福岡中洲･天神の屋台で腕を振るった屋台職人がワンオペで自身の屋台を開業！豊前の鱧だしラーメンは唯一無二の味 Japanese Yatai Street food stall Fukuoka Japan

福岡中洲･天神の屋台で腕を振るった屋台職人がワンオペで自身の屋台を開業！豊前の鱧だしラーメンは唯一無二の味 Japanese Yatai Street food stall Fukuoka Japan

Fukuoka Tenjin Area (Watanabe-dori) This time, we will introduce “Hakata Yatai Karasu Tengu”, a Fukuoka yatai opened through a new public offering in 2025. The owner of this yatai appeared in a handcart loaded with yatai equipment. The owner is a veteran who has supported many yatai as a yatai chef who has demonstrated his skills at popular yatai in Nakasu and Tenjin.Later , we will hear about the yatai he has been involved with, so please start by watching the yatai standby.After loading and unloading the equipment and supplies, he moves to pick up the yatai.This is the owner’s yatai.After moving the yatai, he returns to the parking lot.There is another handcart loaded with supplies.That ‘s a lot of luggage… He prepares the menu board.I watched the video of the yatai LEF that was uploaded before.I also watched the video of the yatai Zono-chan.He will be the oldest owner of a yatai in this new public offering.Yatai Bar Kono The owner of this stall is probably a year younger than me.He aims to serve ramen that is one of a kind in Hakata, so the soup is made from stock made from conger eel from the owner’s hometown, Buzen City.The specialties of Hakata Yatai Karasu Tengu are two types of ramen, made with conger eel stock, soy sauce and salt.Yuzu salt oden is also popular, and “sardine mentaiko” is sardine stuffed with mentaiko.Hakata is known for its mentaiko, and the owner carefully selects and sources larger amounts of mentaiko.Before opening his own stall, he worked at Yatai Barakamon and other stalls in Nakasu, working in Nakasu for about 16-17 years and at Yatai Barakamon for about two years.FTJ Staff: “You know people at a lot of stalls, don’t you?” FTJ Staff: “I know the owner of Yatai Zonochan and the owner of Nagahama Shoei in Nagahama, too.” I also know the mentaiko-addicted shop owners well, and because I’ve been running a food stall for a long time, I’m familiar with the people who worked at the food stalls in Nakasu. I’ve been there the longest, so maybe I was late in going independent.FTJ Staff: Each skewer of yakitori is big , right? We make the skewers big so that it’s as cheap as possible and that everyone can be satisfied.FTJ Staff: I had some yakitori the first time I visited to say hello, and I remember it being big and satisfying. The tsukune skewers are the most popular of the skewers. Yesterday, lots of regulars came to the stall and it was very lively, so I wished it had been an interview day. The back of the lantern has the stall’s logo printed on it. The owner’s favorite The “Karasu Tengu” logo on the entrance is also printed on the shop curtain. I asked a designer I know to design the shop’s logo and shop curtain. More than 30 minutes before business hours, several groups of overseas customers had been waiting for the store to open. Preparations are complete and business for the day begins . We introduce the overseas customers who have been waiting all this time even before the store opens. Signature dish: “Hamo dashi salt ramen” and hamo dashi soy sauce ramen . Oden at Hakata food stalls is a popular dish that cannot be missed, as it comes with fish paste such as gyoza tempura, sardine tempura, and squid tempura. Hakata food stall Karasu Tengu’s yuzu salt oden is made with a clear broth and garnished with chopped yuzu, making it a refreshing oden. A regular customer who has known the owner for a long time came in. It seems he ordered grilled ramen. At Hakata Yatai Karasu Tengu , we serve fried ramen based on conger eel stock, rather than the tonkotsu soup used in Hakata Yatai ramen. The smooth, smooth noodles are made with Japanese ingredients such as vegetables and shiitake mushrooms that go well with the conger eel stock, making this a fried ramen that can only be tasted here . The fried ramen is made with chicken oil and aromatic oils, giving it a refined taste. We start with a glass of barley shochu . This customer is a regular visitor to Fukuoka’s yatai, and he praised the well-maintained yatai. He said he had stopped by several times, and was concerned that he hadn’t ordered much food after drinking . He ordered yakitori, which he ate with his sake. That’s right. After the sun goes down, the number of customers starts to increase little by little. In addition to the Japanese menu, we have devised a way for customers to view the English and other menus by scanning a QR code. Customers come in one after another . As expected, the conger eel ramen, which can only be tasted here, is popular with foreigners. Sardines and cod roe . This customer is a customer from Fukushima Prefecture. “Mentaiko tamagoyaki with dashi” made with plenty of mentaiko. “Seseri ponzu negi mai” with plenty of green onions. The owner runs the stall by himself. Orders come in one after another for the large , satisfying yakitori. The order that came in was for the popular, spicy Buzen oni menn. A customer from Fukushima came in with a food stall guidebook. However, she wanted to know which stalls were recommended, and recommended Yatai Mami-chan and Yatai Keiji, who are also popular solo yatai. She recently had the opportunity to talk with Abe of Yatai Keiji, who has opened his own yatai stall, about various things. Grilled cod roe using large cod roe Stir-fried pork bones with garlic miso A solo yatai owner who does everything from cooking to clearing away the dishes, must be busy and tough. Here, we introduce the menu offered at Hakata Yatai Karasu Tengu. They offer a la carte dishes such as their famous conger eel dashi soy sauce ramen, salt ramen, and grilled ramen, as well as Buzen onimen yuzu salt oden and charcoal grilled chicken. There is a wide variety of oden ingredients to choose from, and each skewer of yakitori is very filling and satisfying. After the interview, I chose a ramen from the recommended menu that I had tried before and was addicted to. The soup is made with a light, yet flavorful soup made with conger eel from Buzen, and the moist pork slices cooked at low temperature go perfectly with the soup. This ramen is one of a kind, different from the ramen you can get at a yatai (traditional Japanese food stall) with tonkotsu soup. The thin noodles are thin, but they go down smoothly and the balance of the soup is excellent. This yatai just opened in April 2025, but it is a popular yatai called “Hakata Yatai Karasu Tengu” that is run by a yatai craftsman who has worked at many shops in the past. Among the unique yatai, this yatai is particularly noteworthy for the deliciousness of the food, so please enjoy the true essence of Fukuoka yatai.

#yatai #福岡屋台 #japaneserestaurant

福岡･天神(渡辺通)2025年新規公募で開業した｢博多屋台からす天狗｣｡

これまで､中洲や天神の人気屋台で培った屋台料理人が満を持して開業した屋台は､店主の故郷｢豊前｣の鱧だしをベースに仕上げる絶品のラーメンはオープンまもなく名物料理として､多くの方がオーダーする人気メニューに｡
食べごたえのある串物や柚子仕立てのおでんや一味違ったこだわり料理で話題の屋台に密着｡

【店舗】博多屋台からす天狗
【住所】福岡市中央区渡辺通4-6-2
【Map】https://maps.app.goo.gl/kwDNTgnrwmRNhywY8
https://www.instagram.com/yataikarasutengu/

若手夫婦がはじめた話題の屋台

イタリア料理店シェフが福岡で屋台に挑戦

設計事務所が挑戦する斬新屋台

世界中が注目する人気屋台のワンオペ 屋台けいじ

父から受継ぎ60年続く夫婦で営む屋台

打ちたての手打ち蕎麦屋台

福岡･博多 メニュー数が1番多い人気屋台

フランス人店主の行列のできるフレンチ屋台

45年続くベテラン大将の屋台

60年以上続く歴史ある天ぷら屋台

焼きラーメン発祥の屋台

若手店主が開業した中洲の串揚げ屋台

福岡で屋台オーナーを目指す青年はフランス出身

鹿児島屋台の復活が目標の屋台店主

静岡･伊豆 大行列の日替ラーメン屋台

屋台から看板すべて自ら建てた中国出身店主の中華屋台

福岡 明太子料理専門の人気屋台

大衆焼肉店がはじめた人気屋台

屋台で賑わった町で46年続く山口の最後の屋台

鉄鍋餃子やラーメンで賑わう屋台

80歳を過ぎても元気に屋台を営むおばあちゃんの屋台

長浜屋台の復活を願い屋台を始めた野球好き店主

毎日 片道60分かけて運搬する屋台

福岡･長浜屋台街のハイテンション屋台