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For entertaining important guests at parties, auspicious events, memorial services, Shichi-Go-San events, etc. Private rooms are also available for course reservations.
[Right next to Nishishin Station!! ] Good access! Good cost performance! Now accepting reservations for banquets★Up to 22 people
Enjoy a relaxing moment in a hidden space in a residential area of Meinohama...Creative Japanese-style meal made with carefully selected ingredients such as Wagyu beef and local fish caught in the morning
[Parking available] Mainly local chicken and charcoal grilled chicken!! ︎Fresh fish and delicious sake!!
We are proud of our delicious yakitori and Izakaya (Japanese-style bar) cuisine! All of our menu items are delicious, made with fresh, high-quality ingredients!
Families and children are also welcome! All-you-can-drink course starts from 3,200 yen / Completely private room for up to 45 people!
The return rate is too high! ★GO TO SHIMOI campaign held★Authentic charcoal-grilled yakitori founded in 1972!
Fisherman's Hut is unique in that we can purchase freshly caught live fish directly from the fishing port and offer them at affordable prices!
A store specializing in pot-cooked rice and pot Kamameshi (rice cooked in a pot). Equipped with a children's space, which is rare in Fukuoka City.
An Italian Cuisine Cafeterias you can casually eat authentic and authentic food. 10 minutes walk from Meinohama Station!
Near PayPay Dome. Enjoy creative kaiseki cuisine with a seasonal feel that evokes the essence of Japan in a private room... Also, try a bento Bento (boxed lunch).
Making eel a more everyday and affordable luxury. A place where you can enjoy high-quality eel at a reasonable price
Enjoy charcoal-grilled chicken from Fukuoka Prefecture that is carefully skewered one by one! Can also be used for various banquets and families ◎
Right next to Meinohama Station! Cheers with morning charcoal-grilled yakitori, vegetable-wrapped skewers, and carefully selected Creative Cuisine ☆ Courses start from 5,000 yen ♪
Founded in 1967 - Passing down the spirit and evolving sushi