Yakitori Mako is a japanese yakitori fine-dining restaurant in Yakuin, Fukuoka.
Editorially verified June 1, 2026 by Lewis Vaughan, TableJourney editor. Source.
Tip: Reserve through TableCheck several weeks ahead. No walk-ins, cancellation policy applies on the booking.
Address: Chuo-ku, Fukuoka 810-0022, Japan
Single-product mizutaki room in Imaizumi using the Hanamidori chicken raised on seaweed-and-herb feed at the operator's own northern Kyushu farm.
Tip: Weekend lunch is the easier entry; weekday dinner takes a day or two ahead.
Live-tank Yobuko squid ikizukuri across three river-view floors. Goma saba mackerel and seasonal Genkai sashimi platters are the supporting acts.
Tip: The Yobuko squid is market price. Lunch courses run 4,500 yen and up.
The original 1984 Yamanaka, a warehouse building in Ohashi where miso motsunabe was first codified. Hardest to reach of the three Yamanaka rooms; quietest.
Tip: Reserve through the operator's site. Bring a small group; the room is built for parties of four.
Hirao's seasonal tempura course works through Genkai shellfish and Kyushu vegetables across 12 to 16 dishes. A long-respected open-tempura counter.
Tip: Counter seating is first-come; tables can be reserved. Lunch courses start around 6,000 yen.
Yuzuru Takebayashi's seasonal kaiseki counter in Akasaka, Fukuoka, held a Michelin star in the 2014 and 2019 Kyushu special editions before suspension.
Tip: Book through Pocket Concierge; lunch is a softer entry than dinner.
Daigo Sakai's edomae sushi counter in Nishi-Nakasu. Three Michelin stars in the 2019 Kyushu special edition, after holding one star in 2014.
Tip: Pocket Concierge bookings open exactly two months ahead at 00:00 JST.
