Bldg., 1-15-11 Daimyo, Chuo-ku, Fukuoka
\nTel: 092-762-4110
\nOpen: 11:30~16:00 (Lunch, L.O. 15:45), 16:00~18:00 (Tea Time), 18:00~23:30 (Dinner, L.O. 23:00)
\nClosed: Open Every Day
\nWeb Site: www.tiempo.jp\/sancho_panza.html<\/p>\n

HAWAIIAN CUISINE<\/strong><\/p>\n

Hau Nalu<\/strong><\/p>\n

\"\"<\/p>\n

Manager Mr. Okuma aimed to create a restaurant where the customers could not just eat the food and admire the d\u00e9cor, but also feel the \u201cspirit\u201d of Hawaii, and that\u2019s just what he\u2019s achieved with Hau Nalu. To ensure an authentic feel he asked Hawaiian native Glenn Killion to help realize his vision. \u201cI insisted on there being enough space for shows to be put on,\u201d says Glenn \u201cIn Hawaii it\u2019s normal to be able to watch free shows while you eat.\u201d Thanks to Glenn, Hau Nalu now puts on Hula dance shows every Friday and Saturday night, always to a great reception. Of course the food hasn\u2019t been forgotten either, and it too is authentic Hawaiian style. The Kahuku-style Garlic Shrimp (\u00a5980) go great with a beer. Try popping one in your mouth whole first, to taste the sauce covering the shell, then peel the shell off and dip it in the sauce again before eating. Many of the dishes also add a little twist to traditional Hawaiian cuisine. The Kalua Pork Quesadillas (\u00a5890), for example, combine traditional Kalua Pork with an original miso sauce.<\/p>\n

Menu<\/strong>
\nHawaiian Caesar Salad \u00a5690
\nAhi Poke (Hawaiian-style raw tuna salad) \u00a5790
\nJawaiian chicken \u00a5850
\nSeafood barbeque \u00a5980
\nKona beer \u00a5750
\nKona coffee \u00a5480<\/p>\n

\"\"<\/strong><\/p>\n

Address: 2F Daimyo Flaps Bldg., 1-3-6 Daimyo, Chuo-ku, Fukuoka
\nTel: 092-725-1556
\nOpen: 12:00~1:00
\nClosed: Open Every day
\nWeb Site: r.gnavi.co.jp\/f465900\/<\/p>\n

RUSSIAN CUISINE<\/strong><\/p>\n

<\/strong>Restaurant Nina<\/strong><\/p>\n

\"\"<\/p>\n

Run by Russian husband and wife team Sergey and Nina. Sergey is an expert martial artist and even in the restaurant he occasionally shows off a fraction of his strength by bending spoons or lifting chairs one-handed. The interior of the restaurant is packed with Russian handicrafts, but amongst them you might also spot photos of some of the famous people who have stopped by for a meal, such as Hawks baseball player Nobuhiko Matsunaka and singer Tokiko Kato. The food is no-nonsense home-cooking. The Siberian-style Borsch soup (\u00a5950), made with striking red beets, is a feast for both the eyes and the stomach. The painstakingly prepared Pirozhki (baked bread buns, \u00a5200) are stuffed full of ground meat flavored with salt and pepper. The Georgian wine is worth a special mention too. Georgia is considered to be the birthplace of wine, which was first produced there more than 5,000 years ago. Even Cleopatra is said to have loved a glass of Georgian wine, and at Nina you can choose from 8 different varieties including Alazani and Pirosmani.
\n<\/strong><\/p>\n

Menu<\/strong>
\nPelmeni (Siberian-style dumplings) \u00a5950
\nBeef stroganoff \u00a52,200
\nGround meat crepe \u00a51,150
\nSalmon steak \u00a52,250
\nHomemade kefir yogurt \u00a5500
\nDraft beer \u00a5550<\/p>\n

\"\"<\/p>\n

Address: 3F Ragazza Daimyo, 1-10-16 Daimyo, Chuo-ku, Fukuoka
\nTel: 092-714-0215
\nOpen: 18:00~23:00 (L.O. 22:00)
\nClosed: Mon.
\nWeb Site: ggyao.usen.com\/0005007669\/<\/a><\/p>\n

Originally published in Fukuoka Now magazine (fn140, Aug. 2010<\/a>)<\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"

Want to travel the globe but never seem to be able to find the time? Fed up with Sushi and Soba, and longing for something different? No problem, your taste buds can take a round-the-world trip without ever leaving Fukuoka!<\/p>\n","protected":false},"author":1,"featured_media":9337,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_US","_original_post":"9320","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4914],"tags":[],"class_list":["post-76558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-others","location-fukuoka-city","en-US"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.fukuoka-now.com\/wp-content\/uploads\/2012\/01\/6503845369_201228a193_z3.jpg?fit=640%2C425&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/76558","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/comments?post=76558"}],"version-history":[{"count":1,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/76558\/revisions"}],"predecessor-version":[{"id":99499,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/76558\/revisions\/99499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/media\/9337"}],"wp:attachment":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/media?parent=76558"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/categories?post=76558"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/tags?post=76558"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}