Motsukura
もつ蔵
| อา | จ | อ | พ | พฤ | ศ | ส |
|---|---|---|---|---|---|---|
31 | 6/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
คะแนน
รีวิว
เมนู
This course includes a choice of 10 different types of motsu nabe (hot pot), appetizers, horse sashimi, sashimi, and a la carte dishes, allowing you to fully enjoy Motsuzura.
This basic course includes a choice of 10 types of motsu nabe, appetizers, salad, and horse sashimi to enjoy at Motsuzo.
This is a simple course that includes appetizers and salad in a motsu nabe hot pot recommended for customers who wish to use the all-you-can-drink option.
This is a Mizutaki style motsunabe made with plump and sweet white offal from Asahikawa, Hokkaido. Please enjoy it by drizzling homemade vinegar soy sauce over the ingredients served in a bowl. It uses white offal from Asahikawa, Hokkaido, cabbage, and garlic chives.
This is a motsunabe rich in sweetness, created by the collaboration of soy sauce from Yame 'Marusho Soy Sauce Brewery' and a chicken bone-based broth. It uses white offal from Asahikawa, Hokkaido, along with cabbage and garlic chives.
This is a healthy motsunabe with soy milk miso flavor that fully brings out the umami of white offal from Asahikawa, Hokkaido. It uses white offal from Asahikawa, cabbage, mushrooms, and white leeks.
A special broth made with green curry paste that blends the umami of the ingredients, allowing you to enjoy the spiciness and richness of the hot pot. Made with white offal from Asahikawa, Hokkaido, cabbage, red onions, paprika, crab dumplings, and shrimp.
This is a colorful motsunabe based on a special tomato sauce made using Italian cooking techniques. It uses white offal from Asahikawa, Hokkaido, cabbage, lettuce, tomatoes, eggplant, homemade bacon, and paprika.
This is a healthy hot pot filled with sesame, made using homemade black sesame paste and soy milk. It features white offal from Asahikawa, Hokkaido, along with cabbage, bean sprouts, and burdock.
This is a Japanese-style motsunabe with a soy sauce base, containing yam, burdock root, and ginger. It uses white offal from Asahikawa, Hokkaido, along with cabbage, garlic chives, burdock root, ginger, and grated yam.
This is a spicy Korean-style offal hot pot made with kimchi, tteokbokki (Korean rice cake), white offal, horse offal, and bean sprouts. It uses white offal from Asahikawa, horse offal from Kumamoto, cabbage, garlic chives, bean sprouts, Daishouen Omoni Kimchi, and tteokbokki.
This is a light and refreshing motsunabe with a salt lemon flavor, generously using lemon in the broth and ingredients. It features white offal from Asahikawa, Hokkaido, along with cabbage, mushrooms, and lemon.
This is a spicy hot pot style of motsunabe made with ingredients such as chili peppers, garlic, and ground sesame. It uses white offal from Asahikawa, Hokkaido, along with cabbage, garlic chives, and red onions.
Using tofu from Yame 'Mamefuji'.
Using Kumamoto horse meat.
Made with Kumamoto horse meat.
Made with Kumamoto beef.
Uses Kumamoto horse meat.
Uses Kumamoto horse meat.
Made with Miyazaki red chicken.
※The image is for illustration purposes. Please ask the staff for details.
Mainly using seasonal vegetables from Fukuoka Prefecture.
Using eggs from Ukiha 'Yumuta Farm'.
The image is of plum ochazuke.
Using eggs from Ukiha 'Yumuta Farm'.
Using the noodles from Kurume 'Taiho Ramen (Noodle Workshop).'
Uses Asahikawa white offal and Kumamoto horse offal.
Using Yame 'Mamefuji' tofu.
Using eggs from Ukiha 'Yumuta Farm'.
Using eggs from Ukiha 'Yumuta Farm'.
Using 'Yame Tanso Chicken' from Yame Tea Garden.
Using white offal from Asahikawa, Hokkaido.
Using white offal from Asahikawa, Hokkaido.
Using pork from Ukiham River Wild.
Using pork from Ukiham River Wild.
Using pork from Mr. Ideguchi in Yame.
Using wild boar meat from Mr. Ideguchi in Yame.
Using deer meat from Yatsushiro 'Inoshika Kobo Toyo'.
Using venison from Yatsushiro 'Inoshika Kobo Toyo'.
The photo is for illustration purposes.
The image is for reference. Please ask the staff.
We offer 10 varieties of wines from France, Italy, Spain, Germany, Chile, the United States, and more. For details, please refer to the wine list when you visit.
Dry Spain
Full Body Spain
Dry Japan
Medium Body Japan
Hakata Amaou (Fukuoka), Unshu Mikan (Saga), Biwa (Nagasaki), Amanatsu (Kumamoto), Kabosu & Yuzu (Oita), Hyuganatsu (Miyazaki), Bontan (Kagoshima), Okinawa Fruit Champuru (Okinawa)
Two Go 990 Yen
Rich flavor with a broad acidity. Perfectly pairs with rich dishes such as meat dishes and grilled chicken. Commonly known as 'Carnivorous Junmai Sake.'
Rich acidity and abundant flavor. Pairs exceptionally well with rich dishes such as meat dishes and grilled chicken. Commonly known as 'Meat-Eating Junmai Sake.'
A fruity and crisp dry junmai ginjo. It pairs perfectly with fish dishes such as sashimi and sushi.
A fruity and crisp dry junmai ginjo. It pairs perfectly with fish dishes such as sashimi and sushi.
Junmai Ginjo sake made from locally contracted rice 'Gin no Sato' from Yame. It has a rich and full-bodied flavor with a fruity ginjo aroma that harmonizes perfectly, enhancing the dishes as a food pairing sake.
The crispness that can be enjoyed as an aperitif or during meals is recommended for those who want to enjoy the flavor of sake as it is, as well as for women.
Bottle 2,700 yen
Bottle 3,800 yen
Bottle 2,800 yen
Bottle 2,800 yen
Hakata Amaou (Fukuoka), Unshu Mikan (Saga), Biwa (Nagasaki), Amatsu (Kumamoto), Kabosu & Yuzu (Oita), Hyuganatsu (Miyazaki), Bontan (Kagoshima), Okinawa Fruit Champuru (Okinawa)
