In Kyushu, this is the last remaining store. I used to visit it often when it was in Canal City in Fukuoka, but for some reason it closed down. I only go to Kokura for the horse races, so I stop by here on my way back during race season. I hope it stays open until next winter's races.

I always eat this kimchi yakisoba! I get the large portion and share it with okonomiyaki! The noodles in the yakisoba are thick and satisfying to eat! The noodles are addictive!! When you ask the staff, they will bring you mayonnaise!! I like to put a lot of mayonnaise and sauce on this kind of food! The atmosphere inside the restaurant (I think most of the staff are probably part-time workers) is not that great, but I keep coming back because I love this delicious kimchi yakisoba and Fugetsu-yaki!

The staff grilling at each table makes it easy. The shrimp and pork okonomiyaki for 1,310 yen and a highball for 500 yen came to a total of 1,810 yen. The photo is after it has been cut up a bit, but when it's freshly made, the sauce is beautifully drizzled on top. The highball was quite weak and had a lot of ice, which was a bit disappointing. Of course, it's not a bar so I don't need to drink until I get drunk, but it tasted similar to carbonated water.

At first, I wanted to go to a different restaurant, but my companion insisted that this place was good. I had eaten at Fuzuki so many times when I used to live nearby, so I was a bit hesitant. However, I realized I had never been to the Kokura branch, and I liked the style of cooking where you can see the employees' skills, so I decided to give it a try. When it came to ordering, even though I usually take the lead at my age, this time my companion, who was of a higher status, took charge (although I was paying). They ordered thick-cut bacon, sausages, and tonpeiyaki for us. I thought, "Ah, I see what they're doing." The sausages were okay, but the thick-cut bacon was unexpectedly good - the quality of the ingredients and the grilling on the hot plate really made a difference. The tonpeiyaki was not the usual gooey type, but more like an omelette wrapped in thin egg, similar to old-style omurice. I didn't really care for it, as I prefer the mixed type that distinguishes it from okonomiyaki. But if you're looking for an okonomiyaki plus one more dish, this might be a good choice. The only disappointment was the buttered corn, which had a bland taste and seemed like it was just made and brought over without any purpose for being cooked on the hot plate. I thought you could make it better with frozen corn from the supermarket. However, my companion seemed to enjoy drinking it with buttered corn, so I kept quiet. Since the photos were all messed up and I was thinking of discarding them, I only have a table photo and the PayPay screen left. It was actually helpful that I was the one paying.

Okonomiyaki is fun to watch being cooked until it's done. The staff make it right in front of you. This okonomiyaki had less flour and was more like a cabbage pancake. When making it yourself, you might end up with more flour than cabbage... While waiting, I ended up consuming a lot of drinks (alcohol). Thanks to that, I ended up spending more money aside from the main dish (lol).

On a certain Sunday in December 2022, an event was held at the theater in Riverwalk Kitakyushu, and it was the last year so I decided to go. The doors opened at 14:30 and the show started at 15:00, so my husband, three dad friends, and I decided to have a lunch drink! The beer was accompanied by Fuzuki, which already has a violent smell when hungry. My husband, friends, and I were looking forward to the Mega Highball. We ordered a few dishes (2 items for ¥500 each) and started drinking. The okonomiyaki is disappointing when served on a plate, so it's best to have it on a hot plate, but it's tiring to cook many pieces. In that respect, at Fuzuki, the staff cooks for you so you can drink slowly. I got too excited and forgot to take a picture of the menu... We had Fuzuki-yaki Modern, Cheese-filled Something, Potato Salad, Kimchi, Oyster Butter Soy Sauce Grilled, etc... I have eaten at Fuzuki in Tsuruhashi and Takatsuki in Osaka before, but I liked the one in Takatsuki the most because the older sister there cooked it vigorously (cabbage flew off the hot plate haha). The okonomiyaki sauce is not too sweet with a bit of acidity, the dough is cooked thoroughly so it's firm and solid. The modern noodles are thick and chewy, very delicious and fun. Thank you for the meal.

I work in Kokurakita Ward, Kitakyushu City. After work, it's time for lunch! Just across the road from my workplace is Riverwalk. It was my first time going inside, so I decided to have lunch there. I did some research beforehand and decided to try "Tsuruhashi Fuzuki Kokura Store". It is a okonomiyaki restaurant that became famous for its delicious and affordable dishes in Osaka after World War II. The Kokura store is located on the 4th floor. Riverwalk, like Canal City, can be a bit confusing if you're not familiar with the layout. I managed to find the restaurant after some wandering. It was 12:05 when I arrived. Since it was a weekday, the restaurant was a bit quiet. The dish I wanted to try, "Gyusuji Negi Tsukimi Tamago Modern Yaki", was priced at 1,640 yen including tax, which was a bit on the expensive side compared to the restaurant's history. Despite that, I decided to give it a try since I was already in Kokura. The restaurant mainly had box seats for 4 people. When you order okonomiyaki, the staff cooks it for you. They heated up the iron plate embedded in the table, spread a palm-sized piece of beef tallow, and while waiting for the plate to heat up, I mixed the ingredients in a bowl. I was impressed by the way they mixed the ingredients to incorporate air into the mixture. It took about 25 minutes until the okonomiyaki was ready. They didn't sprinkle the bonito flakes on top at the end, but instead sprinkled it on the soba and flipped it over to cook on the iron plate, which was different from how I usually make it. The finished Modern Yaki was served. Despite some splattering sauce from the hot plate, I had no problem thanks to the paper apron they provided. I dug in right away. The beef flavor was infused into the okonomiyaki batter itself. The generous amount of chopped green onions and the runny egg combined to create a refined taste of a downtown dish. The slightly tangy and unique sauce was balanced out by the egg, creating a pleasant flavor. While there were enjoyable aspects such as the taste and the cooking process, the price was a bit high. It might be due to the rent at Riverwalk, but the cost performance wasn't the best. It might be difficult to visit again for everyday dining. Thank you for the meal.

I wanted to eat okonomiyaki, but I still had breakfast in my stomach, so I had half of a mochi cheese tonpeiyaki with garlic butter oil. It was topped with lightly pickled cucumbers and for some reason ketchup on top of the potatoes. The taste was a bit off no matter when I tried it, but it was a luxury not having to cook it myself. Thank you for the meal!

This is a okonomiyaki restaurant located in the restaurant area on the 4th floor of Riverwalk. The restaurant has booth seats and offers thoughtful service even if you bring small children. The staff will cook the okonomiyaki for you, which is convenient, but the prices for the dishes may be a bit high. The taste was quite ordinary. Thank you for the meal!

When I went to a delicious okonomiyaki restaurant in Yokohama, I found out that there was also one in Kokura, so I went there with my partner. The location is on the 4th floor of the Riverwalk. We entered around 6 pm on a weekday, and there were a decent number of customers. About half of the seats were empty, which seemed normal for that time. Each table has a teppan grill, but the staff does the cooking, so you can't make your own okonomiyaki. It's more like entertainment than a flashy performance. We ordered the "Negitama" and the "Mentaiko" okonomiyaki, as well as cucumber pickles and salted cabbage. The cucumber was just right, and the cabbage was salty, good for drinking. The okonomiyaki was soft and light, with a lot of egg whites in the batter, giving it a moist texture. The taste was dominated by the egg whites, without a powdery feel. It felt like the batter was too loose even though it was cooked. It wasn't bad, but it wasn't my preference. It might vary depending on the batter mix and the cook. It's recommended for those who like soft okonomiyaki.

Visited the restaurant alone at night. Was seated in a four-person booth with a teppan grill. Ordered the "Butatama Modern Yaki" (1,110 yen) with an additional topping of "Negi Maze" (220 yen). The option to mix the negi into the batter or use it as a topping was available. The ingredients were brought to the table by the staff and cooked on the teppan grill in front of me. The bowl contained batter, fried egg, cabbage, pork, pickled ginger, and a little bit of negi. Added the extra negi for "Negi Maze" and mixed everything together. The pork was mixed in raw. The teppan grill was greased and the mixture was poured onto it, shaped into a circle, and left to cook. A plate of thick Chinese noodles, called "Kamaage Tamago Men," was brought out and placed on top of the okonomiyaki. Asked if I wanted bonito flakes on top. Flipped the okonomiyaki and cooked the other side. Topped with mayonnaise and sauce, which I requested a small amount of. It took about 20 minutes to cook. Additional sauce, aonori, and shichimi togarashi were provided at the table. The okonomiyaki was fluffy and had a sweet pancake-like aroma. The cooked negi and cabbage were delicious, and the flavor of the pork was well-distributed. However, the noodles seemed undercooked and overcooked at the same time, affecting the overall texture. I have enjoyed similar thick noodle okonomiyaki dishes at other Osaka-style restaurants in the past, so I was slightly disappointed here. Had a bottle of Asahi Super Dry beer (medium) for 600 yen. Paid a total of 1,930 yen using WAON for the meal.

I went to eat salt-grilled yakisoba, but the noodles were undercooked and it was mediocre. The okonomiyaki was average in taste but small in size.

The food is pretty delicious.

The food at this restaurant is delicious and the atmosphere is great.

The first visit was shortly after the opening of the River Walk in 2012. The prices are a bit on the higher side, but the staff will cook the okonomiyaki for you, which is convenient. The large size here is equivalent to a regular size at other places. Even though we don't eat a lot, we always order the large size and finish it. The okonomiyaki has a lot of cabbage and the batter is not too thick, giving it a crispy texture. According to my wife, there can be some variation in how the okonomiyaki is cooked by the staff. We have also tried okonomiyaki cooked by staff at other places like Kitano Senbo and Kitasui, but personally, I prefer this place the most. There used to be a branch at Kokura Isetan, but it seems to have disappeared. Honestly, it would be nice if the prices were a bit lower, but maybe it's reasonable since you can only eat this okonomiyaki here.

It's convenient because they cook it for you. I ordered the Cheese Modern, but the cheese wasn't melted enough so I was unsatisfied. Well, I guess you can't expect too much from a chain restaurant, right? It's great to warm up your freezing body by holding your hands over the hot plate in the cold winter. However, it's expensive for just flour-based dishes.