Motsuhara

The specialty is 'motsu sukiyaki', which uses a total of six types of offal including large intestine, small intestine, tripe, heart, sweetbreads, and cartilage. After releasing the aroma with garlic in an iron pot, it is seasoned with a dipping sauce, and finally enjoyed in a 'motsu nabe' style by adding cabbage and garlic chives. The style includes adding champon noodles at the end, allowing you to experience the umami of the offal, the sweetness of the vegetables, and the depth of the soup in three stages.

The interior has a calm atmosphere, quietly standing in a back alley of the residential area of Akasaka, a 'hidden gem known to those in the know.' There are counter seats and tatami seating, creating a friendly and approachable atmosphere with interactions between the owner and staff. The lighting and decor also have elements of Showa retro, bringing a comforting air to those who visit.

'Motsuhana' has garnered attention in Fukuoka, where offal hot pot restaurants abound, with its unique approach of 'motsusuki' prepared in the style of sukiyaki, and has been selected as a Bib Gourmand by Michelin. With careful preparation and aromatic presentation, it captivates both locals and food enthusiasts alike. We will continue to cherish Fukuoka's offal culture while pursuing unforgettable deliciousness.