While the prospect of eating cow’s intestines may seem less than tempting at first, Hakata’s specialty dish motsunabe is proof that you shouldn’t knock it ‘til you try it! This hot-pot featuring beef entrails (motsu) and vegetables in a delicious broth has gained popularity across Japan. If you’re new to motsu, “Motsunabe Keisyu”– a modern and stylish restaurant located down a quiet alley in the foodies district of Nishinakasu is a good place to start. As the sister restaurant of long-established “Yakiniku Keisyu”, the meat used in all dishes is top quality. Keisyu’s motsu is sourced from Kagoshima and is soft and pink before cooking– a sign of its freshness. But what really sets this motsunabe apart is its broth, the most critical element of the dish. In addition to the soy and white miso broth, they also offer an original “salted tail” broth, made from slow boiled beef tail. Chinese cabbage, onion, garlic and other vegetable are simmered in this broth along with the motsu to create a rich meal. It’s simply delicious! Another recommended dish and one that goes well with motsunabe is crispy wagyu beef gyoza. There’s also an izakaya-style menu of over 30 favorite dishes that go well with wine, and private rooms are available on the second floor.
Address: 2-17 Nishi Nakasu, Chuo-ku, Fukuoka
Hours: 17:00~25:00 (L.O 24:30) Holidays ~24:00 (L.O 23:30)
Hakata Motsunabe (soy broth) ¥1,200, Motsunabe (salted tail broth) ¥1,300, Motsunabe (white miso broth) ¥1,200, Stone grilled entrails ¥1,200, Beef gyoza (10 pieces) ¥550, Draft beer ¥600, Wine (per bottle) ¥2,500~
※Motsunabe extras: Chanpon noodles ¥200, Korean noodles ¥300, Zōsui rice set ¥300
Originally published in Fukuoka Now Magazine (fn167, Nov. 2012)