🕓 2025/4/7
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About Saga’s Local Cuisine
Saga Prefecture is located in the northwestern part of Kyushu, Japan’s southernmost main island. Bordered by the Ariake Sea and Genkai Sea, it boasts a rich natural environment filled with coastal waters, fertile plains, and lush mountains. This land has long thrived on agriculture and fishing, producing an abundance of fresh, high-quality ingredients nurtured by its fertile soil and pure water. Over time, Saga has developed a unique culinary culture rooted in harmony with nature and the dedication of skilled artisans.
Among its many specialties, Saga Beef, Ika no Ikizukuri (live squid sashimi), and Takezaki Crab stand out as some of the most iconic dishes of the region. These three gourmet experiences are widely recognized as must-try local foods that represent the essence of Saga’s culinary tradition.
If you’re planning a visit to Saga, don’t miss the opportunity to enjoy these remarkable dishes. Each bite offers a taste of the region’s deep connection to its natural surroundings and rich cultural heritage.
佐Saga’s Must-Try Local Gourmet:
1. Saga Beef – Exquisite Marbling and Flavor
● The Appeal of Saga Beef
Saga’s renowned wagyu brand, Saga Beef (Saga-gyu), is considered one of the most premium varieties of beef in all of Japan. It is praised for its fine marbling, tender texture, and a rich, buttery flavor that melts in your mouth.
To be labeled “Saga Beef,” the meat must meet strict grading standards that are recognized nationwide. Only beef that meets the Japan Meat Grading Association’s quality rating of Grade 5 or Grade 4, and is sourced from Kuroge Wagyu (Japanese Black cattle) raised in Saga Prefecture, is certified as “Saga Beef.”
There are many ways to enjoy this exceptional meat: whether grilled as a steak, simmered in shabu-shabu or sukiyaki, Saga Beef’s outstanding quality shines through in every dish. The melt-in-your-mouth fat and deep umami flavor truly represent the pinnacle of Japanese wagyu.
● The History of Saga Beef
Saga Beef, a proud product of Saga Prefecture, has a history that dates back over 40 years. Its journey began in 1984, when beef carcasses bearing the “Saga Beef” label were first sold at the Osaka Municipal Meat Market.
In the early days, awareness of the brand was low—so much so that the stickers were sometimes removed. However, the exceptional quality of the beef gradually gained recognition, and the name “Saga Beef” started to spread within the meat industry.
In 1988, a designation system was established to recognize and certify retailers who consistently sold Grade 5 quality Saga Beef. This helped to enhance the brand’s reputation and credibility.
By the year 2000, “Saga Beef” was officially registered as a trademark, cementing its position as a trusted premium brand.
● Where to Try Saga Beef:
- Saga Beef Restaurant Kira (Main Branch)
- Why it’s special:
Kira Main Branch (季楽本店) is a flagship Saga Beef specialty restaurant directly operated by JA Group Saga. It is well known not only among locals but also among visitors from other prefectures. Since its founding in 1993, the restaurant has been dedicated to serving only the highest-quality Saga Beef, characterized by its signature “tsuyazashi”, or lustrous, fine marbling.
Here, guests can enjoy the full potential of Saga Beef through various cooking styles, including steak, sukiyaki, shabu-shabu, and seiro-mushi (steamed in bamboo baskets). The teppanyaki counter is particularly popular, where diners can watch expert chefs grill the beef right in front of them—an experience so impressive that the restaurant has even been featured in the Michelin Guide. - Address:3-9-16 Oozai, Saga City, Saga Prefecture, Japan
- Access:Approximately 8–12 minutes on foot from JR Saga Station
- Google Maps:：https://maps.app.goo.gl/TDT8PRpJk6P6txtj8
2. Ika no Ikizukuri: Fresh from the Sea
● The Appeal of Ika no Ikizukuri
Along the coast of the Genkai Sea, the Yobuko area in Saga Prefecture is famous throughout Japan for its Ika no Ikizukuri, or live squid sashimi. This dish, made with incredibly fresh squid served while still alive, is loved for its translucent appearance, crisp texture, and the natural sweetness that deepens with each bite.
The squid used in Yobuko is mainly Yari-ika (spear squid) and Kensaki-ika (swordtip squid). Caught fresh and prepared only upon order, the squid is served in a state so fresh it often continues to move on the plate—a surprising and unforgettable sight for first-time visitors. It is a true showcase of ultimate freshness.
After enjoying the sashimi, it’s common to have the remaining parts cooked as tempura or shioyaki (grilled with salt). The firm texture and deep umami flavor come alive through these methods, allowing diners to enjoy the dish in multiple ways—this is the Yobuko style.
● The History of Ika no Ikizukuri
Yobuko, a coastal town in Karatsu City, Saga Prefecture, is widely regarded as the birthplace of Ika no Ikizukuri. The dish’s origins date back to 1969, when a local seafood restaurant called Osakana-dokoro Genkai opened its doors. At that time, live sashimi of sea bream and flounder was common in the area, while squid was considered mere fishing bait and was largely overlooked—even by local fishermen.
However, the founder of Genkai saw potential in the abundant squid caught in Yobuko. He pioneered a new approach: serving the squid alive as sashimi.
This innovation was made possible through close collaboration with local fishermen. The freshly caught squid were brought directly into the restaurant’s live tanks, ensuring their freshness could be maintained until the moment of preparation. Thanks to these efforts, Ika no Ikizukuri gradually gained popularity, eventually becoming Yobuko’s signature dish.
● Where to Try Ika no Ikizukuri:
- Kawataro – Yobuko Main Branch
- Why it’s special:
Founded in 1973, Kawataro (河太郎) is known as the first restaurant in Japan to specialize in “ikesu-ryori”, or live tank cuisine. Inside the restaurant is a large live squid tank, where freshly caught squid from the Genkai Sea swim freely until ordered. Once a customer places an order, skilled chefs quickly prepare the squid and serve it in its freshest state.
The squid served as ikizukuri at Kawataro is especially prized for its crystal-clear flesh, which speaks to its freshness. The texture and sweetness when eaten are truly exceptional. Kawataro also places strong emphasis on maintaining ideal water quality and temperature in their tanks, ensuring the squid is kept in optimal condition right up to the moment it is served. - Address:1744-17 Yobuko, Yobuko-cho, Karatsu City, Saga Prefecture, Japan
- Access:Approximately 30 minutes by car from JR Karatsu Station
- Google Maps: : https://maps.app.goo.gl/6jCh4wXYVFxT2XTL6
3. Takezaki Crab – A Traditional Culinary Treasure
● The Appeal of Takezaki Crab
Takezaki Crab (Takezaki-gani) is a specialty of Tara Town in Saga Prefecture, and is widely known as a delicacy nurtured by the rich natural environment of the Ariake Sea. While it is a type of swimming crab known in Japanese as watarigani, the variety caught in this region is specifically called “Takezaki Crab” and is a long-standing source of pride for the local community.
The Ariake Sea is famous for having the largest tidal range in Japan, with fluctuations reaching up to six meters. These dramatic tides create vast tidal flats rich in plankton and small sea creatures, which serve as nourishment for the crabs. As a result, Takezaki Crabs are known for their firm meat, rich sweetness, and deep umami flavor.
While you can enjoy Takezaki Crab throughout the year, its flavor changes with the seasons. From summer to autumn, the male crabs are in season, offering firm, meaty flesh with a light, sweet flavor. From winter to spring, it’s the females that are prized—especially for their rich internal roe (uchiko) and savory crab miso (kani miso).
● The History of Takezaki Crab
Takezaki Crab is a celebrated local product of Tara Town in Saga Prefecture, shaped by both the region’s natural environment and its cultural history. This crab is a type of gazami (Japanese blue crab), commonly known across Japan as watarigani, but those caught specifically in the waters off the Takezaki area are branded and prized as “Takezaki Crab.”
As mentioned, the Ariake Sea’s extreme tidal shifts produce fertile tidal flats, home to a wealth of plankton and small marine life. Feeding on these, Takezaki Crabs grow firm, flavorful, and uniquely sweet—making them a true product of the environment and a delicacy rooted in tradition.
● Where to Try Takezaki Crab:
- Takezaki Crab Cuisine Tokunaga
- Why it’s special:
Takezaki Crab Cuisine Tokunaga (竹崎かに料理 徳なが) is a locally renowned specialty restaurant dedicated to Takezaki Crab. Frequently praised in reviews as serving “exceptional crab dishes,” this restaurant is a favorite among families and groups of friends alike. With its relaxed atmosphere, guests can fully enjoy the delicate flavor of Takezaki Crab at their own pace. - Address: Tara, Taku District, Saga Prefecture, Japan
- Access: Approximately 5 minutes by taxi from JR Hizen-Ōura Station
- Google Maps：https://maps.app.goo.gl/jMjxLX4R8FDrttN28