The Torafuku Torafuku course, which is a secret menu not listed on the regular menu, was a delightful experience in a calm atmosphere. [Appetizer] First, we were served Fugu simmered in Fugu broth, which was delicious and had no unpleasant smell. [Torafuku Sashimi] Next, we enjoyed Torafuku sashimi with a firm texture and a rich Fugu flavor. We tried different ways of eating it, such as wrapping it in green onions and dipping it in Yuzu pepper sauce. [Torafuku Shirako Chawanmushi] Following the sashimi, we had a smooth and delicious Torafuku shirako chawanmushi. [Torafuku Tempura] The luxurious and crispy Torafuku tempura was a real treat, with the Fugu flavor still intact. Squeezing lemon on it made it refreshing. [Torafuku Chiri Nabe] The Torafuku chiri nabe was a fantastic hot pot with plenty of vegetables and lots of Fugu meat. [Rice Porridge] Lastly, we enjoyed a delicious rice porridge made by the staff, with the Fugu broth flavoring the rice perfectly. [Yuzu Sherbet] For dessert, we had Yuzu sherbet, which was a refreshing end to the meal.

I was taken here by my husband for my birthday. The restaurant has been around for a long time and the staff are all young and energetic, providing excellent service. I had reserved fugu sashimi in advance, and was also able to enjoy Thai sashimi thanks to their suggestion over the phone. They made sure to accommodate my preferences, so I could fully enjoy the meal. They recommended ordering a la carte dishes for women, as the course meals can be quite filling. Thank you for a wonderful birthday celebration!

Fukuoka Kokura "Fukuichi" Located in Kitakyushu City, Fukuoka Prefecture, Kita-ku, Kokura, Kaji-cho 1-1-14. With over 30 years of history, this fugu specialty restaurant is recommended if you want to eat fugu in Kokura. They have private rooms in tatami seating. I always go for the course menu. Highly recommended dishes include: Tiger puffer sashimi for 2,900 yen (pictured is for two people), Tiger puffer shirako grilled for 2,900 yen, Blackthroat seaperch salt-grilled for 1,900 yen, Wagyu steak for 1,900 yen, and Scallop with butter for 900 yen. I had plenty of drinks and left satisfied. The taste was consistently delicious. Diet starts tomorrow! #Fukuichi #fugu #fugunabe #fugusashi #tessa #tecchiri #Kokura gourmet #Kokura izakaya #Kitakyushu gourmet #New Year's #New Year #Tiger puffer #nabe #Fukuoka gourmet #Fukuoka lunch #Fukuoka food #year-end party #New Year's party #Fukuoka date #Fukuoka sightseeing #Fukuoka travel #gourmet #japan #fukuoka #fugu

I made a reservation a few days ago to go eat blowfish by taking the Shinkansen from Hakata (only 15 minutes!). Despite being recommended to sit on the 2nd floor due to toilet convenience, I insisted on sitting in the tatami room on the 1st floor at the back. This turned out to be a mistake as the smell of cigarette smoke from the staff and the fact that the windows were taped shut made it unpleasant. I ordered the Shirako (blowfish milt) course, which I love. The appetizer of sesame tofu was delicious, but the blowfish sashimi had too much skin and not enough meat. The Shirako chawanmushi (savory egg custard) was mediocre, and the grilled Shirako lacked flavor and was oddly cooked. The fried blowfish was tasty but the portion was huge, leaving us all speechless. Eating the bone-in blowfish hot pot was difficult. The Shirako rice porridge at the end was delicious. The scallop butter I ordered separately was unexpectedly deep-fried and made me feel sick. The food overall was very filling. The waitress, who seemed new, had to constantly check with someone in the back for any questions we had. I mistakenly thought this was an established restaurant, but I was disappointed with the overall experience after making the effort to travel for blowfish.

I came back to this fugu specialty restaurant at the end of the year because it was delicious. With 30 years of history, this place in Kokura is highly recommended for fugu. They have private rooms in tatami style, which is convenient for families with children. This time, I had the "Shirako Sanmai Course" again, which includes plenty of shirako. The course includes: - Fugu sashimi - Fugu shirako chawanmushi - Fugu shirako yaki - Fugu tempura - Fugu chiri-nabe (with shirako) - Zosui, pickles, dessert. The shirako yaki and shirako in the hot pot were so delicious and melt-in-your-mouth. The fugu tempura here is my favorite, it's the best! The course is overall very filling, and I left feeling satisfied. I definitely want to come back again. This is my recommended restaurant!

A shop in Kita-ku, Kokura called Fukuichi. I ordered the Fukuichi course, which had a huge amount of food! - Tiger puffer sashimi - Tiger puffer shirako chawanmushi - Tiger puffer shirako grilled - Tiger puffer shirako tempura - Tiger puffer fried chicken - Tiger puffer hot pot - Zosui (rice porridge) - Sherbet I ate a lot of shirako. Pufferfish always tastes good no matter where you eat it, right? The sherbet came at the same time as the zosui. I felt rushed, which I didn't like. It would have been better if it came closer to closing time. The smell of the restroom was also a concern.

"During this time of year, I feel like eating some auspicious fugu (blowfish), and 'Fukuichi' is a fugu specialty restaurant with a 30-year history. They have private rooms, which is convenient. Their 'Shirako (fugu milt) Feast Course' for 9,500 yen includes: fugu sashimi, fugu shirako chawanmushi (steamed egg custard), fugu shirako grilled, fugu tempura, fugu chiri-nabe (hot pot with shirako), zosui (rice porridge), pickles, and dessert. The shirako grilled and the shirako in the hot pot are heavenly. It's a great deal to enjoy so many fugu dishes at this price. It really made me feel the year-end spirit."

This late-night meal was at Fukui in Kokura, Kitakyushu City. It's a restaurant known for fugu, seafood, and kaiseki cuisine. I visited because I wanted to eat tessa. Although I usually can't eat raw fish or seafood, tessa is an exception that I enjoy occasionally, even in Osaka. This time, the concierge at the hotel where I was staying recommended a few places in Kokura, and I was able to get a table at this restaurant without a reservation. I opted for the most simple and reasonably priced course at 5,500 yen per person. The restaurant had 5 table seats in a private room on the first floor, and it was fully booked. As for the taste of tessa, it wasn't quite to my liking. It had a somewhat soft and mushy texture, and a slight lingering taste of the sea creatures. I am quite sensitive to these aspects, so I apologize!

Thank you for viewing. I would appreciate it if you could follow, like, save, and follow on Instagram. Is Kokura fugu famous? It was simply delicious.

This is my second visit since Golden Week. Last time, I had the "Blowfish Full Course," but this time, we celebrated a family birthday and had the "Shirako Trio Course." It was a course that included grilled shirako. The shirako had a nice salty flavor and was delicious. It was my first time enjoying blowfish shirako in such a luxurious way, and it was creamy and tasty. The hot pot also had shirako as an ingredient, allowing us to enjoy a different kind of deliciousness from the grilled shirako. The "Tora Fugu Karaage" had a strong marinade and meat, allowing us to enjoy blowfish in a hearty way. Once again, every dish was satisfying. If I have the opportunity to come to Kokura again, I will definitely use Fukuichi. The staff are also very clear and friendly, and I think you can understand the goodness of the restaurant not only from the food but also from the atmosphere once you visit.

It was cheap and delicious. The shop was small, but it didn't feel cramped. There weren't many other customers there that day, so I was able to relax and enjoy the food. I happened to visit on the day they started serving "dobin mushi" and it was delicious, with a flavorful broth. The staff, including the cute waitress and the young chef, were all very friendly. It was a great restaurant experience.

I have used this restaurant 5 to 6 times a year ☺ It is a long-established restaurant, so in the midst of various changes in other places such as changing stores, prices, and atmosphere, I really think it's a great place that has remained unchanged. When I asked the owner, she said they have been in business since the first year of Heisei era, so it's been over 30 years ☺ They have not changed their course menu or prices at all. Amazing, isn't it? Since I use it often, I have become somewhat familiar with the employees, and even the college student part-timers are friendly and cheerful. It gives the impression of a place where there are always energetic and friendly part-time workers, even as generations change. When it comes to fish in Kokura, I always use Fukuichi. This time, I had the opportunity to talk with the employees and the landlady, and although it may be difficult to convey, I posted this thinking that if you go and eat, you will understand the goodness of this restaurant ☺ I hope this restaurant will continue to exist in the Reiwa era and beyond. Please try to visit if you have the chance, it offers great value for money. I recommend the full course fugu meal for 5000 yen, which includes small dishes, sashimi, chawanmushi, karaage, hot pot, and dessert. This time, my companion ordered the Shirako course, and I ordered the full fugu course with additional grilled and hot pot Shirako, which was quite a luxurious and unique experience at a price that can't be found elsewhere ☺ It gets quite crowded in the winter, but in this season, it truly feels like a hidden gem and is highly recommended. I realize I talked about the food later, but it is located in the center of Kokura downtown with good transportation access, so please stop by and check it out.

During our family trip to Kyushu for Golden Week, we stayed at a hotel in Kokura and were recommended Fukui-san's restaurant. It was a more luxurious dinner than usual, but since it was during our trip and also the first day of Reiwa era, our family was all for it! The entrance of the restaurant was decorated with many autographs of celebrities, so it seemed to be quite a famous place. The interior had a calm atmosphere, and we were seated at a table with a sunken kotatsu. There were several course options on the menu, and after some deliberation, we decided to go with the "Fugu Full Course" which the staff said was the most popular, and ordered it for four people. First, a large plate of sashimi arrived! It was surprisingly generous in portion, and the crunchy texture was a luxurious treat. Next came the chawanmushi with shirako, fugu tempura, and then the hot pot. The tempura was easy to eat and had just the right amount of seasoning. The hot pot was filled with plenty of fugu meat, and was very satisfying to eat. After the fugu-filled hot pot, the staff made the finishing ochazuke right in front of us. The ochazuke made with dashi broth infused with the flavor of fugu was refreshing, and paired perfectly with ponzu sauce. The staff even taught us the secret to making delicious ochazuke, so I plan to try it at home as well. It was my first time eating fugu, and I was deeply impressed by this fugu-centric course. If I have the chance to visit Kokura again, I would love to come back to this restaurant. I wonder which course I should try next time. Thank you for a wonderful evening.

I saw the fugu sashimi on the menu board in front of the store while walking down a street a little off from Heiwa Street, and decided to enter. The tatami room in the back has a glass wall that overlooks the courtyard. ★ Otoshi - Sesame tofu was chewy and had a rich deliciousness. It was nice with the wasabi on the side. ★ Fugu sashimi - At first, I tried wrapping it with green onions, but ended up indulging in a luxurious adult bite. The firm texture of the fugu was very delicious. I enjoyed it with a watered-down barley shochu. ★ Grilled fugu shirako - The shirako was creamy and smooth, with a delicious taste. I enjoyed it little by little while having some sake. ★ Sea bream sashimi - It was fresh, firm, and had a good amount of fat. It seemed like it would also be good as ochazuke with hot tea poured over it (although I was too full to try). ★ Hirame sashimi - I don't usually eat oily fish, but this was also fresh and delicious. Thank you for the meal.

This is a fugu specialty store located right near Heiwadai station. It is relatively inexpensive to enjoy a full course of fugu dishes, from fugu sashimi to hot pot, due to its proximity to Shimonoseki, famous for fugu. The interior of the store is not as luxurious as expected, with a more casual atmosphere. The main dish is definitely the fugu sashimi, where you can taste the fresh texture of fugu. Other dishes are average, neither outstanding nor disappointing. However, the fugu fin sake has a great flavor, so if you like sake, be sure to try it.

"Fukuichi" restaurant is located near the entrance of "Ogai Street" just a short walk from the Monorail Heiwadori Station. The nightlife in Kokura Kita Ward's bustling district, "Kaji-machi," is always lively. Recently, I learned that the name "Ogai Street" comes from the fact that it was the location of Mori Ogai's former residence. Did you all know that? Upon entering the restaurant, I ordered a drink, and on a cold day, there's nothing better than "Hire Sake" to warm you up. It was delicious, with three pieces of hire in my cup. Normally, I would switch to regular hot sake after finishing the hire, but with three pieces, the hire sake transformed beautifully. It's a great deal. While sipping on the tasty sake, I checked the menu. Everything looked delicious. I noticed they referred to "fugu" as "fuku" in this area. We opted for the affordable "Fuku Full Course for 5000 yen." The meal started with a sesame tofu appetizer, followed by the delicious fugu sashimi. The portion was generous and the freshness was evident. Next came the fried fugu and the shirako chawanmushi. The fried fugu was small but packed with flavor, while the shirako was a bit too small to fully appreciate the taste. We ordered an additional shirako-yaki, which was tasty. The main dish was the fugu nabe, mainly consisting of bones and bits of meat. The taste was excellent. Fugu is truly delicious. Lastly, we had zosui and ice cream for dessert. Overall, the "Fuku Full Course for 5000 yen" was a great value for experiencing authentic "Kanmon Torafugu." It was a delicious meal.

When it comes to winter in Kokura, it's all about pufferfish. So, I decided to have a full course of pufferfish. We started with tessa, beautifully sliced sashimi, devouring 5-6 slices in one go. We also had the shirako (milt). The rich umami flavor was truly the best ingredient. We then enjoyed fried pufferfish and hot pot, finishing with a porridge. It was a 100% satisfying pufferfish feast.

I visited on a chilly early spring night. I didn't have a reservation, but was seated right away as I walked through the bustling streets. I had the course meal which was full of blowfish dishes and left me feeling satisfied. I don't have much knowledge about blowfish, so I couldn't really judge the quality, but it was delicious. Thank you for the meal.

Local company people were around. We ordered the course. The pufferfish sashimi was delicious, but the rest might have been overhyped...

I suddenly felt the urge to eat fugu with my friend from Chikuho and went to Kokura Knight. It's right next to Yamaguchi Prefecture. I was able to eat shirako too, so I am very satisfied!