Motsunabe Gokumiyaya Akasaka Filiale
もつ鍋 極味や 赤坂店 / Motsunabe Kiwamiya Akasaka
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Award-winning exquisite motsunabe
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This is a casual course featuring the main dish of "meat specialty restaurant" Kyokumi-ya's specialties, motsu-nabe (hot pot of meat and vegetables)!
This is a casual course featuring the main dish of "meat specialty restaurant" Kyokumi-ya's specialties, motsu-nabe (hot pot of meat and vegetables)!
This luxurious course is the pride of a "meat specialty restaurant! In addition to our signature "Motsunabe", fresh "Imari Beef Hoho Tataki" and other specialties, this course includes "Kyokumi-ya Hamburger Steak" and "Imari Beef Steak", both of which are well-known in the lines at Parco and Hakata Station, and will satisfy you in both volume and content.
This luxurious course is the pride of a "meat specialty restaurant! In addition to our signature "Motsunabe", fresh "Imari Beef Hoho Tataki" and other specialties, this course includes "Kyokumi-ya Hamburger Steak" and "Imari Beef Steak", both of which are well-known in the lines at Parco and Hakata Station, and will satisfy you in both volume and content.
Imari beef, which has become possible to procure stably through long-term relationships with yakiniku restaurants. It is also used for exquisite dishes and steaks.
The vegetables and tofu used for motsunabe and other ingredients are fresh, directly delivered from the Itoshima region.
The grilled dried fish from Goto, Nagasaki Prefecture, used for dashi, was visited at the processing site of the fishermen, and I also experienced the processing work.
The highest quality kombu harvested along the coast of Rausu Town in Hokkaido, with a rich thickness that offers a deep umami and sweetness. It is characterized by its strong richness, used to make dashi.
This is a motsunabe with a rich yet mellow finish, blended with Kyoto miso and accented with roasted garlic. Serves one.
Our most popular black offal hot pot. It features a fragrant broth made with grilled flying fish from Goto, Nagasaki Prefecture, and Rishiri kelp from Hokkaido. For one serving.
Korean chili peppers are used to create a soup overflowing with the flavor of seafood. The stimulation of capsaicin makes it irresistible. For one person
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