I love sake and seafood, so I went out for dinner with my friends. A beautiful and friendly landlady welcomed us, and she cooked live shrimp and abalone at our table. The seafood was firm and satisfying, and the seasoning paired well with the sake. Especially the crunchy shrimp, where they dip live shrimp in sake to make them tipsy and then immediately peel the shells, resulting in a plump and juicy texture. The simmered fish was also exquisite, so I highly recommend trying it. They mainly offer sake from Fukuoka breweries, so even people from outside the prefecture can enjoy it. I definitely want to go back.

I had my first experience in Nakasu, enjoying the flavors of Hakata. I was surprised by the custom of wiping my feet and relaxing barefoot. The feeling of my socks on the way back was nice too. Now, onto the main topic of the meal. The squid was delicious and fresh. The snapping of the shrimp was also good. Both tasted really fresh, almost like they were still alive. Personally, I found the beef a bit tough and not that great. The simmered dish and the red miso soup had a Hakata-style taste, which was a new experience for me. Thank you for the meal.

I have been a customer for over 10 years. When you think of Kawada, you think of "Ebi no bachi bachi" - live shrimp soaked in wine and eaten while still alive. The shrimp jumps around in the glass, hence the name. I also ordered live squid, kawahagi sashimi, and various meat dishes. The food is really delicious and well-received by people from out of town. However, the staff seems younger now and kept reminding us of the closing time from the moment we placed our order, making us feel rushed. As a long-standing establishment in Nakasu, I expected more thoughtful service considering occasions like group dining or entertaining guests. It feels like the balance between food, history, and service is not quite there, unlike cheaper izakayas.

During our visit to Hakata, my wife and I made a reservation at a restaurant we were looking forward to. The exterior looked just like it did before, which brought back fond memories and heightened our expectations! Unfortunately, they were out of squid, but we enjoyed dishes such as sesame mackerel, sea urchin tofu, grilled oysters, and seafood salad. Everything was delicious. Even though the city may change, I hope they continue to do their best.

Anago sushi has a fluffy texture with a well-balanced sushi rice, making it easy to finish even towards the end of the meal. Kawahagi with liver ponzu sauce is very delicious. Abalone yaki is a must-try dish where they cook and cut it right in front of you, providing a visually enjoyable experience with a tender yet satisfying texture. Uni tofu has plenty of sea urchin on top of tofu, drizzled with wasabi soy sauce. Beef loin is great because you can adjust the cooking level to your liking on a hot iron plate, with a delicious flavor and tender yet firm texture. Thickly sliced blowfish sashimi is served in a way that allows you to enjoy multiple thin slices at once. The seafood salad with shrimp, scallops, squid, and crab claws is delicious. The live amaebi sashimi is prepared by soaking the live shrimp in alcohol before serving it as sashimi, which is very tasty. The fried shrimp head is crispy and flavorful, similar to shrimp crackers. Overall, all the dishes are delicious, making it a place worth visiting again. It would be great to see more variety of shochu brands in addition to the delicious sake options.

The atmosphere of the restaurant is more calm than lively. Everything I ordered was delicious. I recommend trying the sashimi with seasonal fish. After finishing the sashimi, you can enjoy miso soup made from the fish bones, or you can have the heads of shrimp deep-fried to a crispy texture. There are dishes that allow you to enjoy the flavors twice in one dish, which I think is surprising and enjoyable for first-time visitors.

Put live prawns in a transparent glass container, pour white wine, and cover it. The prawns inside the container start to thrash around... As the drunken prawns gradually calm down, the lady at the restaurant skillfully removes their heads and shells without any hesitation. With a fearless smile on her face. This restaurant's specialty is "crackling prawns," which are eaten with soy sauce or salt and wasabi. It's delicious because you're captivated by the performance. Another dish is "lotus onion," a simple dish of whole onions with cuts sprinkled with flour and deep-fried. It's simple but delicious. The crispy sweetness of the onion... When I come here, various scenes from "those days" come back to me. After my stepfather passed away, it's been 7 years this August, but whenever I had free time, we would go drinking together. He would ask, "How about tonight?" and treat me like a real son... My wife and stepmother would be amazed by how close we were. And that day, without any warning... Yes, there really was no warning... We used to come to this restaurant often, filled with memories of hot summer days that never seemed to end. The restaurant has changed owners now, and the daughter of the former owner is now working hard as the owner. Yes, that's right. I'll definitely go back to have the crackling prawns again.

I used it for the second time. The staff were friendly. It was a traditional Japanese restaurant where you could experience the atmosphere of Hakata. I ordered Hakata's specialty sesame mackerel, abalone sashimi, and sliced tomatoes. I should have tried some proper dishes since it was a traditional Japanese restaurant. It cost about 2500 yen per person. Thank you for the meal.

There is also a restaurant called Kawada in Ningyocho, Tokyo, which is in the lineage of Kyoto-style cuisine. Although I don't think there is any relation between the two. I visited the restaurant because they offer a menu that condenses the flavors of Hakata. I enjoyed dishes such as sesame mackerel, raw cuttlefish, red sea cucumber, horse mackerel sashimi, fried blowfish, and buttered oysters. I also had plenty of Hibiki and Yamazaki Premium Highballs for 1,000 yen each. Currently, due to a long period of squid scarcity, it is difficult to find squid in Karatsu City, Saga Prefecture, the birthplace of live squid sashimi, as well as in nearby Hakata. I tried to reserve squid early this time, but I was informed that it was not available by 4:00 PM. I think it's not just a matter of not being able to catch squid, but also the soaring prices that make it difficult to source. In fact, at the second restaurant I visited, there were squid swimming in a tank, but they were priced at 5,000 yen for medium to large sizes, which is higher than before. Cuttlefish is surprisingly expensive when eaten in Tokyo, so it's better to eat it in Kyushu. Sesame mackerel has a flavor that everyone loves and is a specialty of Hakata. The small horse mackerel sashimi may not be a brand-name fish, but it is completely different from what you would eat in the Tokyo area. The buttered oysters are cooked right in front of you, adding to the excitement. The red sea cucumber is crunchy! Thank you for the meal, from B-class gourmet to Tabelog Gold! Please follow Tabelog and Instagram for more food reviews! And please bookmark the restaurant as well.

I reserved the "Kawada's Best Selection Set (3,300 yen)" this time, which is a course where you can enjoy four of the restaurant's specialties. The lineup includes "Crunchy Shrimp", "Sazae Shellfish Grilled in a Pot", "Sesame Mackerel", and "Sea Urchin Tofu". Among them, the "Crunchy Shrimp" is a remarkable dish that also offers a performance aspect where the shrimp is made to go wild. The quality of the other dishes is also top-notch. The staff members were very friendly, and I had a pleasant dining experience. It's a really great restaurant.

I revisited a restaurant I used to frequent for commercial purposes a long time ago. This time it was also for business... The appetizer of eel was very delicious. Unfortunately, I forgot to take a picture. The course meal was nice overall, but the standout dish was the snapping shrimp! The shrimp, drowned in alcohol, were struggling and it was quite cruel to watch. I am grateful to the friendly and kind waitress until the end. Thank you for the meal.

A restaurant where you can enjoy fresh seafood. Their sashimi platter is visually stunning, and their specialty is freshly prepared squid sashimi. Another recommended dish is the crunchy shrimp, where live shrimp are dipped in alcohol. You can enjoy a variety of fresh seafood dishes, but be careful as ordering multiple dishes can add up to a significant cost!

This is a famous shop known for their sock service. I had a course meal for 10,000 yen. The dishes were delicious as shown in the photos. It seems that squid is in season again. The drunken shrimp was also amazing. In this area, there are many reasonably priced and delicious traditional Japanese restaurants. The customer service is friendly and excellent! I wish Tokyo would learn from them. I think the meaning of traditional Japanese cuisine is different here. I will definitely come back!

I went to Kawata in Nakasu for the first time (^∇^). I tried the crispy shrimp, which was dancing! The blowfish is also famous, and I finished with blowfish hotpot. It was really delicious! I'm completely satisfied with the noodles! I definitely want to go again. Everyone, please make sure to visit (^∇^)

The surprise of this restaurant is that when you are led to a sunken hearth, you are given a hand towel and a new pair of gentleman's socks. You take off the socks you were wearing, wipe your sweaty feet with the towel, and enjoy the meal barefoot. When you leave, you wear the new socks provided. The bottom of the sunken hearth is warm and very comfortable. It may be better in summer than in winter. Although it is called a traditional Japanese restaurant, the food is delicious. The sea urchin salad with draft beer was gone from the beginning. Today's main dishes are raw kawahagi fish, sake-soaked Miyazaki shrimp, and Miyazaki beef shabu-shabu. The kawahagi fish liver is top quality and delicious, perfect with sake. The live shrimp is soaked in brandy and wine, and the server peels the shell and serves it on ice. The shrimp heads are later fried and served, which is delicious. The shabu-shabu is served with a brown liquid in a metal tube in the center of the pot, and the server provides the liquid as a dipping sauce before cooking the meat. The meat has a good amount of marbling and is tasty, served with a sweet miso-based sauce. The meal ends with rice topped with dried young sardines. The miso soup is made from the fish bones of the kawahagi fish eaten as sashimi. The burdock root is impressive. By this point, you are full. The sweet potato shochu served halfway through is in a one-liter bottle, and you pay only for what you drink. The restaurant's charm lies not only in the delicious food but also in the thoughtful service and unique touches. This attention to detail is crucial, and it's what keeps customers coming back. I can't wait to go back!

We visited this place as our second stop. It was around 9pm on a weekday, and even though we called ahead, we could have probably walked in as there were seats available at the counter. Since our first stop was quick, we wanted to have sashimi as our main dish along with some drinks here. Of course, in Fukuoka, you have to try the sesame mackerel. The sesame sauce was just right, not too sweet to overpower the mackerel, and it went really well with the drinks. The bonito was also very delicious. It seemed to be marinated in soy sauce with garlic, and when eaten with ponzu sauce, it was amazing! By this time, we were already a bit tipsy, so all I can remember is how delicious it was and the keyword "garlic marinated". Although I felt it was a bit pricey for Fukuoka, the quality of the food and freshness of the fish make it worth it. They have a good selection of sake, mostly cold, but they were accommodating and served some at room temperature as well, which was a nice touch.

Kappo Kawada-san. This restaurant was visited on a day trip bullet tour to Fukuoka for the first time, and it was the second time I visited. It's a story from a long time ago... A lively couple welcomed us and allowed us to use a private room for entertaining. They even provided foot towels and new socks for the gentlemen to relax. I still remember this thoughtful service. In subsequent visits, I enjoyed engaging conversations with the landlady at the table seats on the first floor, which became one of the pleasures of Fukuoka. Enjoying delicious food at Kawada-san and having a fun night seems like a distant memory now. Today, after a long time, I visited Kawada-san again. What I was curious about from the last visit... The energetic and fun landlady is still not there... I made a reservation and reserved a table seat on the first floor. The reservation was for 6:00 PM on a weekday. It's still not crowded. I ordered a drink and made a toast. The appetizer was marinated horse mackerel. The husband visited all the customers and greeted them with "Take your time," while using a cane... The items that I had requested in advance were... - Spear squid - Sesame mackerel - Simmered red rockfish Due to the typhoon, the arrival of the spear squid was uncertain, and it was removed from the menu, but they had prepared it properly. And... - Goby fish - Uni tofu Shochu is sold by weight. They measure the remaining amount at the time of payment. This system might be unique to a region with many sake lovers. The squid is a bit small, but I am grateful for the thoughtfulness of reserving it. I will have a second serving of squid today (laughs). I asked for it to be grilled. The simmered red rockfish is a classic dish! The red rockfish is a Kasago. It is also called "Kagara" or "Hogo" depending on the region, and sometimes even "Akamebaru"... Simmering the red rockfish in the sweet and delicious soy sauce of the Kyushu region makes it incredibly tasty. The fat of the red rockfish floats on the simmering liquid, and I can't help but ask for more rice. The "simmering liquid rice" that the landlady recommended, I think... The sesame mackerel is a classic among classics. Despite having eaten it earlier, I ordered it again. The taste of the sesame mackerel varies greatly depending on the restaurant. The seasoning mix is unique to each restaurant. This sesame mackerel has a slightly sweet seasoning and a strong sesame flavor. It's a dish that goes well with sake. Goby fish. Orders for this dish come in quite frequently. I'm curious... I'm curious... Let's order it! The goby fish has quite a handsome face. The goby fish has poisonous spines on its dorsal fin, so it seems to require skilled techniques to prepare. Since it's served raw, the handsome face of the goby fish is carefully arranged on the plate. The lively goby fish occasionally stretches as if remembering something. The white and mild goby fish is slightly past its peak season, but it is very delicious. It has a mild taste and a sweetness to it. You can't imagine the beautiful white color from its face. The flesh is plump and tender, and some people describe it as soft and fluffy. Similar to fugu, it is eaten in a similar way due to its mild taste. I will enjoy it with asatsuki (Japanese herb), grated radish, and myoga (Japanese ginger) with ponzu sauce. The uni tofu was also recommended by the landlady. I remember someone who couldn't eat sea urchin tried this sea urchin tofu here and then was able to eat sea urchin... After enjoying the delicious meal, it's time to pay. I had a feeling, but when I asked at the register, I found out that the lively landlady passed away four years ago. I can't ask the husband... It's good that I didn't ask... I'll come back again sometime! I had a delicious meal today too. Thank you for the meal.

I loved this place when I came before, so I made a reservation right away this time. Since it was late at night, the restaurant was almost empty. I ordered live squid sashimi, grilled squid legs, sesame mackerel, whale meat, turban shell pot, and grilled pork belly, but I wasn't completely satisfied. I wanted to order shabu-shabu, but they told me they were already closed. My mood dropped, making this Fukuoka trip disappointing.

No matter how many times I visit, I am always impressed by the stable and high-quality food at this longstanding traditional Japanese restaurant. Despite being a well-established establishment, the prices are reasonable and the taste and quality are superb. I forgot to take a photo, but they have the most delicious tempura in Japan. Oh, no matter who I bring with me, I always feel at ease here.

The food was so delicious that I couldn't resist coming back right away! This time, I tried the "drunk shrimp" which is soaked in white wine and brandy to make them tipsy before the staff removes the heads and places them on ice. They were plump and tasty. I also had whale, live horse mackerel sashimi, turban shell cooked in a pot, grilled abalone, and shabu-shabu, which I had enjoyed during my previous visit. The meal ended with tempura! The thick mackerel was exceptional. I will definitely be going back again!