🟠 Local-First — Best in its home region : Fukuoka.
Fukuoka’s signature: ultra-fresh raw mackerel tossed in sesame–soy — truly served raw thanks to same-day landings.
Last updated: 2025-11-09
Introduction
Goma saba (“sesame mackerel”) is a hallmark of Fukuoka. Ultra-fresh raw mackerel is sliced sashimi-style and dressed in a sweet sesame–soy sauce (often with mirin or dashi), then finished with green onion, nori, and a touch of wasabi. Nationwide, raw mackerel is typically frozen first for parasite control; in Fukuoka, the culture of serving it truly raw survives because fish from the Genkai Sea arrive the same day. That immediacy is what makes goma saba most compelling here.
What to Try
• Pair with a Kyushu classic: shochu highball (soda split).
• Order a goma saba don and savor how the sesame–soy soaks into warm rice.
Tokyo or Trip?
🟠 Local-First — Best in its home region : Fukuoka.
The dish is defined by same-day raw mackerel and Kyushu’s sweet sesame–soy profile. In Tokyo you may find “goma-saba-style” plates made with vinegared mackerel, but the texture and sweet-salty balance aren’t the same. For the true aroma and aftertaste, go to Fukuoka.
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