Daimyo Motsunabe

Publicado: 4 ago 2026

Actualizado: 4 ago 2026

motsunabeoffalhot potlocal specialtyFukuoka

Daimyo Motsunabe — representative image, not a photograph of this location

Imagen representativa — no es una fotografía de este lugar.

Motsunabe is Fukuoka's answer to the question: what do you do with beef offal? The answer is a rich, umami-drenched hot pot in which cleaned intestines (motsu) are simmered with Chinese cabbage, garlic chives, tofu, and burdock root in a broth of either soy sauce or miso base. It sounds challenging to the uninitiated; it tastes revelatory.

The Daimyo district is dotted with small, long-running motsunabe specialists tucked into residential alleys — the kind of places that take years to find without a local tip. Most use Kyushu-raised offal cleaned that morning, building a soy-based broth with dark soy, sake, mirin, and chicken bones. The defining finish: after all the motsu and vegetables are consumed, champon noodles are added to the remaining soup for a second act.

Información esencial

Horario

Dinner: 6:00 PM – 11:00 PM

Cerrado: Closed Sundays | Reservation required (at least 3 days ahead)

Entrada

Standard course: ¥2,800 | Budget ¥3,000–4,000/person without drinks

Mejor temporada

Year-round | Autumn and winter for warming hot pot

Duración de la visita

90–120 minutes (slow hot pot pace)

Cómo llegar

Información de acceso

Daimyo district, Chuo-ku, Fukuoka (look for small shops with hand-written signs in the back alleys; reservation recommended). Dinner only, roughly 18:00–23:00. Many close Sundays. Budget ¥3,000–4,000 per person without drinks.

Guía privilegiada

Premium

**Reservations:** Call at least a few days ahead where possible (Japanese only at most shops). Your hotel concierge can usually book for you. The English-speaking staff at the tourist information counter at Hakata Station can also assist with directions. **What to order:** A standard course (around ¥2,800) typically includes motsu nabe for two, champon noodles, and rice. Pair with a draft beer. **The offal explained:** The menu uses three cuts: shimacho (large intestine, fatty and rich), ko-mochi (small intestine, chewier), and shiro (cleaned tripe, delicate). First-timers should request a mix. All have been triple-cleaned with salt and sake — zero barnyard smell. **Post-dinner:** Daimyo is Fukuoka's bar district. Walk 3 minutes north for some of the best cocktail bars outside Tokyo.

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