모츠나베 키와미야 아카사카점

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