World Cuisine

 

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’s food and strive to reproduce the authentic local flavors in their restaurants, so you can be sure that what you’re getting is the real thing. It’s 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’s have a closer look at just some of the restaurants in the Daimyo area that offer a taste of the international.

Korean Cuisine
Little Korea Apuro Daimyo

Following the 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 (¥1,380 per person, minimum order of two portions), which uses “five-layered” 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, ¥1,280) 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; “Apuro” means “from now on” in Korean, reflecting Gill’s commitment to work hard for a brighter tomorrow.
Menu
Samgyeopsal (“three-layered pork”) and Ogyeopsal (“five-layered pork”) set ¥1,280 per person (minimum order of two portions)
Samgyeopsal set ¥1,180 per person (minimum order of two portions)
Topokki ¥680
Bibimbap ¥780
Apuro Jijim ¥880
Korean Beers (Hite, OB, Cass) all ¥600

 

 

 

Thai Cuisine
Raan Gan Een

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. “I don’t change the taste of my dishes just because the customers are Japanese, if I did that it wouldn’t be Thai food anymore,” he says, before adding with a smile “I do tone the spiceness down a little bit though!” 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, ¥880) is a specialty of Gan’s birthplace, Isan, and includes roasted rice for added texture and fragrance. The Kung Chae Nam Pla (Fresh Shrimp with Spicy Sauce, ¥900) has a rich, complex flavor combining full-bodied fish sauce with tangy lemon juice.
Menu
Puu Phat Phong Curry (Crab and egg curry) ¥1200
Kai Yang (Barbequed chicken) ¥480 (per skewer)
Pad Thai (Stir-fried Noodles) ¥750
Kaeng Khiaowan (Coconut-flavored Green Curry) ¥900
Tom Yum Goong (Hot and Sour Soup) ¥900
Singha Beer ¥650

 

 

 

Spanish & Latin Cuisine
Café Restaurant Sancho Panza

This café 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 (¥1,200) 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 ¥1,300) will get your taste buds tingling, and the rich cheesy taste doesn’t 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.
Menu
Taco set lunch ¥700
Spanish Omelette (changes daily) ¥650
Empanadas (Stuffed Pastry) ¥350
Pastel de maiz (Beef and Corn au gratin) ¥750
Spanish beer (Cruzcampo) ¥650

 

 

 

Hawaiian Cuisine
Hau Nalu

Manager Mr. Okuma aimed to create a restaurant where the customers could not just eat the food and admire the décor, but also feel the “spirit” of Hawaii, and that’s just what he’s achieved with Hau Nalu. To ensure an authentic feel he asked Hawaiian native Glenn Killion to help realize his vision. “I insisted on there being enough space for shows to be put on,” says Glenn “In Hawaii it’s normal to be able to watch free shows while you eat.” 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’t been forgotten either, and it too is authentic Hawaiian style. The Kahuku-style Garlic Shrimp (¥980) 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 (¥890), for example, combine traditional Kalua Pork with an original miso sauce.
Menu
Hawaiian Caesar Salad ¥690
Ahi Poke (Hawaiian-style raw tuna salad) ¥790
Jawaiian chicken ¥850
Seafood barbeque ¥980
Kona beer ¥750
Kona coffee ¥480

 

 

 

Turkish Cuisine
Pasha

The only restaurant in Fukuoka city where you can eat real authentic Turkish food. Turkish cuisine is said to have originated from a fusion of Eastern and Western cooking within the vast territory controlled by the Ottoman Empire, and this diversity makes it popular with people from all over the world. The Chicken Shish Kebabs (¥690) at Pasha are covered in a yogurt sauce with a hint of spiciness that makes it hard to stop at just one. The uniquely-named “lady’s thighs” (¥690) are in fact Turkish-style cold meatballs. The rice hiding inside them is a pleasant surprise. Drinks include the traditional Turkish alcoholic beverage Raki, which is flavored with anise. Belly dancing shows are held from 20:00 on Wednesdays, which often leads to a full house so booking is recommended. Pasha is run by Turkish chef Gultekin Tublek. He says that he first heard about Japan when was 9 years old and had to look up some information on the country for his homework. He got a pamphlet from the Japanese consulate and says he can still remember “the bullet train on the front cover and the yellow hats and red satchels of the elementary school kids”.
Menu
Doner Kebab ¥750 (small) ¥980 (large)
Iskender Kebab ¥980 (small) ¥1,300 (large)
Pasha Special Mixed Kebab ¥2,800
Hummus (dip made from chickpeas) ¥490
Turkish-style Cheese Spring Rolls ¥490
Turkish Beer (Efes Pilsener) ¥700

 

 

 

Russian Cuisine
Restaurant Nina

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 (¥950), made with striking red beets, is a feast for both the eyes and the stomach. The painstakingly prepared Pirozhki (baked bread buns, ¥200) 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.
Menu
Pelmeni (Siberian-style dumplings) ¥950
Beef stroganoff ¥2,200
Ground meat crepe ¥1,150
Salmon steak ¥2,250
Homemade kefir yogurt ¥500
Draft beer ¥550

 

 

 

 

 

 

海外旅行に行きたいけど、先立つものが・・・。そんな時は、大名エリアで世界旅行気分を味わうのはいかが？昨年から世界各国の料理店がこのエリアに次々と出店。タイ料理や韓国料理など、比較的なじみの深いものから、トルコ料理や中南米料理など、あまり見られない料理までバラエティ豊かだ。各店とも、その国出身のシェフが腕を振るっており、味は本格的。どのシェフも自国の料理に誇りをもっており、極力現地通りの味を提供しようと努力している。また、料理に限らず、自国の文化を日本人に広げたいとの想いも共通だ。たとえば、「あぷろ」の店長ギルさんは、店を使って韓国語の講座を開いている。気軽に異文化にふれられる、そんな大名エリアの「世界」料理店を厳選して紹介しよう。

韓国料理
小さな韓国　あぷろ　大名店

大橋店、薬院店に続いて2010年5月にオープンした。インテリアは、韓国の屋台をモチーフにしており、福岡にいながらにして、本場・韓国の雰囲気が味わえる。店長のギルさんは「この店が日韓の架け橋になてくれれば」と語る。毎週土日に店で韓国語教室を開いているのも、日韓の交流を促進したいという想いの現れだ。店の名物はオギョプルサル（1人前￥1,380・注文は2人前から）。鹿児島黒豚の五枚肉（三枚肉にカルビ肉と皮がついたもの）を焼いてチシャや大葉と一緒に頬張る。オリジナルの味噌をつけるといっそう味わい深い。ホルモンスンドゥプ（￥1,280）は鹿児島黒毛和牛のホルモンを使用。アサリなど魚介でとったダシに特製コチュジャンで味つけしている。うま味と辛味が一体となった、クセになる味だ。ちなみに「あぷろ」とは、韓国語で「これから」という意味。未来を見つめて頑張るというギルさんの熱い思いが込められているのだ。
Menu
サムギョプサル オギョプサルセット（ハーフ＆ハーフ）　¥1,280（1人前・注文は2人前〜）
サムギョプサルセット　￥1,180（1人前・注文は2人前〜）
トッポギ　￥680
ビビンバ　￥780
あぷろチヂミ　￥880
韓国ビール・HITE、OB、CASSすべて¥600

 

 

 

タイ料理
ガンさんのタイ料理店　ラーンガンエーン

オーナーシェフのガンさんと奥さんの由佳さん、キャリア16年のベテラン料理人のおばちゃん（62歳！）の3人で切り盛りする。アットホームな雰囲気が魅力で、店内を飾る雑貨も、ガンさんと由佳さんが開業前に集めていたものだ。シェフのガンさんは28歳とまだ若いが、料理の修業期間は延べ13年間。料理には強いこだわりをもっている。「日本人がお客さんだからといって味は変えません。味を変えてしまったら、もうそれはタイ料理ではないんです。もちろん辛さは控えめにしてますけど（笑）」料理は、10歳のころからお母さんの手伝いをしながら覚えた。ローストした豚肉をハーブで和えたナム トック ムウ（￥880）は、ガンさんの故郷、イサーンの料理。食感と香りを出すために煎り米を入れている。クンチュ ナンプラー（￥900）は、生エビに特製ソース・ナムチムタレーをかけたもの。ナンプラーのコクとレモンジュースの酸味で奥深い味わいに。
Menu
プー パット ボンカリー（カニと卵のカレー炒め）　 ¥1200
ガイヤーン（味付けチキンのグリル）　￥480（1本）
パッタイ（タイ風焼きそば）　￥750
ゲーン キアオ ワーン（ココナッツ風味のグリーンカレー）　￥900
トム ヤム クン　￥900
シンハービール　￥650

 

 

 

スペイン＆中南米料理
カフェレストラン　サンチョ・パンサ

2010年6月に、天神から大名に移転オープン。NPO法人「ティエンポ・イベロアメリカーノ」が運営するカフェレストランで、スペイン・中南米の家庭料理を提供する。日本人シェフに加え、スペインなど海外からも定期的にラテン料理のシェフを招聘。シェフの出身地にちなんだ料理も楽しみのひとつだ。スペイン出身のシェフが作る白身魚のバスク風煮込み（￥1,200）は、潮の香りが高い一品。隠し味としてちょっぴり入れたチリが効いている。ソースの色が華やかなエビとクリームチーズのラビオリ（大￥1,300）は、チーズの風味が濃厚で食べごたえがある。まるでリゾートホテルのような高級感のある内装は、アルゼンチン人アーティストMacarenaとRonoによるもの。広々としたテラスは120㎡を誇り、開放感たっぷりだ。海外のミュージシャンによるライブなど、イベントも開催しているので、ホームページでチェックしてから出かけよう。
Menu
タコスランチ　￥700
日替わりスペインオムレツ　￥650
エンパナーダ　￥350
パステル・デ・マイス（ビーフとトウモロコシのグラタン）　￥750
スペインビール Cruzcampo　￥650

 

 

 

ハワイ料理
ホウナル

代表の大隈さんが目指したのは、ハワイの「スピリッツ」を感じられる店。料理やインテリアだけではなく、ホスピタリティも含めてハワイの空気感を表現しようとしている。店をプロデュースしたのは、ハワイ出身のグレン・キリオンさん。「店はショーが上演できる広さにこだわりました。ハワイのレストランは、無料でショーが見られるのが普通なんです」と語る。「ホウナル」では、金・土曜の夜にフラダンスショーを開催。毎回大盛況だ。料理はもちろん本格的なハワイアンスタイル。ビールとの相性がバッチリのガーリックシュリンプ（￥980）は、カフク・スタイルで。エビを丸ごと口に入れ、まずは殻についたソースを味わう。そして殻をむいて、再度ガーリックソースにつけて食べよう。ハワイ料理にひと工夫加えた料理も多い。カルアポークケサディア（￥890）は、伝統料理カルアポークをオリジナルの味噌ソースで味付けし、ケサディアに仕立てたものだ。
Menu
ハワイアンシーザーサラダ　￥690
アヒポケ（ハワイアンスタイルのマグロ漬け）　￥790
ジャワイアンチキン　￥850
シーフードバーベキュー　￥980
コナビール　￥750
コナコーヒー　￥480

 

 

 

トルコ料理
パシャ

福岡市内で本格的なトルコ料理が食べられる唯一の店。トルコ料理は、オスマン・トルコ帝国時代に、西洋と東洋の食文化が融合して生まれたと言われる。だから、どんな国の人でも食べやすいのだ。鶏のシシケバッブ（￥690）は、ヨーグルトの風味に特製のスパイスが加わり、後を引く味。貴婦人の太もも（￥690）という妖しいネーミングの料理は、実はトルコ風冷製ハンバーグ。中に米が入っているのがおもしろい。ドリンクもアニス（ウイキョウ）から造る蒸留酒「ラク」など珍しいものが揃う。水曜日の22：00〜は、ベリーダンスショーを上演。満席なることも多いので、予約した方が無難だ。店を仕切るのは、トルコ人シェフのデュブレックさん。初めて日本を知ったのは9歳の時だそうだ。学校の宿題で日本のことを調べることになり、日本領事館でパンフレットもらったのがきっかけだった。「表紙は新幹線！小学生の黄色い帽子とランドセルも印象的でした」
Menu
ディネルケバッブ　小￥750　大￥980
イスケンデルケバブ　小￥980　大￥1,300
PASHAのスペシャルミックスケバブ　￥2,800
フムス（ヒヨコ豆のペースト）　￥490
トルコ風チーズ春巻き　￥490
トルコビール・エフィスピルスナー　￥700

 

 

 

ロシア料理
レストラン ニーナ

ニーナさんと、セルゲイさんのロシア人夫婦が営む。セルゲイさんは柔道など格闘技に精通しスプーンを捻るほどの怪力の持ち主。片手で椅子を持ち上げるなど、そのパワーの一端を見せてくれることも。ロシアの民芸品などがところ狭しと並ぶ店内には、ホークスの松中選手や歌手の加藤登紀子など、店を訪れた著名人の写真が飾られている。料理は素朴な味わいの家庭料理だ。シベリア風のボルシチ（￥950）は、ビーツ（サトウダイコン）の赤が目にも鮮やか。野菜のうま味がスープに溶け出し滋味あふれる。仕込みに手間ひまかけた焼きピロシキ（￥200）は、パンの中に塩コショーで味付けた挽肉メインの具がぎっしり詰まる。ドリンクでは、グルジアワインに注目。グルジアは「ワイン発祥の地」とされ、その起源は5,000年前に遡る。あのクレオパトラもグルジアワインのファンだった。「ニーナ」では、「アラザニ」や「ピロスマニ」など、8種類を揃えている。
Menu
ペリメニ（シベリア風餃子） ¥950
ビーフストロガノフ　￥2,200
ひき肉のクレープ包み　￥1,150
サーモンステーキ　￥2,250
自家製ケフィアヨーグルト　￥500
生ビール　￥550

 

 

 

 

 

 

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’s food and strive to reproduce the authentic local flavors in their restaurants, so you can be sure that what you’re getting is the real thing. It’s 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’s have a closer look at just some of the restaurants in the Daimyo area that offer a taste of the international.

Korean Cuisine
Little Korea Apuro Daimyo

Following the 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 (¥1,380 per person, minimum order of two portions), which uses “five-layered” 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, ¥1,280) 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; “Apuro” means “from now on” in Korean, reflecting Gill’s commitment to work hard for a brighter tomorrow.
Menu
Samgyeopsal (“three-layered pork”) and Ogyeopsal (“five-layered pork”) set ¥1,280 per person (minimum order of two portions)
Samgyeopsal set ¥1,180 per person (minimum order of two portions)
Topokki ¥680
Bibimbap ¥780
Apuro Jijim ¥880
Korean Beers (Hite, OB, Cass) all ¥600

 

 

 

Thai Cuisine
Raan Gan Een

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. “I don’t change the taste of my dishes just because the customers are Japanese, if I did that it wouldn’t be Thai food anymore,” he says, before adding with a smile “I do tone the spiceness down a little bit though!” 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, ¥880) is a specialty of Gan’s birthplace, Isan, and includes roasted rice for added texture and fragrance. The Kung Chae Nam Pla (Fresh Shrimp with Spicy Sauce, ¥900) has a rich, complex flavor combining full-bodied fish sauce with tangy lemon juice.
Menu
Puu Phat Phong Curry (Crab and egg curry) ¥1200
Kai Yang (Barbequed chicken) ¥480 (per skewer)
Pad Thai (Stir-fried Noodles) ¥750
Kaeng Khiaowan (Coconut-flavored Green Curry) ¥900
Tom Yum Goong (Hot and Sour Soup) ¥900
Singha Beer ¥650

 

 

 

Spanish & Latin Cuisine
Café Restaurant Sancho Panza

This café 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 (¥1,200) 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 ¥1,300) will get your taste buds tingling, and the rich cheesy taste doesn’t 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.
Menu
Taco set lunch ¥700
Spanish Omelette (changes daily) ¥650
Empanadas (Stuffed Pastry) ¥350
Pastel de maiz (Beef and Corn au gratin) ¥750
Spanish beer (Cruzcampo) ¥650

 

 

 

Hawaiian Cuisine
Hau Nalu

Manager Mr. Okuma aimed to create a restaurant where the customers could not just eat the food and admire the décor, but also feel the “spirit” of Hawaii, and that’s just what he’s achieved with Hau Nalu. To ensure an authentic feel he asked Hawaiian native Glenn Killion to help realize his vision. “I insisted on there being enough space for shows to be put on,” says Glenn “In Hawaii it’s normal to be able to watch free shows while you eat.” 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’t been forgotten either, and it too is authentic Hawaiian style. The Kahuku-style Garlic Shrimp (¥980) 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 (¥890), for example, combine traditional Kalua Pork with an original miso sauce.
Menu
Hawaiian Caesar Salad ¥690
Ahi Poke (Hawaiian-style raw tuna salad) ¥790
Jawaiian chicken ¥850
Seafood barbeque ¥980
Kona beer ¥750
Kona coffee ¥480

 

 

 

Turkish Cuisine
Pasha

The only restaurant in Fukuoka city where you can eat real authentic Turkish food. Turkish cuisine is said to have originated from a fusion of Eastern and Western cooking within the vast territory controlled by the Ottoman Empire, and this diversity makes it popular with people from all over the world. The Chicken Shish Kebabs (¥690) at Pasha are covered in a yogurt sauce with a hint of spiciness that makes it hard to stop at just one. The uniquely-named “lady’s thighs” (¥690) are in fact Turkish-style cold meatballs. The rice hiding inside them is a pleasant surprise. Drinks include the traditional Turkish alcoholic beverage Raki, which is flavored with anise. Belly dancing shows are held from 20:00 on Wednesdays, which often leads to a full house so booking is recommended. Pasha is run by Turkish chef Gultekin Tublek. He says that he first heard about Japan when was 9 years old and had to look up some information on the country for his homework. He got a pamphlet from the Japanese consulate and says he can still remember “the bullet train on the front cover and the yellow hats and red satchels of the elementary school kids”.
Menu
Doner Kebab ¥750 (small) ¥980 (large)
Iskender Kebab ¥980 (small) ¥1,300 (large)
Pasha Special Mixed Kebab ¥2,800
Hummus (dip made from chickpeas) ¥490
Turkish-style Cheese Spring Rolls ¥490
Turkish Beer (Efes Pilsener) ¥700

 

 

 

Russian Cuisine
Restaurant Nina

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 (¥950), made with striking red beets, is a feast for both the eyes and the stomach. The painstakingly prepared Pirozhki (baked bread buns, ¥200) 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.
Menu
Pelmeni (Siberian-style dumplings) ¥950
Beef stroganoff ¥2,200
Ground meat crepe ¥1,150
Salmon steak ¥2,250
Homemade kefir yogurt ¥500
Draft beer ¥550

 

 

 

 

 

 

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’s food and strive to reproduce the authentic local flavors in their restaurants, so you can be sure that what you’re getting is the real thing. It’s 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’s have a closer look at just some of the restaurants in the Daimyo area that offer a taste of the international.

Korean Cuisine
Little Korea Apuro Daimyo

Following the 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 (¥1,380 per person, minimum order of two portions), which uses “five-layered” 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, ¥1,280) 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; “Apuro” means “from now on” in Korean, reflecting Gill’s commitment to work hard for a brighter tomorrow.
Menu
Samgyeopsal (“three-layered pork”) and Ogyeopsal (“five-layered pork”) set ¥1,280 per person (minimum order of two portions)
Samgyeopsal set ¥1,180 per person (minimum order of two portions)
Topokki ¥680
Bibimbap ¥780
Apuro Jijim ¥880
Korean Beers (Hite, OB, Cass) all ¥600

 

 

 

Thai Cuisine
Raan Gan Een

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. “I don’t change the taste of my dishes just because the customers are Japanese, if I did that it wouldn’t be Thai food anymore,” he says, before adding with a smile “I do tone the spiceness down a little bit though!” 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, ¥880) is a specialty of Gan’s birthplace, Isan, and includes roasted rice for added texture and fragrance. The Kung Chae Nam Pla (Fresh Shrimp with Spicy Sauce, ¥900) has a rich, complex flavor combining full-bodied fish sauce with tangy lemon juice.
Menu
Puu Phat Phong Curry (Crab and egg curry) ¥1200
Kai Yang (Barbequed chicken) ¥480 (per skewer)
Pad Thai (Stir-fried Noodles) ¥750
Kaeng Khiaowan (Coconut-flavored Green Curry) ¥900
Tom Yum Goong (Hot and Sour Soup) ¥900
Singha Beer ¥650

 

 

 

Spanish & Latin Cuisine
Café Restaurant Sancho Panza

This café 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 (¥1,200) 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 ¥1,300) will get your taste buds tingling, and the rich cheesy taste doesn’t 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.
Menu
Taco set lunch ¥700
Spanish Omelette (changes daily) ¥650
Empanadas (Stuffed Pastry) ¥350
Pastel de maiz (Beef and Corn au gratin) ¥750
Spanish beer (Cruzcampo) ¥650

 

 

 

Hawaiian Cuisine
Hau Nalu

Manager Mr. Okuma aimed to create a restaurant where the customers could not just eat the food and admire the décor, but also feel the “spirit” of Hawaii, and that’s just what he’s achieved with Hau Nalu. To ensure an authentic feel he asked Hawaiian native Glenn Killion to help realize his vision. “I insisted on there being enough space for shows to be put on,” says Glenn “In Hawaii it’s normal to be able to watch free shows while you eat.” 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’t been forgotten either, and it too is authentic Hawaiian style. The Kahuku-style Garlic Shrimp (¥980) 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 (¥890), for example, combine traditional Kalua Pork with an original miso sauce.
Menu
Hawaiian Caesar Salad ¥690
Ahi Poke (Hawaiian-style raw tuna salad) ¥790
Jawaiian chicken ¥850
Seafood barbeque ¥980
Kona beer ¥750
Kona coffee ¥480

 

 

 

Turkish Cuisine
Pasha

The only restaurant in Fukuoka city where you can eat real authentic Turkish food. Turkish cuisine is said to have originated from a fusion of Eastern and Western cooking within the vast territory controlled by the Ottoman Empire, and this diversity makes it popular with people from all over the world. The Chicken Shish Kebabs (¥690) at Pasha are covered in a yogurt sauce with a hint of spiciness that makes it hard to stop at just one. The uniquely-named “lady’s thighs” (¥690) are in fact Turkish-style cold meatballs. The rice hiding inside them is a pleasant surprise. Drinks include the traditional Turkish alcoholic beverage Raki, which is flavored with anise. Belly dancing shows are held from 20:00 on Wednesdays, which often leads to a full house so booking is recommended. Pasha is run by Turkish chef Gultekin Tublek. He says that he first heard about Japan when was 9 years old and had to look up some information on the country for his homework. He got a pamphlet from the Japanese consulate and says he can still remember “the bullet train on the front cover and the yellow hats and red satchels of the elementary school kids”.
Menu
Doner Kebab ¥750 (small) ¥980 (large)
Iskender Kebab ¥980 (small) ¥1,300 (large)
Pasha Special Mixed Kebab ¥2,800
Hummus (dip made from chickpeas) ¥490
Turkish-style Cheese Spring Rolls ¥490
Turkish Beer (Efes Pilsener) ¥700

 

 

 

Russian Cuisine
Restaurant Nina

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 (¥950), made with striking red beets, is a feast for both the eyes and the stomach. The painstakingly prepared Pirozhki (baked bread buns, ¥200) 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.
Menu
Pelmeni (Siberian-style dumplings) ¥950
Beef stroganoff ¥2,200
Ground meat crepe ¥1,150
Salmon steak ¥2,250
Homemade kefir yogurt ¥500
Draft beer ¥550