Japanese cuisines and local delicacies
One of our most proud things in Kyushu is Japanese cuisines and local delicacies. You can enjoy
many different local dishes using fresh and unique ingredients in various places during your travel.
Food stalls “Yatai” is one thing to enjoy in Fukuoka. Despite a decline in recent year,
there are said to be more than 160. The food stalls have all kind of food, but you have
to try Hakata ramen, usually made with white soup from pork bone and thin noodles.
Ramen Stadium isn’t really a stadium as the name suggests, but a food court on the fifth floor
of Canal City’s Cinema Building. It carries not one, but eight famous ramen stalls that serves
different ramen styles from across Japan. Ramen Stadium has eight ramen stalls with ramen
from Hakata, Kurume, and as far as Tokyo, Kyoto, and Sapporo.
It is a local cuisine in Fukuoka. izutaki (boil in water) describes, this is a hot pot dish made
with chopped chickens, negi, and a variety of vegetables put in a pot of water and boiled,
then dipped in ponzu sauce.
Yaki curry latterly means baked curry and is local cuisine in Moji which 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.
At night time, food stalls called Yatai open in the square in front of Tanga Market.
Here you can try delicious oden (a stew made from various ingredients) and ramen.
Featured seafood restaurant, Isonoya. Special seafood dish used fresh fishes caught in the
Genkai Sea can be enjoyed.
Itoshima oyster growing up in the rich nature of mountain and sea. 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.
Ichiran is an authentic tonkotsu ramen or pork born soup ramen restaurant, established in 1960.
The ramen producing factory can be visited and various type of ramen can be enjoyed at
Yanagawa is the birthplace of Steamed Eel that has more than 300 years history. There are many
restaurants which have their long history and each restaurants have been keeping the traditional
source and brand value.
Yanagawa is facing to Ariake Sea where many fresh and unique fishes are caught. Japanese
cuisines using local delicacies is also recommended.
The chef who makes that cuisines also has experienced the imperial family’s cook.
The restaurant Shirakabe is in the former merchant’s building constructed in 1928. Japanese
cuisines using best local ingredients that vary by season can be enjoyed.
Shogetsu, Eel restanrant
Chilugo region is one of the famous place for Eel cuisines along with Yanagawa. Shogetu is the
renown Eel restaurant located in Asakura along the Chikugo river side and established 70 years ago.
The restaurant Ginnoka uses Japanese old style house built 100 years ago, and located next
to the Sake brewery Kitaya. The restaurant opened in 2014 and serving Japanese cuisines
which is compatible with Sake using local abundant ingredients such as vegetables, fruits and
fresh river and sea fishes.
Famous for fresh Squid, transparent in body and firm in texture. The squid has a sweetness that melt
upon the tongue. In the finely crafted style of sashimi known as Ikezukuri, the flesh of still-living
seafood is served.
Saga beef is esteemed as one of the best Wagyu beef brands in Japan. The cattle used for our
meats are fattened in adherence to the regulations of the Japan Agriculture Co-operative, and
we use only Japanese black cattle registered with their cattle traceability system.
Takezaki crab is the local specialty of Tara, and is well-known for its rich flavor. Takezaki crabs are
available almost year around. From summer into fall the male crabs are delicious, with the females
and their eggs most delicious during the autumn and winter. You could even try one of each.
Elegant international & domestic tourist harbour. Made up of around 20 unique shops and
restaurants lined up at the water front, offering various choices such Japanese, Western,
and Italian cuisine, to beauty salons, outdoor shops and more.
Nagasaki China town at shinchi is one of the big three china town in Japan. There are about 50
Chinese restaurants and many Chinese sundries shops in there.
local delicacy food, Guzoni
Guzoni is said to created during the Shimabara Rebellion of 1637. When Christians were fought
under the leadership of Amakusa Shiro, they brought various ingredients such as rice cake, fishes
and vegetables, and made a stew. This is the origin of Guzoni.
Indian restaurant, TAJ MAHAL in Shimabara
It is a local cuisine in Obama Onsen resort, made of noodles, seafood, and vegetables. The feature
of the restaurant in Obama Onsen serving everything from any Japanese style including Susi and
Chanpon. Shrimp are found in abundance along the beaches near the Onsen, and a special soup
is made from them.
Enjoy Aso beef and local cuisines. The restaurant uses the old private house with thatched roof
built more than 200 years ago. Bake the meat and local ingredients with charcoal at a Japanese
traditional style fire place.
Aso Akaushi beef rice bowl
Aso Akaushi laterally means red beef that is unique in that it has a higher proportion of red meat
with just the right amount of fat, combined with great taste, tenderness and healthiness. Aso Akaushi
beer rice bowl is a local cuisine in Aso consisting of a bowl of rice put in a mildly sweet sauce and
topped with Akaushi beef and egg.
Seiro-mushi is prepared with large bamboo baskets in front of diners.
Featured by the enriched flavor with warmth and fragrance of the cypress basket (seiro).
Live the lively, hot spring steam-like, “Jigoku steams” (literally hell’s steams) dishes right in
Yufumabushi in Yufuin
Yufumabushi is a local cuisine which serves really nice BUNGO Beef. But surprisingly, the way
they serve beef is not BBQ or SUKIYAKI style that are seen in most cases, but “Yufumabushi
” style which we rarely see for beef dish.
Jigoku Mushi kobo
Jigoku Mushi, literally “hell-steaming” is a unique cooking method found in Beppu. The ingredients
such as vegetables, seafood and meals are cooked using the steam from natural hot spring.
You can operate the steam cookers all by yourself and you can cook whatever you want.
local specialty cuisines in Oita-prefecture
Bungo Beef, Seki Aji & Seki Saba, mackerels, Oita fugu, blowfish
Somen nagashi in Takachiho
Somen is a kind of noodle which is made by wheat and is usually eaten by dipping style.
Somen nagashi is the way of eating Somen with waterslide traditionally made by bamboo
like as video below. Nagashi means flowing.
Makurazaki Osakana Center
The unique Somen noodle nagashi in Tosenkyo ravine in Kaimon open throughout the
year serving cold Somen noodle that swim in the revolving container.