01 / ABOUT THE PLACE
About this place
A good place to start is the signature beef croquette, made with Hokkaido potatoes and the savoury richness of beef. It is listed as the shop’s most popular item, and diners have remarked on its gentle sweetness and crisp coating. Choosing just one—or trying a few side by side—is part of the appeal of a croquette specialist. For a change from the classic beef filling, try the creamy mentaiko croquette, made with spicy cod roe associated with Hakata, or the Osaka-style beef tendon croquette, whose slow-cooked tendon has a sweet-and-savoury seasoning. The latter is also presented as a good accompaniment to drinks.
For a change of flavour or texture, the signature melting croquette has a nikujaga-inspired taste, with Japanese potatoes and pork simmered until tender. The mushroom gratin croquette has a smooth white sauce with 2 kinds of Japanese mushrooms. Other options include the sweet-and-savoury beef tendon croquette and a croquette with a pleasing bite from Iwashita’s new ginger. Taking home a few varieties makes it easy to compare them. If you are not sure what to try, set options include the Korokkaya value set, with 3 beef croquettes and 2 menchi-katsu, and the Korokkaya sampler set, which includes 5 varieties such as the melting, mushroom gratin and creamy mentaiko croquettes. The menchi-katsu, a breaded minced-meat cutlet, is made with plenty of Japanese onions and is described as a good match for rice.
For something sweet after your croquette, choose fried dough dusted with kinako or sugar. The menu says it is served freshly fried; the kinako version sounds especially suited to enjoying while still warm. Diners have also praised its fluffy, chewy texture. Korokke no Korokkaya Fukuoka Teruha-ten offers takeaway. According to the listed information, it opens on Saturdays and Sundays from 11 to 19 and is closed on weekdays. It could make a handy addition to a weekend meal, or a light takeaway combining croquettes and fried dough.
