Written by hand, not generated. Dishes, markets, timing and prices for Fukuoka.
This is where pork bone ramen began, and in the evening food stalls line the streets. The airport is about ten minutes from the centre by subway, so you can be eating properly on the evening you land — which is part of the city’s character.
Thin noodles in a milky pork bone broth. The noodles soften fast, so portions are small and you order extra noodles (kaedama) if you want more.
Beef offal simmered with garlic chives and cabbage. You choose between a soy or miso base.
Chicken simmered long into a broth, then meat and vegetables cooked in it, finished with rice porridge.
Pollack roe cured with chilli — both a rice accompaniment and the standard local gift.
The local udon is soft rather than chewy, commonly topped with fried burdock.
The riverside strip where the evening stalls set up.
The main downtown, with underground arcades, department stores and a high density of restaurants.
An old covered shopping street with udon and snack shops.
Beside the fish market, so ramen shops open unusually early.
A younger quarter dense with independent restaurants and cafes.
What it costs — Ramen runs JPY 700-1,000, motsunabe JPY 3,000-4,000 for two, and a stall evening JPY 2,000-3,000 per person.
JP