On the coast of Kyushu Island in southwestern Japan lies the city of Fukuoka. This cosmopolitan metropolis features the modern architecture of Rem Koolhaas and Michael Graves, numerous shopping boutiques, and the shiny veneer of Japanese modernity. Scratch the surface, however, and you will discover traditional Hakata Town. Nothing embodies the richness of the region more than Hakata-style cuisine. From miso to sake, Hakata has added its own touch to Japanese culinary tradition. Now Hakata cuisine has found a new home in New York. Stroll the streets of Manhattan, drop by one of these fine establishments, and experience food Hakata-style!
- KuboyaRead Reviews
536 E 5th St, Ste 2
- Yakitori TaishoRead Reviews
5 St. Marks Pl
- Terakawa RamenRead Reviews
18 Lexington Ave
- East Japanese RestaurantRead Reviews
210 E 44th St
Distilled from a unique blend of barley, rice, and black sesame, this unique shochu will tempt even the most seasoned connoisseurs of fine spirits. Beniotome blends the intimate flavors of sesame in a patented process that leaves a mellow aroma that is pleasing to the palate.
Like a spicy lime, Yuzusco hot sauce has the perfect combination of refreshing citrus and fiery pepper. Spice up your BBQ, tacos, pasta, or other favorite dishes with this unique seasoning from Japan.
Dec 12, 2012 by Blythe Musteric
This is really good in my homemade breakfast burrito. A Mexican-Japanese fusion!
Nov 26, 2012 by Sono Chikara
My wife and my favorite hot sauce.
This is great flavor with Yuzu citrus.
We never miss with Hakata Motsu-nabe !
Tsukushi ShochuRead Reviews
Reminiscent of sake with a lighter, refreshing taste, shochu was the drink of choice for samurai for generations. Distilled on the Island of Kyushu, Tsukushi Shochu is made from barley in small batches and fermented in the traditional way with Japanese koji. Try Tsukushi Shochu with water, on the rocks, or in a cocktail.
Kansansui SakeRead Reviews
Premium sake, medium-dry. Kansansui is distilled using the clear water of the Yabe River and the traditional Shizukushibori method, resulting in an aromatic yet mellow taste. Awarded Double Gold and Best of Show at the 2011 Wine and Spirits Wholesalers Association (WSWA) Wine and Spirits Tasting Competition.
Nov 14, 2012 by Annette Abrahamson
Best served cold. Great Sake! Actually for me a nice treat!