đ Local-First — Best experienced in its home region: Hakata, Fukuoka.
When my live squid arrived in Hakata, the first thing that surprised me was how transparent it was. Then, as I kept eating around the city, I noticed something else: mentaiko seemed to appear in all kinds of dishes.
Last updated: 2026-09-06
Introduction
When it comes to seafood in Hakata, there is much more to try than sushi.
Located close to the Genkai Sea, Hakata is a great place to experience the seafood culture of northern Kyushu.
On this trip, two foods showed me very different sides of that culture: live squid and mentaiko.
What to Try
Live Squid Sashimi
When the dish arrived, the first thing that surprised me was its appearance.
The squid was almost transparent.
It looked completely different from the cloudy white squid sashimi I was used to seeing.
When I tasted it, the squid had a firm, pleasantly crisp bite that reflected just how fresh it was. As I chewed, a gentle sweetness came through.
It was not only beautiful to look at. The texture made it especially delicious.
That transparency and texture are closely connected to freshness.
Squid are extremely delicate. Keeping them alive during long-distance transportation is difficult, and they are sensitive to changes in water quality and stress. Even when live squid can be transported far from where they are caught, maintaining this condition is not easy.
That is why I recommend eating live squid as close to the fishing grounds as possible.
One of Japan's best-known destinations for live squid is Yobuko in Karatsu, Saga Prefecture. Around northern Kyushu and the Genkai Sea, a culture developed around transporting squid alive, keeping them in restaurant tanks, and preparing them only after an order is placed.
Hakata is one of the cities where you can experience this Genkai Sea squid culture.
At some restaurants, after you finish the sashimi, the remaining tentacles and fins can be cooked as tempura.
First you enjoy the transparent squid raw, then the rest arrives hot and freshly fried. It is another pleasure of eating live squid in northern Kyushu.
Mentaiko
Another thing that stood out to me in Hakata was not simply mentaiko itself, but how often it appeared as an ingredient in other dishes.
Of course, mentaiko is delicious served simply with rice.
But in Hakata, it does not stop there.
Mentaiko has roots in spicy fish roe dishes from the Korean Peninsula and developed into its modern Japanese form in postwar Hakata.
Today, it is not only a famous Fukuoka souvenir. It has also become an ingredient that naturally appears in many local dishes.
Ika Mentaiko
One simple example is ika mentaiko — squid mixed with spicy mentaiko.
The springy texture of the squid combines with the saltiness and heat of the mentaiko, along with the tiny popping texture of the fish roe.
With live squid sashimi, I enjoyed the freshness and texture of the squid itself.
Here, the squid is enjoyed with a distinctly Hakata flavor added to it.
The same ingredient becomes a completely different experience.
Lotus Root with Mentaiko Tempura
Then I found a dish that made me think, "They use mentaiko in this too?"
It was lotus root stuffed with mentaiko and fried as tempura.
The crisp bite of the lotus root worked beautifully with the salty, spicy mentaiko inside.
Mentaiko with squid. Mentaiko with lotus root.
After eating around Hakata, I began to see that mentaiko is not simply a famous souvenir from Fukuoka.
It is also an ingredient that has become part of the city's everyday food culture.
Tokyo or Trip?
đ Local-First — Best experienced in its home region: Hakata, Fukuoka.
You can find squid sashimi and mentaiko in Tokyo.
But freshness is especially important when it comes to live squid.
Transporting squid alive over long distances while preserving that transparency and firm texture is not easy.
See the transparent squid in front of you, then taste its remarkably fresh texture.
And while eating around Hakata, you will also discover mentaiko not only served on its own, but used naturally with squid, vegetables, and many other dishes.
Fresh squid and a city where mentaiko has become part of the local cuisine.
Come to Hakata and enjoy both.
Explore Nearby
If you're exploring Fukuoka's legendary food scene, don't miss these other essential local specialties—from the ultimate fresh seafood to the comforting regional noodle bowls that define Hakata's rich culinary identity.
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đ Hakata Tonkotsu Ramen
Dive into Fukuoka’s world-famous pork-bone broth noodles. Experience the creamy, rich tonkotsu soup, custom barikata noodle texture, and the local ritual of ordering kae-dama noodle refills.
đ Hakata Ramen in Fukuoka: Why Eat Tonkotsu in Its Home City? -
đ„ Hakata Gyoza Guide
Discover how dumplings pair with Fukuoka's nightlife. This guide covers crispy, bite-sized hitokuchi gyoza, sizzling iron-skillet tetsunabe gyoza, and the vibrant pub snacks enjoyed at local izakaya.
đ Hakata Gyoza Guide: More Than Just Hitokuchi Gyoza -
đ Goma Saba (Sesame Mackerel)
Taste Fukuoka’s ultimate fresh seafood specialty. Ultra-fresh raw mackerel is tossed in a sweet sesame-soy sauce, showcasing the geographic advantage and unique raw fish culture of northern Kyushu.
đ What Is Goma Saba? Fukuoka’s Raw Mackerel with Sesame Sauce -
đČ Fukuoka Udon Culture
Explore the deep, nearly 800-year history of Hakata's local comfort noodles. Known for incredibly soft, tender noodles simmered in clear dashi, served with burdock-root tempura and seasoned chicken rice.
đ Fukuoka Udon: Discover Japan’s Birthplace of Udon
Similar Dishes
If you love exploring Japan's incredible regional seafood and unique local dining cultures, don't miss these essential gourmet guides—from the snowy north to the subtropical south.
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đŠ Toyama’s Shiroebi (White Shrimp)
Discover the "Jewel of Toyama Bay"—tiny, translucent white shrimp that literally melt on your tongue, offering a pure, delicate sweetness that can only be fully appreciated raw on the day they are caught.
đ Shiroebi Sashimi in Toyama — Sweet White Shrimp That Melts on the Tongue -
đŠ Hokkaido’s Crab Specialties
Embark on the ultimate winter seafood journey. Learn the rich differences in taste, texture, and seasons between giant King Crab, sweet Snow Crab, and umami-rich Hairy Crab to elevate your next trip.
đ A Local’s Guide to Hokkaido Crab: King Crab, Snow Crab, Hairy Crab & Best Season -
đ¶ Okinawan Izakaya Dining
Venture past standard tourist menus and dive into the flexible world of Okinawan drinking culture, featuring local Agu pork, thick Se-ika (giant squid) sashimi, and herb-infused Awamori spirits in Naha.
đ Okinawan Izakaya Food Beyond the Classics: Local Small Plates at Suiryu in Naha
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I travel across Japan to discover local food culture and share it in English for visitors from around the world. If this guide helped you enjoy Japan a little more, I'm truly grateful.
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About "Taste of Japan"
Hello, I'm Yuta.
Born in landlocked Yamanashi and having lived in the gourmet city of Sendai for 10 years, I now call Togoshi-Ginza home. My frequent business trips across Japan allow me to constantly explore the diversity of regional flavors.
Why Togoshi-Ginza?
This street is Tokyo’s longest shopping street (about 1.3 km), but it holds a special history. It was the very first street in Japan to adopt the "Ginza" name—a tradition that later spread across the country—after receiving bricks from the famous Ginza district following the 1923 Great Kanto Earthquake.
My Wish as a Local
I am not a culinary expert. However, as a Japanese local who knows both the convenience of Tokyo and the origins of regional food, I want to share the "atmosphere" and "personal feelings" that you won't find in standard guidebooks.
The Concept: "Tokyo or Trip?"
Visiting every region of Japan in a single trip is nearly impossible. Some food experiences are worth the travel to the source, while others offer a fully satisfying experience right here in Tokyo.
This blog is a guide to help you make that choice. Based in Togoshi-Ginza, I share my honest experiences and "my personal answer" to help you maximize your culinary journey in Japan.
- đ Local-First: Best experienced in its home region. Worth a trip.
- đą Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- đŁ Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.