Sushi

 

Sushi is a popular Japanese dish consisting mainly of seafood on top of vinegared rice.

Sushi has a wide variety of toppings, and you can enjoy sushi according to the season.

Sushi dining in Japan spans a diverse spectrum, catering to every occasion—whether

it be an exquisite omakase experience at a luxury counter, a casual neighborhood spot,

or a fun and budget-friendly conveyor-belt restaurant.

 

There is a wide variety of sushi dining options to suit your preference

 

High-end Sush

Exquisite “Omakase” dining where master chefs prepare the finest seasonal catches.

Casual Sushi

Popular local restaurants offering high quality at an everyday price

Conveyor-belt Sushi (Kaiten-zushi)

A fun, casual, and affordable way to enjoy a vast variety of sushi.

 

 

---

 

 

Eel cuisine

 

Kyushu is a paradise for Eel lovers

While Yanagawa’s steaming style is famous, each region in Kyushu offers its own

delicious twist on eel.

From the crispy charcoal-grilled eel in Fukuoka and Kumamoto to the rich flavors

in Kagoshima, there is so much to explore.

 

Whether it’s the traditional “Kabayaki” (dipped in sweet soy sauce) or “Shirayaki”

(salt-grilled), you can find top-quality eel all across the Kyushu.

 

---

 

Hakata Yatai Ramen

 

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

(pork bone) broth. The soup is slow-simmered for hours to achieve a rich, milky flavor.

It is served with ultra-thin, firm noodles that perfectly soak up the savory.

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.

 

Customizing Your Bowl

Noodle Hardness : “You can choose the firmness of your noodles. The most popular

choice for locals is ‘Bari-kata’ (extra firm).　Kaedama  If you want more, don’t order

a whole new bowl. Just say Kaedama to get a second serving of noodles to add to

your remaining soup.

 

 

---

 

 

Ramen

 

Kyushu is the Holy Land of Tonkotsu Ramen

If you love ramen, Kyushu is your ultimate destination! Known as the birthplace of

the rich and creamy Tonkotsu (pork bone) broth, Kyushu offers a diverse “Ramen Belt”

where every city has its own unique twist. From the world-famous Hakata style to the

aromatic garlic-infused bowls of Kumamoto, a journey through Kyushu is a journey

of flavors.

 

The Great Kyushu Ramen Tour: 4 Iconic Styles

Fukuoka (Hakata/Nagahama) – The Global Icon

The world-famous “Hakata Ramen.” It features ultra-thin, straight noodles in a milky-white,

creamy pork broth. The highlight is the “Kaedama” system, where you can order extra

noodles for your remaining soup.

 

Kitakyushu (Kokura) – The Sophisticated Balance

Kitakyushu offers a slightly milder and more refined version of Tonkotsu. It’s often

characterized by a clearer, less heavy soup compared to its southern neighbors.

Many locals love it as a “daily comfort food” that isn’t too overwhelming.

 

Kurume – The Legendary Birthplace

Yobimodoshi” method, where the soup is continuously simmered and topped up for

decades. It results in an incredibly rich, funky, and deep flavor that is a must-try for

true ramen lovers.

 

Kumamoto – The Aromatic Punch

Kumamoto Ramen stands out with its use of Ma-yu (black roasted garlic oil) and fried

garlic chips. The broth is a blend of pork and chicken, giving it a complex, smoky aroma

that sets it apart from the pure pork broths of the north.

 

 

---

 

Udon : the Ultimate Japanese Soul Food

 

 

 

---

 

 

Aso Akausih beef

 

Aso Akaushi (Japanese Brown Cattle) is a rare, premium beef raised freely across

the lush, expansive grasslands of the Aso Caldera. In contrast to highly marbled beef,

Akaushi is celebrated for its lean, tender texture and deep umami flavor. Being low in

fat and high in protein, it offers a remarkably healthy yet deeply satisfying dining

experience.

 

The Essence of Aso: Akaushi beef is a true gift from Aso’s unique volcanic landscape.

By grazing on mineral-rich grass under vast open skies, the cattle develop a clean,

natural taste exclusive to this region. Savoring Aso Akaushi is more than just a meal;

it is the perfect way to experience the pure energy and culinary heritage of Kumamoto.

 

---

 

 

Dango-jiru

 

Dango-jiru is a beloved “soul food” and a staple of the daily diet in Oita.

It features rustic, hand-stretched flat wheat noodles, each uniquely shaped by

hand to create a delightful chewy texture. This heartwarming home-style soup

is packed with local seasonal vegetables, offering a true taste of Oita’s traditional lifestyle.

 

A historic specialty with roots in the 16th-century Sengoku period. Born from the ingenuity

of Oita’s farmers, this dish features hand-stretched noodles in a savory miso broth—

a traditional “soul food” that satisfied both humble farmers and powerful samurai

 

---

 

Bungo Beef

 

 

---

 

Indulge in Bungo Beef—Oita’s premium Wagyu, celebrated for its exquisite marbling

and rich, mellow flavor.　Raised in the lush, green pastures of Oita, this award-winning

beef is so tender it practically melts on your tongue. Whether enjoyed as a juicy steak

or in a traditional hot pot, Bungo Beef is a luxurious culinary experience that defines

the gourmet spirit of Oita.

 

---

 

 

Usuki Fugu　

 

---

 

Known as the ‘King of Winter Flavors,’ Oita’s Fugu (pufferfish)—especially

the renowned Usuki Fugu—is famous for its incredible freshness and thick,

satisfying slices.
Because the fish is prepared so fresh, it offers a firm, springy texture that you

can only find here. Pair it with our local citrus “Kabosu” for a refreshing and

luxurious dining experience. It’s a culinary masterpiece you can’t miss.

A local specialty in Oita is fugu served with a rich, creamy liver sauce (non-toxic),

offering a deep umami flavor you won’t find anywhere else.

 

---

 

Kyokusui-no-en at Dazaifu Shrine

---

 

The ceremony has its origin in a historical fact that Ono-no-Yoshifuru, an elder brother of a

noted-calligrapher Ono-no-Tofu, held a ceremony to appease the soul of Michizane Sugawara

and to beguile tedious hours in a rural life.

 

---