{"id":93497,"date":"2016-11-28T17:07:27","date_gmt":"2016-11-28T08:07:27","guid":{"rendered":"http:\/\/www.fukuoka-now.com\/?post_type=food&p=93497&lang=en"},"modified":"2018-01-05T16:02:25","modified_gmt":"2018-01-05T07:02:25","slug":"tsukiyoshi","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/tsukiyoshi\/","title":{"rendered":"Tsukiyoshi"},"content":{"rendered":"

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At Tsukiyoshi, the style is less izakaya<\/em> and more old school noodle joint. You snack while you drink and save the udon<\/em> for last. This was a deliberate choice by owner Yoshihiko Inoue who, once upon a time, left the rat race to train at a fishmonger\u2019s shop. His life changed when he tried his hand at making Sanuki udon<\/em>, the famous square-edged udon from Shikoku. Realizing he had a knack for noodle making, he left the fish business and opened Tsukiyoshi in 2003. The shop\u2019s menu is extensive and, in addition to the Sanuki staple, kamatama udon<\/em> (boiled udon<\/em> mixed with raw egg and soy sauce), Inoue also offers a wide range of his own udon<\/em> concoctions. Inoue is a one-man operation: from simple fried dishes and stir fries to sashimi<\/em> platters and udon<\/em>, he prepares pretty much everything himself. What\u2019s more, his prices can’t be beaten! For just \u00a5500, you can enjoy five slices of quality sashimi<\/em> that would cost you double anywhere else. Go with a Japanese speaker; no foreign language menus.<\/p>\n

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