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We use chicken meat for the filling of our gyoza (dumplings). A coarse mince of charcoal-grilled local chicken is mixed with raw mince to produce a crunchy texture. The meat has a slight aroma of the charcoal, and the full flavored leek and yellow chives have an unbeatable presence. So that the chicken stock soup intertwines without masking the flavor of the filling, thinner gyoza skins are made specially. Even with the thinner skins, they have a firm and springy texture. We have been in numerous talks with vendors in search of the optimum texture. While it is important to provide staple dishes and specialities with the same taste each time, there is no such thing as perfection with cooking. For dishes like our "Bamboo tofu", we have always checked the flavor and texture, asked ourselves "is there a better way of making this " and tried revising our recipes. As well as our speciality, "boiled gyoza", we have also prepared an izakaya (Japanese pub) menu. Additionally, we have large tables that can seat 10 peop

Cafe Marugo stocks delicious peak-season coffee beans and roasts them in the cafe. We roast the beans when you order, resulting in a cup that brings out the maximum distinctive flavor of the coffee beans: a superb balance of bitterness, acidity, and savoriness. The quality of the beans and degree of roasting, as well as the drip technique, create a coffee whose flavor is strikingly different. So that you can adaptably meet the unpredictabilties of the day, meticulous attention is paid to the brewing of this coffee, and when you take a sip it is a moment of pure bliss. I don't want to force an exacting atmosphere. So that visitors can enjoy the coffee in relaxation, I have purposefully not done anything special. People can enjoy it as they please. This comfortable atmosphere is another appeal of the shop. The cafe interior makes abundant use of natural materials and soft lighting. Even time seems to relax in this comfortable place. You'll want to visit for many situations: dates, chatting with friends, or rela

One of our most popular dishes is the fresh pork belly seasoned with an original secret salt mixture before grilling. This pork belly also scores points for being very filling. We also hghly recommend our skewers of mince filled meatballs wrapped in pork belly. As our speciality is grilled skewers, fresh ingredients are of the utmost importance. The fresh ingredients at Genklya ensure that all our dishes are delicious and we are confident that you will feel revitalized after tucking into our yakitori (grilled chicken) -- served with a dose of our exceptional hospitality. For their premium taste, our skewers are very reasonably priced, starting at 70JPY each. We also serve the popular "Hoppy" drink, which goes really well with the skewers.

The 21cm jumbo pork bara skewer is more than enough to satisfy your hunger! You can take your time relishing the juicy taste of it. We use high-grade charcoal produced from ubame oak to create the exquisite cooking. Our materials are carefully examined with a trained eye whenever we leave in the mornings to purchase our ingredients. We provide seasonal tastes that are fresh to the core. Then you can combine it with alcohol to enjoy a variety of dishes catered to your interests. We would like you to enjoy your yakitori while it is still hot, so we try our best to match the customer's pace as we prepare the next dish. You can drop by while on your way home, or come and stay a while as a couple or a group. Our shop caters to your every need. We have a relaxing atmosphere and space that heals you from the day's stresses, so please stop by.

Our chef has been fine-tuning this recipe for 37 years since his humble beginnings. This recipe contains 13 different kinds of fruits and vegetables, is seasoned with a variety of spices, slow cooked, then grilled with our meat. It can never be imitated. Spiced and flavored with the Japanese palate in mind, we have two different sauces to choose from: a spicy red sauce and a mild green sauce, each with 13 different seasonal fruits and vegetables. The meat is prepared into a cylindrical, easy-to-eat shape, so just pick it up, dip, and enjoy. Our chef's motto is to be grateful for everything you have and waste nothing. He uses as much of the animal as he can in order to craft even more delicious stocks and meals. With country music playing in the background and an American atmosphere, our restaurant has shelves packed with beers from all over the world - with 200-250 kinds on ice at any given time, plus a wide variety of fruit beers popular with our female diners. Enjoy a globe-trotting pub crawl without ever l

In order to make the most of the fresh fish arriving that day, our chef creates a unique "Oh, Stew." The special fish of the day are boiled down to create a rich, sweet and spicy flavorful dish, which goes perfectly with a drink. We're always selecting the best, freshest fish every day, and we aim to bring that freshness to you. Our sashimi is particularly simple and unpretentious, so you can appreciate the chef's technique with the knife and with presentation.

The undisputed Hakata specialty, offal hotpot is a favorite amongst the hardworking folk of Hakata. Taxi drivers would know our address if you just give our name. Since opening in 1978 as a small restaurant run by the couple, the restaurant has mantained its distinct chicken broth style, different from other restaurants using a soy sauce and salt based soup. This style has been loved for nearly 40 years and its popularity is not going out of style anytime soon. A second generation has taken over with Mr. Matsuo now at the help, and continues to delight customers. The hotpot features small intestines, tripe, reed tripe and heart, and dumpling dough. To finish off the dish, you add chanpon noodles and lots of sesame. This original hot pot is a must try.

Our signature grilled beef tongue is cut while keeping a proper thickness in mind for cooking as a skewer. We carefully select the beef tongue and take the step of aging it to draw out its umami (pleasant savory taste) and naturally delicious flavor. Kyushu area is blessed with many different ingredients, so we proactively bring in local food such as horse meat from Kumamoto and beef tongue from Kyushu. We also have a full range of vegetables and alcoholic beverages in addition to meat. It is important to not only have delicious food, but good drinks and a nice dining atmosphere too. We are constantly working with the servers to create a relaxing environment. The restaurant is equipped to accommodate a variety of situations. The first floor is designed for small groups and the second floor is for hosting banquets and groups, so guests can enjoy a great time, whether they are entertaining, on a date, or at a dinner party with friends.

The taste of Nitsuke is neither too heavy nor too light, with incredibly exquisite flavor. We serve Nitsuke crafted from the fresh fish of the season. Enjoy Nitsuke paired with delicious sake. We start by carefully selecting ingredients, and procure things from across Japan that we think would be delicious in that moment. You can be sure that the freshness is the absolute best. At "Minami Fukuoka Zashocho Ryuichi," you can enjoy the taste of succulent fish. We use seasonal ingredients and preparation techniques that bring out the natural flavor of each fresh fish, and we finish the dish with careful seasoning. We strive to present food that exceeds the expectations of a wide number of guests. Since the move, we have set up extra private rooms on the first and second floors. All seats are at a table with leg room built into the floor so guests can comfortably enjoy their meal. On the second floor, there is a large tatami mat room for large parties.