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Japanese cuisines and local delicacies

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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.

 


 

Fukuoka-prefecture

 

Fukuoka-city

 

Hakata Ramen Yatai

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

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 JapanRamen Stadium has eight ramen stalls with ramen

from Hakata, Kurume, and as far as Tokyo, Kyoto, and Sapporo.

 


 

Mizutaki

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.

 

 

 

Kitakyushu-city

 

Yaki curry

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.

 


 

Tanga Yatai

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.

 


 

Itoshima

 

Seafood restaurant at Keya area

Featured seafood restaurant, Isonoya. Special seafood dish used fresh fishes caught in the

Genkai Sea can be enjoyed.

 


 

Oyster Barbecue Hut

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.

 


 

Ichirano-no mori, Hakata Ramen

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 

Ichiran-no-mori.

 

 


 

Yanagawa 

 

Eel cuisines

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.

 


 

Seafood cuisine of Ariake sea 

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

cuisines using local delicacies is also recommended. 

 

 


 

Chikugo region

 

Authentic Japanese restaurant, Shirakabe

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 1928Japanese

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.

 


 

Featured Japanese restaurant Ginnoka in Yame

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.

 


 

Saga-prefecture

 

Yobuko fresh Squid 

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

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

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.

 


 

Nagasaki-prefecture

 

Nagasaki Wharf in Nagasaki-city

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.

 


 

China Town

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 1637When 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


 

Obama Chanpon 

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.

 


 

Kumamoto-prefecture

 

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.

 


 

Oita-prefecture

 

Seiro-mushi, Yufuin Kagura

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

front of you with the traditional local taste of BeppuOita-prefecture.

 


 

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

 

 


 

Miyazaki-prefecture

 

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.

 


 

Kagoshima-prefecture

 

Makurazaki Osakana Center

 

 

 

Somen noodle nagashi

The unique Somen noodle nagashi in Tosenkyo ravine in Kaimon open throughout the 

year serving cold Somen noodle that swim in the revolving container.

 

 


 

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