01 / ABOUT THE PLACE
About this place
At Motsunabe Issho, motsunabe is served from a single portion, with domestic Wagyu offal, cabbage, bean sprouts and garlic chives in a house-made broth. Diners can enjoy the offal’s rich flavour without the dish feeling too heavy, according to some; it suits an evening when you want a lighter-style hot pot. One diner singled out the offal’s springy texture after excess fat had been removed by parboiling, and noted that little fat appeared in the broth as it simmered. Views on the amount of offal and the lightness of the broth do vary. You can start with one portion, then add any extra ingredients that catch your eye at the table.
While you wait for the hot pot, or alongside a drink, try the fried offal or grilled dried firefly squid. One diner enjoyed grilling the squid at the table and said it went well with draft beer. The menu also includes small plates such as spicy cucumber and selected kimchi tofu, as well as fried young chicken from Kyushu. Build around the hot pot and add a few other dishes to suit your appetite.
Choosing how to finish the meal is part of the fun. Options include Chinese-style noodles made with dried curly noodles, egg rice porridge, Kishu plum and egg rice porridge, cheese rice porridge, and tomato cheese rice porridge topped with a soft-boiled egg. Some diners have finished with the Chinese-style noodles; another said the plum porridge was light and easy to finish. If you’d like a little more after the hot pot, consider your preferred finish as you plan your order.
You can also dine indoors with a dog. Diners have mentioned private rooms and second-floor seating for guests with dogs, and one referred to a menu for dogs. Check seating and conditions when you book. Dinner reservations are recommended, making it easier to plan ahead for a meal around the hot pot with a group.
