Hakata Kawaya Fushimi

The unique method of 'Hakata Kawa-ya' takes as long as 6 days until it is fully cooked. First, the skin is carefully wrapped around skewers, then marinated in a secret sauce. It is grilled to let the oil drip off, rested for a day, and then grilled again to let the oil drip off and rested again, repeating this process for 6 days. This results in a crispy exterior and a chewy texture inside.

The skewers made with fresh chicken tenderloin (Shigi) are grilled to achieve a moist and juicy texture, countering the dryness of the tenderloin. The flavor of the wasabi soy sauce on top pairs well with the light taste of the tenderloin.

A staple from Fukuoka! The well-known pork skewer

Chicken meatball

In German, it is 'Hertz' slightly mispronounced as 'Hatsu'

A place where sand is accumulated

Using thigh meat with moderate fat

Yagen nankotsu with a crunchy texture

Firm and plump neck muscles

Juicy tail base

Crispy on the outside, tender on the inside

The lower part of the cow

Coarse ground

With Takana and Korean Seaweed