On Saturday night at 8:30, we made a reservation and visited the restaurant. It was a place my father used to take me when we lived in Fukuoka, back when I was in elementary school. When I explained this to the owner, he remembered us, which made me happy. The atmosphere was nice, the food was delicious, and it was a night filled with nostalgia. Thank you for the wonderful meal.

The first floor was full so we were seated in the raised seating area on the second floor. The atmosphere is stylish and very lovely. The food is delicious, but it feels a bit pricey for what you get. It's a good place to realize the reality of rising prices.

Yakitori restaurants in Fukuoka, as well as throughout the prefecture, are known for their delicious food. The atmosphere and pairing with drinks play a big role in deciding whether to return to a restaurant. This particular yakitori restaurant in the city is a quiet and relaxing place to drink. They offer a variety of rare cuts of meat and provide attentive service. Most importantly, they have a great selection of Japanese sake to pair with the food. It's a great place for those who enjoy pairing sake with their meal. I always make a point to stop by for a meal. The quality and taste are consistently good. They have rare cuts of meat, some of which may not be available for everyone, but don't hesitate to ask the chef.

When I went to Fukuoka, I got a recommendation from the master of "Sakamune", a place I always visit, so I made a reservation and went to this yakitori restaurant called "Yakitori Kitahachi" in the "Hakata Famous Delicious Food Street" next to Mizukagami Tenmangu Shrine (commonly known as "Hakata Famous Delicious Food Street"). I remember going to a restaurant called "Shin" in this street about 7 years ago. The mackerel was delicious there. But this time, I was aiming for "Yakitori Kitahachi" located in the middle of the street. It's a very clean and beautiful restaurant. I wonder if it was recently renovated? The appetizer was chicken tataki. Grated daikon radish is a good palate cleanser. I had a tasting of 6 types of sake: Toyosakura Special Junmai Tadashu, Special Junmai Toyono Ume, Junmai Ginjo Origarami Namasake Zanshin, Super Spicy Junmai Fukurotsuri Muro, Junmai Origarami Nabeshima, and Special Junmai. I asked for the chef's choice this time. The chef said, "We've run out quite a bit today, so the cuts are not all available..." but he brought out various dishes for us. First, we had lightly grilled chicken breast. The perfectly rare chicken breast with a hint of char was delicious. The liver was moist and springy. The raw tsukune is rare. They don't usually serve it, but they brought it out for us since we asked in advance. Chicken and burdock. Burdock and chicken thigh meat are skewered together like negima. The fluffy burdock and the firm texture of the chicken thigh meat make a good combination. Bonjiri. The right amount of fat melts away, leaving a chewy texture and a perfect balance of saltiness. The potato salad had a rich flavor with a tartar sauce-like egg dressing. This was really delicious. The tsukune was not overly processed, giving it a fluffy texture with bits of cartilage adding a crunchy texture. The savory aroma of the sauce made it quite tasty. A rare chicken kidney... was it? It had a texture between liver and gizzard, firm and plump. It was interesting to try something different. It was really delicious! When it comes to Fukuoka's yakitori, chicken skin is famous, but the yakitori here is also great. I'd love to come back here on my next visit to Fukuoka. Yakitori Kitahachi Fukuoka City, Fukuoka Prefecture, Chuo-ku, Tenjin 1-15-30 92-741-9363 Business hours: 18:00-23:00 Closed on Sundays and holidays

Across from Akurosu, on the side street of Mizukagami Shrine, there is a lunch spot right next to the line for grilled mackerel set meals. While there is a cozy sunken kotatsu seating area on the second floor, the counter is highly recommended for small groups. You can opt for the chef's choice, but it's also worth asking about the availability of rare cuts while making your own requests for how you'd like your food cooked. You can also request the landlady for the perfect temperature for your sake. Just sit back, enjoy the delicious skewers, and let yourself get lost in the intoxicating atmosphere. While I usually don't order bonjiri (tail meat) and skin at unfamiliar places, the quality of the ingredients here, along with the meticulous preparation and perfect grilling to my liking, make them irresistible. The tsukune with cartilage is tender and melts in your mouth. The sauce is not overly sweet and leaves a pleasant aftertaste. Though the selection is limited, the chicken thighs are grilled with crispy skin on one side and cooked to juicy perfection. The gizzards are prepared by carefully removing the tough membrane (the silver skin is served separately) and the hearts are cut in half and skewered for easy eating, even for women. Surprisingly, there is a good selection of sake from the San'in region, with options that pair well with warm sake, making this a delightful dining spot.

Recently, when it comes to yakitori in Hakata, there are many places like this one. One thing I have always felt about Hakata is their hospitality. Hakata is often praised for being delicious and cost-effective, but it's also important to note that they make you feel comfortable while you drink, regardless of whether you are a man or a woman. Even taking into account my personal preferences, the attentive service of the female staff on this day received high praise from all of my companions, with comments like "Hakata is truly amazing." Unfortunately, due to the pandemic, the selection of skewers was limited to more traditional options, but the taste was as good as always. The abundance of hospitality naturally made the drinks go down smoothly.

Located right next to the famous salt mackerel lunch spot across from Akros, next to Mizukagami Shrine, is a great yakitori restaurant known for its grilled skewers. The master's love for sake is impressive. It was the first time I saw a yakitori restaurant in Hakata with warm sake, and since I've been into warm sake recently, I appreciate being able to choose my preferred temperature at such a place. The quality of the ingredients is good, and you can tell they put effort into preparing them carefully. It's a great restaurant. Unlike typical Hakata yakitori restaurants (where you start with pork belly and cabbage and drink beer while eating small skewers at a reasonable price), this place is more similar to yakitori restaurants in Tokyo. The salt seasoning is also mild, which I like. Additionally, it's rare for a restaurant in Fukuoka to have shichimi (seven spice) instead of ichimi (red pepper). There is a second floor, but sitting at the counter on the first floor, watching the skewers being prepared, chatting with the master and his wife about sake, and drinking is a great experience. Although I tend to forget the detailed explanations as I get drunk, the Shimane Tamazakura is a standout. Its taste is on par with warm sake, and I really enjoyed it. Other recommended sakes include Oki Sakura from Oita and Toyonoume from Kochi.

The taste, variety of alcohol, and atmosphere are good. However, the pricing is on the higher side like in Tokyo, making it difficult for everyday use.

The yakitori was delicious.

Great value for money

In the alley next to Mizukagami Shrine, before Tenjin Acros, there is a street called "Hakata Specialty Umakamon Street" with 12 unique shops lined up. The shops include "Shin" with grilled mackerel, "Tankaka" with beef tongue, "Jakokujira" with Italian-style bar, as well as dumplings and Indian cuisine... There is no uniformity in the offerings. By the way, the name Tenjin originates from the Tenjin-sama of this Mizukagami Shrine~☆ Among these shops, there is this establishment. Established in 1951, they have been in the yakitori business for over half a century, which is quite impressive♪ As it is a long-established store, the atmosphere of the store was quite deep and not welcoming for a woman to enter alone, but it was renovated last August and now looks beautiful o(^o^)o A few acquaintances were involved in the renovation, so I have visited a couple of times with them, but I decided to visit alone after a long time♪ The menu offers individual items and courses, with the course being very cost-effective. There are three options: 5 skewers for 880 yen, 8 skewers for 1280 yen, and 10 skewers for 1680 yen. Of course, I chose the 10-skewer course. First, a highball! And also, half of sasami sashimi, please(=^ェ^=) Today's 10 skewers are~☆ Sasami Negima Liver Seseri Bonjiri (forgot to take a photo) Tsukune (this is delicious♪) Gobo Chicken (an unusual combination of chicken and burdock) Sunazuri Ginnan Pork belly Chopsticks Resting Daikon oroshi is also delicious♪ There is also shichimi seven-spice, and it's rare to have freshly grated wasabi on the plate. They also have a wide variety of alcohol, including wine, sake, and they pay great attention to it. I ordered the "Sake Tasting Set" for 1080 yen. I had 3 types of sake in small glasses from the 11 varieties of sake♪ It was unusual, but I tried "Toyosai" from Aomori, "Hanaeian" from Akita, and "Kuchiman" from Fukushima, and "Kuchiman" was incredibly delicious~☆ The interior of the restaurant has about 10 counter seats and a tatami room on the second floor that can accommodate 10 to 15 people. You can easily visit and enjoy delicious food at a reasonable price.

I was recommended a great restaurant with delicious yakitori near Suigu Tenmangu Shrine in the alley next to Acros in Tenjin. The alley has seen many changes in its shops and has become quite interesting. The yakitori restaurant offers set courses of 5 skewers for 880 yen, 8 skewers for 1280 yen, and 10 skewers for 1680 yen, which are quite a deal. They also have a variety of individual skewers, about 25-6 types, as well as side dishes like vinegar-marinated chicken. The chicken displayed in the showcase looks well-prepared. I ordered the 10 skewers course which included wasabi-topped chicken breast, negima (chicken thigh and leek), chicken liver (with sauce), seseri (chicken neck), bonjiri (chicken tail), tsukune (chicken meatball), gobou (burdock root with chicken), sunazuri (chicken gizzard), ginnan (ginkgo nut), and pork belly with onion. The standout feature was the selection of alcohol, with a variety of Tohoku and Fukuoka/Saga sake, as well as wine. The restaurant had a large wine cellar with a selection of wines that paired well with yakitori. I particularly enjoyed the Australian Gewurztraminer and Riesling blend, which had a rich and smooth taste with floral and fruity aromas.

I went to the long-established yakitori restaurant Kitahachi, located in a narrow alley across from Acros, and the owner said they have been in business for over 60 years. I asked for recommendations with my female friend and we were told to try the liver, so we ordered that along with 7-8 other skewers. I love yakitori and eat it about 3 times a month, but this was my first time at this place. When I took a bite of the liver, I couldn't help but exclaim how delicious it was. The freshness of the liver was evident from its appearance, and the owner proudly mentioned that they use fresh chicken in all their dishes. I was impressed. As we enjoyed our meal, a regular customer ordered a platter of the day's recommended skewers. I asked the owner about it and he explained that they offer a set of 5 skewers as the daily recommendation for regular customers. I thought I should have ordered that too, but everything we had was delicious, so it was all good. The restaurant is quite old and the counter is cramped, but I liked the cozy atmosphere. There is also a tatami room on the second floor, making it suitable for small groups. Ah, it was so delicious!

After finishing work around 9:00 PM, I took a bus home from Acros. I couldn't resist stopping by "Kitahachi," an old yakitori restaurant in the Tenjin Sama Yokocho. It has a Showa-era vibe and a lot of character. They offer a "drinking set" for 980 yen, which includes a variety of yakitori skewers and a side of grated daikon radish. The yakitori skewers are priced around 200 yen each, so it's a good deal. In these types of restaurants, I always feel like having some sake. I chose Aya Sugi, a Fukuoka sake, which has a smooth taste that pairs well with yakitori. I added some chicken breast and meatball skewers. For the final touch, I decided to have rice at home. I quietly took the bus back home. Kitahachi is a great place to enjoy some delicious yakitori and sake in a nostalgic setting.

There is a shrine called Suikyo Tenmangu located a little away from Tenjin, and next to it is a yakitori restaurant that has been around for about 50 years, serving very traditional and delicious skewers. The liver here is especially tasty, with the chef mentioning that the freshness is exceptional. Of course, other skewers are also recommended. The regulars all enjoy the recommended skewers, which come in a plate of 5 for 700 yen. The first plate is called Part One, and as you order more, it increases to Part Two, Part Three, and so on. It's interesting to note that unlike other yakitori restaurants, you don't see many people choosing specific parts of the chicken to eat. The fried chicken is also excellent, so be sure to order it. The restaurant seems to have very busy and slow times, and the second floor can accommodate groups of around 10-15 people. A yakitori drinking party here might be a great idea.

I wonder how many years it has been since I last drank at "Kitahachi"? I remember back when there was "Hakodate Akachochin" and the food stall "Miyuki" behind "Suikyo Tenmangu Shrine". In the past, I used to drink with my colleagues after work in this area. There are many unique shops in this alley. There's a shop that serves only "original tonkotsu ramen", a shop that serves only "grilled mackerel", and a shop that serves grilled chicken skewers with wasabi. "Tokihana Ramen" is the shop of my former boss's high school club senior. It seems to be the origin of Kurume ramen, the roots of Hakata tonkotsu ramen. "Shin" is a selfish shop that only serves grilled mackerel with salt. "Kitahachi" is an old, old, long-established grilled chicken shop that has been specializing in grilled chicken for 55 years. The former owner taught me various things. He talked about the rules of the food and beverage industry and the concept of "yield". He talked about the concept of "yield" because I mentioned that some quail eggs crack when boiled. I remember him talking about the concept of "yield" for various items. When I asked for quail eggs, he said they were sold out. So I decided to have "chicken tenderloin", "chicken liver", and "chicken breast" instead of quail eggs. This time, I'm drinking alone, so I'm having one bottle at a time. The appetizer is "vinegar offal" and "grated radish". The grated radish is refreshing and perfect for refreshing the palate. I want about three servings of it. I thought as I quickly ate the grilled chicken that came out. Recently, I feel like there are fewer grilled chicken shops. "Toraji", which used to be located opposite this shop on "Showa Street", has also disappeared. The "Nishimura" store, which was the most meticulous in grilling among the "Gonbei series" and had delicious chicken skin, has also disappeared. Quite good shops seem to be disappearing. I understand that frozen imported products are used in price competition, and there are no shops that are significantly different from izakaya chain stores. Come to think of it, it seems that the "Sengoku warlord series" is also decreasing. Next, I ordered "okra chicken, burdock chicken, and green pepper chicken". While okra and green pepper alone can be found in other grilled chicken shops, it is rare to have them combined with chicken meat. Moreover, burdock is probably not found elsewhere. There is "ichimi" and "shichimi" on the table, but wasabi is served on the grilled chicken plate. This is also rare. I quickly ate the grilled chicken that came out while reading a book, drank a gulp of beer, and went home by bus. This shop suits the "Showa-style" pattern. The relocation of the Fukuoka Prefectural Government and the "ban on drinking alcohol" by the Fukuoka City Hall have probably been quite a blow. I hope this shop continues to show that serving a mountain of cabbage is not the only selling point of Fukuoka's grilled chicken shops. PS; I had to leave quickly this time because I had other plans, so there are no photos of the bathroom.

The alley next to the north side of Acros Fukuoka, next to Mizukagami Tenmangu Shrine, used to have various charming shops, possibly due to the former presence of the prefectural office nearby. By the way, the name "Tenjin" in the area comes from the Tenjin deity at this Mizukagami Tenmangu Shrine. About 15 years ago, during the flashy bubble era, a fire broke out in the alley and half of it was burned down, putting its survival at risk. Thanks to everyone's efforts, the alley managed to survive. This yakitori restaurant, "Kitahachi," successfully reopened after the fire. With a history of 55 years, it is considered a classic yakitori spot in Tenjin. The red-painted walls of the Tenjin deity and neon lights add a nice touch. The diverse range of shops without a unified theme is actually what makes this alley charming. When ordering here, I usually go for Part 1, Part 2, Part 3, etc., and always leave it up to the chef to choose five types of skewers. Five skewers for 700 yen. This one is definitely Part 2. It's a bit unique as you eat it with wasabi.