Saga

  • Saga Beef Steak

    Premium wagyu with fine marbling and rich sweetness.

    Among Saga Prefecture's black wagyu cattle, only those with meat quality grade 5 or 4 and fat marbling BMS 7 or higher can be called Saga Beef. Characterized by excellent texture and rich aroma, the meat's sweetness stands out when enjoyed as steak or sukiyaki. The prefecture has many specialty aging restaurants and farmer-direct establishments, where visitors can enjoy the highest-grade wagyu at reasonable prices.

  • Yobuko Live Squid

    Crystal-clear squid prepared fresh on the spot, a local specialty dish.

    Kensaki squid caught in the rich fishing grounds of the Genkai Sea has transparent flesh with a crispy texture and sweetness. The standard style is enjoying the sashimi first, then having the remaining legs tempura-fried for double enjoyment. Yobuko Port restaurants, where morning markets are held, serve it from early morning.

  • Ureshino Hot Spring Yudofu

    Exquisite hot pot where tofu melts when boiled in hot spring water.

    Boiling tofu in Ureshino Hot Springs' sodium bicarbonate spring water causes the surface to dissolve fluffy, creating a mellow soup. Toppings include green onions and yuzu pepper, with the standard finish being to pour hot spring water for rice porridge. Available at almost all inns and restaurants in the hot springs district.

  • Takezaki Crab

    Brand crab gazami grown in the Ariake Sea.

    Takezaki crab grown in the nutrient-rich tidal flats of the shallow waters off Tara-cho is renowned for excellent meat content and strong sweetness. Beyond salt-boiled and grilled crab, crab shell rice porridge packed with miso is also exquisite. The fishing season is spring and autumn, with course meals popular at Tara inns.

  • Mudskipper Kabayaki

    Local dish of tidal flat jumping fish grilled savory-sweet in sauce.

    Mudskippers inhabiting tidal flats are skewered and slowly grilled over distant flames while coated with sugar and soy sauce-based sauce. Crispy outside, fluffy inside. The distinctive aroma and taste pair excellently with local sake, making it a summer fixture along the Ariake Sea coast.