Their signature grilled skewers menu offers over a dozen varieties, from the familiar — chicken thighs, liver, heart, and tail — to the unique — grilled-mackerel and jumbo-sardine skewers. The most popular is the meticulously prepared Hakata guruguru torikawa, which is repeatedly marinated and grilled over the course of 72 hours. It comes out crispy on the outside and chewy on the inside, and has its own unique seasoning that is neither salt nor soy sauce. Its fans are so enthusiastic that regulars not uncommonly order 10 skewers at a time. Flavor varieties include spicy cod-roe (mentaiko) chili and the refreshing yuzu gosho — perfect companions to beer.

Takenoya also serves Kyushu specialties such as sesame mackerel (goma saba) from Fukuoka, tangy fried chicken (chicken nanban) from Miyazaki, and horse sashimi from Kumamoto, as well as fresh seafood caught in nearby waters. For groups, we recommend Fukuoka-style tripe stew (motsunabe), flavored with soy-sauce, miso, or the unusual cod-roe broth. Also popular are the dishes made with whale meat, which are now rare in Japan: Takenoya offers it sashimi, deep-fried, or in a light and refreshing whale-tripe hot-pot with a unique and appealing broth. With branches at Fukuoka Airport and the major JR Kyushu terminus stations, you can easily stop in.