Every Bite Is A Story Of The Journey
Leaving Kumamoto for Hakata today, after several days spent weaving memories into its streets and moments, we carry with us the warmth of shared experiences—quiet walks, laughter over meals, and the gentle rhythm of daily life that made our stay feel rooted. The departure feels like closing one chapter and opening another, as Hakata awaits with its own pulse and layers to discover.
Hakata itself holds a rhythm that lingers in memory. For my Mr and me, it is a familiar return—echoes of past strolls and shared meals—while for the rest of our group, it will be their first encounter with its heartbeat. The city hums with everyday life: the chatter of travelers weaving through its station and the quiet presence of history along its streets. Each visit becomes a rediscovery, as though Hakata always reveals another layer waiting to be noticed.
For some, this journey is a repeat; for others, it marks the beginning of a tradition—a place to revisit over the years, finding fresh joys while watching newcomers fall in love with it for the first time. This time, however, our stay is brief: just one night before we leave for Singapore the following morning. With such a fleeting stop, this entry will remain a short reflection, capturing only the essence of our return.
To begin our Hakata exploration, we boarded the bus from Kumamoto, carrying with us the glow of days filled with unforgettable moments—witnessing a union of love, sharing laughter, and weaving memories together. The journey felt like a gentle transition, moving from celebration into discovery, as the road stretched ahead toward a city that promises both familiarity and fresh wonder.With tickets in hand, we wheeled our suitcases to the side of the bus, where the luggage compartment waited; larger bags went underneath while smaller ones stayed with us. The bus captain greeted us at the door, checking tickets with a polite nod before we stepped inside. Seats were comfortable, reclining with footrests and curtains for privacy, and once everyone settled in, the hum of the engine carried us forward. The ride itself was smooth and unhurried, about two hours through Kyushu’s countryside, a quiet transition from the joyful days in Kumamoto into the anticipation of Hakata. It felt like the journey was part of the experience—an interlude of reflection before the next chapter unfolded.
Since we are here for only one night, we’ve chosen to keep things simple by spending our day in the Hakata JR area, where the bus terminal, AMU Plaza, and KITTE are all located. The Hakata JR shopping mall connects seamlessly with both AMU Plaza and KITTE, making it easy to explore without venturing far. With plenty of shops to browse and countless dining options to enjoy, this compact hub offers more than enough for us to spend the day comfortably.
We didn’t manage to capture any photos of our shopping adventure, as we were far too engrossed in opening our purses and juggling our finds. With hands full of bags and excitement, there was simply no room left to hold a phone camera. The memories of browsing, choosing, and laughing together became the snapshots we carried instead.
Obon de Gohan KITTE Hakataten
This is a stylish yet casual restaurant on the 9th floor of KITTE Hakata, directly connected to JR Hakata Station.
It specializes in customizable teishoku set meals, allowing diners to select a main dish—whether meat, fish, or vegetarian—paired with either white rice or five‑grain hijiki rice, accompanied by miso soup, salad, and small sides. The atmosphere is modern and welcoming, making it a comfortable spot for both quick lunches and leisurely meals. Mr. and Mrs. Lee enjoyed their very first lunch here in Hakata, appreciating the freshly cooked dishes that offered both variety and balance, leaving them satisfied and delighted with the wholesome dining experience.My set of fried white fish and fried prawn is a perfect teishoku pairing. The fish is mild and flaky inside its crisp golden crust, while the prawn adds a sweet, firm bite with a richer flavor. Together, they balance delicacy and heartiness, complemented by fresh cabbage, dipping sauce, rice, miso soup, salad and potato salad for a fulfilling, well‑rounded meal.My Mr ordered a tonkatsu set meal served sizzling in a hot pan. The pork cutlet was simmered in a savory sauce until tender, then topped with grated daikon radish, a soft‑boiled egg, and fresh greens for balance. His tray came with the same sides as mine—steamed rice, miso soup, pickles, and small vegetable dishes—making it a complete teishoku experience. Altogether, it was a well‑rounded meal that paired the richness of fried pork with the refreshing lightness of daikon and greens, offering both comfort and variety in one satisfying set.Cindy’s order was a grilled hokke fish teishoku set meal. The tender piece of grilled fish topped with a creamy mentaiko sauce (spicy cod roe), sprinkled with herbs, and served alongside broccoli, a tomato wedge, and leafy greens for freshness.
Mr. Lee ordered a grilled flatfish set meal, prepared with a savory glaze of soy sauce and rich koji butter. The flatfish was tender and delicate, its mild flavor enhanced by the umami depth of the soy and the subtle sweetness of the fermented koji. Served alongside roasted kabocha squash, tomato, and fresh greens, the dish offered both warmth and vitality.
Mrs. Lee chose the mapo tofu set meal with minced pork, a hearty and flavorful option. The main dish featured silky cubes of tofu and vegetables simmered in a thick, savory‑spicy sauce, enriched with minced pork and garnished with chopped green onions. It captures the comforting depth of mapo tofu paired with the variety of classic Japanese sides, delivering a meal that brings both warmth and satisfaction in every bite.
Imonne Hakata
Imonne Hakata has quickly made a name for itself with its signature gelato daifuku mochi—a delightful fusion of Italian gelato and traditional Japanese confectionery.
Located on the first floor of Hakata Marui, right beside Gongcha, the store is compact yet charming, with limited seating but a lively atmosphere. Ordering here is part of the charm: customers first queue to place and pay for their order, then move to the next counter where the staff prepare each piece right before your eyes.
Watching the process is almost as enjoyable as tasting—the mochi is pressed fresh using a special machine in the open kitchen, then carefully wrapped around scoops of gelato until they become glossy, jewel‑like daifuku.
Each piece combines velvety gelato with freshly pressed mochi, creating a perfect contrast between the cold, creamy filling and the soft, chewy exterior. The shop offers single‑layer and double‑layer versions, along with heartier varieties that include fillings such as azuki bean paste or sweet potato.The staff topped the mochi with a delicate dusting of sakura powder, its pale pink hue settling softly over the chewy surface. The powder gave each piece a gentle floral aroma, enhancing the sense of seasonality
On our visit, we ordered five mochi ice creams: two yam, two matcha, and one peach.
Yam Mochi Ice Cream offered an earthy sweetness, comforting and wholesome, with a creamy filling that paired beautifully with the chewy mochi.
Matcha Mochi Ice Cream delivered the rich, slightly bitter notes of green tea, balanced by the gentle sweetness of the mochi—a refreshing yet indulgent classic.
Peach Mochi Ice Cream was light, fruity, and fragrant, bursting with juicy brightness that made it the most refreshing of the set.
Each piece felt like a small treasure, handed over with care, blending tradition and innovation in a way that makes Imonne Hakata a memorable stop for both travelers and locals.
Each round daifuku arrives nestled in a small white paper cup, with a wooden spoon tucked neatly inside. What makes them especially eye‑catching is the delicate dusting of sakura powder sprinkled over the top. The pale pink powder contrasts beautifully against the pastel hues of the gelato—greens from matcha, soft yellows from yam, and gentle blush tones from peach—giving each piece a subtle glow, almost like spring blossoms resting on snow.
Okinawa Cuisine Adan
Known as 沖縄料理 in Kanji words, this is a cozy restaurant on the 9th floor of KITTE Hakata, directly connected to JR Hakata Station. It specializes in authentic Okinawan dishes, bringing the flavors of Japan’s southern islands to Fukuoka.
The promotion for the Agu Pork Shabu Shabu set was too tempting to pass up, so we decided to step inside for dinner. We ordered four sets, each served steaming hot and full of flavor, and added several à la carte dishes to round out the meal. The fried rice was so good that we immediately called for a second round, while the gyozas disappeared so quickly we ended up ordering another ten. We also enjoyed the grilled red potato and the grilled Okinawa pork, both of which complemented the shabu shabu perfectly. Altogether, it turned into a hearty, satisfying dinner that left us more than pleased with our choice.
The atmosphere is warm and inviting, with Okinawan décor and soft background music that evokes the islands’ laid‑back charm. Seating includes semi‑private tatami rooms, making it suitable for both casual meals and small gatherings. With its convenient location inside KITTE Hakata and its authentic menu, Adan has become a popular stop for travelers and locals seeking a culinary escape to Okinawa without leaving Fukuoka.
The vegetables and pork prepared for shabu‑shabu bring a beautiful balance to the meal. Crisp greens like lettuce and mizuna, sweet onions, and soft island tofu are laid out alongside thin slices of Okinawan pork belly. Each ingredient is swished briefly in the simmering broth, releasing its flavor into the pot. As the meal progresses, the soup deepens—absorbing the richness of the pork, the sweetness of the vegetables, and the delicate tofu.
Agu pork is Okinawa’s prized native breed of pig, celebrated for its tender meat, sweet flavor, and melt‑in‑your‑mouth fat. It is considered a cornerstone of Okinawan food culture and is often compared in quality to Iberian pork.
The noodles in Okinawa soba are what make the dish distinctive. Unlike mainland soba, which is made from buckwheat, Okinawa soba noodles are crafted from wheat flour, water, and egg, giving them a pale color and a firm, chewy texture. They are thicker than ramen but not as soft as udon, striking a balance that holds up beautifully in hot broth without becoming soggy. Their springiness makes each bite satisfying, while the subtle egg flavor adds richness.
That meal, at 17,000 JPY, was a feast that left us completely satisfied. From the light appetizer to the rich shabu‑shabu broth poured over soba, every dish carried its own charm—crispy gyoza, sweet red potato, and the unforgettable melt‑in‑your‑mouth grilled Agu pork. Each flavor built on the next, and by the end, we walked out not just full but genuinely happy, with the sense of having enjoyed something both indulgent and comforting.
Il FORNO del MIGNON at Hakata Station felt different from my last visit — larger, livelier, and buzzing with energy. The shop had grown into two separate windows, each dedicated to different croissant flavors. The expansion gave the place a sense of excitement, as if the croissants themselves had become a small phenomenon.
A clear notice guided customers to the correct counter depending on their choice. This simple system made the buying process smooth and organized, even with the steady stream of people lining up. It felt efficient yet welcoming, a balance that kept the atmosphere cheerful.
We stopped by before the night ended, drawn in by the familiar buttery aroma wafting through the station. The sight of trays piled high with golden croissants was irresistible. I knew immediately that I wanted to bring some home to Singapore.
The croissants are sold by weight, which adds a playful twist to the purchase. Instead of counting pieces, you measure indulgence in grams, with a minimum of 100g — about four croissants. It felt like buying treasure by weight, each flaky layer worth its measure.
I chose 100g of the original flavor, light and delicate with its pure buttery taste. The simplicity of the original croissant has always been its charm, timeless and comforting. It was the kind of flavor that never fails to bring a smile.
Alongside it, I picked 100g of the chocolate croissants, a richer option that felt indulgent yet balanced. The melted chocolate tucked between the flaky layers added just the right sweetness. Together, the mix felt like a perfect pairing — simple and luxurious at once.
Packing them carefully, I imagined the joy of savoring them again at home. The thought of reheating them in the air fryer the next day made me smile, knowing the crisp layers and buttery aroma would return. It was like carrying a piece of Hakata back with me.
The next day, I reheated them in the air fryer, and the magic returned—the flaky layers crisped up beautifully, releasing a buttery aroma that filled the kitchen. The original croissant was light and delicate, its pure buttery taste comforting and timeless. The chocolate croissant offered a gentle sweetness, the melted chocolate blending into the warm pastry for a richer, more indulgent bite. Together, they captured the charm of Hakata’s MIGNON croissants, indulgent yet comforting, almost as if freshly baked at the station once again. It felt like carrying a piece of Hakata back home, a small but memorable taste of travel that lingered beyond the journey.
Bus from Hakata Station to Fukuoka Airport
The bus stop is not inside Hakata Bus Station but is located just outside the Oriental Hotel. From JR Hakata Station, walk through to the Chikushi (East) Gate, then head toward the Oriental Hotel and continue to the main road—the bus stop right there. A staff is available to assist travelers, making the process easy and eased. We paid cash directly onboard, with a change machine provided for convenience. The ride took about 15 minutes, bringing us straight to Hakata International Airport.
Troels sat in the bus on the way to Fukuoka Airport, surrounded by a colorful cluster of suitcases that seemed to spill into every corner. The scene looked amusing, almost as if he had gathered half the household to bring back home.
Butter & Bee
During our transit shopping at the airport, one shop that stood out was Butter & Bee, well‑known for its signature small round honey butter cake priced at JPY 2000.
Each cake is carefully packed with a cooler bag and ice pack, making it easy to bring home. I picked up one to chill and enjoy the next day on the comfort of our couch.When tasted, the cake revealed its charm: the cream was creamy yet light and fluffy, enveloping a soft sponge at the center. Each bite felt delicate, airy, and gently sweet—never heavy, but indulgent in its subtle richness. It was the kind of dessert that melts smoothly on the palate, leaving a lingering sweetness that is both elegant and comforting.
Our two days and one night in Hakata unfolded like a tapestry of flavors and discoveries, stitched together by small joys. From the comforting balance of teishoku meals to the indulgent bite‑sized croissants of il FORNO del MIGNON, and finally the sweet surprise of Butter & Bee’s honey butter cake, each experience carried its own charm. Whether wandering through Hakata Station or browsing the airport transit shops, every stop left a memory worth keeping. Bringing these tastes home, reheating them, and savoring them once more reminded me that travel is not only about the places we visit—it is about carrying pieces of those moments back with us. As the journey comes to a close, I am left with warmth, fulfillment, and memories that linger gently, long after the trip has ended.
And just like that, we’ve arrived at the final stop on this blog journey, coming next will be Mt Aso tour & Hakata—thank you so much for walking alongside me through every story, snapshot, and sensory moment.
If you’d like to continue exploring, I’ve gathered links to my other posts from this trip below. Each one offers a different glimpse into the places, flavors, and feelings that made this adventure unforgettable:
In the meantime, I’d love to share a few reflections from our earlier journeys through Japan. Below you’ll find links to blog posts from past trips—each one capturing a different slice of the country’s charm, from quiet shrines to bustling street corners.
It would mean so much if you had a moment to dive into a few more of the unforgettable adventures we've shared. Each one holds its own story, waiting to be rediscovered.
You're warmly invited to explore my other travel blogs, featuring adventures across France, Japan, China, Thailand, Malaysia, and even a few unforgettable cruises.
Our upcoming travel adventures will take us to Japan again, it will be a trip to Osaka for me & Pig. We’ll be sharing stories, sights, and discoveries from both destinations very soon—so stay tuned and journey with us!
Thanks for being part of the journey!
"I travel because seeing photos in books and brochures was not good enough for me, To be there, that was everything"
