Nakayoshi

A mix of salted boiled edamame and fava beans. The edamame are perfectly salted, and the fava beans are plump and sweet. Perfect with beer.

Shimonoseki-produced torafugu (pufferfish) skin, blanched and dressed with ponzu sauce. It has a characteristic crunchy texture and refreshing sourness, pairing well with Japanese sake.

A flavorful dish using wasabi from Yamaguchi Prefecture. The pungent spiciness of wasabi stimulates the appetite and can also be enjoyed as a snack with drinks.

A delicacy of whale meat that has been smoked to resemble bacon. It features a unique umami and aroma, and can be enjoyed thinly sliced as is, or lightly grilled.

Eggplant grilled in Hakata style. The skin is fragrant, and the inside is tender and packed with sweetness. Recommended to enjoy simply with ginger soy sauce.

A traditional Korean fermented food made by pickling napa cabbage, etc., with chili peppers, garlic, etc. The spiciness, sourness, and umami are complexly intertwined, stimulating the appetite. Perfect as a side for rice or a snack with drinks.

Fresh mackerel cured in vinegar. It has a perfect balance of moderate sourness and mackerel umami, with a characteristic sticky texture. Pairs excellently with Japanese sake and shochu.

Dried stingray fin, dried and grilled. Enjoy its unique aroma and chewy, elastic texture that releases more umami the more you chew. Pairs well with Japanese sake and beer.

Minced tuna mixed with chopped green onions. It has a melt-in-your-mouth texture, with the rich umami of tuna and the flavor of green onions in perfect harmony. Commonly eaten wrapped in rice or seaweed.

Chicken grilled explosively over charcoal, a specialty of Miyazaki. The umami of the chicken is concentrated, with a characteristic smokiness from the charcoal. It's also delicious with a side of yuzu pepper.

Chicken wings simmered in a sweet and savory sauce. They are so tender they fall off the bone and are rich in collagen. Perfect as a side dish with rice or a snack with drinks.

A comforting dish with chives gently folded into eggs. The fluffy eggs and the aroma of chives stimulate the appetite. Goes well with rice.

Fresh squid salted and fermented, a homemade delicacy. It features the rich umami of squid and a unique saltiness, perfect as a side for rice or a snack with Japanese sake.

Fresh squid mixed with mentaiko (spicy pollack roe). The crunchy texture of the squid and the spicy, rich umami of the mentaiko are a perfect match. Pairs excellently with Japanese sake and shochu.

Chilled tofu served with condiments. It has a smooth texture and a refreshing taste. Perfect for hot days or as a palate cleanser.

A dish featuring a variety of pickles made with seasonal vegetables. Enjoy the distinct flavors of each vegetable and the different tastes from various pickling methods. Perfect as a palate cleanser or snack with drinks.

A chewy tofu made from kneaded sesame and kudzu starch. It features the rich flavor and body of sesame, and is best enjoyed simply with wasabi soy sauce.

A simple dish of fresh cucumber served with moromi miso. The crisp texture of the cucumber and the deep umami of the moromi miso are a great match. Perfect as a snack with drinks.

A dish of smooth tofu topped with rich crab miso. The deep umami and aroma of the crab miso harmonize exquisitely with the tofu for a luxurious taste. Pairs perfectly with Japanese sake.

A traditional Japanese hot pot dish with various ingredients simmered slowly in dashi broth. Enjoy the different textures of ingredients like daikon radish, egg, and fish cakes, and the deep flavor infused with dashi. A warming dish for cold seasons.

Ameera tomatoes, known for their high sugar content. They are sweeter than regular tomatoes, with an exquisite balance of sweetness and acidity. Enjoy them as a salad or as a dessert on their own.

A classic salad made by mashing boiled potatoes and mixing them with mayonnaise. It features a smooth texture and a gentle flavor with concentrated ingredients. Perfect as a palate cleanser or side dish.

Chicken liver simmered in a sweet and savory sauce. It features the characteristic richness of liver and a melt-in-your-mouth texture. Perfect with Japanese sake or shochu, and rich in iron.

A fried fish cake, a specialty of Kagoshima. The umami of the fish is concentrated, with a fluffy texture. Delicious eaten as is or lightly grilled, it's perfect as a snack with drinks.

Clams steamed in butter and sake. The rich clam broth and the richness of butter blend together for an aromatic flavor. Soaking bread in the remaining broth is also recommended.

Boiled spinach seasoned with dashi soy sauce, a Japanese home-style dish. The natural sweetness of spinach and the flavor of dashi blend gently for a refreshing taste. A healthy dish.

A Fukuoka specialty of pollock roe pickled with chili peppers, etc. It features a spicy kick and a popping texture. Popular as a side for rice or a snack with drinks.

A dish combining "nakaochi" (scraped meat from tuna bones), which has a melt-in-your-mouth texture, with sticky okra. Enjoy the rich tuna umami and the texture of okra. Please enjoy with soy sauce.

A healthy dish topped with chopped okra on fresh salmon. Enjoy the melt-in-your-mouth richness of salmon, the sticky texture of okra, and its refreshing taste.

Grated yam. It has a characteristic sticky texture and a slight sweetness. Delicious with soy sauce on its own, or over rice. Considered good for digestion.

Long, thin strips of yam. Enjoy the crisp texture and the characteristic stickiness of yam. It can be enjoyed refreshingly with wasabi soy sauce or plum paste.

A traditional Japanese fermented food made from soybeans. It is known for its unique sticky texture and flavor, and high nutritional value. Enjoy it in various ways, such as pouring it over rice or adding condiments as a snack with drinks.

A Hakata specialty dish of pork offal dressed with vinegar. The crunchy texture of the offal and the refreshing taste of vinegar are a perfect match. Popular as a snack with drinks.

Freshly sliced squid sashimi. Enjoy the crunchy texture of the suckers and the natural sweetness of squid. Recommended to enjoy simply with wasabi soy sauce.

A vinegared dish of udo (Japanese spikenard) popular in the Hakata region. The characteristic crisp texture and slight bitterness of udo harmonize with the vinegared dressing for a refreshing taste. A dish that evokes spring.

A delicacy of whale skin, blanched and chilled, then thinly sliced. It has a characteristic jiggly texture and a refreshing taste. Usually enjoyed with vinegar miso or ponzu sauce.

A simple vinegared dish of crisp wakame seaweed. It features the aroma of the sea and a refreshing sourness. Perfect as a palate cleanser and rich in minerals.

Wakame seaweed dressed with vinegar miso. The texture and sea aroma of wakame are enhanced by the sweet and sour, rich flavor of the vinegar miso, creating a complex taste. Can also be enjoyed as a snack with drinks.

Okinawa-produced mozuku seaweed dressed with vinegar. It has a characteristic sliminess and smooth texture. Its refreshing taste is especially recommended during hot summer days. Rich in dietary fiber.

A dish where the stickiness of molokhia and the saltiness of釜揚げしらす (kamage shirasu - boiled small sardines) are exquisitely combined. It is highly nutritious, with a refreshing yet deep flavor. Also good as a side for rice.

A simple dish of lightly crushed cucumber, seasoned and mixed. It features a crisp texture and a light taste. Perfect as a palate cleanser or with beer.

A two-item assortment of mekabu (seaweed bud) tororo and mekabu tororo with added okra. It features the sea aroma and sticky texture of mekabu, and can be enjoyed over rice or as a snack with drinks. A healthy dish.

Homemade pickled rakkyo (Japanese shallots). It has a characteristic crisp texture and a sweet and sour taste. Recommended as an accompaniment to curry or eaten on its own to stimulate appetite.

Thinly sliced fresh squid sashimi. It has a characteristic crunchy texture of the translucent flesh and the natural sweetness of squid. Recommended to enjoy simply with ginger soy sauce or wasabi soy sauce.

A healthy salad made with plenty of fresh wakame seaweed. It features the aroma of the sea and a crisp texture. Served with a refreshing dressing, it's perfect as a palate cleanser.

A delicacy of fresh jellyfish caught in the Ariake Sea, dressed with vinegar. It features a unique crunchy texture and a refreshing sourness. Especially recommended as a snack with drinks during the summer.

A dish of fatty silver cod marinated in a special miso and then grilled to a fragrant finish. The flesh is plump and tender, with the rich miso flavor and umami spreading in your mouth, pairing well with both rice and drinks.

A Hakata specialty dish of fresh sardines stuffed with mentaiko (spicy pollack roe) and grilled. The umami of the sardine and the spiciness of the mentaiko are exquisitely balanced, with a fragrant aroma that stimulates the appetite.

Simply grilled mackerel with salt. The umami of the mackerel's fat is brought out, with crispy skin and plump flesh. A classic dish to accompany rice or as a snack with Japanese sake.

A dish of rare Hokkaido-produced hon-shishamo (smelt), grilled with its roe intact. Enjoy the popping texture of the roe, the fragrant shishamo, and its concentrated umami. Pairs excellently with Japanese sake.

A dish of red salmon, lightly salted and carefully grilled. It features the characteristic vibrant red flesh of red salmon, a moderate saltiness, and rich fat content. Delicious as a side dish with rice or as an ingredient for chazuke.

Grilled dried horse mackerel, salted after being opened. The flesh is plump and the skin is grilled to a crisp. The concentrated umami of the horse mackerel is perfect for breakfast or as a snack with drinks.

Chazuke with mentaiko (spicy pollack roe) served over warm rice, with hot dashi broth poured over. The spiciness of the mentaiko and the umami of the dashi blend together, making it easy to eat. Perfect as a finisher.

Chazuke with flaked salmon served over warm rice, with hot dashi broth poured over. The saltiness and umami of the salmon permeate the rice and broth, creating a gentle flavor. Perfect when you have no appetite or as a finisher.

Chazuke with Nankou plums served over warm rice, with hot dashi broth poured over. The sourness and saltiness of the pickled plum stimulate the appetite, offering a refreshing taste. It's also good as a finisher after a night of drinking.

Miso soup made with dashi broth from shellfish like clams. The rich umami of the shellfish dissolves into the broth, creating a deep flavor. A warm and comforting dish.

A warm soup made with miso, essential to Japanese dining. The umami of the dashi and the flavor of miso are calming. Enjoy with rice.

A serving of freshly cooked white rice, presented in a smaller portion. Enjoy it with various dishes.

A large serving of white rice made with "Yumepirika," a premium brand of rice from Hokkaido. The grains are large, plump, and sweet, with a chewy texture. Enjoy with your meal.

Hakata's specialty iron pot gyoza made with Kagoshima Kurobuta pork. Served piping hot in an iron pot, the wrappers are crispy and the inside is filled with juicy pork filling. Enjoy with yuzu pepper and soy-vinegar sauce. Please try this traditional flavor that spread from street food stalls.