Yobuko ika is the live squid ikizukuri of Saga's Yobuko port, an hour from Fukuoka. The squid is taken live from a tank, butterflied and sliced sashimi-style while still transparent.

Yobuko is a small fishing port on the Genkai Sea in Saga prefecture, 75 minutes from Hakata. Its squid (kensaki ika in season, kogi ika otherwise) is famous for the live ikizukuri presentation: the fish is killed at the table, sliced and served in 90 seconds while the flesh is still transparent. The format codified in the 1970s as the Yobuko fishing fleet shifted from bulk supply to high-end tourism. Today around twelve restaurants in Yobuko run live-squid tanks; Kawataro and Ikahonke are the most-cited. Squid season runs March through November.

Where to eat Yobuko ikizukuri (live squid) in Fukuoka

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Make it at home

Serves 215 minAdvanced

Ingredients

  • 1 fresh squid (700g+), sashimi-grade
  • Soy sauce
  • Yuzu pepper
  • Sliced ginger
  • Lemon wedge

Method

  1. Have your fishmonger clean the squid: remove the head and ink sac, retain the body in one piece.
  2. Slice the body across the grain into 5mm strips. The flesh should be translucent.
  3. Arrange on a plate over crushed ice. Plate the head separately, sliced.
  4. Serve with soy sauce, yuzu pepper, ginger and lemon.
  5. Eat immediately; transparency lasts about 90 seconds before the flesh goes opaque.

Editor tip. Squid sushi-grade must be sourced from a Japanese counter. Pre-frozen squid does not produce the right transparency.

Common allergens: Shellfish, Soy.