What is in season in Fukuoka. and what to order when the market changes.

Spring

  • Tai (sea bream): Genkai Sea sea bream runs March to May. Spring takenoko bamboo shoots arrive at the same window.
  • Sakura-mochi: Pink sakura-leaf wrapped rice cakes through the cherry-blossom weeks in late March and early April.
  • Iso-mono: Shellfish run on the Itoshima coast in May, with oysters closing the winter run and shellfish boats opening.

Summer

  • Hamo (pike conger): Hamo runs June through August. Used in summer kaiseki at Aji Takebayashi and across the city.
  • Shaved ice (kakigori): Shaved-ice kakigori on every cafe menu from July to August. Mango and matcha are the orders.
  • Hakata Gion Yamakasa food carts: Festival food carts in Hakata grid July 1 to 15 for Yamakasa, the densest summer street eating.

Autumn

  • Matsutake: Matsutake mushroom on kaiseki menus October to November, the densest autumn ingredient.
  • Shinmai (new rice): Shinmai new rice arrives in October. The Yanagibashi stalls swap to it within the week.
  • Saba (mackerel): Goma saba, the canonical Hakata mackerel-sesame raw dish, peaks in autumn through to early winter.

Winter

  • Itoshima oysters: Itoshima oyster huts open October to March. The town runs forty huts down the coast at peak.
  • Fugu (puffer fish): Fugu sashimi runs November through March in fine-dining counters across Akasaka and Yakuin.
  • Motsunabe: Motsunabe hotpot fills every Yamanaka and Rakutenchi branch through winter. Miso and soy bases both.

Seasonal: tours, tastings and classes in Fukuoka

Itoshima Nature Tour with Oyster

Day trip6 hours5.0 from 2 reviewsfrom ¥17,500

Explore Itoshima, known for its fishermen's huts, sandy beaches, and appealing landscapes, with our customizable tour plan. Itoshima is a fantastic destination for sea...

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