Motsukichi Hauptgeschäft
もつ吉 本店 / Motsukichi Mainten
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A renowned restaurant for Kyoto-style offal dishes with warm hospitality
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Motsuyoshi's signature luxury course using Kyoto's finest ingredients. It is also suitable for important banquets and business entertainment.
This is a standard course that includes our signature "Kyoto-style motsuyaki" (roasted Kyoto-style fish cake), which is made with ingredients from Kyoto. Recommended for a gourmet party among friends or a company banquet!
This is a standard course that includes "Kyoto-style motsu nabe", a dish that allows you to enjoy our specialty Kyoto ingredients. Recommended for a gourmet party among friends or a company banquet!
Enjoy our specialty "Kyoto-style motsu nabe" or "Kyoto-style motsu yaki"! This 8-course menu is ideal for banquets.
Enjoy the famous "Kyoto-style motsu nabe"! This 8-course menu is ideal for banquets.
Enjoy "hot and spicy hot sauce" for a limited time only. This 8-course menu is ideal for banquets.
Hiroshima Lemon x Salt Koji x Calpis
A hybrid beer made with Koizumi Koji and completely organic Hiroshima lemons
A refreshing taste like the blue sky, this sake has gained significant attention for its careful brewing using the famous water of Fushimi. It is the masterpiece of the fifth generation of the sake brewery. This bottle offers a direct taste of the sweetness of rice, making it a crisp and clean choice. It is very easy to drink, making it recommended for those who are trying sake for the first time.
A refreshing taste like the blue sky, this sake has gained significant attention for its careful brewing using the famous water of Fushimi. It is the masterpiece of the fifth generation of the sake brewery. This bottle offers a direct taste of the sweetness of rice and is very easy to drink, making it recommended for those who are trying sake for the first time.
A representative work by Philip Harper, the only British toji in Japan, known for its 'rich mildness and unique crisp acidity.' After graduating from Oxford University, he was captivated by the charm of sake while drinking with colleagues at an izakaya when he came to Japan as an English teacher in 1988. After a diligent apprenticeship as a kura worker, he rose to the position of toji, creating this powerful bottle.
A representative work by Philip Harper, the only British toji in Japan, known for its 'rich mildness and unique crisp acidity.' After graduating from Oxford University, he was captivated by the charm of sake while drinking with colleagues at an izakaya when he came to Japan as an English teacher in 1988. After a diligent apprenticeship as a kura worker, he rose to the position of toji, creating this powerful bottle.
The true essence of Matsumoto is the excellent aftertaste. Established in the 3rd year of the Kansei era (1791), this historic sake brewery is located in Fushimi. This bottle is crafted by a master brewer with 55 years of experience. It may seem light enough to leave sake lovers wanting more, but this is where Matsumoto truly shines. Enjoy the sharpness accompanied by citrus fruit flavors. One go 950 yen, glass 580 yen.
"The sharpness of the aftertaste is the true essence of Matsumoto". Established in the 3rd year of the Kansei era (1791), this historic sake brewery in Fushimi is crafted by a master brewer with 55 years of experience. Is it too light for sake lovers? It may seem so, but this is where Matsumoto's true essence lies. Enjoy the sharpness accompanied by citrus fruit flavors.
Founded in the first year of Tenmei (1781), this prestigious brewery in Fushimi has a history of 230 years, representing the authentic style nurtured by Kyoto's washoku culture. It uses 100% of the sake rice 'Shuku', and is carefully brewed with techniques passed down since ancient times. The crispness, pleasant sweetness, and creamy gentle aroma characteristic of 'Shuku' superbly enhance the umami-rich washoku dishes.
Founded in the first year of Tenmei (1781), this prestigious brewery in Fushimi has a history of 230 years, representing the authentic style nurtured by Kyoto's washoku culture. It uses 100% of the sake rice 'Shuku', and is carefully brewed using techniques passed down through generations. The characteristics of 'Shuku', such as its crispness, pleasant sweetness, and creamy gentle aroma, perfectly enhance the umami-rich washoku dishes.
One Go 950 yen Glass 580 yen
Please ask the staff about the taste and price as they may vary depending on the stock.
Hiroshima Prefecture's Okamoto family's 'Sun Lemon' is produced in the birthplace of domestic lemons, Onomichi City, Hiroshima Prefecture, on Osaki Shimojima Island. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' without using any pesticides or chemical fertilizers about 40 years ago, making him a pioneer in organic lemon farming. The unique mild acidity and refreshing, strong aroma of the Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from the flesh to the peel.
Hiroshima Prefecture's Okamoto family's 'Sun Lemon' is produced in the birthplace of domestic lemons, Onomichi City, Hiroshima Prefecture, on Osaki Shimojima Island. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, pioneering organic lemon farming. The unique characteristics of Sun Lemon, such as its mild acidity and refreshing, strong aroma, are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
Produced using 'Sun Lemon' from the Okamoto family in Hiroshima Prefecture, the birthplace of domestic lemons, located in Kure City, Osakishimojima. Mr. Okamoto, the producer, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, pioneering organic lemon farming. The unique mild acidity and refreshing, strong aroma of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
Using 'Sun Lemon' from Okamoto's family in Hiroshima Prefecture, produced in the birthplace of domestic lemons, Kure City, Osaki Shimojima in Hiroshima Prefecture. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, pioneering organic lemon farming. The unique mild acidity and refreshing, strong aroma of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
The highest quality matcha from Uji, Kyoto, established in 1861 by Kitagawa Hanbee Shoten. Since then, it has continued to uphold the tradition of tea making, receiving the Minister of Agriculture, Forestry and Fisheries Award 11 times in the past, earning one of the highest evaluations in quality in the country. This is a genuine matcha high made with such Uji matcha. Please try the rich flavor that is a step above.
Made with lemons from Hiroshima Prefecture
Original recipe from Motsukichi made with ginger, honey, and various spices
Oolong Tea, Green Tea, Hojicha
By simmering Wagyu motsu and vegetables in this exquisite soup, a harmony of flavors is created, combining the umami of the Wagyu motsu, its sweetness, and the spicy flavor of the soup. Please enjoy Motsukichi's new product 'Mala Tang'. Additional toppings include Wagyu motsu, grilled Wagyu motsu, assorted vegetables, Kujo green onions, Kyoto mizuna, Kyoto fried tofu, fresh wheat gluten, yuba, eggplant, red daikon, mini tomatoes, and flat rice noodles.
Motsukichi's sashimi is... Fresh fish delivered from all over the country, starting with Kyoto, is provided according to the seasons. Each fish, selected on the day, is carefully prepared by our craftsmen. Please enjoy such fresh fish with soy sauce or salt delivered from Kyoto. The soy sauce used at Motsukichi's main store is 'Sakanaga Soy Sauce' from Amanohashidate, Kyotango City, which has a sweet and mellow flavor with a refreshing taste. It pairs excellently with Motsukichi's sashimi. The 'Kotobiki Salt' delivered from Amanohashidate, Kyoto, is also worth trying, even if you think, 'Salt for sashimi?!' The Kotobiki Salt, delivered from Kotobiki Beach, is made using traditional flat kettle methods. It pairs excellently with white fish, slightly grilled fish, and fatty fish.
The sashimi at Motsukichi is... Fresh fish delivered from all over the country, starting with Kyoto, is provided according to the seasons. Each fish, selected and purchased on the same day, is carefully prepared by our skilled artisans. Please enjoy this fresh fish with soy sauce and salt delivered from Kyoto. The soy sauce used at Motsukichi's main store is 'Sakanaga Soy Sauce' from Amano Town, Kyotango City, Kyoto. It has a sweet and mellow flavor with a refreshing taste. It pairs excellently with Motsukichi's sashimi. The 'Kotobiki Salt' delivered from Amanohashidate, Kyoto, is also worth trying, even if you think, 'Salt for sashimi?!' The Kotobiki Salt, sourced from Kotobiki Beach, is made using traditional flat kettle methods. It pairs excellently with white fish, slightly grilled fish, and fatty fish.
The highest quality Wagyu O-Toro Hormone 'Hoshino's Small Intestine' is directly shipped from Hyogo Prefecture and grilled quickly over binchotan charcoal flames. Please enjoy it grilled on a hot plate along with pork tongue, pork harami, and cut Kyotan green onions. Feel free to dip it in Kyoto black seven spice or yuzu pepper as per your preference.
The key to the flavor is the 'creamy and mellow' Kyoto Nishikyo miso! Enjoy the exquisite harmony of the rich broth made by simmering beef bones, local chicken, and aromatic vegetables for three full days, along with the melt-in-your-mouth premium fatty offal. *Add-ons* Offal 770 yen, Grilled Offal 880 yen, Young Chicken Thigh 880 yen, Assorted Vegetables 660 yen, Kujo Green Onion 550 yen, Zousui (rice porridge) 550 yen, Udon 550 yen, Grilled Rice Cake 550 yen.
Please enjoy with the flavor of Parmesan cheese and bonito flakes shaved at the table.
Roast beef styled like Yukke, eaten with a special spicy miso sauce and egg yolk
Please enjoy with homemade plum katsuobushi ponzu, coarsely grated spicy daikon, and plenty of Kujo green onion.
The new specialty of Motsukichi Main Store takes 24 hours to complete. The beef tongue stew is slowly simmered for 3 hours using 'Saikyo Miso' and 'Kyoto Red Miso' from the Kyotanba Katayama Shop. The beef tongue, cooked until the umami seeps in, is so tender that it can be cut with chopsticks and is melt-in-your-mouth delicious. Enjoy it with our special potato puree.
Chilled tofu served with crispy fried jako and Kujo green onions as a condiment.
This is a classic potato salad from Motsukichi, blended with thick-cut grilled bacon and Kyoto pickles.
Caprese from Motsukichi served with special salt koji cream
This is a Kyoto-style dashimaki tamago made with plenty of dashi and Kujo negi.
A representative of summer Kyoto vegetables, simply prepared in a dipping sauce.
Using the kombu-dried yuba from the famous Kyoto shop 'Imai', cooked in a Kyoto-style broth.
A dish stir-fried with Kyoto Manganji peppers and dried sardines in a sweet and spicy sauce.
Please enjoy the chewy handmade fresh wheat gluten with two types of dengaku miso.
This is freshly made homemade thick fried tofu that is fried after the order is placed.
A light snack made with crunchy yam potato pickled in wasabi.
We have finished the pâté made from Japanese beef liver in a Japanese style. Comes with 6 slices of baguette.
An assortment of seasonal pickles from Kyoto. Includes Kyo Shiba pickles, Yuzu Daikon, Kyo Mibu lettuce, and Suguki pickles. The contents may vary depending on the season.
Kyoto Kujo green onions delivered from contracted farmers. Please enjoy with homemade spicy vinegar miso made with Saikyo miso.
This is a snack with tender simmered beef tongue served on a baguette.
The fish from Kyotango is pounded with Tanba miso and condiments.
A signature salad made with six types of seasonal Kyoto vegetables that are deep-fried, served with homemade carrot dressing and mixed with meat sauce.
This is a homemade oil dressing made with Ago soy sauce.
Motsukichi's Yodare Chicken served with a special spicy sauce and homemade chili oil. The moist chicken breast is exquisite.
Fresh Wagyu heart is lightly seared on the surface and prepared as Yukke.
Using the fatty part of the beef tongue called Tantoro. Please enjoy it with pickled green chili.
The dumplings wrapped in chewy skin are finished spicy with homemade chili oil. Please enjoy them with cilantro.
Motsukichi's meat tofu made with a whole block of wagyu beef tendon and tofu
This is a chewy snack gnocchi made with Saikyo miso from Kyoto Katayama Shoten.
This is Mapo Tofu from Motsu Yoshimoto, served with a spicy homemade Mapo sauce.
A dish made with Kyoto brand pork 'Kyoto Pork' marinated in salt koji and slowly grilled over charcoal.
A classic chicken steak! The crispy skin grilled over charcoal and the seasonal vegetables on the side are also exquisite.
Please enjoy eggplant with dengaku miso
We made a Japanese style hamburger using soft handmade tsukune.
Fatty tuna salmon with good fat content marinated in soy sauce koji passed down from Koizumi Kojiya for 24 hours.
This is a consistently popular product since the establishment.
Fresh white shrimp directly delivered from Kyoto Tachibanashoten are fried.
Proudly marinated in a special sauce for 24 hours
Croquette made with homemade béchamel sauce using Tanba shimeji mushrooms and onions, luxuriously incorporating fresh crab meat and crab miso. Comes in a set of 2.
Homemade meat chirimen has a spicy kick.
This is Kyoto udon made with the thick broth from Kyoto's additive-free dashi Une-no. Enjoy the chopped Kyoto fried tofu and broth.
This is a chazuke eaten with a special sesame sauce and the best dashi.
Please enjoy the cold udon with additive-free broth and hot dipping sauce.
A luxurious authentic brulee finished with 'Kyoto-produced Wasanbon' and real vanilla beans.
The machine uses 'Hatsuyuki', which is also used by the original kakigori shop. A rich special sauce made with Uji matcha and a tiramisu sauce made with mascarpone cheese.
Set contents: Salted rice ball or small udon (hot or cold), fried chicken, egg soup
Half Size 280 Yen
Mini Tomato Broccoli Okra
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