My favorite thing about going to a strange city or country is to visit the vegetable market and supermarket. The vegetable market is a lively and fragrant fireworks supermarket. It is a local price and quality of life. Spring City belongs to Fukuoka Prefecture but has a dense population because of the army and navy. Public facilities are densely packed in supermarkets. Things are very cheap. Prices are much lower than Shanghai. #City C debut plan #City Humanities Handbook #Japan Travel

Kikuzushi

Master Yuan Yanwu&#39;s work ☕️ Taizaifu Star Dad Net Red Concept Store 👣 Fukuoka is a not-hot, relatively slow-paced livable city. Compared with the noise and excitement of Osaka, I prefer to explore slowly in such a city. 😿 This store can pass by on the way to Taizaifu Tianmangong. I didn&#39;t know it. I was reminded by my brother that I ran into an Internet celebrity attraction. The seats in the store were close to full staff. I barely found a two-person seat. My brother went to the queue to order coffee. It was not slow to come back. Yuan, in the store, drinking coffee is the second, mainly to appreciate the design sense in the store and catch up with this. ⛱ Taizaifu Starbucks Store is said to be &quot;one of the ten most beautiful and creative Starbucks stores in the world.&quot; Designed by Master Yuan Yanwu, it is inspired by the traditional Japanese wooden toy Cidori (pictured fruit, known as Luban lock in China), connecting Japanese tradition and modernity, without any nails or metal accessories, and is made of more than 2,000 cross-woods. ✨ Yuan Yanwu once said: &quot;The new application of traditional crafts shows not a unique feeling, or a sense of pretentious nobleness, but a more integrated atmosphere in life. Every woven wooden structure is connected in series with a seemingly weak but solid connection. It releases a new atmosphere for space, brings back the humanities and localities that the environment has given, coffee tastes the same, but space is more fascinating.&rdquo; His design is never limited to the building itself, but focuses more on the relationship between architecture and humanity and nature. And try to find in it a rich and strong connection between the building and its location. His architectural concept is on the one hand oriental, pursuing simple nature, with Zen fun, on the other hand, focusing on reshaping natural materials, through materials (such as bricks, tiles, wood, glass blocks) to make the building and the site environment peacefully coexist. The above is some information summed up after searching for some information! Still quite a lot of people come! It can be said that it is a must-check place on the road to Taizaifu Tianmangong! (Location) Detailed address: Taizaifu City, Fukuoka Prefecture 3-2-43 (alarm clock) Business hours: 08：00-20：00 (money) Per capita consumption: 30+

去到一个陌生的城市或国度我最喜欢的事情 就是逛菜市场和超市菜市场是活色生香的人间烟火气超市则是以见一斑当地的物价和生活质量春日市属于福冈县却因为有陆军和海军的驻扎而人口密集 公共设施密布超市里的东西很便宜物价比上海要低的多#城市C位出道计划 #城市人文手记 #日本旅行

最好提前预约。有休息室。有WiFi。 非常好的体验。 到达地铁站后大概步行15分钟，七拐八拐。

It is best to make an appointment in advance. There is a lounge. There is WiFi. Very good experience. About 15 minutes walk after arriving at the subway station, seven turns and eight turns.

30多年前，濑口佑介的父亲创办了菊寿司 。原本开在福冈市，后来搬到了附近的春日市。门口精美的招牌还是旧名菊寿司，寿司和鮨在日本其实是一个意思，只是鮨一般多用于顶级寿司店。现在菊鮨的大将濑口佑介，曾修业于博多寿司名店 高玉 ，之后在摩纳哥一家五星级酒店任副厨师长，曾与Jo&euml;l Robuchon、Alain Ducasse一起在摩纳哥皇室婚礼上担任厨师。最终选择回乡继承家业。郁郁葱葱，精雕细琢的庭院，推开精致的传统和式木门，便看到百年银杏木制成的整块吧台，角落的灯光配合季节性的植物陈列。曾经的老派气氛一扫而空，只留&ldquo;菊鮨&rdquo;小而精致的招牌。上菜前，濑口佑介当场制作醋饭，浓郁的醋香味和米饭的香甜味瞬间弥漫了整个屋子。之后井井有条地开始处理起食材，刀工熟练，没多久盘中便摆满了整整齐齐的各类鱼肉。北海道马粪海胆手卷，大条海胆一层层往上叠，放入口中，海胆立刻就和松软的米饭化作一捧黏稠海水。鲜美得无法无天。小肌鱼：腌渍后口味偏重，酸咸让人一抖，配合醋饭稍好点。金枪鱼中腩：油花适中。赤醋舍利尽管颜色偏深、香味浓郁，酸味却不会过浓。帆立贝：浓稠的酱汁渗进贝肉，色如琥珀。贝肉几乎包裹住了舍利，入口十分满足，味道松软而甘甜。餐时大约2小时，定价合理、性价比超高，尤其是午餐。希望还有机会再次前往。

More than 30 years ago, Sakaguchi&#39;s father founded Kikushima Sushi. Originally opened in Fukuoka City, but later moved to the nearby Spring City. The exquisite signboard at the door is still the old name Kikushima Sushi. Sushi and Kikushima are actually a meaning in Japan, but Kikushima is generally used in top-level sushi restaurants. Now the general of Juju, Yukou Yusuke, has been repaired in Hakata sushi restaurant Gao Yu, and then served as deputy chef at a five-star hotel in Monaco, and worked as chef at the Monaco royal wedding with Jol Robuchon and Alain Ducasse. Finally, he chose to return to his hometown to inherit his family. The lush, finely carved courtyard, pushing open the exquisite traditional and style wooden doors, you will see the whole bar made of century-old ginkgo wood, the corner lights with seasonal plant displays. The old-fashioned atmosphere was swept away, leaving only the small and exquisite signboard of &quot;juxuan&quot;. Before serving, Yukou Youjie made vinegar rice on the spot, and the strong vinegar fragrance and the sweetness of rice filled the whole room instantly. After that, the ingredients were processed in a well-organized manner, and the knife was skilled, and soon the plate was filled with neat and tidy fish. Hokkaido horse manure sea urchin hand roll, large sea urchin layer to stack up, put in the entrance, sea urchin immediately and soft rice into a viscous sea water. Fresh and lawless. Small muscle fish: after the stains, the taste is heavy, sour and salty, and the vinegar rice is slightly better. Tuna: moderate oil flowers. The red vinegar sari, although the color is dark and the aroma is strong, the sour taste is not too strong. Fan Libei: thick sauce seeps into the shell meat, the color is like amber. The shell meat almost wrapped around the shell, the entrance is very satisfying, the taste is soft and sweet. About 2 hours of meal, reasonable pricing, high cost performance, especially lunch. I hope there is a chance to go again.

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