もつ吉 本店
Motsukichi Mainten
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Motsuyoshi's signature luxury course using Kyoto's finest ingredients. It is also suitable for important banquets and business entertainment.
This is a standard course that includes our signature "Kyoto-style motsuyaki" (roasted Kyoto-style fish cake), which is made with ingredients from Kyoto. Recommended for a gourmet party among friends or a company banquet!
This is a standard course that includes "Kyoto-style motsu nabe", a dish that allows you to enjoy our specialty Kyoto ingredients. Recommended for a gourmet party among friends or a company banquet!
Enjoy our specialty "Kyoto-style motsu nabe" or "Kyoto-style motsu yaki"! This 8-course menu is ideal for banquets.
Enjoy the famous "Kyoto-style motsu nabe"! This 8-course menu is ideal for banquets.
♪Starting November 2♪ A special collaboration between Hakata’s long-established mentaiko brand “Fukusaya” and “Motsukichi”! “Fukusaya” is a long-established shop representing Fukuoka and Hakata, with over 50 years of history, specializing in spicy mentaiko. Using carefully selected ingredients, their mentaiko is slowly marinated for three days and nights in a secret seasoning sauce that brings out the umami of fish sauce and the heat of chili peppers, resulting in a deep richness and refined spiciness. The “Infinite Mentaiko Motsu-nabe,” which generously features their signature mentaiko, is a truly irresistible course offering “unlimited mentaiko refills.” Includes an all-you-can-drink selection of 10 beverages.
Hiroshima Lemon x Salt Koji x Calpis
Hybrid beer made with Koizumi Koji and completely pesticide-free Hiroshima lemons
A refreshing taste like the blue sky, this sake is gaining significant attention for its careful brewing using the famous water of Fushimi. It is the masterpiece of the fifth generation of the sake brewery. This bottle offers a direct taste of the sweetness of rice and is very easy to drink, making it recommended for those trying sake for the first time.
A refreshing taste like the blue sky, this sake is gaining significant attention for its careful brewing using the famous water of Fushimi. It is the masterpiece of the fifth generation of the sake brewery. This clean bottle allows you to directly enjoy the sweetness of the rice. It is very easy to drink, making it recommended for those who are trying sake for the first time.
A representative work by Philip Harper, the only British toji in Japan, known for its 'rich mildness and unique crisp acidity.' After graduating from Oxford University, he was captivated by the charm of sake while drinking with colleagues at an izakaya when he came to Japan as an English teacher in 1988. After a diligent apprenticeship as a kura worker, he rose to the position of toji, creating this powerful bottle.
A representative work by Philip Harper, the only British toji (master brewer) in Japan, known for its 'rich mildness and unique crisp acidity.' After graduating from the University of Oxford, he was captivated by the charm of sake while drinking with colleagues at an izakaya during his visit to Japan as an English teacher in 1988. After a diligent apprenticeship as a kura (brewery) worker, he rose to the position of toji, creating this powerful bottle.
The true essence of Matsumoto is its 'excellent aftertaste.' Established in the 3rd year of Kansei (1791), this historic sake brewery in Fushimi is crafted by a master brewer with 55 years of experience. It may seem light enough to leave sake lovers wanting more, but this is where Matsumoto shines. Enjoy the sharp finish accompanied by citrus fruit flavors. One go 950 yen, glass 580 yen.
"The sharpness of the aftertaste is the true essence of Matsumoto". Established in the 3rd year of Kansei (1791), this historic sake brewery in Fushimi produces this bottle crafted by a master brewer with 55 years of experience. It may seem light enough to leave sake lovers wanting more, but this is where Matsumoto's true essence lies. Enjoy the sharpness accompanied by citrus fruit flavors.
Founded in the first year of Tenmei (1781), this prestigious brewery in Fushimi has a history of 230 years, representing the authentic style nurtured by Kyoto's washoku culture. It uses 100% of the sake rice 'Shuku', and is carefully brewed using techniques passed down through generations. The crispness, pleasant sweetness, and creamy gentle aroma characteristic of 'Shuku' superbly enhance the umami-rich washoku dishes.
Founded in the first year of Tenmei (1781), this prestigious brewery in Fushimi has a history of 230 years, representing the authentic style nurtured by Kyoto's washoku culture. It uses 100% of the sake rice 'Shuku', which is characteristic of Kyoto, and is carefully brewed using techniques passed down through generations. The crispness, pleasant sweetness, and creamy gentle aroma of 'Shuku' superbly enhance the umami-rich washoku dishes.
One Go 950 yen Glass 580 yen
Please ask the staff about the taste and price as they may vary depending on the stock.
Hiroshima Prefecture's Okamoto family's 'Sun Lemon' is produced in the birthplace of domestic lemons, Hiroshima Prefecture, Kure City, Osaki Shimojima. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' without using any pesticides or chemical fertilizers about 40 years ago, making him a pioneer in organic lemon farming. The mild acidity and refreshing, strong aroma characteristic of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
■Using 'Sun Lemon' from Okamoto's family in Hiroshima Prefecture, produced in the birthplace of domestic lemons, Kure City, Osaki Shimojima. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, without using any pesticides or chemical fertilizers, making him a pioneer in organic lemon farming. The mild acidity and refreshing, strong aroma characteristic of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
■Using 'Sun Lemon' from the Okamoto family in Hiroshima Prefecture, produced in the birthplace of domestic lemons, Kure City, Osaki Shimojima, Hiroshima Prefecture. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, pioneering organic lemon farming. The unique mild acidity and refreshing, strong aroma of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
■Using 'Sun Lemon' from Okamoto's family in Hiroshima Prefecture, produced in the birthplace of domestic lemons, Onomichi City, Hiroshima Prefecture. The producer, Mr. Okamoto, was the first in Japan to achieve 'completely pesticide-free lemon cultivation' about 40 years ago, pioneering organic lemon farming. The unique mild acidity and refreshing, strong aroma of Sun Lemon are unparalleled. Enjoy this luxurious lemon drink made from the entire fruit, from flesh to peel.
The highest quality matcha from Uji, Kyoto, produced by Kitagawa Hanbee Shoten, established in the first year of the Bunkyū era (1861). Since then, they have continued to uphold the tradition of tea making and have received the Minister of Agriculture, Forestry and Fisheries Award 11 times, earning one of the highest evaluations in Japan for quality. This is a genuine matcha high made with such Uji matcha. Please try the rich flavor that is a step above.
Made with lemons from Hiroshima Prefecture
Original recipe from Motsukichi made with ginger, honey, and various spices
Oolong Tea, Green Tea, Hojicha
The exquisite soup creates a harmony of flavors with the Wagyu offal, vegetables, and the delicious spiciness of the soup. Please enjoy Motsukichi's new product 'Mala Soup'. Additional toppings: Wagyu offal, grilled Wagyu offal, vegetable assortment, Kujo green onion, Kyoto mizuna, Kyoto fried tofu, fresh wheat gluten, yuba, eggplant, red daikon, mini tomatoes, flat noodle vermicelli.
The sashimi at Motsukichi features fresh fish delivered from across the country, including Kyoto, according to the seasons. Each fish is carefully filleted by our skilled chefs, selected on the same day. Enjoy this fresh fish with soy sauce or salt delivered from Kyoto. The soy sauce used at Motsukichi's main store comes from 'Sakanaga Brewery' in Amino Town, Kyotango City, and is made from 'Sakanaga Soy Sauce' sourced from Kyotango Amino Town. It has a sweet and mellow flavor with a refreshing taste, which pairs excellently with Motsukichi's sashimi. The 'Kotobiki Salt' from Amanohashidate, Kyoto, is also a must-try for sashimi! Some may wonder about using salt with sashimi, but we encourage you to give it a try. The Kotobiki Salt, sourced from Kotobiki Beach, is made using traditional flat kettle methods. It pairs wonderfully with white fish, slightly grilled fish, and fatty fish.
The sashimi at Motsukichi features fresh fish delivered from Kyoto and across the country, offered according to the seasons. Each fish is carefully filleted by our skilled chefs, selected on the same day. Enjoy this fresh fish with soy sauce or salt delivered from Kyoto. The soy sauce used at Motsukichi's main store comes from 'Sakanaga Brewery' in Amino Town, Kyotango City, and is made from 'Sakanaga Soy Sauce' sourced from Kyotango Amino Town. It has a sweet and mellow flavor with a refreshing taste, pairing excellently with Motsukichi's sashimi. The 'Kotobiki Salt' from Amanohashidate, Kyoto, is also a must-try for those who might wonder about using salt with sashimi. This salt, sourced from Kotobiki Beach, is made using traditional flat kettle methods. It pairs wonderfully with white fish, slightly grilled fish, and fatty fish.
The finest Wagyu O-Toro hormone 'Hoshino's small intestine' directly shipped from Hyogo Prefecture is grilled quickly over binchotan charcoal flames. Please enjoy it grilled on a hot plate along with pork tongue, pork harami, and cut Kyotan green onions. Feel free to add Kyoto black seven spice or yuzu pepper to your liking.
The key to the flavor is the 'creamy and mellow' Kyoto Nishikyo miso! Enjoy the exquisite harmony of the rich broth made by simmering beef bones, local chicken, and aromatic vegetables for three full days, paired with the finest fatty offal. *Add-ons* Offal 770 yen, Grilled Offal 880 yen, Young Chicken Thigh 880 yen, Assorted Vegetables 660 yen, Kujo Green Onion 550 yen, Zousui (rice porridge) 550 yen, Udon 550 yen, Grilled Rice Cake 550 yen.
Please enjoy with the flavor of Parmesan cheese and bonito flakes shaved at the table.
Roast beef styled like Yukke, served with a special spicy miso sauce and egg yolk
Please enjoy with homemade plum katsuobushi ponzu, coarsely grated spicy daikon, and plenty of Kujo green onion.
The new specialty of Motsukichi Main Store takes 24 hours to complete. The beef tongue stew is simmered for 3 hours using Nishikyo miso and Kyoto red miso from Katayama Shoten in Kyotanba, allowing the flavors to fully infuse. The beef tongue is so tender that it can be cut with chopsticks and is melt-in-your-mouth delicious. Enjoy it with our special potato puree.
Chilled tofu topped with crispy fried jako and Kujo green onions, served at Motsukichi.
This is a classic potato salad from Motsukichi, blended with thick-cut grilled bacon and Kyoto pickles.
Caprese from Motsukichi served with special salt koji cream
This is a Kyoto-style dashimaki tamago made with plenty of dashi and Kujo negi.
A representative of summer Kyoto vegetables, simply served in a dipping sauce.
Simmered yuba wrapped in kombu from the famous Kyoto shop 'Imai' in a Kyoto-style broth.
A dish stir-fried with Kyoto Manganji peppers and small dried fish in a sweet and spicy sauce.
Please enjoy the chewy handmade fresh wheat gluten with two types of dengaku miso.
This is freshly made homemade thick fried tofu, fried after the order is placed.
A light snack made with crunchy yam potato pickled in wasabi.
We have prepared a pâté made from Wagyu liver in a Japanese style. Comes with 6 slices of baguette.
A seasonal assortment of pickles from Kyoto. Includes Kyo Shiba pickles, Yuzu Daikon, Kyo Mibu lettuce, and Suguki pickles. The contents may vary depending on the season.
Kyoto Kujo onions delivered from contracted farmers. Please enjoy with our homemade spicy vinegar miso made with Saikyo miso.
This is a snack with tender simmered beef tongue served on a baguette.
The fish from Kyotango is minced with Tanba miso and garnishes.
A signature salad made with six types of seasonal Kyoto vegetables, lightly fried, served with homemade carrot dressing and mixed with meat sauce.
This is a homemade oil dressing made with Ago soy sauce.
Motsukichi's Yodare Chicken served with a special spicy sauce and homemade chili oil. The moist chicken breast is exquisite.
Fresh Wagyu heart lightly seared and prepared as Yukhoe.
We use the fatty part of the beef tongue known as Tantoro. Please enjoy it with pickled green chili.
The dumplings wrapped in chewy skin are finished spicy with homemade chili oil. Please enjoy them with cilantro.
Motsukichi's meat tofu made with a whole block of wagyu beef tendon and tofu
This is a chewy snack gnocchi made with Saikyo miso from Kyoto Katayama Shoten.
This is Mapo Tofu from Motsu Yoshimoto, served with a spicy homemade Mapo sauce.
A dish made with Kyoto brand pork 'Kyoto Pork' marinated in salt koji and slowly grilled over charcoal.
A classic chicken steak! Crispy skin grilled over charcoal, and the seasonal vegetables on the side are exquisite.
Please enjoy the eggplant with dengaku miso
We made a handmade tsukune with a soft texture into a Japanese style hamburger.
Fatty salmon with good fat content marinated for 24 hours in a soy sauce koji recipe directly from Koizumi Kojiya.
This is a steadfast popular item since the establishment.
Fresh white shrimp directly delivered from Kyoto Tachibanashoten, fried to perfection.
Proudly marinated in a special sauce for 24 hours
Croquette made with homemade béchamel sauce using Tanba shimeji mushrooms and onions, luxuriously incorporating fresh crab meat and crab miso. Comes with 2 pieces.
Homemade meat chirimen has a spicy kick.
This is Kyoto udon made with the thick broth from Kyoto's additive-free Odashi Uneno. Enjoy the chopped Kyoto fried tofu and broth.
This is a chazuke served with a special sesame sauce and the finest dashi broth.
Please enjoy the cold udon with additive-free broth and hot dipping sauce.
A luxurious authentic brulee finished with 'Kyoto-produced Wasanbon' and real vanilla beans.
Set includes: salted rice ball or small udon (hot or cold), fried chicken, egg soup
Half Size 280 Yen
Mini Tomato, Broccoli, Okra
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