Hakata Bar Sumiyoshiya
Hakata Sumiyoshiya brings the soul of Fukuoka's izakaya culture to Shibuya's Udagawacho district. The interior feels like a classic Hakata back-alley joint — wooden beams, warm lighting, and the faint char of binchotan charcoal. The kitchen focuses on Hakata-style yakitori and kushiyaki skewers alongside Kyushu seafood classics: horse mackerel sashimi, mentaiko dishes, and fresh oysters when in season. Generous shochu and sake pours round out an evening of genuine southern Japanese hospitality.
Address
Japan, 〒150-0042 Tokyo, Shibuya, Udagawachō, 30−２ 宇田川ビル
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Hours
Today
Opens soon17:00 – 00:00
Monday
17:00 – 00:00
Tuesday
17:00 – 00:00
Wednesday
17:00 – 00:00
Thursday
17:00 – 00:00
Friday
17:00 – 01:00
Saturday
16:00 – 01:00
Sunday
16:00 – 00:00
Features
Reservations recommendedCredit cards acceptedShochu & sake selectionHakata-style yakitori & izakayaKushiyaki skewers, Kyushu seafoodCozy Fukuoka back-alley izakaya
Menu
* The menu was scanned by a user, not uploaded by the owner. There may be inaccuracies.
Skewers & Yakitori
Sashimi & Seafood
Hakata Specialties
Drinks
Skewers & Yakitori
Chicken Thigh Skewer
Juicy boneless chicken thigh grilled over binchotan charcoal with a choice of salt or tare soy glaze. The quintessential yakitori order.
¥200
Chicken Meatball Skewer
Hand-formed minced chicken meatball skewers, grilled and glazed with a sweet tare sauce. Soft and savory with a lightly charred surface.
¥230
Chicken Skin Skewer
Hakata's favorite: chicken skin threaded on skewers and grilled until crackling crispy. Addictively fatty and crunchy.
¥180
Pork Belly Skewer
Thin-rolled pork belly skewers, grilled until golden and slightly caramelized. Rich, fatty, and satisfying.
¥220
Pork Cartilage Skewer
Nagasaki-style soft pork cartilage skewers — braised until tender then charcoal-finished. A prized Hakata specialty.
¥230
Beef Tongue Skewer
Thick-cut beef tongue threaded on a skewer and grilled with salt. Tender and meaty with a clean mineral flavor.
¥380
Sashimi & Seafood
Horse Mackerel Sashimi
Fresh horse mackerel (aji) sliced as sashimi, the classic Kyushu cold-water fish. Bright, slightly acidic, and clean-tasting. Served with grated ginger and soy.
¥780
Fresh Oysters (Seasonal)
Seasonal fresh oysters served raw on the half shell with ponzu and momiji oroshi (spicy daikon). Rich brine and oceanic sweetness.
¥380 each
Mentaiko Sashimi
Hakata's most famous export: fresh spicy marinated pollock roe, served as sashimi-style slices over ice. Intensely savory and spicy.
¥880
Sashimi Assortment
Daily selection of 5–7 varieties of fresh sashimi, reflecting what's best from Kyushu waters that day.
¥1,980
Hakata Specialties
Motsu Nabe (Offal Hot Pot)
Fukuoka's most famous dish: a bubbling hot pot of beef intestines (motsu) simmered in a rich miso or soy broth with cabbage, chives, and garlic. Communal and warming.
¥1,200 per person
Mizutaki (Hakata Chicken Hot Pot)
Hakata's other iconic hot pot: chicken pieces simmered in clean kombu and chicken stock, eaten with ponzu and sesame sauce. Elegant and restorative.
¥1,500 per person
Goma-Saba (Sesame Mackerel)
Fukuoka's beloved izakaya dish — fresh mackerel marinated in sesame oil and soy, eaten over rice or as sashimi. A Hakata tavern essential.
¥880
Drinks
Premium Shochu
Selection of Kyushu-brewed sweet potato and barley shochu, served straight or with hot water (oyuwari) — the Hakata way.
¥580
Hakata Local Sake
Chilled sake sourced from Fukuoka breweries, with a crisp, rice-forward character suited to seafood.
¥680
Draft Beer
Cold draft beer. The universal companion to yakitori and izakaya food.
¥638