Fujiyoshi

※ Please note that smoking is allowed in all areas of Fujiyoshi. ——— To most people, grilled yakitori skewers and sashimi might seem like a strange combination. But to Hakata natives, this is a combination as natural as bacon and eggs, or burgers and fries. This is thanks to the presence of one specific restaurant: Fujiyoshi. Known as a regional institution today, Fujiyoshi started in 1949 as a humble streetside stall selling yakitori skewers. Word spread fast: in just five years the stall had become popular enough to expand to a full-fledged restaurant, becoming the most popular stop on the way to Hakozaki Shrine. The restaurant’s Nishinakasu branch opened its doors in 1961, and has since been providing its signature combination of sashimi and yakitori for over 60 years. The secret to its success, says company president Hayakawa Sadayuki, is to treat each yakitori skewer as a dish in itself. Even when preparing multiple skewers at the same time, each one must be treated like a masterpiece. Even after decades of operation, Fujiyoshi still retains its late Showa-era charm, with tatami flooring, wood furnishing and warm lighting. Tanks of fish line the back wall, ensuring that customers understand precisely how fresh the restaurant’s sashimi is — President Hayakawa wants people to feel like each piece is so beautiful, it seems almost like a shame to eat it. While most customers go for the yakitori skewers and seasonal sashimi, Fujiyoshi also offers other Fukuoka regional specialties, such as goma-saba (mackerel in sesame sauce) and mizutaki hotpot.