In Fukuoka, the basic ingredients of motsunabe (tripe hot pot) are simple—beef tripe, cabbage and chives—so the difference lies in the soup. Roccasha, which just opened in November, uses an original soup made from a mixture of fish and chicken broths and offers two flavor options: sesame miso and soy sauce. To finish off your hot pot, owner Munetoshi Yukitomo says noodles go better with the former, while rice porridge goes better with the latter. Try pairing a glass of sakura shochu, sweet potato shochu aged in cherry barrels, on the rocks with your piping hot nabe.
Menu: Motsunabe (one serving) ¥1,380, additional ingredients: veggies ¥500, tripe ¥700, champon noodles ¥350, rice porridge with Ariake Sea seaweed ¥400; raw sea urchin and seared beef roll (1 pc.) ¥550, beef sashimi (hanging tender) ¥1,200, mackerel with sesame ¥900, vinegared Wagyu tripe ¥600, wine/glass ¥600, sakura shochu ¥450, oolong tea ¥300
*Foreign language menu: None / Credit cards accepted / Reservations possible / No smoking
Originally published in Fukuoka Now Magazine (fn228, Dec. 2017)