Hakata Yatai Baribari Tei / Izakaya

Pork offal (like gizzard) mixed with vinegar or ponzu sauce. It has a refreshing taste and a chewy texture, making it popular as a snack with drinks.

Pollock roe marinated in a spicy seasoning liquid. It's concentrated with salty and spicy flavors and the umami of the roe, making it perfect with rice or as a snack with drinks.

A Korean fermented pickle made by seasoning vegetables like napa cabbage with chili peppers, garlic, and seafood salt. It has a sour and spicy taste.

A dish of cold tofu (hiyayakko) topped generously with flavorful toppings and condiments. It's refreshing to eat.

Fresh oysters served with a citrusy ponzu soy sauce. The oceanic aroma and sourness combine for a rich yet refreshing taste.

A salad made with boiled and mashed potatoes mixed with vegetables and seasoned with mayonnaise. It has a homely and gentle taste.

A simple dish of fresh sliced tomatoes. Enjoy them as they are, or with a little salt or mayonnaise.

An appetizer made by mixing finely shredded green peppers with salt and kombu. The crisp texture of the green peppers and the umami of the kombu are addictive.

A Hakata-style salad with chopped cabbage dressed in a special salt sauce and kombu. Enjoy its crunchy texture.

Mozuku seaweed dressed in a vinegar-soy sauce mixture. It's characterized by its slimy, unique texture and refreshing sourness.

Enoki mushrooms (nametake) simmered in a sweet and savory sauce, served on grated daikon radish. It's good for digestion and has a refreshing taste as a snack.

Pork belly and other cuts simmered slowly in a soy sauce-based sauce. It's tender, allowing you to enjoy the meat's flavor and the fat's sweetness.

Steamed chicken marinated in Shaoxing wine and other liquors. It's infused with the aroma of the alcohol and has a moist texture.

A famous Hakata dish where boiled ramen noodles are stir-fried and simmered in pork bone broth or sauce. It has a rich flavor with little soup.

A clear soup ramen using a soy sauce-based broth. It's light yet has a deep richness.

Ramen topped with fresh motsu (offal). The sweetness of the motsu's fat dissolves into the soup, making it full of stamina.

Ramen with a miso-based soup. It's characterized by its rich aroma and deep flavor, and pairs excellently with vegetables.

A spicy ramen with chili peppers. It has a delicious flavor within its stimulating spiciness.

Topping of simmered pork for ramen.

Sweet corn topping. Adds sweetness to the soup.

Topping of beef or pork intestines (motsu). It has a unique texture and umami.

A marinated egg steeped in soy sauce. The yolk is half-cooked and the flavor is well-infused.

Spicy miso mixed with chili peppers and garlic. You can dissolve it into the soup to change the flavor.

Increases the noodle portion size.

Finely julienned white leeks. Their crisp texture and aroma add a nice accent.

A classic Japanese dish of stir-fried pork, vegetables, and Chinese noodles with sauce. The fragrant aroma of the sauce whets the appetite.

A luxurious yakisoba made with beef. The beef's flavor coats the noodles, making it a satisfying dish.

Yakisoba with plump motsu (offal). The fat from the motsu and the sauce create a rich flavor.

A Japanese noodle dish where thick wheat noodles are served in a warm, dashi-based broth. It has a gentle flavor.

Gobo tempura (burdock root tempura). Its fragrant flavor and crispy texture pair well with udon broth. A classic topping for Fukuoka udon.

Beef simmered in a sweet and savory sauce. Adding it to udon enhances its richness and flavor.

Wakame seaweed. Enjoy its oceanic aroma and unique chewy texture.

A raw or onsen egg. The slightly cooked white and runny yolk are mixed with the noodles by the heat of the udon.

A refreshing alcoholic beverage made with shochu mixed with soda water and lemon.

A chu-hai with a fragrant shiso flavor. It's refreshing and pairs well with Japanese food.

A mixture of Calpis, a Japanese lactic acid drink, and alcohol. It has a sweet and sour, easy-to-drink flavor.

Shochu mixed with green tea. The astringency of the tea makes it refreshing to drink.

Shochu mixed with oolong tea. It has a clean taste that seems to wash away the richness of the meal.

A shiso highball served in a large bowl-like glass. Recommended for those who want to drink a lot.

A highball of Suntory Kakubin served in a large glass.

A highball of Regency (Thai brandy) served in a large glass.

A lemon highball served in a large glass.

Mineral water.

Cold green tea.

Cold oolong tea.

Coca-Cola.

Cola with zero sugar.

A Japanese lactic acid drink. It has a sweet and sour taste.

Calpis mixed with soda.

Carbonated water.