Mizutaki is the Hakata chicken hotpot. A whole chicken is simmered in water and salt for six hours; the collagen breaks down into a creamy yellow broth served with ponzu and yuzu pepper.
Mizutaki traces to the late-19th-century Meiji era in Hakata, when Western influence brought the practice of simmering meat for stocks. The form codified at Suigetsu, founded 1905 in Hakata, and now runs through Toriden and Hakata Mizutaki Hanamidori. The cook is single-product fine dining: a whole chicken plus water and salt simmered six to seven hours, served with the broth as the first pour and the meat as the second course. Zosui rice porridge closes the meal. Today the dish is a Fukuoka winter signature though Toriden and Hanamidori run it year-round.
4 editor picks for Mizutaki in Fukuoka, ranked by editorial score. All Fukuoka signature dishes · Mizutaki across every city.
Hakata Mizutaki Toriden Honten ★ 4.7
hakata · Hakata-ku, Fukuoka 812-0027, Japan
Toriden simmers a home-bred chicken six to seven hours with water and salt; the collagen breaks down into a creamy yellow mizutaki that defines Hakata.
Mizutaki Ryotei Hakata Hanamidori Tenjin ★ 4.6
imaizumi · Chuo-ku, Fukuoka 810-0021, Japan
Mizutaki built from the Hanamidori chicken brand, raised on seaweed and herb feed in northern Kyushu and simmered six hours into a milky-white broth.
Hakata Mizutaki Toriden Yakuin ★ 4.6
yakuin · Chuo-ku, Fukuoka 810-0022, Japan
Toriden's Yakuin branch is quieter than the Hakata flagship and runs the same six-hour chicken broth. Tatami rooms upstairs, counter on the ground floor.
Hakata Hanamidori Hakata Ekimae ★ 4.5
hakata · Hakata-ku, Fukuoka 812-0012, Japan
Hanamidori at Hakata Station sits in JR Hakata City, within walking distance of the shinkansen gate. Same kitchen as Imaizumi flagship, faster turnover.