모츠나베킴라야 가마타히가시구치

Aomori Prefecture is one of Japan's leading port towns facing the Pacific Ocean. Among its seafood, squid has long boasted the highest catch volume in Japan. The fresh soft bones of the squid are seasoned whole and fried to retain their umami flavor.

A premium cream croquette filled with large chunks of corn, made with corn grown in the rich soil of Tsukbetsu Town, Hokkaido, and a melting béchamel sauce using fresh milk! A proud dish with an incredibly luxurious flavor.

In Hokkaido, it is customary to top baked potatoes with squid salted fermented paste. The rich saltiness and unique umami of the fermented squid create an exquisite harmony when combined with the baked potato. The high quality of the ingredients from Hokkaido, including the salted paste, potatoes, and cheese, produces an exceptional flavor.

This is a dish of fresh Hokkaido raw octopus sliced and served with high-quality leaf wasabi. The large cuts of octopus provide a crunchy and firm texture that can be fully enjoyed. The slight sharpness of the wasabi adds a unique kick that becomes addictive.

This is a marinated mackerel made using fatty Kinka mackerel caught off the coast of Kinkasan Island in Miyagi Prefecture and landed at Ishinomaki Minato Port. By flambéing it with a torch, the sweetness and fat burst out. Its appeal lies in the fact that it has a rich fat content yet disappears quickly, leaving a refreshing taste.

Hokkaido is famous for its large octopus (Pacific Giant Octopus), which is a well-known brand area. Compared to octopus from places like Akashi, it is larger, sweeter, and more tender. Its juicy and soft texture, along with its sweetness and umami, makes it perfect for carpaccio. Lightly grilling it adds a toasty flavor.

Scallops from Hokkaido have large adductor muscles and a bouncy texture. The places where they are caught vary by season, such as along the Okhotsk coast and in Funka Bay, but delicious scallops can be enjoyed year-round in Hokkaido. Please try the scallop rare cutlet, which is coated in a crispy batter and finished rare, made with these Hokkaido scallops.

In Kesennuma, Miyagi Prefecture, people have been eating hormone (offal) for a long time. It is one of the soul foods of Kesennuma, Miyagi Prefecture. Fishermen living in this coastal town primarily eat fish while at sea, so when they return to land, they crave meat dishes and are said to prefer the cheap and delicious 'hormone-yaki' (grilled offal). The Kesennuma hormone is stir-fried in a special spicy sauce made from a miso base. A characteristic way to enjoy Kesennuma hormone is to eat it with a generous serving of shredded cabbage drizzled with Worcestershire sauce.

This is roe made from trout, known as 'Masuko' or 'Masu Ikura'. Trout and salmon belong to the same family, Salmonidae. The characteristic of Masu Ikura is that it is smaller than regular ikura. Due to its smaller size, it has a stronger sweetness and richness compared to salmon eggs. The skin is thinner, leaving no residue on the tongue.

The famous 'Pork Bowl' from Tokachi, Hokkaido. Perfectly paired with steaming hot freshly cooked rice, carefully selected pork, and a secret sauce! The sweet and savory sauce coats the tender belly meat, and the sweetness of the meat's fat, rice, and sauce intertwines exquisitely, creating a refined and rich flavor.

This is a currently popular tapioca milk tea. It includes vanilla ice cream and Hokkaido honey. You can enjoy its rich and elegant flavor. The chewy texture pairs perfectly with the popular tapioca. *Takeout is available! We provide a lid and straw.

The truly delicious peach season lasts only for two months in the summer. This gelato features a refreshing sweetness from white peach juice, complemented by a subtle acidity that works perfectly! It has become a gelato with a flavor that is just right for early summer.

This is a cheesecake brûlée with an irresistible richness of cheese. Enjoy it together with a rich vanilla ice cream made from Hokkaido fresh milk, topped with caramel sauce.

・Chilled Tofu 390 yen・Chilled Tomato 390 yen・Salted Cabbage 390 yen・Green Onion Pile 420 yen・Salted Offal 390 yen・Spicy Offal 390 yen・Mackerel Namero 480 yen・Low-Temperature Cooked Green Onion Liver 600 yen・Cream Cheese Soy Sauce Pickled 390 yen

・Fresh Tuna with Grated Yam 780 yen・Cheese Tsukune Grilled on Iron Plate 680 yen・Agedashi Tofu 580 yen・Cheese Fries 580 yen・Choice of TKG (Spicy, Cheese, Normal) 390 yen・Spicy Noodles・Beef Zabuton Skewers (1 piece) 480 yen・Veal Harami Skewers (1 piece) 300 yen・Pork Belly Skewers (1 piece) 300 yen・Sausage Skewers (1 piece) 300 yen・Sausage Cheese Potato 680 yen・Fried Ramen 680 yen

・Seafood Salad 780 yen・Warm Egg Caesar Salad 690 yen

The summer staple teppanyaki menu is now available at Motsukimu. Enjoy a hearty selection including popular Genghis Khan, Harami grilled meat, and domestic beef shabu-shabu!!! *Orders are for two servings or more.

Our pride, the carefully selected 'salt flavor' that brings out the taste of the ingredients. A refreshing and robust soup that enhances the umami of carefully selected ingredients.

In Kyushu, when it comes to 'motsunabe', it is definitely 'soy sauce'. A classic flavor that never gets boring and makes you want to eat it again and again.

A rich and deep flavor of miso that is smooth and full-bodied. The intense taste of miso seeps into the ingredients, warming the body.

Our restaurant's proud motsunabe comes with a great plan where you can choose the flavor♪♪ You can mix and match freely and select the taste you like♪♪ <Salt, Soy Sauce, Miso, Pork Bone, Flying Fish Dashi, Shrimp Dashi, Extra Spicy>

The very popular pork shabu-shabu has been renewed with a two-layer pot! It comes with a variety of dipping sauces, including pork bone, soy sauce, tomato, flying fish dashi, shrimp dashi, and super spicy options.

Our offal uses domestically sourced small intestines that are subject to strict quality control. Therefore, the unpleasant odor often found in other establishments is almost nonexistent. It is truly soft and bouncy offal, which has led to many female customers ordering additional servings. 【Bouncy Collagen Trivia♪】 Seventy percent of the skin is composed of collagen, which exists in the body in organs, muscles, bones, joints, eyes, hair, and more. Collagen exists in a fibrous or membranous form, filling the gaps between cells. It is the main component that makes up the dermis, which maintains skin elasticity and smoothness without wrinkles. The amount of collagen in the body is highest in the twenties, and thereafter tends to decrease, with reports suggesting it drops to less than half. Aging and exposure to ultraviolet rays can cause collagen to harden or decrease in quantity. In other words, collagen is an essential nutrient for youth and health. Important collagen in the body needs to be replenished as metabolism declines.

From Oita Prefecture, Maetsue Village, the long-established yuzu pepper maker 'Kawazuya' meticulously blends only 'yuzu', 'chili pepper', and 'salt'. This product is made with coarsely ground, additive-free ingredients, showcasing the original aroma of the materials.

These special champon noodles have a strong chewiness and a chewy texture, perfectly coated with a broth rich in the flavors of domestic beef offal and fresh vegetables.

Finishing with zosui is quite good.

The noodles are straight noodles with a flavor close to fresh noodles, made using a non-fried, non-steamed method.

Among hot pot dishes, 'motsunabe' is consumed year-round. Not only in winter, but in the Kyushu region, it is also widely eaten to combat summer fatigue. Motsu meat => gelatin, collagen; cabbage => vitamin C, U, calcium, potassium, magnesium; garlic => fatigue recovery, nourishment, immunity; chili pepper => fat burning. ★ It is a dish with a perfect balance of nutrition and nutritional value! In terms of nutritional balance, it provides protein, vitamins, carbohydrates, minerals, and dietary fiber in a well-balanced manner relative to the necessary intake amounts. Especially vegetables are important for maintaining health, and the essential cabbage and garlic can be consumed in one meal, with most of the 350 grams recommended by the Ministry of Health, Labour and Welfare. While hot pot is often thought of as a winter dish, considering its nutritional aspects, please enjoy motsunabe in summer as well. In the cold winter, motsunabe warms you from the core, and in the summer, when physical strength is easily depleted, you can enjoy motsunabe healthily throughout the year, thanks to the capsaicin effect of chili peppers.

Unchanged popularity since its establishment. It has a unique crunchy texture and an exquisite balance with ponzu sauce and yuzu pepper. More than motsunabe, 'sour motsu' is what the people of Hakata enjoy with their drinks.

We have prepared fresh pork offal, freshly slaughtered in the morning, in a miso-based stew. It has a perfect texture and an exquisite aftertaste. It pairs well with beer.

We topped a generous serving of Hakata's famous mentaiko and ikura on a fluffy dashi-maki tamago. This luxurious dish offers an exceptional umami flavor that lets you experience the richness of the sea.

The top brand of mentaiko from Fukuoka, 'Kanefuku' mentaiko. Grilling it enhances the original flavor of the mentaiko and intensifies the spiciness. It can be enjoyed with any type of alcohol. The skill of the craftsman is in finishing it rare.

This is one of the two absolute champions of our establishment, alongside vinegared offal. It is a classic dish with a consistently delicious taste. The crispy texture and rich sauce are the key elements. We have renewed it in a skewered fried style so that you can take a big bite and savor the umami in your mouth.

Various cuts are grilled to juicy perfection. We serve a selection so you can enjoy a little bit of many different types. Available in limited quantities, so please order early.

This is a style of potato salad where you mash rich, fluffy boiled Bintje potatoes together with grilled bacon, boiled eggs, and mayonnaise. You can leave it chunky or mix it well, it's up to you.

This is Kimuraya's special tonpei-yaki, rolled with carefully prepared pork and vegetables. The hearty pork and egg are complemented by a fragrant sauce.

Crispy, winged gyoza that overflows from the plate. Juicy fillings are wrapped in a chewy skin. Be sure to enjoy the crispy and fragrant gyoza, a specialty of Kimuraya Honten.

A world where you can't eat liver sashimi is too sad. Therefore, we are committed to thorough low-temperature cooking and have worked hard to recreate the deliciousness of that raw liver sashimi. Please give it a try.

Yobuko in Saga Prefecture is a town known for squid. The whole grilled squid, commonly found at food stalls, has a fragrant soy sauce aroma, a firm and chewy texture, and rich umami flavor.

You can fully enjoy our proud horse sashimi delivered directly from Kumamoto.

This is a healthy lean cut. It features a tender texture and a refined sweetness. Enjoy it together with the crunchy texture of Koune. Please savor it with Kyushu soy sauce.

[Limited Quantity] Enjoy the melt-in-your-mouth flavor of marbled horse sashimi.

Challenge yourself to grab some delicious edamame!! These edamame are full of flavor. The saltiness is just right. Perfect as a snack.

It is a smooth cold tofu dish. It is topped generously with bonito flakes.

A simple yet addictive snack made with chopped cabbage drizzled with a special salt sauce.

It is finished with fragrant chili oil and filled with ingredients.

The types of pickles may vary depending on the season. Please ask the staff for more information.

Sweet and sour tomatoes, chilled to perfection.

The freshest seasonal vegetables, harvested at their peak and delivered directly from visible producers every day without going through the agricultural cooperative, are delicious, safe, and secure. Enjoy the ultra-fresh vegetables that farmers have carefully nurtured, packed with nutrition and flavor!

This is a delicious and nutritionally balanced special salad topped with seven types of chunky ingredients made from fresh vegetables harvested at Wagouen. You can choose from four types of dressing. *The types of vegetables may vary depending on the supply situation.

A platter of 3 types (3 pieces of each type).

Now a nationally popular dish. A local cuisine from Miyazaki Prefecture. The charm lies in the generous homemade tartar sauce and the secret Nanban vinegar.

A hidden specialty of Oita, karaage originated in Oita. It is fried to a crisp using a secret blend of spices that is not to be shared.

Crispy on the outside, moist and fluffy on the inside. Enjoy with salt that enhances the sweetness.

A delightful size that spills out of the basket. Enjoy with three types of sauces: 'Sour Onion, Ketchup, Mayonnaise.'