Fukuoka – A Culinary Masterpiece
Fukuoka is a culinary masterpiece, boasting world-class seafood and traditional Japanese cuisine. From hidden gems to popular dining spots, discover the city’s top-rated restaurants favored by locals.
Mentaiko is a popular condiment, dish, and souvenir of Fukuoka. Made from pollock roe, the specialty condiment has an acquired taste that many will enjoy!
1. Hakata Ramen
The cuisine of Fukuoka’s Hakata ward is largely defined by ramen. In fact, three of the most successful international ramen chains come from Hakata. The city has been credited with inventing the tonkotsu ramen style, one of the 4 main types of Japanese ramen (others are shio, miso and shoyu).
Hakata ramen is characterized by its cloudy pork bone soup, extra thin noodles, and kaedama, or replacement meatballs. It is usually only seasoned with soy sauce, salt or miso, as the thick pork broth is meant to be the star of the dish. As a result, the noodles are cooked very thin on purpose to allow them to better absorb the flavor of the soup. Other ingredients like chashu or char siu barbecued pork, wood ear mushrooms and pickled ginger can also be added to the bowl.
In the past, to make the ramen soup more delicious and tasty, locals used to boil the pork bones over high heat. This caused the gelatin in the bones to dissolve and create a milky white soup. The resulting broth is sweet and creamy. The original version of the ramen was not as thick as the modern-day variety, but it became a hit and gained popularity all over the world.
It is also important to note that Hakata ramen differs from other tonkotsu ramen around Japan because the noodles are much thinner and straighter. The noodles have a more delicate texture and are easier to digest than thicker noodles found in other ramen styles. The noodle cooking methods may vary from shop to shop as well. Some use a special machine to cook the noodles to the desired thickness, while others cook them manually.
Regardless of the method, Hakata ramen is a hearty and satisfying meal. Many of the locals love it as a comfort food. It is the perfect choice for those who want to indulge in something warm and comforting during the cold months. The dish has become a symbol of the city and is an iconic cuisine to be proud of. It has even gained recognition overseas thanks to popular ramen chains such as Ippudo and Ichiran.
2. Sushi
Fukuoka has a rich cuisine that makes the most of the region’s fresh seafood and other ingredients. The city’s proximity to the sea makes sushi a popular choice at local restaurants and in izakaya, or casual pubs serving everything from yakitori (grilled skewers) to motsunabe (chicken hot pot served in winter).
There are many different kinds of sushi, each with its own unique characteristics. The simplest is nigiri, thinly-sliced raw fish or other seafood on top of vinegared rice. This is often served with soy sauce or wasabi, and sometimes pickled ginger and a bowl of miso soup on the side.
Another famous dish is takoyaki, or octopus dumplings. Octopus is tender and flavorful when cooked, and the fillings of various restaurants can vary, but you are sure to find something that appeals to your taste. Another takoyaki specialty is goboten udon, a thick and chewy noodle dish topped with a crunchy tempura of burdock root or gobo. The kari-kari (crispy) texture of the gobo contrasts nicely with the soft and chewy udon, while the umami flavors of konbu (kelp) and bonito (dried skipjack tuna) broth round out the takoyaki experience.
If you are looking for a more substantial meal, try kudokoro, or chicken katsu curry. Rice, beefy Japanese curry and cheese are baked in a dish, and you can also add a raw egg for extra protein. Another comfort food is hitokuchi gyoza, which are similar to regular dumplings but smaller and filled with minced pork.
The food culture in Japan has a distinct appeal that attracts people from all over the world. Fukuoka’s food scene is especially interesting because it is a blend of traditional and innovative culinary traditions.
If you want to try some of the best food in Fukuoka, you should visit one of the many yatais, or night markets, that take over business districts at night and transform them into food havens. Despite recent attempts to streamline rules and regulations for these eateries, they remain irreverent and casual, and the element of surprise can be one of the most fun parts of eating in this city.
3. Hakata Wagyu
When it comes to Fukuoka’s cuisine, locals know to focus on meaty dishes. One of the best is motsunabe, a savory pot of cow and pig offal cooked to melt-in-your mouth tenderness and served with leeks, garlic, and chives in a rich broth flavored with soy sauce, mirin, and perhaps chili peppers. Motsunabe is a cold weather crowd-pleaser, and it pairs beautifully with sake or beer.
Another hearty local favorite is mizutaki, a hotpot dish of chicken chunks simmered with seasonal vegetables in a light and citrus-flavored broth. This is a popular dish that originated in Fukuoka in the mid-1900s. Mizutaki is also a great match for beer, and it’s a staple at many izakaya in the area.
In addition to beefy favorites, Fukuoka has plenty of sashimi to satisfy fish lovers. The city is right next to the sea, and fresh seafood is always a draw at sushi restaurants and sashimi bars.
The city also has a long tradition of street food. Its food stalls are a joy to explore, and it’s often possible to sample some of the region’s most celebrated dishes in their birthplace. This is particularly true for tonkotsu ramen, which has made Hakata famous worldwide.
While most Japanese cities have a handful of yatai (street food carts), Fukuoka’s yatai are legendary for their abundance, variety, and safety. These are a great way to try the regional flavors of Fukuoka, and they’re often run by locals with years of experience serving their customers.
Indulge in a feast of farm-to-table Japanese cuisine at Genjyu, where three of Japan’s finest culinary traditions—kaiseki, sushi, and teppanyaki—meet. A meal here features wagyu from Iki Island and seafood from the Genkai Sea, all of which is expertly prepared and served on Arita porcelain. The restaurant is also known for its inventive farm-to-sky Western cuisine, with private rooms available for larger groups. The restaurant also offers a large selection of wines and sake from Kyushu’s wine country. The perfect accompaniment to a fine dining experience is a cup of freshly ground green tea from the local Kyushu Toyobaicho Tea Factory.
4. Japanese Food
The cuisine of Japan is famous around the world and there are many different ways to enjoy it. Most people are familiar with sushi, which consists of rice seasoned with vinegar, then mixed with a variety of ingredients such as seafood, vegetables and nori (seaweed). The different shapes and combinations create a wide range of styles. It is eaten by hand with chopsticks and dipped in soy sauce or wasabi (Japanese horseradish).
Seafood plays a major role in the Japanese diet. Among the most well-known varieties is saba, sweet fish (ayu), sea bream and salmon. It is also possible to eat raw seafood, known as sashimi, if it is prepared correctly. This delicate and artful dish is enjoyed in specialty sushi restaurants.
Another Japanese staple is noodles, which can be served cold or hot. Fukuoka is home to a large number of noodle shops and restaurants, serving all kinds of noodles from traditional egg noodles made with buckwheat flour, to udon with stewed beef, chicken and burdock (called gameni), a local speciality from Fukuoka Prefecture.
Other Japanese foods you might try in Fukuoka include umegae mochi, toasted dumplings filled with lightly sweetened red bean paste and marked with a plum blossom-shaped imprint. You can find them at local food markets and at traditional yatai (street food stands).
The city of Fukuoka has one of the highest consumption rates in Japan for burdock root, which is used for satsuman no kama, a soup consisting of boiled chicken and burdock served with mochi. The dish is also popular as a New Year’s Day meal, mainly in Fukuoka Prefecture and other parts of the region.
Another must-try dessert is koyu tsume, a steamed mochi ball stuffed with soft and fluffy ice cream and covered in sesame powder. The ice cream has a distinctively rich flavour, thanks to the high butter content. The city’s famous white bread, baked with domestically produced wheat, is also worth trying. Fluffy and smooth, it has a sweetness that is complemented by the rum raisins and oranges kneaded in to the dough.
