Izakaya bar hopping in Fukuoka Prefecture! 20 picks by popular area, including Fukuoka City and Kitakyushu City

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An izakaya centered on yakitori (grilled chicken skewers). Yakitori is mainly a dish made by cutting chicken into bite size pieces, skewering them, seasoning them with tare sauce or salt, and grilling them.

At Yakitori Inada, you can watch the skewers being grilled over the counter in a calm atmosphere.

Photograph:Yoshikojun

Fukuoka is said to rank among the top areas in Japan for the number of yakitori restaurants, and it is a place where yakitori culture has really taken root.

This restaurant uses Amakusa Daio (one of Japan's largest and rarest native chickens) from Kumamoto. It is said to have firm meat with deep umami and richness, and to be juicy.

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They also serve asa-biki dori (freshly slaughtered morning chicken), processed in the morning for high freshness that brings out its texture and flavor.

Along with yakitori (grilled chicken skewers), dishes and snacks that pair well with Japanese sake from around Japan, such as "cream cheese tofu," as well as carefully plated items served in thoughtfully chosen tableware, are also popular.

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This stylish and approachable izakaya (Japanese pub) near Imaizumi Park has open glass doors that give it an airy feel.

The interior has a nice atmosphere, with calm lighting and a warm wood finish. There are counter and table seats in total, along with Private room options (assorted varieties available).

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The dish in the photo is served in a donabe (Japanese earthenware pot), a Japanese ceramic cooking vessel made from clay. Their specialty is kamameshi (rice cooked in a pot), made using a Clay Pot that is said to bring out the natural umami and flavor of the ingredients through far infrared heat.

Because they cook it from raw rice sourced from Kyushu, the rice comes out plump, and you can enjoy both seasonal ingredients and standard menu items.

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A recommended dish is the “Shin Meibutsu (new specialty) Beef Tail Clay Pot ～ hitsumabushi style (rice bowl style enjoyed in several ways) ～ per person,” which can be enjoyed in 5 different ways.

Another popular choice is the classic Japanese dish “《Teiban》 Abura no Notta Shio Saba Clay Pot per person,” a great pairing of rice and salted mackerel.

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Directly connected to Tenjin Subway Station and a 1-minute walk from Exit 13, on the B2 floor of the Tenjin Business Center Building.

Inabacho Ikkei is a lively izakaya (Japanese pub) that's easy to drop into on a whim. In addition to counter seating, there are also tables, so it works well for different group sizes.

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Motsu-nabe (offal Hot Pot), a Fukuoka local dish, simmers Horumon and vegetables such as garlic chives in a soup. At this restaurant, you can enjoy their original "aburi motsu-nabe," a carefully prepared dish in which the motsu is smoked over binchotan (high-grade charcoal) and then lightly seared.

The seared motsu loses its excess fat, giving it a deeper flavor.

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Vegetable wrapped skewers that you can enjoy as a healthy option are also one of the signature menu items. They wrap vegetables such as lettuce, tomato, and shiso (perilla) in meat.

The juicy meat, the texture of the vegetables, and the savory flavor and sweetness of the ingredients are said to spread across your mouth.

Starting with its Maebaru Honten in Itoshima, Fukuoka Prefecture, this popular izakaya has expanded mainly across Fukuoka City, including this Tenjin branch, and even overseas.

Built around a round counter that surrounds the grill area and display case, it lets you enjoy the lively atmosphere of a Hakata yakitori restaurant.

In Fukuoka, even at yakitori (grilled chicken skewer) restaurants, pork belly is a standard item on the menu, referring to the cut around the pig's rib bones.

Another feature of yakitori restaurants in Fukuoka is the cabbage served with a vinegar-based sauce, which is popular for its light and refreshing taste.

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The restaurant is packed with popular menu items, including “tori kimo (chicken liver)” with a springy texture and “kurokawa (chicken neck skin),” made from the skin of the chicken neck with the extra fat rendered off.

The sauce seasoning is a traditional flavor that has been added to since the restaurant first opened. In Fukuoka, it is also unique to pair sauce glazed yakitori with karashi (Japanese mustard), which adds a sharp heat and nice aroma.

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The interior has a cozy atmosphere where you can enjoy conversation, food, and drinks, and it also draws many repeat customers.

This izakaya is popular for its main lineup of kushiyaki (grilled skewers), along with gourmet dishes from Kyushu (southern Japan) and Nagasaki, the owner's hometown, as well as creative original dishes.

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A recommended yakitori item is the "Unzen Super Pork (brand pork) pork belly," made with brand pork.

Its thick, nicely browned look is enough to make your appetite kick in. The simple seasoning of salt and pepper lets the high quality fat and rich flavor stand out.

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Gochisoi Tofu is a hidden local gem from Shimabara that you can only buy through limited channels such as mobile sales.

It was developed by a tofu expert and is a rare item sourced through the owner's own unique network.

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This is Yakitori Otabisho, an izakaya near the Naka River and Inari Bridge that is known for its yakitori grilled over high-grade binchotan (high-quality white charcoal).

The natural wood interior stands out against the concrete floor for a stylish look, and the space feels clean, with raised tatami seating and Private room seating also available.

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This yakitori features Hakata Jidori (Fukuoka branded chicken), a Fukuoka brand known for its pleasantly tender texture and slightly sweet fat.

They grill it over binchotan (high-grade charcoal) and sprinkle it with Japanese sake, which helps lock in the juices for a moist finish without drying it out. They also serve young chicken, pork belly, and vegetables, using Kyushu ingredients as much as possible.

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The yakitori (grilled chicken skewers) is best with salt, which brings out the quality of the ingredients, and they use a blend of 3 kinds of salt.

Besides yakitori, they also offer a full lineup of izakaya menu items that pair well with drinks, so be sure to try the alcohol too, including Japanese sake from around Japan and chuhai made with Kyushu fruit syrup.

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Hidden in a back alley in Haruyoshi is Matsuri, an izakaya praised for its meat dishes including brand-name wagyu (Japanese premium beef), fresh seafood, and à la carte items.

With two-person bench seats at the counter, Sunken kotatsu seating, and Semi-private room seating, it works well for all kinds of occasions.

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The restaurant's most popular item, the "Meibutsu Potato Salad (house specialty potato salad)," is said to be one of those dishes that keeps people coming back after just one bite.

The reduced soy sauce tare (sauce) poured over the potato salad is said to be excellent, and good enough to enjoy as a snack with drinks on its own. This signature menu item also comes with the nice perk of free refills.

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Fukuoka is also well known for its great seafood. The very fresh "sashimi no moriawase (sashimi assortment)" (for 2 or more people) lets you enjoy several kinds of fresh fish sourced from Nagahama Market.

The standard festival course with All you can drink is also recommended, and includes seafood, meat, and the restaurant's specialty dishes.

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Access to Oyafuko-dori in Fukuoka, lined with live music venues, izakaya (Japanese pubs), and restaurants.

This is a robatayaki (Japanese hearthside charcoal grilling) restaurant serving Japanese dishes, where ingredients are boldly grilled over charcoal right in front of you. There are counter and table seats, with the lively counter seats being especially popular.

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Robatayaki (fireside grilling), said to have originated in Sendai, Miyagi Prefecture, fills the air with a savory aroma and is known for concentrating the good flavor of the ingredients.

The menu is extensive, covering chicken, beef, and pork, vegetables such as “jumbo shiitake mushrooms,” and seafood including “salt-grilled shrimp.”

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Besides robatayaki (fireside grill cooking), they also serve sashimi and snacks you will want with a drink, such as dashimaki tamago (rolled omelet made with beaten eggs and dashi).

Along with courses that include All you can drink, they also offer A la carte All you can drink, where you can enjoy plenty of the eligible alcoholic drinks.

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Tenjin is Fukuoka’s top downtown area, lined with underground shopping arcades where you can enjoy shopping and gourmet food without getting wet in the rain, along with a wide variety of shops.

The izakaya Tori Doan Haruyoshi Ten has an atmospheric counter near the oden Hot Pot and grill, as well as relaxing Private rooms.

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The specialties are oden (Japanese Hot Pot ingredients simmered slowly in seasoned broth) and yakitori (grilled chicken skewers).

They also recommend the original oden, known for soaking up the rich flavor of chicken broth and the umami of the ingredients, along with Special Japanese sake selected from across Japan, mainly from Kyushu.

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This yakitori (grilled chicken skewers) is cooked to the best possible doneness by professional chefs and grill masters to bring out the natural qualities of each ingredient.

A limited number of different cuts of Hakata Jidori (Hakata local chicken), a Fukuoka brand chicken, are available. The meat quality is excellent, and the cooking and seasoning with salt are said to be just right.

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A famous yakitori chain centered around the Tenjin and Hakata Station areas, and long loved by the people of Fukuoka.

With more than 60 years of history, it is known for its authentic yakitori, prepared by hand every day, along with a nostalgic down to earth atmosphere that feels distinctly Japanese.

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At yakitori (grilled chicken skewers) restaurants in Fukuoka, cabbage eaten with vinegar sauce is a standard side, and the original is said to be the Sengoku Yakitori Ieyasu Group.

With their secret sauce that has a nice tang and the cabbage, you can keep eating yakitori as much as you like.

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The yakitori (grilled chicken skewers), carefully grilled by skilled chefs over binchotan (high-grade Japanese charcoal), are said to be plump and juicy.

Along with yakitori and kushiyaki (grilled skewers), they also serve classic izakaya-style a la carte dishes. One top recommendation is “sumotsu,” a Hakata, Fukuoka specialty of parboiled Horumon eaten with ponzu sauce.

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This is the izakaya style offshoot of Danbo, the tonkotsu ramen (pork bone ramen) famous shop that started in Chikushino, Fukuoka Prefecture, and has now expanded overseas.

Gyoza Ramen Sakaba Danbo is a Chinese x izakaya spot with a fun and varied menu.

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A very satisfying course is popular here, with All you can eat on more than 50 dishes and All you can drink beverages including draft beer.

The lineup is extensive, including Hakata (a district in Fukuoka) specialty bite-size gyoza dumplings, su-motsu (ponzu-dressed pork offal), and the Chinese dish fresh spring rolls with shrimp and glass noodles.

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The popular Danbo Ramen, available both A la carte and as All you can eat, features a pure tonkotsu (pork bone) soup that delivers the full savory taste of pork bones.

It is a bowl of ramen with extra-thin straight noodles that pair well with the soup, plus a spicy sauce blended with ichimi togarashi (ground chili pepper), Chinese condiments, and kampo (traditional herbal) ingredients.

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The Fukuoka/Hakata area is home to Hakata Station, the largest terminal station in Kyushu, Nakasu where mobile yatai (street food stalls) gather, and traditional culture such as Hakata Gion Yamakasa is also well known.

This is a hideaway-style izakaya in a calm old house-style space, with counter seating, Semi-private room, and fully private room.

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The top recommendation at Hakata Meshi Danchu, where you can enjoy Special ingredients from across Kyushu, is the "Danchu assortment," an assortment of seasonal sashimi.

You can enjoy it with several kinds of yakumi (condiments), including coarse salt and wasabi that you grate yourself.

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The signature Clay Pot rice is popular not only as a meal, but also To finish after drinks.

They use Hitomebore rice delivered from a contracted farm in Akita, a region known for its rice. A standard menu item is the "Aburi Saba (seared mackerel) and takana (pickled mustard greens) Clay Pot Rice," made with takana, which is especially popular in the Kyushu region.

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The lively atmosphere makes it easy for anyone to drop in, and it brings to mind a traditional Japanese izakaya (pub). This easy-to-visit izakaya (Japanese pub) is a 3-minute walk from Hakata Station.

There is a sister restaurant, Nichome no Akari, near the Hakata Exit side of Hakata Station.

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The large Hot Pot by the counter is the restaurant's signature dish, gyu motsu nikomi (stewed beef offal), made by simmering beef offal, tofu, and other ingredients well in seasonings.

It is said to have a rich flavor that goes well with alcohol, and the drink menu includes local sake from Kyushu, shochu, and even unique sours made by adding the contents of canned food into the drink.

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Another house specialty, the "homemade tebazaki (chicken wings) (white/black), one piece," comes in white with spices as an accent and black with a sweet sauce flavor.

The system where you can pick your favorite snacks from the showcase is also popular, and people like that they can eat them right away.

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An izakaya near the Hakata Government Offices Complex. The stylish dining-style interior has lively counter seats in front of the open kitchen and bustling table seating.

The main draw is yakitori (grilled chicken skewers) finished in a smoked style using grapevine branches, and they also serve Hakata specialties like gyoza.

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Their sumibiyaki (charcoal grilled) yakitori uses grapevine branches, which gives the ingredients a nice aroma and brings out deeper flavor.

Along with the restaurant’s original negi chicken thigh skewer, the grilled skewers also include juicy "pork belly [Kunko (Smoky Aroma)]" and an unusual Wagyu nikudofu (simmered beef and tofu) skewer infused with flavors like soy sauce.

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The "taki-gyoza (simmered dumplings) in tori paitan (creamy chicken broth) soup" is a must try, with a rich yet gentle flavor from the carefully simmered cloudy broth.

It comes with kurobuta (Berkshire pork) gyoza, and the wrappers are pleasantly chewy. You can add champon noodles to enjoy a Kyushu-style finish.

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This izakaya centers on saba (mackerel) dishes, with seafood dishes and Japanese food including Hakata gourmet specialties also on the menu. Hakata Sabatetsu is a popular spot that even Fukuoka locals recommend, so it is a good idea to make a reservation in advance.

Near the entrance, there is counter seating, and in the back, the restaurant has a Japanese-style layout with relaxing Sunken kotatsu seating.

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In Fukuoka, where geography makes it easy to get fresh mackerel, you can eat goma saba (mackerel dressed with soy sauce and sesame). It started as a fisherman's dish and is said to have become a famous local food of Fukuoka and Hakata.

"Goma Saba" is said to offer an outstanding taste, with the toasty aroma of sesame mixing with slightly sweet soy sauce and the rich flavor of mackerel.

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The “Goto saba (mackerel) tetsubiki” is a popular dish of mackerel sashimi sliced so thin you can see the plate through it, served with myoga (Japanese ginger) and green onion.

They also offer a wide range of mackerel dishes such as the Japanese style “saba misoni (mackerel simmered in miso),” so be sure to enjoy them with Japanese sake from Fukuoka, Saga, and (Each) region.

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Yaki Tori no Goshi is an izakaya (Japanese pub) within walking distance of both Gion Station and Nakasu-Kawabata Station.

The interior has a nice atmosphere that brings to mind a traditional old Japanese house. It is a popular spot where people often drop in alone for a quick drink or visit in groups, and customers keep coming in one after another even on weekdays.

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The yakitori lineup ranges from the standard "kawa (chicken skin) (salt or tare sauce)" to Horumon such as Heart, as well as "negima" made with Hakata jidori (free-range chicken from Hakata).

The pork belly from Kinako Buta (Miyazaki brand pork), raised on feed that includes kinako (roasted soybean flour), also comes recommended.

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The "Meibutsu Bonetsuki Spicy Chicken (signature bone-in spicy chicken)," carefully cooked over about 20 minutes, is a popular item that many customers order.

It is said to be a spicy, satisfying bone-in chicken thigh seasoned with a blend of salt, pepper, and other spices.

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Nakasu is said to be the largest entertainment district in western Japan, with neon lights glittering at night.

The restaurant is on the riverside of Kamikawabata Shotengai (shopping street), which draws many people and gets lively on holidays. The main seating is at the counter, where regulars also gather, and it also has hideaway-style Private rooms with a separate entrance.

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This is a rare izakaya in Fukuoka and Nakasu that specializes in wara-yaki (straw-fire grilling). Wara-yaki is a traditional Kochi cooking method in which bundled straw is set on fire and ingredients are seared over the high heat.

The fragrant smoky aroma is said to transfer to the ingredients, quickly searing the surface and locking in the flavor.

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Their Hakata specialty, Wagyu motsu-nabe (offal Hot Pot), uses miso from a miso maker in Yanagawa, Fukuoka that has specialized in miso for over 150 years.

The motsu-nabe with added spice is also popular, with a nice balance of rich flavor and heat. You can also make it spicier.

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The “oden” lantern sets a warm Japanese mood at Ninjo Sakaba Hatsuyuki Daimyo Ten, an izakaya that makes you want to drink Japanese sake.

The Akasaka area, home to Akasaka Station and within walking distance of Tenjin, is lined with office buildings and restaurants. Its sister restaurant, Hatsuyuki Haruyoshi Ten, has opened in Haruyoshi in the Tenjin area.

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Oden (Japanese one-pot dish) is a Japanese dish that warms both body and soul, with ingredients soaked in flavorful dashi broth. One of its features is that the dashi, seasoning, and ingredients vary by region.

Here, they prepare it in a Kansai-style broth based on kombu kelp, creating a traditional taste paired with the gentle sweetness unique to Kyushu.

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The oden lineup is wide ranging, with extra-thick "daikon radish" soaked with dashi broth all the way to the center, "Hakata gyu motsu" made with Domestic ingredients, and healthy "lettuce."

There are also unusual options that will make you want to come back again and again. They also offer à la carte dishes such as sashimi delivered direct from the market, so enjoy them with Kyushu Japanese sake.

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The interior comes together in an elegant Japanese style, with Private rooms and Sunken kotatsu seating where you can relax and enjoy your meal.

The counter seats in front of the kitchen, where you can watch the flames of wara-yaki (straw fire grilling), are also recommended for the lively atmosphere. This is an izakaya where you can enjoy robatayaki (fireside grilling), wara-yaki, other Japanese dishes, and Japanese sake.

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A bold straw-fire grilling style with flames leaping up. In addition to katsuo no wara-yaki (skipjack tuna straw-seared), a traditional dish from Tosa in Kochi Prefecture, they also serve hon-maguro no wara-yaki (bluefin tuna straw-seared).

For seafood dishes, their ike kuruma ebi (live tiger prawns), cooked while still in outstandingly fresh condition, are also highly recommended. You can choose how you want them prepared: robatayaki (fireside grill), sashimi (raw sliced fish), or tempura.

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The dashi-rich oden (Japanese stew) also makes a great snack to go with drinks such as Japanese sake from the Kyushu region. The oden dashi, prepared fresh every day, uses several kinds of dried fish flakes, including soda-bushi (dried frigate tuna flakes), which is said to have stronger umami and aroma than the more common katsuobushi.

At Washoku To Sake Robata Aoki, they use Arita-yaki (Arita porcelain), said to be the oldest porcelain in Japan.

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The Kokura area of Kitakyushu City has prospered as the gateway to Kyushu, and is home to Kokura Castle, the only castle in Fukuoka Prefecture with a tenshukaku (castle keep).

Located near Heiwadori Station on the monorail, this lively izakaya (Japanese pub) has a great atmosphere and serves Homemade Japanese dishes made with fresh fish.

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Seafood sourced from Nagahama Ichiba (Nagahama Market) in Chuo Ward, Fukuoka City. Fresh fish, including seasonal catches, is served in a range of styles such as sashimi, sumiyaki (charcoal grilling), and fried dishes.

At the robatayaki (fireside grilling), popular for the live feel of the charcoal aroma and the slow sear, the recommended dish is "Ootoro Iwashi (rich fatty sardine)," which is said to be delicious because the excess fat drips away.

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Seafood dishes have real depth, since they test the quality and freshness of the ingredients as well as the skill of the chef, and many people say every dish here is great.

The "Rare Aji (horse mackerel) Fry" in the photo is said to be a signature item, with a crisp coating and a perfect level of cooking that leaves the inside pleasantly springy.