"Motsunabe Rikou" is a restaurant with a great atmosphere that doesn't quite fit in the bustling nightlife area of Mokoya-cho, where izakayas are densely packed. I tried the omakase course, and every dish leading up to the nabe was excellent. The owner's dedication to the food was impressive. The dishes included: Awaji black abalone steamed with liver soy sauce, Yamagata beef Ichibo marinated in a delicious balance of lean and marbled meat, Rausu natural amberjack skillfully blood-drained and aged for four days, Seto Inland Sea red snapper with a firm texture and gentle taste due to proper aging, Goto Islands seasonal sesame mackerel with a strong current flavor, Mino tessa-style beef hormone with a fresh texture, Kyoto-style spicy noodles with a rich and spicy flavor, outstanding fire-cooked tongue with leeks, and the highlight, Motsunabe Rikou's 'phantom tail dashi' which has a legendary story behind it. The connection between people is important, so be sure to ask the owner about it for an even more delicious experience. The hormone was tender and the motsunabe was a must-try, especially with additions like rice, ikura, and more. The Yamagata beef Ichibo and mushroom tempura with a gentle seaweed sauce was delicious, and the Saga beef skirt steak and cloud egg Rossini-style with garlic butter and parsley was a satisfying dish. The meal ended with a persimmon sorbet. The conversation was lively, and I ended up staying at the restaurant from around 9 pm to 1 am (laughs). 3.07 stars."

From the moment I entered the restaurant, I was impressed by the stylish atmosphere and each course of the meal was truly delicious, leaving me in awe. There was attention to detail even in the soy sauce and yuzu pepper, everything was perfect. The owner's love for food was evident in the carefully selected plates. Everything I ate was so delicious that I couldn't help but sigh in amazement. It made me forget all my worries. I would love to visit again.

I went to Motsu Nabe Sakimori for the second time, and everything I ordered was delicious! I ordered a variety of dishes and they were all so tasty that I forgot to take photos. The presentation of the dishes is beautiful, and each dish looks delicious even before you start eating. The chopsticks are very fine at the tip, making it easy to pick up food. The attention to detail in their service is impressive. The ingredients are fresh and the menu is extensive. I will definitely come back again!

It's a very nice beef specialty restaurant in Sanjo! Delicious and great value. I recommend the charcoal-grilled beef tongue and harami. The motsunabe is also very tasty. The friendly chef and staff made the dining experience truly enjoyable that night. Thank you very much!

The interior of the store is clean and the staff create a friendly atmosphere where you can enjoy conversation. The manager is very particular about the ingredients, explaining the cooking method of the meat, the characteristics of the meat, and why that meat is rare. Another recommended dish is the motsunabe. The broth for the motsunabe is made from oxtail soup, so it is rich and delicious, full of nutrients.

The marinated firefly squid has always been a dish that requires extremely good luck to be able to eat, but this dish I had recently is by far the best firefly squid dish I have ever had. I enjoy other dishes as well, but this firefly squid dish takes the number one spot in my culinary history. I would love to visit again when I go to Kyoto next time!

When you enter the Kyoto Kawaramachi Rokkaku Street towards Kiya-machi, you will find "Motsunabe Rikou" on your left hand side. This is my favorite restaurant that I have visited countless times! The motsunabe (offal hot pot) is delicious, but other meat and seafood dishes are also mouth-watering! This is because the owner, Daiki, personally travels around the country to find delicious ingredients and only sources the ones he truly believes are delicious! I have visited many times, but each time the food gets even more delicious. I often bring many gourmet friends with me, and everyone agrees that it is too delicious! You should all go and try it out~The omakase course is around 15,000 yen and includes: Corn potage, Sesame mackerel, Minotessa from Juyo, Sashimi of sea bream, cherry trout, flounder, Yonezawa beef ichibo pickled, Mackerel cured in saikyo miso from Akashi, Ichibo shiso roll, bamboo shoot, asparagus tempura, Marinated firefly squid, Mapo Uruute, Shabu shabu of Kurasita from Seto Ranch, Motsunabe stewed for 14 days in tail broth, Finishing ramen, Amaou and homemade Earl Grey. If you think it's a good restaurant, don't forget to save it ☝️[Gourmet account] Follow over 110,000 people on Instagram @nozawayuta TikTok @yuuta0104gurumeI would be grateful if you could also follow these accounts^_^https://instagram.com/nozawayuuta?r=nametag

Located on the corner of Kawaramachi Rokkaku Street in Kyoto, heading towards Kiyamachi, you will find "Motsunabe Rikou" on your left hand side. This is my favorite restaurant that I have visited countless times. The motsunabe (offal hot pot) is delicious, but they also offer mouth-watering meat and seafood dishes. The owner, Daiki, personally travels around the country to find the most delicious ingredients, which is why everything on the menu is so tasty. Daiki is a dedicated and hardworking individual who is always striving to improve. Every time I visit, the food seems to get even better. I recently went with my gourmet friends from Osaka and Tokyo, and we all agreed that the food was amazing. The crab dishes, sashimi, grilled meats, and fresh fish were all top-notch. The soup base for the hot pot, made from simmering tails, is especially flavorful. The restaurant's sourcing has improved, allowing us to enjoy premium items like Omi beef and more. Whether it's the crab course or the highball drinks, the quality justifies the price. Without the crab course, you can enjoy a delicious meal for around 15,000 yen. The menu included a variety of dishes such as boiled whitebait, sea bream, striped jack, tuna, sesame mackerel, amberjack, grilled liver, Omi beef, crab shabu-shabu, crab claws, mapo tofu, crab kamakatsu, grilled beef tongue, Sendai beef, and fruit tart. I highly recommend this restaurant to everyone.

Kyoto's famous restaurant where the finest meat and fish gather! The owner personally selects luxurious ingredients from all over the country through unique routes. Located in Kyoto's Kiyamachi, they explore the goodness of seasonal ingredients and provide them in the best possible condition. The winner is "Kani Kumax," offering such luxurious and delicious crab that can only be tasted here. Established for 100 years, Marunaka Suisan carefully selects Matsuba crab, a top-notch brand called "Tora crab"! Paired with delicious seaweed from Ariake Sea, "Marunaka Suisan x Motsunabe Rikou" combines meat, Matsuba crab, and high-quality seaweed for an explosion of flavor. The winning Motsunabe is simply irresistible. The selected delicious meats from Usuinagai Farm, Okazaki Ranch, and Tanaka Livestock are brought to perfection. Every time, it's exciting to see how they are cooked and served. The Kanto-Kansai Gourmet Gathering Special Course includes various dishes like deep-fried whitebait with grated daikon, assorted sashimi, seared yellowtail, and more. Don't forget to save this restaurant on your list of places to visit. Check out their Instagram for more posts.

Kyoto Kawaramachi Rokkaku Street, heading towards Kiyamachi, on the left side, you will find "Motsunabe Rikou," a restaurant that I love the most and have visited countless times. Not only is the motsunabe delicious, but the meat and seafood dishes are also mouth-watering! The owner personally travels around the country to find delicious ingredients and only sources the ones he truly believes are delicious! The owner, Daisuke-san, is a close friend of mine and is very diligent in his studies and efforts every day! I have been there many times, but each time the food gets even more delicious. I often take many gourmet friends there, and they all agree that it is incredibly delicious! This time, we had a special gourmet king course New Year's party, with the entire first floor reserved for up to 18 people, enjoying delicious dishes and performances. Every dish was impressively delicious! Especially outstanding was the crab and Yamagata beef sirloin dish, the "Kanik MAX"! It was unbelievably delicious. With improved sourcing, we also enjoyed the Omi beef Ichibo from Okazaki Ranch at 61 months of age, and the lamp dish! Everything we ate was delicious, so everyone should go and try it out! This time, the special course was around 16,500 yen, plus about 6 highballs, totaling around 20,000 yen. The menu included: - Japanese-style tongue stew - Buri and Tai sashimi assortment - Goma saba from Goto Islands - Ichibo from Okazaki Ranch Omi beef at 61 months of age and a comparison with Yonezawa beef Ichibo - Mino tessa - Aiko tomato from Shiga Prefecture - Yonezawa beef tongue yukke - Amaou strawberry and Yonezawa beef Uchi Hira roll - Mapo Urate - Kanik MAX - Motsunabe with tail simmered in broth for 8 days - Kumamoto Tanaka steak - Lamp steak from Okazaki Ranch Omi beef at 61 months of age - Simmered rice and noodles - Mapo noodles with Kyoto spice - Strawberry Follow my gourmet account with over 90,000 followers on Instagram @nozawayuta and TikTok @yuuta0104gurume. I would be grateful if you could also follow them.

Located a 5-7 minute walk from Santomachi Station, Motsunabe Rikou is a restaurant where you can enjoy the finest ingredients carefully selected by the chef. Not only is the main dish of motsunabe delicious, but the appetizer dishes leading up to it are also of high quality, likely to receive even more praise in the future. The hospitality of the chef and staff is excellent, creating a great atmosphere that enhances the dining experience. This time, we tried the special menu for private parties. Starting with the exquisite Tan Stew made with Kuroge Wagyu beef from Kumamoto simmered tenderly in oolong tea and mirin, followed by sashimi of Akashi natural sea bream and yellowtail, Fukuoka's local dish Goma Saba, the popular dish at Rikou with no off-flavors and strong umami, the comparison between Okazaki Bokujou Omi beef aged 61 months and Yonezawa beef Ichibo, and more, each dish made our mouths water just by hearing about the ingredients. The spicy and delicious Sendai beef tongue aburi yukke, Yonezawa beef Uchihira strawberry roll with a hint of strawberry acidity, the perfect match of spicy white rice and Ma Po tofu, the top-grade Matsuba crab that makes it hard to eat any other crab, the combination of Kuroge Wagyu beef black tongue charcoal-grilled with intense flavor, the top-notch Kani Kumax combining Matsuba crab and Yonezawa beef Kainomi, and the Ichibo steak with a rich flavor and perfect elasticity were all surprisingly delicious! The closing dish of motsunabe, with broth simmered for over 8 days, was superb, allowing us to fully enjoy the satisfying course menu until the end. Be sure to visit and experience it for yourself. Thank you for the meal!

Motsunabe Rikou... Full course for the New Year's party (^_^)/ Featuring luxurious items like devil crabs and Okazaki Ranch steak ⤴︎⤴︎ It was a course of ultimate extravagance♪♪ The motsunabe soup made with the strongest tail soup is undeniably delicious~~~ The spicy noodles at the end were also irresistible (laughs) This might be the most luxurious meal of the year... The menu for this occasion was as follows⤵︎⤵︎⤡ - Japanese-style beef tongue stew - Assorted sashimi of amberjack and sea bream - Goma saba from the Goto Islands - Comparison tasting of Okazaki Ranch sirloin and Yonezawa beef sirloin - Beef tripe sashimi - Kimchi made with Aiko tomato from Shiga Prefecture - Yonezawa beef tongue tartare - Amakusa strawberry and Yonezawa beef inside round roll - Mapo tofu with sea urchin - Devil crab max - Motsunabe with soup simmered for 8 days - Kumamoto Tanaka steak - Okazaki Ranch Omi beef 61-month-old lamp steak - Rice porridge and noodles at the end - Mapo noodles with Kyoto spice Many thanks for the variety of dishes that are not often seen♪♪ It was the best New Year's party ever~~~

Located in a bustling area about a 5-minute walk from Keihan Sanjo Station, "Gourmet King" is a recommended restaurant. Despite heavy snowfall on the day of our visit, the snow added a stylish touch to the already chic exterior. The interior had dim lighting and a homely atmosphere with a predominance of wood, resembling a cozy izakaya. With both counter and table seating, as well as à la carte options, it is suitable for individuals or groups. Their specialty dish, as the name suggests, is the "motsunabe" (tripe hot pot), made with a supreme tail soup that is painstakingly prepared for 8 days. It is a dish that will bring tears of joy to your eyes. The special New Year's course at Gourmet King includes: - Tan Stew: Tender tan (beef tongue) simmered in oolong tea, creating a rich and flavorful stew that pairs perfectly with the beef tongue. - Assorted Sashimi of Buri (yellowtail) and Tai (sea bream): Despite being a motsunabe restaurant, the sashimi quality is comparable to high-end Japanese restaurants, with deliciously fatty buri and exquisite tai. - Gomasa Buri from the Goto Islands: A flavorful sashimi dish that must be ordered to fully experience the taste. - Ichibo (ribeye) comparison: A luxurious comparison of Okazaki Ranch Omi beef (aged 61 months) and Yonezawa beef ribeye, both offering a heavenly balance of flavor and texture. - Mino Tessa: Fresh and delicious mino (tripe) with a great texture. - Tomato Kimchi: A dish with a perfect balance of sweet, sour, and spicy flavors. - Yonezawa Beef Tongue Yukke: A dish bursting with flavor and richness. - Amaou Strawberry and Yonezawa Beef Uchihira Maki: A delightful combination of sweet strawberries and savory beef. - Mapo Urute: A dish with a unique texture of Urute and a rich mapo flavor. - Crab Max: A dish featuring Matsuba crab, also known as "Tora crab," combined with meat for an exquisite taste. - Motsunabe: A motsunabe with a delicious soup base, tender meat, and plenty of vegetables. - Kumamoto Tan Steak: Juicy and flavorful steak with perfect cooking. - Okazaki Ranch Omi Beef (aged 61 months) Rump Steak: A perfectly rare and juicy steak. - Finishing with Zosui and Noodles: A luxurious end to the meal with a soup, zosui, and noodles. - Kyoto Spicy Miso Ramen: A hidden menu item from a sister restaurant, delicious and flavorful. In conclusion, everything was incredibly delicious, surpassing all expectations. The quality of the ingredients, cooking methods, and presentation were impeccable. It was a wonderful New Year's gathering with delightful company and fantastic food. Thank you for the feast.

Special course, around ¥20,000 I think. Highlights included: Crab Max, Seared Pigeon Yukke, Marinated and Seared Ichibo Beef, Yonezawa Beef Uchihira Strawberry Roll, Mino Tataki, Toshimitsu's Motsunabe, Lamp Steak, Kumamoto Black Wagyu Black Tongue Salt Charcoal Grill, Ma Po Urute, Aiko Tomato Kimchi, Seasonal Sesame Mackerel, Akashi Natural Sea Bream and Amakusa Amberjack Sashimi, and Japanese-style Beef Stew. It was a luxurious course filled with high-quality ingredients. The Mino Tataki and Ma Po Urute were my favorites. The Crab Max was dangerously delicious as soon as I took a bite. The Yonezawa Beef Kai No Mi MVP was outstanding. They even went to pick the crab in the snow the day before. It was amazing! I definitely want to go back. #SakeDrinkingGirls #DrinkingTagram #GourmetIntroduction #OsakaMain #HonestOpinions #TastePreferencesVary #CheckOtherPostsHere #MotsunabeToshimitsu #KyotoGourmet #SanjoGourmet #OsakaGourmet

Motsunabe Toshimitsu in Kyoto's Kiya-cho‼️ "Motsunabe Toshimitsu" is a wonderful restaurant where you can enjoy the finest quality of meat and seafood in Kyoto's Kiya-cho☺️ Here are today's dishes‼️ - Japanese-style tongue stew: Made with Kumamoto black wagyu tongue and tongue meat cooked in soy sauce, sake, mirin, and Oolong tea. - Akashi sea bream and Amakusa yellowtail sashimi: Directly sourced from Abesen Fish Store in Hyogo and Maruya in Kyoto. - Gomosaba (sesame mackerel): Made with fresh mackerel from the Goto and Tsushima sea area, known for its quality. - Mino sashimi: A rare dish of sashimi made from Mino. Prepared with domestically sourced black wagyu Mino. - Ichibo seared: A comparison of Yamagata Tanaka Livestock's Yonezawa beef Ichibo and Shiga Okazaki Ranch's Joshu beef Ichibo. - Sendai beef tongue yukke: Made with tender red meat from Sendai beef shoulder and Uji Yoshioka chicken eggs. - Tomato kimchi: Made with Aikotomato from Shiga, focusing on the texture of the tomatoes. - Yonezawa beef Uchihira strawberry roll: Yonezawa beef Uchihira rolled with Fukuoka-grown Amao strawberries, finished with a sesame and mirin sauce. - Mapo urute: Made with Urute from Kagawa's Kotoyaki. A sauce inspired by a delicious mapo tofu dish from an old local eatery. - Crab MAX: Made with the best cuts of Tanaka Livestock's Yonezawa beef and the highest-grade Matsuba crab from Kyoto's Marunaka Suisan. - Kumamoto black wagyu black tongue salt-grilled: Grilled with salt, showcasing the unique taste of Kumamoto black wagyu black tongue. - Lamp steak: Made with Shiga Okazaki Ranch's Joshu beef lamp, aged 61 months. Served with soy foam, wasabi from Shizuoka, and soy sauce from Tanba. - Toshimitsu's motsunabe: A selection of Sendai beef and Yonezawa beef tail soup, simmered for at least 8 days to extract the flavors. Prepared with a variety of offal and vegetables, including intestines, heart, tripe, and more. Served with cabbage from Kyoto's Kuyama Nishimura Farm and rice from Kochi Prefecture.

When you enter the Kyoto Kawaramachi Rokkaku Street and head towards Kiyamachi, you will find "Motsunabe Rikou" on your left hand side. This is my favorite restaurant that I keep coming back to. I've lost count of how many times I've been there. The motsunabe (offal hot pot) is delicious, but other meat and seafood dishes are also mouthwatering! The owner personally travels around the country to find delicious ingredients and only sources the ones he truly believes are delicious. That's why the food is always top-notch! The owner, Daisuke, is a great guy and very dedicated to his craft. I've taken many foodie friends there, and they all agree that the food is incredibly delicious! This time, I visited on an empty stomach, so I enjoyed a full course meal. They had the top-quality snow crab available, so they added it to the course menu. Did the deliciousness level up again? Everything was amazingly delicious! The standout dishes were the snow crab and the Kanik MAX made with snow crab meat and Yamagata beef sirloin. It was mind-blowingly delicious. This restaurant is a must-visit for everyone! The special course this time was 16,500 yen + drinks, totaling 20,000 yen. Don't forget to save this restaurant if you think it's great! [Gourmet Account] Follow me on Instagram @nozawayuta and TikTok @yuuta0104gurume. I would appreciate it if you could follow me there as well.

There are counter tables and private rooms available, making it suitable for any occasion. I often visit Hakata, but here you can enjoy a different quality of motsunabe compared to the ones in Hakata. They use high-quality ingredients and cooking techniques for all their meat and seafood dishes. I often have meals together with the owner, who is eager to learn and constantly improves their skills. The cost performance is also outstanding, so I highly recommend this restaurant to everyone!

When you enter Kyoto Kawaramachi Rokkaku Street towards Kiyamachi, you will find "Motsunabe Rikou" on your left hand side. This is my favorite restaurant that I have visited many times. The motsunabe is delicious, but they also offer mouth-watering meat and seafood dishes. The reason for their quality is that the owner personally travels around the country to find the most delicious ingredients to serve. The owner, Daisuke, is very friendly and passionate about his craft, always striving to improve. Every time I visit, the food gets even better. I have taken many gourmet friends there, and they all agree that the food is amazing. This time, as it was our second stop, we ordered a few dishes at a reasonable price. The menu included Kumamoto red beef tongue sashimi, Mapo tofu with sea urchin, Yonezawa beef Ichibo seared yukhoe, Yonezawa beef Ichibo pickles, vinegar motsu, and fried rice. Don't forget to save this great restaurant in your memory! If you'd like, please follow my gourmet account with 90,000 followers on Instagram @nozawayuta and TikTok @yuuta0104gurume. Your support is greatly appreciated!

Motsunabe restaurant "Motunabe Rikou" offers not only motsunabe hot pot but also fresh fish and premium black Wagyu beef dishes. Located a 5-minute walk from Sanjo Keihan Station and Hankyu Kawaramachi, in a bustling downtown area just a little west of Pontocho along Rokkaku Street. The exterior features a clean white wall with a stylish wooden door welcoming guests. Inside, the dim lighting creates a calm atmosphere with counter seats, table seats, and even private rooms on the second floor. The menu offers creatively prepared black Wagyu beef selected by Chef Matsuo, which was simply delicious! The variety of dishes, from motsunabe to fish and Wagyu beef, was a delightful surprise. The sweetness of the tongue sashimi, the texture of the urute fish, and the spicy mapo tofu complemented each other perfectly. The sweet and flavorful Ichibo beef was enjoyed as both yukke and pickled, showcasing impeccable quality. As it was our second stop of the night, the chef even suggested returning as the first stop next time. We will definitely be back! Ordered dishes: - Kumamoto Akagyu Tongue Sashimi - Mapo Urute - Yonezawa Beef Ichibo Seared Yukke - Yonezawa Beef Ichibo Pickled - Vinegar Motsu - Fried Rice Feel free to save this review for reference.

When you enter Kyoto Kawaramachi Rokkaku Street towards Kiya-machi, you will find "Motsunabe Rikou" on your left. This is my favorite restaurant that I keep coming back to. The motsunabe (offal hot pot) is delicious, but other meat and seafood dishes are also mouth-watering! This is because the owner, Daiki, personally travels around the country to find delicious ingredients and only sources the ones he truly believes are tasty. Daiki and I get along very well, and I always enjoy visiting his restaurant, where the food keeps getting better every time I go. I heard that this time, they have a great selection of high-quality meats, so I visited right away. I'm looking forward to their even higher level of sourcing next year, including from a famous ranch. Please try it out, as everything you eat at this restaurant is delicious! The omakase course this time cost around 14,000 yen and included: - Fruit kabu and sea bream carpaccio - Sesame mackerel - Kumamoto black tongue sashimi - Matsukawa flounder marinated in kelp - Yamagata Uchimomo seared yukhoe - Yonezawa beef ichibo pickle - Mapo urte - Yonezawa beef ichibo shabu-shabu in tail soup with turnip and mushrooms - Usunaga beef tenderloin - Motsunabe - Zosui (rice porridge) - Sendai beef harami with salt and sauce - Yonezawa beef ichibo grilled with salt Don't forget to save this amazing restaurant in your memory! [Gourmet Account] Follow me on Instagram @nozawayuta, TikTok @yuuta0104gurume. I would appreciate it if you could also follow me on these platforms.

Located between Kyoto Kawaramachi and Kiyamachi, this hidden gem offers creative meat dishes showcasing the finest quality meats, seafood, and seasonal vegetables. The restaurant features counter seats, table seats, and private table seats, making it suitable for various occasions. The owner, a true food enthusiast, personally sources ingredients from producers across the country, ensuring only the most delicious items are served. The quality of the meat, flavor, and temperature control are impeccable, allowing the rich taste of the meat to spread in your mouth with each bite. The owner's passion for food adds to the dining experience, making the meat even more enjoyable. The seafood, including sashimi made from seasonal fish, is served in its freshest state, boasting exceptional flavor, freshness, and texture. The restaurant, as the name suggests, takes pride in its motsunabe (tripe hot pot), made from a broth simmered with tail meat for hours. The soup alone is so delicious that you'll want to keep drinking it. The motsunabe features fresh ingredients and tender tripe with just the right amount of garlic, creating an incredibly tasty dish. Don't miss out on the zosui (rice porridge) as a finishing touch, a flavorful combination of soup, rice, and carefully selected eggs that will leave you craving for more. The owner's dedication to continuous learning ensures that the cuisine evolves and becomes even more enjoyable with each visit. The omakase course, priced at 15,000 yen, includes Setouchi sea bream sashimi, sesame mackerel, Hokkaido natural amberjack sashimi, Yamagata beef chuck marinade, mino sashimi, Awaji black steamed abalone with liver sauce, mapo tofu, tantoro, motsunabe, chuck and mushroom tempura, and more. If you find this restaurant impressive, don't forget to save it for future reference.