If you want to eat Teppan-yaki in Fukuoka Prefecture, these are the places to go! 20 recommended restaurants

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Samejima Seinikuten is a Teppan-yaki restaurant a 5-minute walk from Yakuin Station. They are particular about buying whole never-calved Wagyu female cattle from farmers they trust.

The softly lit interior feels clean and has a grown-up atmosphere. Since all seats are at the counter, you can also enjoy the live cooking experience.

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The steaks are carefully cooked at a low temperature to bring out the meat's full potential. By avoiding excessive heat, they achieve a moist texture and rich depth of flavor.

Every cut is said to be juicy, with people saying it was full of flavorful juices.

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The bite sized mini burger with foie gras is said to have a rich, luxurious taste.

The soft, fragrant bun layers with deep savory flavor, and it all comes together nicely in the mouth. It also pairs well with French wine.

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Tetsupan-yaki Akatsuki, a 5-minute walk from Yakuin Station, is a Teppan-yaki restaurant that was also selected as one of the Tabelog 100. You can enjoy branded beef from across Kyushu, including Takamori Wagyu.

The white based interior is bright and calm. It is often chosen for business dinners and dinners on special occasions.

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The photo shows a steak that lets you compare rare cuts of Takamori Wagyu, a prized Wagyu with limited annual shipments.

The Top blade is said to have a melt-in-your-mouth tenderness. The uchiharami (inner skirt) has a firm bite, with rich flavor that spreads as you chew, giving it the character of lean meat.

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The "Abalone Sauté" features live awabi (abalone) carefully grilled on a Teppan-yaki plate, with springy texture and rich flavor.

Many people seem to get hooked on the liver, which has a pleasant bitterness and deep richness.

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Located a 3-minute walk from Kushida Jinja-mae Station, Kikuya is a long-established Teppan-yaki restaurant in the Nakasu area that is celebrating its 66th year in business.

On the first floor, there is a counter made entirely of polished granite and Private rooms, creating an elegant space.

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The photo shows a steak that lets you enjoy A5-grade Special Kuroge Wagyu (Japanese Black beef) "Imari-gyu (Imari beef)" loin and Chateaubriand in a luxurious way. The refined sweetness of the fat spreads across your mouth, and you can fully enjoy the rich flavor of each cut.

Adding salt brings out an even deeper taste, according to reviews.

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The fresh oysters grilled on the teppan are carefully cooked so they brown evenly. The aroma of the basil sauce brings out the oysters’ rich flavor, and they are said to have a full yet fresh finish.

The menu is extensive, and you can enjoy seasonal seafood Teppan-yaki, including Ise-ebi (spiny lobster).

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Hakata no Ouka Honten, located not far from Nakasu-Kawabata Station, is a Teppan-yaki restaurant with an elegant and calm atmosphere. Inside, there are 3 fully private rooms, where you can enjoy your meal at a relaxed pace.

One of its highlights is the chance to enjoy Special ingredients such as A5-rank Kobe beef, seafood from Tsushima and the Genkai Sea, and vegetables from Itoshima.

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The photo shows an A5-grade Kobe beef steak. It has the deep umami you get from lean meat, and with each bite, a light sweetness and aroma spread across your palate.

This is said to be a highly satisfying dish that lets you fully enjoy the appeal of Kobe beef.

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The photo shows a steak lunch made with Domestic beef round. Reviews say it was more tender than expected, and that it went well with miso sauce and wasabi.

Even at lunch, a nice point is that they cook it right in front of you on the Teppan-yaki grill.

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New Matsuzaka Nishinakasu Ten stands out for its bright interior with floor to ceiling windows. You can enjoy Osaka-born Teppan-yaki in Fukuoka.

The restaurant has counter seats with a view of the Nakagawa River and Private room seating where you can relax, making it an easy place to use for any occasion. It is also easy to access, just a 5-minute walk from Nakasu-Kawabata Station.

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For the main dish in the course, you can choose from branded wagyu (Japanese premium beef) such as Matsusaka beef and Kobe beef. The photo shows a Matsusaka beef steak.

It was cooked to medium, giving it just the right juiciness, and some said that adding rock salt or sauce brought more depth to the flavor.

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The photo shows the kuroge Wagyu (Japanese Black beef) Hamburger Steak from the "Domestic Beef Steak & Hamburger Steak Lunch," a popular menu item that also lets you enjoy the live flambe performance. The high quality meat is said to release more flavor with every bite.

It also comes with a full range of yakumi (condiments), including rock salt, sulfur salt, and wasabi. The sulfur salt in particular is said to be interesting for its unique aroma.

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Nishinakasu Takashiruya offers Teppan-yaki with the night view of Nakasu as a backdrop. It has an upscale feel, yet the close distance to the chef and the lively conversation create a warm, homey charm.

It is also easy to get to, just a 6-minute walk from Nakasu-Kawabata Station, and you can enjoy creative dishes that blend Teppan-yaki and Italian cuisine.

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One dish from the Teppan-yaki course "Yo." The Miyazaki-gyu (Miyazaki beef) filet is carefully cooked, with a tender texture and refined rich flavor that spreads across the palate.

What sets the course apart is how each dish brings out the natural qualities of the ingredients. Reviews say every item has a strong presence and tastes so good it is genuinely moving.

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A nice thing about ordering à la carte is that you can ask for dishes that suit your mood that day. The omar ebi (lobster) has deep flavor and is said to be a very satisfying dish.

The owner personally attends to guests while cooking, so you can enjoy a comfortable and relaxing time.

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Hashi to Fork, located on the second floor of a building past an alley in Nishi-Nakasu, is a Teppan-yaki restaurant that is particular about using Kyushu-produced Kuroge Wagyu (Japanese Black beef).

The interior is a modern space with a calm feel and a touch of luxury. At the counter, you can enjoy the live cooking right in front of you. The location with a great view is also perfect for a special occasion.

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The photo shows the “Live ikejime (fish prepared by dispatching while alive) spiny lobster and Special A5 Kuroge Wagyu (Japanese Black Wagyu) Course,” featuring “A5 Kuroge Wagyu Tenderloin.” Before cooking, they present the ingredients to you, adding the live feel that is unique to Teppan-yaki.

The Tenderloin is said to have a fine texture and tender bite, letting you fully enjoy the rich flavor of the meat.

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The live ise-ebi (spiny lobster) available in courses or à la carte has firm flesh, and they say it is a dish that lets you fully enjoy its rich flavor even on its own.

Adding the house-made Américaine sauce or mayonnaise brings more depth to the flavor and gives it a different taste.

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Asagi is a Teppan-yaki restaurant directly connected to Nishitetsu Fukuoka (Tenjin) Station, on the 17th floor of Solaria Nishitetsu Hotel.

From the large windows, you can take in a panoramic view of the Tenjin cityscape and enjoy the open scenery day or night. It is said to be an elegant space that makes you want to visit on a Special day.

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The photo shows Domestic Kuroge Wagyu (Japanese Black Wagyu) diced steak. Though it is cut into easy-to-eat pieces, it is prepared so you can really taste the rich flavor of the meat, and the fresh-off-the-grill aroma is said to whet the appetite.

Another nice point is that at lunchtime, you can casually enjoy authentic Teppan-yaki.

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The dinner course featuring omaru ebi (lobster) includes a luxurious dish prepared with French technique by a skilled chef. The meat is said to have a firm, springy texture, while the body section is rich and full-bodied.

You can enjoy it with a bottle of your choice from the wine cellar stocked with wines from around the world.

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Zuisho Haruyoshi Honten, a 5-minute walk from Tenjin-minami Station, is a Teppan-yaki restaurant where you can enjoy mainly Kyushu ingredients, including Amakusa Wagyu and Painu-buta (pork from Ishigaki Island) shipped directly from Ishigaki Island.

The Private room has the feel of an adult hideaway, where you can relax and enjoy the conversation.

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The photo shows a Wagyu steak served as part of the course. The meat is carefully cooked on a Teppan-yaki griddle until done, and it is tender, with sweetness and rich flavor spreading with each bite.

It also pairs well with the fresh grilled vegetables, making it a simple yet highly satisfying plate.

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Painu-buta (house brand pork) is the restaurant’s original brand pork, bred from kurobuta (Berkshire pork) and Agu pork, and their Painu-buta shabu-shabu is said to be a dish where the fine fat melts just right and rich flavor spreads through the broth.

Some people are said to be impressed by the pork’s gentle sweetness. To finish the meal, you can choose either zosui (rice porridge) or noodles.

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A 6-minute walk from Hakata Station, Pikaichi Hakata Ten stands out for its modern space, homey service, and comfortable atmosphere. It is a casual place where you can enjoy Teppan-yaki and Hakata specialties.

There is counter seating where you can enjoy the lively cooking up close, as well as Private rooms where you can relax.

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The photo shows the kaisen mix okonomiyaki (seafood mix savory pancake). It is packed with squid, shrimp, and hotate (scallops), and stands out for its thick batter and soft, fluffy finish.

People also say they like that it is carefully cooked only after they place their order.

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The “Itoshima Butabara no Shioyaki” made with brand pork from Itoshima City, Fukuoka Prefecture is said to pair rich, flavorful pork with the clean kick of salt.

It also goes perfectly with drinks like beer and highballs.

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Kinyo-tei is on the 35th floor of Hilton Fukuoka Sea Hawk, right next to Mizuho PayPay Dome. Along with views of the Fukuoka cityscape from the windows, you can enjoy Special Teppan-yaki.

One reason for its popularity is that you can try the rare Nakamura-gyu (Nakamura beef), a type of Saga beef.

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The photo shows the main dish of the lunch course "Kei." You can enjoy a tasting comparison of Saga-gyu (Saga beef) inner thigh and Kumamoto-produced akaushi (Japanese Brown beef) Strip loin.

The inner thigh, packed with rich flavor, is best enjoyed simply with soy sauce and wasabi for a light taste. The Strip loin has a pleasant sweetness from the fat, and salt brings out its flavor.

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Awabi (abalone) is well regarded here, with preparations that carefully bring out the ingredient’s natural flavor by combining techniques such as grilling and steaming.

The flesh is said to have a moist texture, with more umami coming through the more you chew. Watching the chef finish it right in front of you is part of the appeal, and it is said to be one of the most memorable dishes in the high quality course.

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Wrapped in a homey atmosphere, Shibo Sai Teppan-yaki Matsumura is a small Teppan-yaki restaurant with only 6 seats, located within walking distance of Ohori Koen (Ohori Park), and the restaurant is by reservation only.

Centering on Teppan dishes, the chef, who worked in Hong Kong and Switzerland, is known for serving plates with a multicultural touch.

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The photo shows lamb from Provence, France. The carefully cooked lean meat has very little distinctive flavor, making it very easy to eat.

The simple sauce made with lamb stock is also said to pair perfectly with the potato galette and hana-nira (flowering garlic chives).

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You can enjoy not only Teppan-yaki but also other Teppan dishes. The photo shows Teppan chawanmushi (savory steamed egg custard) with ankake (thick sauce) made with tomorokoshi (corn) and Kujo-negi (Kyoto green onion). The sauce is slightly sweet, and the aroma of the Kujo-negi seems to gently spread.

Since the ingredients change with the seasons, many regulars look forward to it.

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Located right by Nishijin Station, Teppan Sake no Kigaru is a place where you can casually enjoy Teppan-yaki dishes and Japanese cuisine.

The interior is said to be bright and lively. The first floor has counter seats, while the second floor has table seating and Semi-private room options, making it suitable for everyone from small parties to groups.

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The photo shows Kakuni Tonpeiyaki, made with Nagasaki specialty butakakuni (braised pork belly). Rich cheese, egg, and the savory flavor of the kakuni come together in this satisfying dish.

Reviews say that although it is rich, the finish is not heavy, so it is easy to eat.

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Although it is a Teppan-yaki restaurant, it also has a great selection of sashimi (raw fish slices). The sesame dressed kampachi (greater amberjack) in the photo has a nice firm texture, and its freshness is one of its standout qualities.

They also have a good lineup of drinks that pair well with the food, and it is said to go especially well with Japanese sake.

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Located in Nishi Ward, Fukuoka City, inside Garden Terrace Fukuoka Hotel & Resort, Teppan-yaki & Sushi Dining Fukuoka Ito Chikusai. Set on the first floor of the hotel, it offers a refined space with a lounge pool spread out right in front of you.

Inside, there are 19 seats in total, with 4 seats at the sushi counter and 15 seats at the Teppan-yaki counter. You can enjoy Teppan-yaki and sushi in an elegant atmosphere.

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The photo shows Teppan-yaki made with branded beef from Fukuoka Prefecture. A skilled head chef grills it while carefully judging the condition of each ingredient, so you can really taste the meat's natural flavor.

The restaurant also puts effort into local production for local consumption, and you can enjoy it together with vegetables from Itoshima.

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With the creative Teppan-yaki course, you can choose 3 pieces of sushi to finish the meal. The toppings are the chef's recommendations for the day, and they are said to have a light taste that is easy to enjoy even after the Teppan-yaki dishes.

People say the toppings are simple, but you can still feel how fresh they are.

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Messi, located along Kashii Sando near Kashii-Miyamae Station in Higashi Ward, Fukuoka City, is a Teppan-yaki restaurant with counter seating only, where you can watch the dishes being finished right in front of you on the iron griddle in a bright, stylish space.

The owner trained at Japanese, Western, and Italian restaurants, and the Teppan-yaki made with Kuroge Wagyu (Japanese Black beef) and local vegetables is said to be delicious.

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The "Sando (approach path) Course" features Kyushu ingredients such as Miyazaki beef and Itoshima pork.

The Miyazaki beef in the photo has a nice balance of fat and rich flavor, and some say that tasting it with salt brings out the meat’s natural sweetness even more.

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The photo shows “Mizumizu Yasai Niku Miso,” made with vegetables from Tanushimaru.

Pairing the fresh vegetables with the rich miso sauce lets the quality of the ingredients come through clearly. Reviews say that even people who do not usually like vegetables were impressed by how good it was.

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A 3-minute walk from Nishijin Station, Teppan-yaki Dining Fukudasanchi sits tucked away on a back alley off Nishijin Orange Street. This restaurant has a homey feel and offers an easy way to enjoy Domestic beef from Kyushu.

Since the chef runs the place alone, it is by reservation only.

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The photo shows Teppan-yaki made with Domestic lean beef and Itoshima (a production region in Fukuoka) vegetables. They first show you the ingredients before cooking, a style that really builds anticipation.

With the perfect heat control of a chef with more than 40 years of experience, the surface is nicely browned while the inside stays juicy, letting you enjoy the beef’s natural flavor.

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The seafood Teppan-yaki served in the "Hana" course is said to be a simply seasoned dish made with shrimp, seasonal fish, and hotate (scallops).

The simple preparation brings out the natural flavors of each fresh ingredient, and the overall balance is said to be very good.

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Hoozuki is a Teppan-yaki restaurant in Minami Ward, Fukuoka City, located very close to Nishitetsu Ijiri Station. Here, you can enjoy A5 rank Wagyu, specially selected by the owner, prepared Teppan-yaki style.

At the counter seats, you can enjoy the teppan dishes served at a good pace right in front of you. There is also a Private room, making it easy to use for a dinner on a special occasion.

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The "Beef Dice Steak Lunch," where you can really taste the juiciness of the lean meat, is also popular for its sauce, but they say it is best to first enjoy the meat's flavor with just salt.

Many people also seem surprised by the great value of the tender lean meat, whose flavor spreads more with every bite.

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The salad served as Appetizers for the various courses is a colorful plate made with seasonal vegetables.

Some say that this dish, with its beautiful presentation and the natural sweetness of the vegetables, shows the restaurant's care for ingredients.

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Located about 10 minutes by car from Nishitetsu Chikushi Station in Chikushino, Teppan-yaki Mai is a popular spot where you can enjoy delicious Teppan-yaki in a stylish Japanese modern space themed around stone, and it also has Private rooms overlooking the garden.

The counter seats, where you can take your time enjoying the chef’s skills up close, are popular, so reservations are recommended.

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The Teppan-yaki seafood, sourced mainly from Kyushu (a region in southwestern Japan), is a dish that brings out the natural flavor of the ingredients.

The shrimp is said to be firm yet tender, and really good. Because it is grilled on a Teppan-yaki griddle, it takes on a nice roasted aroma and leaves a lasting impression.

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One of the draws is that you can enjoy high quality beef, including Chateaubriand made from Kyushu-sourced Kuroge Wagyu (Japanese Black Wagyu).

It is known for its fine textured meat, and reviews say the careful cooking brings out its rich flavor, making for a luxurious dinner.

Photograph:嘘つけないでごめん正直コメおっさん

Dining sakae, a 5-minute drive from Kawaraguchi Mihagino Station in Kitakyushu, is a Teppan-yaki restaurant where you can casually enjoy Kuroge Wagyu (Japanese Black beef) steaks and Hamburger Steak.

The calm interior with its wood accents has counter and table seating, creating a relaxed atmosphere where you can enjoy your meal.

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One dish that many people call outstanding is the Hamburger Steak topped with foie gras.

The generously sized foie gras has a melt-in-your-mouth texture, and it reportedly pairs very well with the soft texture of the Hamburger Steak. It is said to be a satisfying plate that lets you fully enjoy the rich flavor of the meat.

Photograph:嘘つけないでごめん正直コメおっさん

The photo shows the DX lunch set with steak and Hamburger Steak.

It is a well-balanced set where you can enjoy a Hamburger Steak with the rich taste of lean meat and a steak cooked until tender. Even at the lunch counter, you can enjoy the live feel of it being grilled on the Teppan-yaki iron plate.

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"Teppan-yaki Sakura" on the second floor of Art Hotel Kokura New Tagawa in Kitakyushu City offers a refined space with just 8 counter seats, where you can enjoy your meal while looking out over a Japanese garden.

This restaurant serves Teppan-yaki that makes the most of Kyushu’s bounty, including local seasonal ingredients and Saga beef.

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The photo shows live awabi (abalone) Teppan-yaki, which is said to be tender with a pleasant bite, with more flavor coming out the more you chew.

Reviews also said that the chef carefully explains the ingredients and cooking, so you can enjoy both the conversation and the food.

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The Kyushu-sourced beef loin in the photo is said to be a juicy steak carefully grilled on a Teppan-yaki grill. With a range of seasonings such as rock salt, Japanese-style sauce, and yuzu kosho (yuzu pepper paste), you can enjoy a wide variety of flavors.

You can also enjoy a flambé performance right in front of you, and some reviews said that visiting for a special occasion can make for a great memory.