Fukuoka Traditional Kaiseki Cultural Dining Experience
Enjoy an authentic Kaiseki dining experience in Fukuoka with seasonal dishes, cultural explanations, and the traditions of Japanese hospitality.
What to order at Aji Takebayashi
- Must order
- The seasonal multi-course kaiseki built around whatever the Genkai Sea morning catch delivered.
- Signature dishes
- Seasonal kaiseki course, Hamo pike conger summer course, Fugu winter course
- Editor tip
- Akasaka Station is eight minutes on foot. Counter and two private rooms; reserve a week ahead minimum.
CuisineJapanese Kaiseki
Price¥¥¥¥
Neighborhoodakasaka
HoursMon-Fri 12:00-15:00, 18:00-22:00
Phone+81 92-712-1051
Last verified
Signature dishes: Seasonal kaiseki course, Hamo pike conger summer course, Fugu winter course
Must order: The seasonal multi-course kaiseki built around whatever the Genkai Sea morning catch delivered.
Tip: Akasaka Station is eight minutes on foot. Counter and two private rooms; reserve a week ahead minimum.
Taste Seasonal kaiseki course with a local in Fukuoka
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At didi's 70-year-old Japanese home, join us for a relaxed ramen and tea experience. Create your own Hakata-style ramen, then enjoy matcha and sweets in a cozy tea room.
Fukuoka: Saga Autumn Foliage & Shrine Day Tour with Lunch
Discover Saga’s autumn charm on a seasonal day trip from Fukuoka, featuring colorful foliage, scenic shrines, and local flavors.
Location
Address: Chuo-ku, Fukuoka 810-0074, Japan
Also in akasaka
Hakata Motsunabe Yamanaka Akasaka ★ 4.6
Yamanaka invented miso motsunabe in 1984 and codified the Hakata offal hotpot. The Akasaka branch is the easiest of three to reach in central Fukuoka.
Signature: Miso motsunabe, Soy sauce motsunabe, Shabu-shabu motsunabe
Order: Miso motsunabe for two, finished with the champon noodle round.
Tip: Reserve a day ahead for dinner. Closes between 14:30 and 17:00 for the afternoon break.
More restaurants in Fukuoka
Sushi Sakai ★ 4.8
Daigo Sakai runs the most-decorated edomae sushi counter in Fukuoka. Three Michelin stars in the 2019 Kyushu special edition, after holding one star in 2014.
Signature: Edomae omakase nigiri, Aged Genkai tuna, Seasonal appetisers from the Kyushu coast
Order: Whatever Sakai-san shapes on the night, with the aged tuna midway through.
Tip: Reserve through Pocket Concierge two to three months ahead. Cancellations are charged.
Hakata Motsunabe Yamanaka Akasaka ★ 4.6
Yamanaka invented miso motsunabe in 1984 and codified the Hakata offal hotpot. The Akasaka branch is the easiest of three to reach in central Fukuoka.
Signature: Miso motsunabe, Soy sauce motsunabe, Shabu-shabu motsunabe
Order: Miso motsunabe for two, finished with the champon noodle round.
Tip: Reserve a day ahead for dinner. Closes between 14:30 and 17:00 for the afternoon break.
Motsunabe Rakutenchi Tenjin So-Honten ★ 4.5
Rakutenchi Tenjin flagship: three floors, 240 horigotatsu seats, the largest motsunabe room in Kyushu. Soy-sauce base, mountain of garlic chives.
Signature: Soy-sauce motsunabe, All-you-can-eat champon finish, Garlic-chive mound
Order: Puripuri motsu daimanzoku course with all-you-can-eat champon noodles.
Tip: Open daily 17:00-24:00. Reserve through the operator's site or by phone; English service is patchy.
Mizutaki Ryotei Hakata Hanamidori Tenjin ★ 4.6
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.
Signature: Hanamidori chicken mizutaki, Yakitori starters, Zosui rice porridge finish
Order: Mizutaki course with the zosui rice-porridge close. Add the yakitori starter platter.
Tip: Lunch weekends and holidays only. Dinner 17:00-23:00 weekdays; reserve a day ahead.
Hakata Mizutaki Toriden Honten ★ 4.7
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.
Signature: Mizutaki six-hour chicken broth, Goma saba mackerel, Braised chicken wings
Order: The TENJIN course at 6,600 yen per person: appetisers, goma saba, mizutaki, zosui, dessert.
Tip: Reservations essential, especially weekends. The Yakuin branch is quieter; same kitchen.
Yakitori Mako ★ 4.7
Mako grills Kuro Satsuma chicken from Kagoshima, raised 120 days. Listed in Tabelog Yakitori Top 100 in 2024. Eight counter seats, charcoal smoke.
Signature: Kuro Satsuma chicken skewers, Tsukune meatball, Liver sashimi
Order: Omakase yakitori course with the Kuro Satsuma flight.
Tip: Reserve four to six weeks ahead through TableCheck. Closed Sundays. No walk-ins.