🟠 Local-First — Best in its home region : Hakata, Fukuoka.
Fukuoka’s signature: Goma Saba (raw mackerel), Goma Kanpachi, and seared Shime-saba. Enjoy the incredible freshness and diverse seafood culture born from the wild Genkai Sea.
Last updated: 2025-12-31
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
Goma Saba (Sesame Mackerel)
This is a staple found in almost any izakaya in Fukuoka, so be sure to order it. For those accustomed to dining in Tokyo or other regions, the concept of seasoning raw fish with a sesame-soy sauce might feel incredibly fresh and innovative.
Goma Kanpachi (Sesame Amberjack)
Many restaurants also serve Goma Kanpachi (Amberjack) dressed in the same sesame-soy style. Amberjack typically has a firmer, crunchier texture and a stronger natural sweetness compared to mackerel. I highly recommend ordering both to enjoy the contrast in textures.
Aburi Shime-saba (Seared Vinegared Mackerel)
Of course, Shime-saba (vinegared mackerel) is also popular in Fukuoka. If you see an "Aburi" (seared) version on the menu, try it—searing brings out the sweetness of the fat, making it even more flavorful.
Interestingly, while Shime-saba in the Kanto region (Tokyo area) is often pickled for a long time and tastes quite tart, Kyushu-style is usually pickled for a shorter period. This results in a milder acidity that highlights the freshness of the fish. It is a subtle but fascinating regional difference to experience.
Saba Shioyaki Teishoku (Grilled Mackerel Set)
If you spot a Saba Shioyaki Teishoku during lunch, don't hesitate to try it. Drizzle a few drops of Kyushu’s signature sweet soy sauce over the fatty, salt-grilled mackerel—it is a combination that makes it impossible not to finish your rice.
Tokyo or Trip?
🟠 Local-First — Best in its home region : Hakata, 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.
Explore Nearby (Fukuoka City)
- Hakata Ika Sashimi — The Ultimate Transparent Squid 🦑
- Hakata Ramen — Iconic Silky Tonkotsu 🍜
- Hitokuchi Gyoza — Fukuoka's Bite-Size Delight 🥟
Similar Dishes
- Kyoto Saba-zushi — The ancient tradition of vinegared mackerel sushi 🍣
- Yaki-Saba-zushi in Togoshi-Ginza — Juicy, flame-grilled mackerel sushi 🐟
- Hakata Motsunabe in Togoshi-Ginza — Authentic charcoal-kissed offal hotpot 🍲
- Hakata-Style Tempura in Tokyo — Wakataka’s freshly fried counter set 🍤
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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 arcade (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.
- 🟠 Local-First: Best experienced in its home region. Worth a trip.
- 🟢 Great-in-Tokyo: A nationwide favorite or regional specialty that offers a fully satisfying, authentic experience right here in Tokyo.
- 🟣 Tokyo-Do-Must: A unique food culture born in or exclusive to Tokyo.