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.

Learn to cook it, or eat it with a guide

Mizutaki makes more sense with someone from Fukuoka explaining it. These are the classes and tours we have checked, with booking links.

Book food experiences in Fukuoka

See all 218 bookable experiences in Fukuoka