Mokkosu
もっこす / Moccos
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A renowned restaurant in Okayama where you can savor Kumamoto regional cuisine
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Only high-quality horse meat purchased directly from the production ranch is used. Not only horse meat, but also carefully selected jaw stock and specially developed ponzu sauce for shabu-shabu broth. We are particular about everything in our 'horse shabu-shabu'. In Okayama, you can only eat Mokkos, so it is perfect for important customers, meals with family and friends, and has a topic of conversation. (From 2 servings)
The only specialty Botan Nabe in Okayama City. We use only carefully selected wild boar. Enjoy it with plenty of vegetables and our secret miso broth. You can choose between udon or zosui for the finishing touch. It is low in fat and calories, highly popular, and sells incredibly well even through online shopping. For more information, please visit http://www.mokkoss.com!
Three years in the making. A menu item introduced to commemorate the 20th anniversary of the establishment. It also appears in the Momotaro legend and is designated as the prefectural bird. It has an indescribable texture and flavor. Only the finest 2-year-old meat is used. It is served in a soy sauce broth made from kijigara, and enjoyed as a shabu-shabu dish. It has a reputation for being addictive once you try it. Perfect for entertaining guests from outside the prefecture.
Sukiyaki with plenty of low-fat, low-calorie meat rich in minerals and iron, along with plenty of vegetables. You will feel incredibly happy when you eat it with a beaten egg.
Beautifully marbled horse sashimi. When you think of Kumamoto, you think of horse sashimi. The head chef carefully selects meat from female horses under 3 years old through his own channels. Some say it's even more delicious than eating it in its place of origin. Please try the most delicious horse sashimi in Okayama.
This is horse mane sashimi. It has a moderate texture and a melting mouthfeel. Eating it with premium raw horse sashimi enhances the deliciousness.
Enjoy searing the horse Toro Kalbi for sashimi!
Freshly delivered from Kagoshima!
Carefully made over time. It has a comforting miso flavor.
A mix frankfurter of wild boar, deer, and bird! The crispy texture and overflowing meat juice are irresistible.
A rare dish of fried horse intestines. Crispy on the outside, tender on the inside. Goes well with alcohol.
Tender simmered tendon meat with soy sauce flavor, served with plenty of green onions.
Enjoy the finest horse sashimi in yukke style mixed with natto and egg yolk.
A croquette made by stewing horse tendon meat in a sweet and spicy sauce, mixing it with fluffy potatoes. It has a strong flavor that pairs perfectly with alcohol.
This is a carefully selected lean loin meat of Japanese deer caught in the Kyushu Mountains. Please enjoy the original taste of the meat that spreads in your mouth.
A popular product directly delivered from the hometown of Kagoshima. It goes perfectly well with shochu.
A local dish representing Kumamoto. The sharp spiciness makes it the perfect accompaniment to sake.
A fish that can only be found in the Ariake Sea. It is first grilled and then fried to a crispy perfection. Enjoy it by crunching on it from head to tail.
The skin is crispy and fragrant, and the large-cut meat is truly characteristic of Jidori chicken! It has an excellent texture and flavor. Served with grated ponzu sauce.
A dish that impressed Kanjani when they visited the restaurant. It's delicious with a generous portion!!
We have luxuriously combined the fresh and safe internal organs of chicken, 'heart', 'liver', and 'gizzard'. Although the quantity is limited, the rich flavor is a must-try.
Pour hot Japanese sake over roasted kiji meat to transfer the flavor of kiji. Please enjoy the changing beauty of the sake as time passes.
A combination of thigh meat, breast meat, and chicken tenderloin. The texture and umami of the meat are indescribably delicious. A very rare delicacy.
A masterpiece of marinated meat in a unique miso bed, grilled to perfection with a crispy exterior and rare interior. Enjoy the exquisite balance of flavors between the meat and miso.
Sourced daily from Okayama Chuo Market. Seasonal ingredients will be included based on the number of people. Please leave it to us. Assorted sashimi platter with 5 varieties.
A taste of homemade nostalgia from the good old days.
A salad boasting plenty of seafood and vegetables.
Homemade specialty dish.
Only high-quality horse meat purchased directly from the production ranch is used. Not only the horse meat, but also the soup stock is made with carefully selected bonito dashi, and a special ponzu sauce for shabu-shabu has been developed. This is a horse shabu-shabu that is particular about everything. In Okayama, you can only eat Mokkos, so it is perfect for important customers, meals with family and friends, and has a topic of conversation. (Serves 2 people)
The only specialty Botan Nabe in Okayama City. We use only carefully selected wild boar. Enjoy it with plenty of vegetables and our secret miso broth. You can choose between udon or zosui for the finishing touch. It is low in fat and calories, very popular, and sells like crazy even in online stores. For more information, please visit http://www.mokkoss.com!
Three years in the making. A menu item introduced to commemorate the 20th anniversary of the establishment. It is featured in the Momotaro legend and designated as the prefectural bird. It has an indescribable texture and flavor. Only the finest 2-year-old pheasants are used. Served shabu-shabu style with soy sauce broth made from pheasant bones. It has gained a reputation for being addictive after the first taste. Ideal for entertaining guests from outside the prefecture.
Sukiyaki with plenty of low-fat, low-calorie meat rich in minerals and iron, along with plenty of vegetables. You will feel incredibly happy when you eat it with a beaten egg.
Beautifully marbled horse sashimi. When you think of Kumamoto, you think of horse sashimi. The head chef carefully selects meat from female horses under 3 years old through their own unique sourcing route. Some say it's even more delicious than eating it at the source. Please try the most delicious horse sashimi in Okayama.
This is horse mane sashimi. It has a moderate texture and a melting mouthfeel. Eating it with premium raw horse sashimi enhances the deliciousness.
Enjoy searing the horse Toro Kalbi for sashimi!
Freshly delivered from Kagoshima!
Carefully made over time. It has a comforting miso flavor.
A mix frankfurter of wild boar, deer, and bird! The crispy texture and overflowing meat juice are irresistible.
A rare dish of fried horse intestines. Crispy on the outside, tender on the inside. Goes well with alcohol.
Tender simmered tendon meat with soy sauce flavor, served with plenty of green onions.
Enjoy the finest horse sashimi in yukke style mixed with natto and egg yolk.
A croquette made by stewing horse tendon meat with sweet and spicy seasoning and combining it with fluffy potatoes. It has a strong flavor that pairs perfectly with alcohol.
This is a carefully selected lean loin meat of Japanese deer caught in the Kyushu Mountains. Please enjoy the original taste of the meat that spreads in your mouth.
A popular product directly delivered from the hometown of Kagoshima. It goes perfectly well with shochu.
A local dish representing Kumamoto. The sharp spiciness makes it the perfect accompaniment to sake.
A fish that can only be found in the Ariake Sea. It is first lightly grilled and then fried to a crispy perfection. Enjoy it by crunching through it from head to tail.
The skin is crispy and fragrant, and the large-cut meat has a great texture and flavor that is truly characteristic of Jidori chicken! Served with grated ponzu sauce.
A dish that impressed Kanjani when they visited the restaurant. It's delicious with a generous portion!!
We have luxuriously combined the fresh and safe internal organs of Kiji, including 'heart', 'liver', and 'gizzard'. There is a limited quantity available, but the rich flavor is a must-try.
Pour hot Japanese sake over the fragrantly grilled kiji meat to infuse the flavor of kiji. Enjoy the changing beauty of this sake as time passes.
A combination of three types of meat: thigh meat, breast meat, and chicken tenderloin. The texture and umami of the meat are indescribably delicious. A very rare delicacy.
This dish features meat marinated in a unique miso paste, grilled to a crispy exterior and rare interior. Enjoy the exquisite balance of flavors between the meat and miso.
Sourced daily from Okayama Chuo Market. Seasonal ingredients will be included based on the number of people. Please leave it to us. Assorted sashimi platter with 5 varieties.
A taste of homemade nostalgia from the good old days.
A salad boasting plenty of seafood and vegetables.
Homemade specialty dish.
Among the shochu-producing regions in Kyushu, Kuma Shochu is a title given only to shochu produced in a limited area. Among them, the premium shochu that can only be enjoyed at our store in Okayama is 'Mokkosu'. (Glass 580 yen) (Bottle 2,500 yen)
A carefully and honestly crafted shochu. This imo shochu allows you to feel the brewery's commitment to the harmonious blend of the aroma and deliciousness of the imo. (Glass 580 yen) (Bottle 3,000 yen)
As the name suggests, it has a refreshing taste. A shochu that brings out the aroma of barley to the extreme, suitable for any dish, and irresistible for barley lovers. (Glass 580 yen) (Bottle 3,000 yen)
Enjoy the original taste of sake that has been long-aged.
Enjoy it on the rocks with an alcohol content of 44 degrees.
Enjoy it on the rocks with an alcohol content of 37 degrees.
Enjoy it on the rocks with an alcohol content of 43%.
Medium...500 yen Small...380 yen
Kirin Classic Lager ... 500 yen Asahi Super Dry ... 500 yen
Kirin Free ... 500 yen
Limited edition sake sourced from a unique route.
A rare sake in Kyushu, where shochu breweries are common. It is carefully crafted, and when you take a sip, you can feel the richness and sweetness of the rice in a balanced way. This is a local sake that we highly recommend trying.
A special junmai sake made from Okayama-grown 'akebono' sake rice and aged for a long period. It is a refreshing and sharp local sake.
Lemon, Lime, Calpis, Plum, Yuzu, Grapefruit, Cassis, Green Apple, Shikwasa, Mango all
Orange juice, cola, oolong tea, ginger ale, grapefruit juice, Calpis all
On the rocks or with soda
Kihira Honjozo
Jim Beam
Blend (red/white) 360m
Jima 340m
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