When Australian holidaymakers plan their getaways to Japan – and they’re doing so in ever-greater numbers – the Japanese Prefecture of Fukuoka in Kyushu probably doesn’t feature highly on many radars.
It’s understandable when you consider the pull of Tokyo, Kyoto and the country’s ski destinations, among other high-profile and popular spots.
But Fukuoka’s tourism authorities are hoping to change that.
To this end, Fukuoka Prefecture Tourism Association delegates last week hosted the Visit Fukuoka Night at Japanese restaurant Kuro Bar & Dining in Sydney.
Among the VIPs at the travel industry event – and reflecting the region’s commitment to luring Aussie travellers – were Fukuoka Prefecture Governor Seitaro Hattori, Fukuoka Prefectural Assembly chair Kohara Katsuji and Consul-General of Japan in Sydney Shuichi Tokuda.
Guests included travel advisors, tour operators, wholesalers and media.
Fukuoka Prefecture Tourism Association’s Satomi Nishida told Karryon at the event that authorities hoped to raise the region’s profile among Australian travellers, who have long embraced other parts of Japan. Nishida said that Aussie visitors to Kyushu numbered around 6,000 between January and April this year, as a ballpark figure. So that leaves plenty of room for growth.
Best of the best?
So what do Aussie travellers need to know about Fukuoka Prefecture? Aside from its stunning coastline, natural attractions, castles and shrines, it’s one of Japan’s culinary capitals – and in a country where exceptional food is literally everywhere (Google Japanese hospital and prison food, for instance) – that says a lot.
Famed for its oysters, tonkotsu ramen (which was invented here), high-grade ‘yame chuo’ green tea, and street-side ‘yatai’ dining, Fukuoka was even named one of the world’s top six food spots in Lonely Planet’s 2023 Best in Travel list.
Sydney gets a taste
With this in mind, it is little wonder Fukuoka’s Sydney event was designed to showcase the prefecture’s cuisine – under the watchful eye of Kuro executive chef Takahiro Teramoto. Think salmon oshizushi, Mentaiko udon, and ‘Yamecha’ green tea tiramisu, paired with some of the region’s top rice wine, like Kitaya label sake.
Governor Hattori explained that Fukuoka’s food, especially its fish, was so good because three seas surrounded the region. Its sushi was also better and cheaper than Tokyo’s, he added.
Food for thought for Australian holidaymakers.
For more information on Fukuoka, click here.
