Five Select Seafood Restaurants at Nagahama Fish Market, the Kitchen of Fukuoka
At Nagahama Fish Market (Chuo Ward, Fukuoka City), often referred to as the kitchen of Fukuoka, there is an abundance of fresh seafood on sale. Next to it is Nagahama Ichiba Kaikan, where there are many restaurants at which you can enjoy hearty portions of delicious fish from Kyushu at reasonable prices. This article will introduce 5 select restaurants out of those. Go and enjoy the freshly caught seafood that is only available here.
- Cheap and Delicious Food at Ichigyo Ichie
- Hearty Fishermen's Food at Fukuuo Shokudo
- Fantastic Fish at Great Prices at Masami
- Hakata Uogashi, Renowned among Locals for the Abundance and Freshness of Their Seafood
- Ichibazushi Uotatsu, Using Extravagant Servings of Ingredients Procured Straight from the Market
Cheap and Delicious Food at Ichigyo Ichie
Ichigyo Ichie is a seafood restaurant run by Masaya Fujita, a chef with more than 20 years of experience. They often have queues out the door, with about 600 customers visiting at the weekend to taste the fantastic seafood.
The Seafood Bowl (with salted salmon roe) (1,500 JPY) that is overflowing with toppings such as salmon, Japanese amberjack, marinated tuna, salted salmon roe and squid, is especially popular. The texture of the seafood has a pleasant firmness because the toppings are all fresh seafood procured that day. Mixing in some grated yam or quail egg lets you enjoy a change in flavors, making the meal with double portion of rice feel light.
At lunchtime, when the restaurant is usually very crowded, there are special lunch offerings that combine popular dishes such as the Sashimi Set Meal (1,400 JPY) with seven different sashimi of the day, and Mini Seafood Bowl and Japanese Amberjack Daikon Stew Set (850 JPY).
[Ichigyo Ichie] Ichiba Kaikan 1F, 3-11-3 Nagahama, Chuo-ku, Fukuoka-shi, Fukuoka / 092-724-7303 / 8:00 am - 10:00 pm, closes at 5:00 pm on Monday / No holidays
Hearty Fishermen's Food at Fukuuo Shokudo
Fukuuo is a restaurant run by an former seafood trading manager and a proprietress with more than 40 years of cooking experience. It is popular for the large fish procured from the seafood trader's son. Everything served here is voluminous and hearty "traditional fishermen's food". The Nitsuke of whole fish simmered in soy sauce is 900 JPY, while the Tai Sanmi, partly consisting of sashimi of sea bream and a stew of its leftovers, is 800 JPY. The restaurant is popular for both the amazing taste as well as the great value.
The extremely fresh sashimi is characterized by a plump texture and sweetness. The highly recommended Premium Seafood Bowl (1,500 JPY) comes with nine toppings including sea bream, Japanese amberjack, salmon, squid, sea urchin, salted salmon roe and crab. The grilled fish, fried chicken and simmered dishes that are displayed on the counter can be ordered à la carte or as part of a set that comes with bottomless rice, miso soup and a small side dish.
Fukuuo Shokudo, which opens at 5:00 am, is the first restaurant to open in the morning at Ichiba Kaikan. There are six breakfast items such as the Salted Mackerel Set and Grilled Salted Salmon Set, each for 600 JPY. The restaurant is crowded from around 11:00 am for lunch, so the best time to go is any time before 10:30 am. Get up a bit early and enjoy the delicious fish at this restaurant.
[Fukuuo Shokudo] Ichiba Kaikan 1F, 3-11-3 Nagahama, Chuo-ku, Fukuoka-shi, Fukuoka / 092-711-6300 / 5:00 am - 3:00 pm (L.O. 2:30 pm) / Closed Sunday
Fantastic Fish at Great Prices at Masami
Masami is a casual restaurant run by Masami Inoue, who trained at Japanese restaurants, including ones in famous hotels. The owner, who has been going to the market almost everyday at 4:00 am and studying the fish there, carefully selects seafood, mostly from the Genkai Sea and Sea of Japan. Workers at the market who know fish in and out have given their seal of approval for the quality of the fish served at Masami.
The Premium Seafood Bowl (1,300 JPY) comes with nine toppings marinated in a special soy sauce including Pacific bluefin tuna, sweet shrimp and salted salmon roe. The toppings are served on a separate plate to encourage customers to "fully enjoy the pleasant chewiness and firm texture of the meat." It's up to you to decide whether to put them on the rice or eat them separately as sashimi. There is so much seafood that it is well-balanced with the amount rice, even if you get a large serving (no extra charge), so it is great value for money.
The Wild Sea Bream Aradaki (980 JPY), made by cooking the plump meat of the fish in a special sweet and savory sauce of soy sauce and mirin, is a dish that would impress connoisseurs. There is also a wide selection of set meals such as Kanpachi Kama Teishoku (780 JPY), Tempura and Sashimi Teishoku (1,700 JPY), Sashimi Teishoku (1,080 JPY), Arakabu Teishoku (1,380 JPY) and Tempura Teishoku (860 JPY).
[Masami] Ichiba Kaikan 1F, 3-11-3 Nagahama, Chuo-ku, Fukuoka-shi, Fukuoka / 092-711-6312 / 8:00 am - 2:00 pm, 5:00 pm - 9:00 pm / Closed Sunday and National Holidays, irregular holidays
Hakata Uogashi, Renowned among Locals for the Abundance and Freshness of Their Seafood
Hakata Uogashi is a fresh seafood restaurant where the 25-year veteran chef, Takeshi Inoue, and his team of excellent Japanese cuisine chefs serve local seasonal fish at reasonable prices. Inoue, who is the second generation owner of the restaurant, began cooking at his father's restaurant at the age of 15. One of the reasons behind the restaurant's popularity is the unwavering commitment to taste and good price for over ten years, since the restaurant first opened.
The Ikizukuri of Live Horse Mackerel (1,500 JPY) uses a whole horse mackerel from the Genkai Sea off Fukuoka. The fish has a pleasant springiness and is particularly fatty and tasty from June to October. Brand-name fish from around Kyushu, such as rosy seabass from Tsushima in Nagasaki, are carefully selected and cooked.
The restaurant's original seasoning, such as Kabosu Ponzu, Nitsuke Sauce, Seafood Bowl Sauce, and Sashimi Shoyu (400 JPY each) are great Hakata souvenirs. The restaurant, which has more than 50 seats of counter and table seating, is spacious. There is hardly any waiting time, even during peak hours, so it is perfect for groups. It is open from 7:00 am, so many businessmen and tourists staying at local hotels come here for breakfast.
[Hakata Uogashi] Ichiba Kaikan 1F, 3-11-3 Nagahama, Chuo-ku, Fukuoka-shi, Fukuoka / 092-711-6339 / 7:00 am - 2:00 am, 5:00 pm - closes when ingredients run out (reservations required for dinner) / Closed Sunday and National Holidays (open every day for lunch)
Ichibazushi Uotatsu, Using Extravagant Servings of Ingredients Procured Straight from the Market
Ichibazushi Uotatsu is the only sushi-go-round restaurant in Ichiba Kaikan. It is committed to procuring its ingredients straight from the market, and the seafood that is mostly caught in the Genkai Sea is guaranteed to be fresh. This is a casual restaurant where you hand in a paper with your order and can enjoy tasty, freshly-caught fish at reasonable prices.
Prices vary from 108 JPY a plate to 216 JPY, 324 JPY, 432 JPY and 540 JPY. There are standard toppings as well as premium toppings that change depending on what they have procured on the day. There are also seasonal recommendations, such as horse mackerel from June to October. The sushi is prepared by hand on the other side of the counter, so you can ask what is in season and enjoy the conversation.
There is also a wide variety of lunches served at great prices starting at 650 JPY. The restaurant is crowded everyday with Japanese and foreign tourists who gather to "eat tasty fish from Fukuoka". In recent years, the restaurant has prepared English, Chinese and Korean menus to accommodate the increase in visitors from abroad.
[Ichibazushi Uotatsu] chiba Kaikan 1F, 3-11-3 Nagahama, Chuo-ku, Fukuoka-shi, Fukuoka / 092-711-6340 / 9:30 am - 9:00 pm (L.O. 8:30 pm), from 11:00 am on Sunday and National Holidays / Open every day
[This article was originally published in Walkerplus on 02.14.2018]
*Please note that the information in this article is from the time of writing or publication and may differ from the latest information.
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