If you want to eat shabu-shabu in Fukuoka Prefecture, here are 18 popular picks

Photograph:tnk06110223

Kamo Ryori Marimo Honten is a restaurant near Gofukumachi Station where you can enjoy duck shabu-shabu, and it was founded in 1972.

The interior has a retro and homey feel. The duck dishes are served at dinner time, and reservations are required at least 3 days in advance so they can prepare the ingredients.

Photograph:美味しい時間を。

The popular “shabu-shabu kamo-nabe (duck Hot Pot)” is enjoyed by quickly swishing duck meat through a rich broth made from chicken bones.

Another highlight is that you can compare several kinds of duck, with different breeds, production regions, and cuts. It lets you really taste the differences in texture and flavor.

Photograph:riちゃん

Even if you are new to shabu-shabu, you can relax because the staff will keep an eye on how the duck is cooking in the Hot Pot set on the table.

After eating the duck, you can add soba noodles to the soup, now enriched with the good flavor of the duck, and enjoy it to the end. This is a perfect restaurant for duck lovers.

Photograph:エムナイン

Nishijin Hatsuki Kuten Hakata Ten is a restaurant where you can enjoy Wagyu dishes, located on the 10th floor of AMU Plaza Hakata directly connected to Hakata Station for excellent access.

Founded in 1934 as a specialty butcher shop, it has a history of more than 90 years. The calm Japanese modern space also has Private rooms that offer plenty of privacy.

Photograph:osharemama

As a meat specialist, this restaurant lets you enjoy high quality Domestic Wagyu as shabu-shabu or sukiyaki. The Wagyu is said to have a fine texture and rich flavor.

The rare A5 rank Imari-gyu (Imari beef) comes from Saga Prefecture. You can fully enjoy shabu-shabu made with beautifully marbled meat.

In addition to Wagyu, they also serve pork shabu-shabu, and a popular set menu lets you compare both beef and pork.

Once you swish the thinly sliced meat through the dashi (Japanese soup stock), you can enjoy it with ponzu sauce, sesame sauce, or the flavor of the dashi itself. Since you can change up the seasoning, it is easy to keep eating plenty of meat.

Photograph:りゅう17

Buta no Manma is a pork specialty restaurant in Gioncho. You can enjoy Chamiton (Kagoshima brand pork) prepared in a variety of ways.

The interior has a classic retro feel. There are counter seats and Semi-private room seating, so you can relax and take your time.

Photograph:おみしー

Chamibuta (tea-fed pork) from Kagoshima is raised on tea and satsumaimo (Japanese sweet potato) from Kagoshima, and is said to be tender and rich in catechins and savory inosinate.

The popular dish is tonkotsu negi-shabu (pork bone broth and green onion shabu-shabu), where plenty of green onions are added to a cloudy broth made from pork bones, then thinly sliced pork is cooked in it and enjoyed.

Photograph:tak1980

You can enjoy not only rich tonkotsu (pork bone) soup, but also shabu-shabu made with ago-dashi (flying fish stock) taken from roasted and dried ago (flying fish).

They also say that when Kyushu-grown lettuce is used for shabu-shabu, you can enjoy it in a refreshing way together with pork that has had just the right amount of fat cooked off.

Photograph:Oretatiga

Shabu Shabu Sukiyaki Tajimaya KITTE Hakata Ten is located on the 10th floor of KITTE Hakata, directly connected to Hakata Station Hakata-guchi, in central Fukuoka. You can enjoy All you can eat shabu-shabu and sukiyaki made with Special selected meats.

Since it stays open all day from lunch through dinner, it is easy to stop by casually, according to reviews.

Photograph:18852c

A key feature of the All you can eat option is that you can choose 2 types of broth from 5 varieties. One of the 5 is a sukiyaki-style broth made with soy sauce and sugar, so you can also enjoy sukiyaki.

They also offer kombu kelp broth that brings out the flavor of the meat, spicy Sichuan broth, and seasonal limited-time broths, so you can enjoy comparing the different tastes.

Photograph:ちーくん３

Depending on the price, there are three All you can eat courses, including one with unlimited pork and chicken, and others that also add beef.

The buffet corner also has seasonings to go with shabu-shabu and bring out more flavor, such as yuzukosho (yuzu pepper paste), powdered cheese, and grated daikon radish, which is part of the appeal because you can enjoy it however you like.

Photograph:エムナイン

Aguu Shabushabu Miruku Hakata Gion Ten is a specialty restaurant for Aguu buta (Agu pork) shabu-shabu, and it is located near Kushida Jinja (Kushida Shrine), which people in Fukuoka affectionately call "Okushida-san".

The tables can be arranged to fit your group size, and you can also enjoy a relaxed meal in a Semi-private room-like space.

Photograph:エムナイン

The "Agu" in the restaurant name refers to Agu-buta (Okinawan native pork). It is a rare breed raised in small numbers, known for its sweetness and juicy texture.

It is recommended to swish thin slices of Agu-buta through the restaurant’s original soy sauce based broth and eat them as is, or dip them in beaten raw egg with black pepper.

Photograph:エムナイン

For the shabu-shabu meat, you can also choose Ishigaki gyu (Ishigaki beef), a beef from Okinawa Prefecture. It is said to have a different flavor from pork.

You can also enjoy Okinawa dishes such as ji-ma-mi dofu (peanut tofu), which has a soft and chewy texture, and rafute (stewed pork belly), along with awamori (Okinawan distilled liquor).

Photograph:エムナイン

Nakasu in Fukuoka is often called the biggest entertainment district in western Japan. This restaurant is in the area between the Hakata River and the Naka River, near Nakasu Shinbashi.

The main draw is Teppan-yaki made with Imari-gyu (Imari beef) from Saga Prefecture. The refined Japanese-style interior includes a large counter on the first floor and Private room seating on the second floor for Hot Pot dishes.

Photograph:kojima.

They use Imari-gyu (Imari beef) at A5 rank, selected by the owner after personally visiting the ranch.

Shabu-shabu made by swishing beautifully marbled Imari-gyu through a clear kombu kelp broth. The staff finish it right in front of you with perfect heat control.

Photograph:1705ed68605

For the signature Teppan-yaki, you can choose either Strip loin or Tenderloin of Imari-gyu (Imari beef) and enjoy it while watching it cook right in front of you.

The grilled beef is served on top of sliced bread, and the meat juices soak into the bread. People also love that you can have the bread toasted and eat it at the end.

Photograph:ねこもなか

This restaurant is located about halfway between Haruyoshi Bridge over the Naka River and Tenjin-Minami Station. It is directly operated by an agricultural cooperative in Kagoshima Prefecture, where you can enjoy ingredients from Kagoshima Prefecture.

The entrance is designed to evoke a Japanese garden, and the calm interior features Japanese touches such as lattice doors and tatami-lined Private rooms.

Photograph:エムナイン

The shabu-shabu (Japanese hotpot) is served as a course meal, with meat, vegetables, and even noodles to finish included in the set.

For the meat, you can choose from Kagoshima Kurobuta (Kagoshima Berkshire pork) or Kagoshima Kurogyu (Kagoshima black wagyu beef), and the course that lets you compare both is popular. There is also a luxurious shabu-shabu option featuring beef Strip loin.

Photograph:桃鉄王

You can also enjoy seiro-mushi (steamed in a bamboo basket), a dish where vegetables and meat are arranged in a wooden steamer called a seiro (steaming basket) and cooked through steam. Paired with vegetables, the meat also tastes light and easy to enjoy.

There are Private rooms, and some reviews say it is easy for families and groups to use.

Photograph:腹ペコ夫婦

Nadaya is a shabu-shabu and sukiyaki specialty restaurant located on the 10th floor of a building at the eastern foot of Haruyoshi Bridge in the Nakasu area. It is operated by Nadaman, a Japanese restaurant founded in 1830.

The restaurant offers a luxurious space with the refined feel of a traditional ryotei (Japanese restaurant), where you can enjoy authentic washoku (Japanese cuisine) in a calm setting. They also have Private rooms with views from the 10th floor.

Photograph:腹ペコ夫婦

This is a specialty restaurant for shabu-shabu and sukiyaki run by Nadaman, a long-established Japanese restaurant group, and it is known as a place where you can also experience the hospitality that only Nadaman can offer.

For shabu-shabu, they offer two kinds of soup: katsuo dashi (bonito stock), a foundation of Japanese cuisine, and a cloudy white soup made by combining pork bone, beef bone, and tori paitan (creamy chicken broth).

Photograph:かんなKanna

They offer “Kobe beef” and “Matsusaka beef,” both known as top grade Kuroge Wagyu (Japanese Black beef), and they also have a course where you can compare the two with shabu-shabu.

Not only is the food delicious, but the staff also carefully finish the dishes right in front of you, which adds a live, theatrical feel.

Photograph:デブちゃん☆

Tori Ten Rudoux is a chicken specialty restaurant in Tenjin, Fukuoka’s largest shopping area.

The interior has a Japanese modern feel, and besides counter seats that are easy to use even when dining alone, there are also table seats for groups on the first and second floors.

Photograph:09one

Here, you can enjoy shamo (gamefowl) breast shabu-shabu rather than regular chicken. This dish features thinly sliced shamo gently swished through a rich tori paitan (creamy chicken broth) soup before eating.

The cloudy white tori paitan soup is slowly made from chicken over time and is said to be full of collagen.

Photograph:d85a71

The shamo-niku (gamefowl meat) can be eaten after just a quick dip in the soup, and it is said to taste nice and light with ponzu sauce.

Zosui (rice porridge) made by adding rice and egg to the remaining soup, now enriched with the fat from the shamo, is also popular. You can enjoy this finishing rice dish filled with the good flavors of chicken and shamo.

Photograph:peach278

Wagyu Sukiyaki Shabushabu Kagura Tenjin Ten is a restaurant near the south exit of Tenjin Station that focuses on Wagyu dishes, where you can enjoy Japanese food made with ingredients from Kyushu.

The interior has an art gallery-like feel, with Hakata-ori (Hakata woven textile), a traditional craft from Fukuoka, and folding screens painted by calligraphers. It is said to be a stylish space that blends tradition and modern design.

Photograph:www.doom.now.cc

The signature "Hakata shabu-shabu" can be enjoyed with Wagyu raised in Kyushu and Domestic pork.

There are also two dipping sauces, goma-dare (sesame sauce) and ponzu sauce, made with the restaurant's own blend to bring out the good flavor of the meat and vegetables. Even richly marbled beef tastes light and refreshing.

Photograph:zaki_owo

The "Wagyu mentaiko (spicy cod roe) Gozen set" served at lunchtime is also popular. It features Wagyu seasoned like sukiyaki and Hakata meibutsu (local specialty) mentaiko over rice.

The tableware used for the dishes includes Okawa Kumiko (traditional wood latticework craft) and Arita-yaki (Arita porcelain) from Saga Prefecture, creating a refined dining experience.

Photograph:mekashiya

"Shabu Shabu Onyasai (warm vegetables) Tenjin Nishidori Ten" is a shabu-shabu specialist located about a 5-minute walk from Tenjin Station, on the 3rd and 4th floors of a building. It is the Tenjin Nishidori restaurant of a chain with restaurants all across Japan.

It is open only for dinner. The spacious interior has more than 100 seats, making it easy to visit alone or with a group.

Photograph:石森 羽花

A key feature here is that you can choose 2 types of soup for your shabu-shabu from about 10 options, and you can also choose your meat. The All you can eat course is popular too.

The soups are varied, including beef tail, katsuobushi (dried bonito flakes) with soy sauce flavor, rich tonyu dashi (soy milk broth), and a sweet sukiyaki-style broth. Another fun point is being able to compare and enjoy 2 different soups.

Photograph:さくらもちーず

The meat selection is also varied, including Kuroge Wagyu (Japanese Black Wagyu), branded pork such as sangen-buta (three-breed pork) and Iberico pork. They also serve shabu-shabu with Beef Tongue and duck meat.

You can also enjoy vegetables, tofu, and boiled dumplings in the shabu-shabu, and for the finishing dish, they offer options like cheese risotto and udon, making this a place where you can customize your shabu-shabu.

Photograph:雅wjfrq908

Fukuten is a restaurant specializing in sukiyaki and shabu-shabu, located in Tamagawa-cho, Minami-ku, Fukuoka City, about a 6-minute walk from the north exit of Takamiya Station. It sits in a residential area and stays open until late at night.

The space has a Japanese feel. There are many Semi-private room style seats, so you can relax and enjoy your time.

Photograph:ts007

For shabu-shabu, you can choose from meats such as Chamiton (Kagoshima pork), Special Domestic Wagyu, and A5-grade Saga-gyu (Saga beef).

The meat is beautifully arranged to brighten up the table. They also offer a menu that lets you compare two kinds, Wagyu and kurobuta (Berkshire pork).

Photograph:雅wjfrq908

They offer two kinds of broth: one made with kombu kelp and salmon, and another with plenty of green onions. They also have several sauces for dipping the meat after swishing it through the broth, which is why people say you can enjoy a range of flavors.

There are also courses with All you can drink, making this a great fit for casual group meals.

Photograph:食いしんぼ娘。

Kurobuta Ajito Fukuoka Akasaka Ten is a restaurant where you can enjoy kurobuta (Kagoshima Berkshire pork) from Kagoshima Prefecture, and it has multiple locations in Tokyo and Fukuoka. The Fukuoka Akasaka restaurant is in Chuo-ku, Fukuoka City, near Akasaka Station.

They have counter seating that is easy to use even when dining alone, as well as Sunken kotatsu seating where families and groups can take off their shoes and relax.

Photograph:みなお640128

The kurobuta (Berkshire pork) served here is roppaku kurobuta, a breed with white markings on the tips of its legs and snout, raised over a long period. It is known for its fine texture and lack of off notes.

You dip the kurobuta into the broth heated at the table along with vegetables, which lets the extra fat melt away so you can enjoy its light taste.

Photograph:KANIYAN

The house style is to enjoy it after swishing it in the broth, then dipping it in a rich dashi (Japanese soup stock). They also recommend adding plenty of thinly sliced negi (green onion).

They focus on local Kagoshima specialties, and you can also enjoy satsuma-age (Kagoshima-style fried fish cake) from Kagoshima Prefecture, sashimi, and shochu.

Photograph:チャピログ

Odaidoko Shun is an izakaya in Chuo Ward, Fukuoka City, near Yakuin-odori Station, where you can enjoy shabu-shabu made with ago-dashi (flying fish stock).

Both the counter seats and table seats are Sunken kotatsu seating, creating a relaxed atmosphere where you can take off your shoes and unwind.

Photograph:daytripper熊熊

Ago-dashi (flying fish stock), which originated in Nagasaki Prefecture, is a stock made from flying fish and is said to be called “ago” because it is so good your jaw would drop.

The broth used for the shabu-shabu is said to use whole yaki-ago (lightly grilled flying fish), made from top-grade flying fish lightly roasted, and has been popular with customers since the restaurant first opened.

Photograph:hu_domoerogu

They pair ago-dashi (flying fish stock) with kurobuta (Berkshire pork). The kurobuta takes on the flavor of the broth, which brings out even more umami.

They also offer Kurobuta Seiro-mushi, a steamed dish made without any oil, so you can enjoy the natural umami of the kurobuta and vegetables directly.

Photograph:nonnon935

Kisoji is a Japanese restaurant founded in 1966. The Ohashi Ten is near the ward office in Minami-ku, Fukuoka City, and faces Nichiseki-dori. It also has a parking lot.

The interior has a calm Japanese feel, with tables spaced out for a relaxed dining experience.

Photograph:鳴滝翔月

Shabu-shabu is a simple cooking style in which you swish Special meat through a pot of boiling dashi broth. One of its features is enjoying it with a sesame sauce made with sesame, walnuts, and peanuts.

They serve carefully selected cuts of meat. Depending on the course, options include Matsusaka-gyu (Matsusaka beef) and Wagyu Special heavily marbled cuts.

Photograph:f8ca21

You can also order seasonal dishes made with premium ingredients such as fugu (blowfish) and zuwaigani (snow crab). They also serve carefully selected Wagyu as sukiyaki and steak.

The Gozen set that combines sashimi, a single serving Hot Pot, tempura, and more is also popular. Even when dining in a large group, each person can order what they want to eat.

Photograph:www.doom.now.cc

Kurobutaya in Yame City, an area of Fukuoka Prefecture known for traditional crafts as well as fruit and tea cultivation, is a popular restaurant where you can fully enjoy kurobuta (Berkshire pork) dishes from Kagoshima Prefecture.

The building looks like a large kura (traditional storehouse) that has been renovated. Inside, it also has the warm feel of a kominka (traditional Japanese house). They also have Private room tatami seating.

Photograph:YANDM

The signature dish is kurobuta negi-shabu (black pork and green onion shabu-shabu). A mountain of thinly shredded thick green onion is piled on top of slices of kurobuta (Berkshire pork).

They recommend adding plenty of green onion to the dashi broth, quickly swishing the pork through it, then wrapping the onion with the pork as you eat. It is said to be so good that you can eat a surprising amount of green onion.

Photograph:ももいろみるく

The menu has a wide range of kurobuta (Berkshire pork) dishes, and you can enjoy it in many different ways, including stir-fried tongue, kushiyaki (grilled skewers), and fried dishes.

As you walk through the spacious interior, you can also look out over the inner garden, making this a place where you can feel Fukuoka’s history, and that is part of what makes it so popular along with the food.

Photograph:www.doom.now.cc

Mojiko (Moji Port), which still keeps its historic feel, is also a sightseeing spot in Fukuoka. Shabu Shabu Harebutai is about a 3-minute walk from Mojiko near the port.

The restaurant is a large standalone house with a spacious parking lot. Inside, the Japanese style interior includes large table seating, making it easy to use for meals with family or friends.

Photograph:OLIVE０３０８

This restaurant offers All you can eat shabu-shabu. There are several All you can eat courses, and the kinds of meat and dishes you can order change depending on the price.

One of the highlights is that you can choose either 2 or 4 kinds of base broth. They offer a wide range, including classic kombu kelp broth, Western style tomato broth, and tonkotsu (pork bone) broth.

Photograph:m.pon34

They offer pork, chicken, and Wagyu, and they also have a course where you can enjoy all of them. Their tsumire (minced meat balls), made by stuffing minced meat into a bamboo tube and shaping it into balls in the dashi broth, are also popular.

In addition to vegetables for shabu-shabu, you can also enjoy All you can eat sushi, curry, and even desserts. You can try a wide range of flavors.

Photograph:www.doom.now.cc

Munakata City lies between Fukuoka City and Kitakyushu City in Fukuoka Prefecture. About a 5-minute walk from Akama Station in Munakata City, Munakataya is an izakaya centered on charcoal grilled dishes.

Its black fence exterior and white noren (shop curtain) make it easy to spot. Inside, the restaurant makes generous use of pale wood, and rows of Sunken kotatsu seating are available where guests take off their shoes.

Photograph:サカナ課

The specialty here is “grilled shabu-shabu Beef Tongue.” In the center of a special iron pot is tori paitan (rich chicken broth), with vegetables and thinly sliced Beef Tongue arranged around it.

Once the vegetables and tongue are cooked, you dip them in the tori paitan and coat them with ponzu sauce to enjoy this original take on shabu-shabu. It has a reputation for being delicious.

Photograph:mayo-ruca

You can also enjoy irori-yaki (hearth grilling), where fresh chicken, beef, and other meats are grilled over binchotan (high-grade charcoal). They are said to be particular about the freshness of their meat.

You can order either a course with All you can drink or from the a la carte menu. This is a place where both small and large groups can relax and spend time over drinks.