Crazy about Motsunabe – The Five Best Offal Hot Pot Restaurants
When the temperatures drop and you can’t go outside without a warm coat, it’s hot pot season! Nothing works better to warm you up than a steaming bowl of motsunabe, Japanese offal hot pot, a specialty from the city of Hakata.
From Tokyo and Kyoto to Hakata itself, the very birthplace of motsunabe, we’ve scouted Japan for the restaurants that serve an offal hot pot that we simply cannot get enough of. And if you’ve never tried this delicacy that has conquered the entire nation by storm, then it’s about time to get a taste for yourself!
1. Hakata Prime: An Authentic Motsunabe Experience in Higashi-Ginza
Our first stop is a restaurant that focuses on one particular and very popular offal hot spot specialty: hakatamori, or Hakata Prime. Located just behind the famous Kabuki-za, Keishu is originally from Hakata but has popular locations in all kind of places.
One of the restaurant’s strong points is the possibility to get two times the amount of leek and one and a half times the amount of cabbage that comes with a regular hakatamori – all while the price stays the same. The hot pot’s broth is made out of salt, white miso, and Hakata agodashi soy sauce, offering an entirely different taste compared to other kinds of motsunabe.
Keishu
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2. Simply Delicious: Ginza’s Most Popular Hakata Hot Pot Lunch
When speaking about hot pot, the usual image that comes to mind is everyone sitting around one big pot and having a great time. We will introduce you to a store capturing the essence of motsunabe, even for those who choose to dine alone. On top of that, Hakata Hotaru serves, as its name suggests, authentic hot pot from the birthplace of motsunabe. Cooked in a savory pork broth, the fresh offal is soft and juicy and its unique, delicious flavor just spreads in your mouth with every single bite. The side dishes served along with the hot pot, such as cod roe and mustard pickles, are also a delight and go excellent with the main dish.
Hakata Hotaru
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3. Anmonya: Authentic Hakata Tastes for Incredibly Reasonable Prices
As motsunabe is the soul food of Hakata, a lot of people are looking for a hot pot as authentic as possible – and obviously it doesn’t get more authentic than in Hakata itself. But once there, a lot of people tend to be overwhelmed by the sheer number of motsunabe offers in the area. Fret not, however, we’re here to help!
Our special Hakata recommendation is Anmonya, located in Southern Fukuoka, and incredibly popular among the locals. The offal is so fresh and soft, it seems to melt right in your mouth. On top of the amazingly cozy and friendly atmosphere, the generous portions even for one person will satisfy each and every guest. If you want to go authentic, the best place to start is definitely here!
Anmonya
https://gurunavi.com/en/faxn300/rst/
4. Natural, Fresh Ingredients, Stewed for Ten Entire Hours!
Our next spot takes us to the beautiful city of Kyoto. At Motsunabe Toraya in the traditional neighborhood of Ponto-cho, you’ll get to enjoy delicious hot pot, cooked with white miso that is a taste so typical for the city.
Taste all-natural materials that have been stewed for ten entire hours in the savory miso broth - the offal, the slight sweetness of the soup, and the vegetables do have an elegant and flavorful taste. While it doesn’t seem possible to make a reservation, we highly recommend to try this motsunabe restaurant at least once.
Motsunabe Toraya
205-1 Shijo Agaru Shimokorikicho, Nakagyo-ku, Kyoto-shi, Kyoto-fu 604-8016
5. Motsu and Mentaiko: A Perfect Match in Tsukiji
We’ve found a genuine novelty in the world of offal hot pot, right in Tokyo’s famous Tsukiji: Mentaiko-Motsunabe. Mentaiko is a dish made out of marinated pollock and cod roe and also a famous food from Hakata.
Even before cooking, this creative hot pot looks amazing: on top of a mountain of cabbage and leek sits the vivid, delicious mentaiko topping just waiting to be added to the broth. Once the vegetables are soft and tender, the mentaiko has merged with the soup, creating not only a very unique color but also an amazing flavor. After all the ingredients are eaten, all kinds of different dishes can be ordered to enjoy the remaining broth, even uncommon ones such as cheese, or risotto with seaweed.
Tsukiji Fukutake
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