The styles of ramen noodles vary wildly throughout Japan, but in Fukuoka tonkotsu ramen is the king. Made with a base derived from pig-bone, its noodles float in an opaque white soup with a distinctive (and addictive) flavor and body. If you finish your noodles with soup left in your bowl, you can often cheaply order a noodle refill called kaedama. Ramen shops are ubiquitous throughout Fukuoka, ranging from state-of-the-art restaurants with electronic ordering systems to old-fashioned yatai (food stalls).

A soup chocked full of different foods, from horumon (cow organs), to cabbage and leek. The ingredients of the motsunabe vary from restaurant to restaurant, and the soup can also be flavored with soy sauce, miso, or the chef's favorite concoction. The addition of champon noodles is another popular recipe.

A Fukuoka original recipe, mizutaki is a spiced-up chicken stew. First, taste the broth, then take out the softened chicken and eat it with a vinegar sauce. By the time all the chicken and vegetables have been eaten, the broth will have taken on a whole new full-bodied chicken flavor that must be sampled to complete the experience.

From mackerel to squid and much, much more, Fukuoka is truly blessed with an abundance of seafood fresh from the Genkai Sea. For lovers of raw fish, the local sushi and sashimi must be tasted to be believed. And at local restaurants and izakaya (Japanese bar), an infinite variety of Japanese- and Western-style seafood cuisine is available to arouse your pallet.