Japan’s #1 Stylish Yatai in Fukuoka Built by a 25yr Old from Tokyo

Japan’s #1 Stylish Yatai in Fukuoka Built by a 25yr Old from Tokyo

Woo hoo, we still got it! This is where I feel most at home. Today we’re taking an inside look at a brand-new yatai food stall that opened in 2025. He starts setting up at 5 p.m. The owner, Aya, used to work at an architecture firm. He designed the stall himself and built it together with his family. Pay attention to the design it’s unlike any other yatai out there! Two hours later, ready for business! I work basically 7 days a week, if you count light prep and everything. So even on days I’m closed I’ll work maybe 5-6 hours a day. I’d like to make everything myself from scratch But there’s only so much I can do. Still, I try to avoid using premade ingredients as much as possible. So yes, I’d say I’m particular about my food. A line is already forming before he opens at 7 p.m. Cheers! Braised Pork Belly (Kakuni)　¥850　(US$5.50) Spicy Mentaiko (Cod Roe) Fried Spring Rolls ¥600 (US$4.00) Here’s your fried taro. Fried Taro ¥650 (US$4.25) Playing Winning Eleven at a yatai, you’ve got it good! So true! Customer: This is your Instagram, right? Owner: Yup, that’s it. Customer: I’m gonna follow you, for next time. Owner: For the next Mrs. Green Apple concert, haha! I used to work at an architectural design firm while working in food service as well. I’ve always liked restaurants and wanted to start my own one day And I wanted to create a space of my own. But opening a full-scale restaurant right away felt like too big of a hurdle. Starting with something small like a yatai felt right, so I chose Fukuoka. I’ve been in food service since I was about 15 or 16 Ever since my first year of high school. I love it. Customers keep coming one after another! Customer: Thank you! Customer: Two jasmine tea highballs, please. Owner: Sure thing. Owner: Were you born in 2000? Customer: In the 2000s. Owner: Year 2000? Customer: No, early in the year 2001. Owner: Oh, we were the same year in school. Customer: Whoa, the same! Today’s starter: wood ear mushrooms. (Now customers have starting chatting with each other, too!) Cheers! Oops, spilled a bit! What a vibe…! Sautéed Mushrooms & Nagaimo Yams w/ Blue Cheese – ¥750 (US$5.00) Thank you. Everything was great. And the meat was nice and tender. It didn’t feel like yatai food, in a good way. It was really good. And the service was great, too. We didn’t get to try everything yet So may the adventure continue next time! Thank you so much. Deep-Fried Horse Mackerel w/ Mushrooms – ¥750 （US$5.00) I thought you were right out of college. What!!? Woo hoo, we still got it! Owner: Is there enough to do at Hakata Station? Customer: Not at all, haha! Owner: Maybe an hour is more than enough, haha! Where are you visiting from today? From Kansai. Kyoto and Hyogo. Kagoshima-style braised pork belly It’s highly recommended! That was fun! Thank you so much! Owner: Take care! Customer: Thank you! Customer: See you again next year! It’s my second time here. And my first. The food and drinks are amazing. And the owner is warm and welcoming. And the customers here are all so nice. So I thought my friend from back home would enjoy coming. So here we are. Where are you from? Oita. First time at a yatai? Yep, first time! Today’s my first time. Yatai debut! It was so much fun. The drinks and food were all very good. It’s cute and trendy. Welcoming even for a woman coming alone. Customer: Sorry for staying so long… Customer: She was supposed to take the 9:30 bus home Customer: But it was fun so I stopped her. Customer: Thanks to you, we got to hang out a little longer! Customer: Which do you like, water or tea? Customer: My gift to you. Owner: Nice! Haha Thank you so much. Everything was great, thank you! I usually close around midnight. But I don’t get home until about 3:30 a.m. some days. What’s great about yatai stalls is That you’re so close to the customers, so you get to talk a lot. And you have to think hard about how to make an impression And run things smoothly in such a tiny space. Every owner has to figure those things out through trial and error. That makes each yatai unique and special. The one thing I was adamant about was That I didn’t want posts in my yatai. Normally, a yatai would have 4 posts here, right? And those posts get in the way between you and the customers. I absolutely didn’t want that. It was the one thing I refused to compromise on. It means a lot to me that young people in Fukuoka are coming here. You often hear people say they don’t go to yatai stalls. So to see those people choose to come here That’s really rewarding. And some customers keep coming back. That makes me confident I’m doing something right. I’m originally from Kawasaki in Kanagawa. I lived there until this spring. I didn’t know anyone in Fukuoka at all. But here meeting all these supportive people I never feel alone. This is where I feel most at home. Hi everyone, it’s Seiryu Sakoda from Japanese Food Craftsman. I want to share with you the mission of our YouTube channel. We’ve met so many craftsmen and chefs over the years. We’ve come to realize that their skills Work ethic And spirit Are all authentic aspects of Japanese culture we should truly be proud of. But at the same time, the number of craftsmen decreases every year. When we discovered this, we felt we had to do something. Something to help pass their craft down to the next generation. That’s the mission of our videos and products. To share the beauty of these crafts, one person at a time. But we also face certain challenges in making this all possible. We’re a small team. Our filming time is limited. We often feel frustrated, thinking “If we only had a few more hours, we could make something even better.” We want to dig deeper into the world of each craftsman with care and respect. We want to explore lesser known shops and restaurants in remote regions. And even take the channel overseas. That’s why we launched our YouTube membership program. Complete with plenty of exclusive perks. If you feel connected to our mission and want to support us, please join us as a member. Your support helps build the future of traditional craftsmanship. Thank you for your support! Thank you for your support!
This is Abe from Yatai Keiji—thank you! Please support Japanese Food Craftsman, too! Our channel strives to share the skills of true craftsmen with the world and pass them on to the next generation. Our videos and products aim to showcase the appeal, pride and philosophy behind the artisans and their craft. If even one person watches this and thinks “Japanese craftsmen are awesome!” that’s already a step toward preserving Japan’s fading traditional crafts. That’s the mission of our YouTube channel. Thanks for your support!

This young man came from Tokyo to open his dream yatai and wound up making one of the most stylish and popular new yatai in Fukuoka city. Everything was hand made by him and his attention to detail and effort paid off, making one of the most unique looking new yatai on the Fukuoka scene to date!

🎉Check out our new Channel with 4K Extended Videos here🎉: https://www.youtube.com/@japanesefoodcraftsmanlong

🏠 Shop Name:博多屋台 LEF-yatai-
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0:00 Intro
0:20 Assembling DIY Yatai
6:35 Prep work!
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