While the prospect of eating cow\u2019s intestines may seem less than tempting at first, Hakata\u2019s specialty dish motsunabe is proof that you shouldn\u2019t knock it \u2018til you try it! This hot-pot featuring beef entrails (motsu) and vegetables in a delicious broth has gained popularity across Japan. If you\u2019re new to motsu, \u201cMotsunabe Keisyu\u201d\u2013 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 \u201cYakiniku Keisyu\u201d, the meat used in all dishes is top quality. Keisyu\u2019s motsu is sourced from Kagoshima and is soft and pink before cooking\u2013 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 \u201csalted tail\u201d 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\u2019s simply delicious! Another recommended dish and one that goes well with motsunabe is crispy wagyu beef gyoza. There\u2019s also an izakaya-style menu of over 30 favorite dishes that go well with wine, and private rooms are available on the second floor.<\/p>\n