10 Best Local Dishes from Fukuoka

Hakata ramen is by far the most famous dish to come from Fukuoka. It’s a soup noodle dish made with thin, egg noodles and a rich, pork bone broth. This pork broth is called tonkotsu. There are many different types of tonkotsu ramen, but Hakata ramen is possibly the most well-known. 

Hakata is the old name for the Fukuoka region, and the dish originated near the docks, where workers needed something quick and cheap on their lunch break. To this day, you can get your hands on a bowl of steaming hot noodles in no time at most ramen spots around Fukuoka.

Mentaiko is a salty, marinated pollack roe that has become commonplace around Japan, but is said to be the tastiest in Fukuoka, where it first originated in Japan. It became widespread after its introduction from neighboring South Korea and was popular as a serving on a bowl of rice. 

Nowadays, you can find mentaiko in all manner of variations, such as in pasta and pizza, or over rice alongside beer or sake. There is also a slightly spicy version, known as karashi mentaiko, for a bit more of a bite. 

Hakata gyoza, also known as hitokuchi gyoza, are a must-try at the food stalls of Fukuoka. After World War II, food stalls known as yatai became more common around Fukuoka, allowing regular people to get food quickly at a good price. One of the dishes that came about were these gyoza. 

Gyoza is the Japanese word for dumpling. They are often filled with minced meat and vegetables and served with a citrus condiment known as yuzu kosho. You can find them at food stalls and restaurants all over Fukuoka.

Motsunabe is a hot pot dish made with beef or pork offal. While this might be a bit adventurous for westerners, it has become quite a popular dish all around Japan. Don’t worry – the offal is carefully cleaned and blanched before cooking to remove unpleasant odors and flavors. 

The dish is usually simmered with tons of vegetables in a soy or miso broth alongside garlic, chives, and even chili. Locals love it for its health benefits and heartiness, and it’s eaten throughout the year. It’s probably best in the winter, though, because it is a warming, hearty soup.

Hakata Udon, also known as Goboten Udon, is a noodle soup dish served with tempura. Fukuoka is one of the largest wheat-producing regions of Japan, and they use that to their advantage to make thick and springy udon noodles, which are made with wheat flour. The soup is made with various seafood ingredients, such as sardines and kombu kelp. 

What makes this dish stand out from other noodle dishes is the piece of goboten on top. Goboten is short for Gobo Tempura, which is deep fried burdock root (gobo). Look out for this dish in traditional restaurants.

Mizutaki is a hot pot dish that makes good use of locally produced, high-quality chickens. The free-range chicken meat is simmered low and slow for a long time, making a flavorful broth. The broth might be clear, or a smooth and silky white. 

This hot pot is usually served with seasonal vegetables, and often with a citrusy sauce known as ponzu. Because of its painstaking cooking method, the dish can be a bit pricey in comparison to other, more common dishes. 

Umegae Mochi is a sweet dumpling-style street food filled with red bean paste. Mochi is a soft and chewy rice cake, and although this is a sweet treat, it is not as sweet as cake or cookies. It has a milder sweetness owing to the natural flavors of the rice and the bean paste. 

These traditional treats often have a Japanese cherry blossom imprinted on them and are served hot off the broil. You can find them at various spots near the Dazaifu Tenman-gu Shrine.

Goma Saba is one of the favorite ways to eat mackerel in Fukuoka. The dish is fairly simple and consists of raw mackerel dressed in sesame and soy sauce. Mackerel is not often eaten raw because it's a fatty fish, which makes it harder to eat fresh. But Fukuoka is one of the few places where it is possible because mackerel can be caught very close to the city centre, just beyond Hakata Bay. 

Many restaurants and izakaya (traditional taverns) serve Goma Saba, and its rich flavors go well with rice and sake. 

Unagi no Seiromushi is steamed eel served with a soy-based sauce on rice, topped with thin strips of egg omelet. While unaju, which is broiled eel on rice, is popular across Japan, unagi no seiromushi is a slightly different take unique to Fukuoka. 

This version is steamed in a bamboo steamer, and it is said to be served this way so that guests can enjoy it piping hot until the very last bite. This is a slightly luxurious dish, so you won’t find it at food stalls, but it’s well worth a taste.

Yakitori is a very popular dish all across Japan, but it is particularly sought-after in Fukuoka. Yakitori means broiled chicken, and consists of different chicken meat on skewers, either seasoned with salt or a sauce. This is likely partly because of the wide variety of food stalls and izakaya offering the dish, but also because of the high-quality chicken meat that's available in the region. 

Yakitori in Fukuoka often starts with cabbage before the main dish, and there may be more than just chicken on the menu. One of the most popular menu items is the crispy yet juicy chicken skin. Just be careful what you order, as everything from skin to heart will be on the menu.