Order Mizutaki course with the zosui rice-porridge close. Add the yakitori starter platter.
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.
Order Puripuri motsu daimanzoku course with all-you-can-eat champon noodles.
Rakutenchi Tenjin flagship: three floors, 240 horigotatsu seats, the largest motsunabe room in Kyushu. Soy-sauce base, mountain of garlic chives.
Hirao's seasonal tempura course works through Genkai shellfish and Kyushu vegetables across 12 to 16 dishes. A long-respected open-tempura counter.
Also on our listsMotsunabe Rakutenchi Tenjin So-HontenMizutaki Ryotei Hakata Hanamidori Tenjin
