~3h — the round trip from the gangway, with the 60-minute margin kept aside.
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Offal hotpot in a garlic-and-chive broth, and raw mackerel dressed in sesame. Mackerel is normally cooked because it spoils fast; this city is close enough to the boats to serve it raw.
Motsunabe is a hotpot of beef offal, cabbage and garlic that started as cheap post-war food and became the thing Fukuoka orders when it is cold. Gomasaba, raw mackerel in sesame, is the other local peculiarity: most of Japan will not serve mackerel raw, because only water this cold makes it safe.
The one the queue agrees on, the one people who live here use instead, and the one nearest your ship. Opening days change; check before you build a day around one.
The name most visitors are sent to, with miso and soy versions of the same pot.
Open in Google MapsWhere locals goMotsunabe Rakutenchiもつ鍋 楽天地A mountain of garlic chives on top and a much older Fukuoka feel.
Open in Google MapsClosest to the berthHakata Motsunabe Yamanaka博多もつ鍋 やま中Near the station, and the one that tends to convert people who were unsure about offal.
Open in Google MapsEach of these still lands you back aboard with the hour to spare on a 6-hour stop ashore.
Each of these still lands you back aboard with the hour to spare.
4 hr 30 min for bothSpicy cod roe, brought from Korea and reinvented in this city in 1949.
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4 hr 30 min for bothJapan’s largest seated wooden Buddha, over ten metres, with a dark walk-through passage beneath it representing hell.
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5 hr for bothPork bone boiled until it emulsifies, thin straight noodles that cook in seconds, and kaedama — a second helping of noodles dropped into the broth you have left.
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