Authentic Local meals

Hakara Yatai Ramen, 

Hakata Ramen is a local specialty from Fukuoka, famous for its 

creamy tonkotsu (pork bone) broth. A ‘Yatai’ is a traditional mobile

food stall. Every evening, about 100 of these wooden carts appear

along the streets of Tenjin and Nakasu. It is not just about the food;

it’s a social hub where locals and travelers sit shoulder-to-shoulder

in a cozy, open-air setting.

Yaki Curry

A local cuisine in Moji, Kitakyushu City.  Yaki curry latterly means baked

curry and is curry with rice topped with cheese and/or egg heated in oven.

The melted cheese and soft-boiled egg combine with the spicy curry to

enhance its flavor even more.

Kawara Sobe,

Kawara soba is a local cuisine which Soba noodles and meat are cooked

together on a Kawara (stone roof tile) and dipped into a special sauce

when eating it. 

Yaki Udon

Yaki Udon originated in Kokura, Kitakyushu City, Fukuoka Prefecture, at a

restaurant called “Darumado. The story dates back to 1945, right after World

War II. During a severe food shortage, the owner struggled to find the Chinese

noodles typically used for Yakisoba.

Steamed Eel (Unagi Seiro Mushi)

Yanagawa is the birthplace of Steamed Eel (Eel Seiro Mushi). 

The most recommended local cuisine is Steamed Eel that was born in

Yanagawa more than 300 years ago. Rice seasoned with a special sauce 

is topped by grilled eel and thin shredded omelet, all of which is steamed

in a bamboo steamer.

Seafood cuisine of Ariake sea

Yanagawa is facing to Ariake Sea where many fresh and unique fishes

are caught. Yoakejaya is serving Japanese cuisine using local delicacies

of Ariake Sea. 

Oyster Barbecue Hut

Itoshima oyster growing up in the rich nature of mountain and sea 

Itoshima oyster features mellow and sweet taste.  There are many Oyster

Barbecue Huts at five fishing harbours.  The huts only open during the

season, from end of October to March or April.

Seafood in Itoshima

Featured Seafood restaurant, Isonoya. Special seafood dish used fresh

fishes caught in the Genkai Sea can be enjoyed. The restaurant is located

adjacent to Keya fishing port and the port is also used for Keya Cave

cruise.

Takamori Dengaku

Takamori dengaku is the local cuisine in Aso, which a dish created to make

the sweet potatoes, which can only be grown in this region, more delicious

and last longer. As part of Takamori’s culinary culture, it has remained the

same since then, with the addition of some ingredients.

Aso Akaushi beef

Aso Akaushi beef (Japanese Brown cattle ) is the finest in all of Kyushu.

Raised in the vast, pristine nature of Aso, its lean meat is incredibly flavorful

and tender.