Best motsunabe in Fukuoka: 9 places to try

JGO! editorial team — WEBMARKS Inc. (Fujisawa, Kanagawa)

A bubbling pot of beef offal, cabbage and garlic chives is one of Fukuoka’s most satisfying meals to share. The choice is not simply where to eat it: some restaurants specialize in rich miso broth, while others favor soy sauce, a lighter dipping sauce or a heap of fresh chives.

For a first visit, Tashu is a convenient Daimyo choice with several broths, while Yamasho pairs its hot pot with Hakata side dishes near Tenjin-Minami Station. For lunch near a station, try Rakutenti at Solaria Stage or Yamanaka Hakata. Those willing to travel beyond the central districts can visit Yamanaka’s original branch in Ohashi.

How to choose a restaurant

The Yamaya figure is for its seasonal course; ask the restaurant about the course contents if you want it to include motsunabe. The other prices refer to the named hot pot or set, not a complete bill with drinks and extras.

Tenjin and Daimyo: four convenient choices

1. Tashu, Fukuoka Daimyo Honten

Tashu is a good first stop if your day is centered on Daimyo’s shops and cafés. Its motsunabe uses domestic wagyu small intestine and comes in four styles: miso, soy sauce, a Japanese-style broth served with vinegar-soy sauce, and the house Tashu pot. The miso version is the restaurant’s most popular choice; its soy version offers another way to taste the same ingredient.

Miso and soy pots are each ¥1,958 per serving, including a vegetable set. Add sesame mackerel if you want to try another Hakata specialty alongside the pot. Tashu lists online booking and is about a seven-minute walk from Akasaka Station. Its posted hours include lunch on Saturdays, Sundays and holidays, as well as dinner. (tashu-daimyou.foodre.jp)

2. Yamasho, Hakata Honten

Despite “Hakata” in its branch name, Yamasho’s main restaurant is in the Watanabedori area, close to Tenjin-Minami Station. It is a useful choice for an evening in Tenjin or Haruyoshi, especially if your group wants to order local dishes as well as hot pot.

The restaurant emphasizes beef small intestine and its springy texture. Its listed motsunabe is ¥1,870 per serving; sesame mackerel is ¥1,100. The restaurant takes online reservations and gives the station walk as two minutes. It opens at 5 p.m. on weekdays and 4 p.m. on weekends and holidays, with food available late into the evening. (motsunabe-yamasho-hakatahonten.foodre.jp)

3. Ichifuji, Tenjin Nishidori

Ichifuji’s Tenjin Nishidori branch suits diners who want to compare styles. Its miso pot uses grated garlic, the soy version uses sliced garlic, and the lighter ponzu-style option is served without garlic. Choose miso for a fuller flavor or ponzu for a different approach to the meal.

Each is listed at ¥1,958 per serving, with a two-serving minimum. The menu also lists a ¥495 otoshi charge and asks each guest to order a drink. For two people, two servings plus two otoshi charges come to ¥4,906, before drinks or additions. Champon noodles cost ¥396.

The restaurant occupies the second and third floors of the Plusgate Tenjin building in Daimyo. For a longer meal, its published basic course is ¥4,000 and includes hot pot, champon and several other dishes. Call 092-791-9399 to discuss a reservation. (ichifuji-f.jp)

4. Rakutenti, Tenjin Solaria Stage

Rakutenti is known for a soy-based broth and a generous mound of garlic chives. Its Solaria Stage branch is particularly useful for a solo lunch: the ¥2,178 lunch set includes one serving of motsunabe, a small dish of vinegared offal, tofu, an egg, a choice of champon or rice, and a soft drink.

The restaurant is on basement level two of Solaria Stage, a two-minute walk from Tenjin Station. Its listed hours are 11 a.m. to 11 p.m., with last orders at 10:30 p.m. Call 092-733-7001 if you want to arrange a table or ask about the lunch set. (rakutenti.com)

Hakata and Haruyoshi: hot pot with local specialties

5. Echigoya, Hakata Ekimae Honten

Echigoya’s signature is a Kyoto-style white-miso broth. The restaurant describes its presentation as a departure from the usual mound of vegetables: chives and chili are arranged over the pot, with fried tofu alongside the offal. Choose it when you want a softer, sweet-leaning miso rather than a soy-forward soup.

The official menu lists white-miso motsunabe at ¥2,035 per serving, normally ordered from two servings. It also lists a half-size option for one person at ¥2,035. Echigoya’s restaurant booking page offers online reservations and course choices. For two diners ordering the standard pot, the hot pot itself comes to ¥4,070, before additions. (echigoya-h.jp)

6. Ooyama, Honten

Ooyama’s main branch is a practical dinner choice when visiting the Gofukumachi area. Its miso broth blends several misos with dashi and the restaurant’s seasoning, producing a rich pot that works especially well with noodles at the end. Soy and mizutaki-style options offer alternatives.

The dine-in miso pot is ¥2,398 per serving. There is a ¥400 seat charge per person for à la carte dining, so two servings and two seat charges come to ¥5,596, before drinks or noodles. The ¥4,500 Hakata Mankitsu set includes the seat charge, several side dishes and hot pot; champon is ordered separately. Ooyama accepts online and telephone reservations, and its Honten is a two-minute walk from Gofukumachi Station. It opens for dinner rather than lunch. (motu-ooyama.com)

7. Yamanaka, Hakata

Yamanaka Hakata is a useful choice if you want a substantial meal near Hakata Station, including at lunchtime. The branch’s dining room has a distinctive East-meets-West style, making it a good option for a more leisurely meal with visitors or colleagues.

Its miso and soy pots are each ¥2,480 per serving, with a two-serving minimum. The restaurant also lists a ¥440 table charge. For two people, two servings, two table charges and one ¥350 portion of champon come to ¥6,190, before drinks or other dishes.

Book a table through the branch page or call 092-260-8517. The ¥5,500 Yamanaka course is ordered after arrival rather than reserved online; the branch states that reserved tables are available for two hours. Lunch is listed from 11:30 a.m. to 2 p.m., and dinner from 4 p.m. (motsunabe-yamanaka.com)

8. Hakata Yamaya, Fukuoka Honten

For a meal that combines hot pot with seafood, consider Yamaya’s Fukuoka Honten in Haruyoshi, between the Tenjin and Nakasu areas. It offers three broths: green chili and yellow chives, flying-fish-dashi soy sauce, and rich miso. The menu also features sesame mackerel and Yamaya’s seasoned cod roe.

The hot pot is accepted from two servings. The restaurant lists a seasonal chef’s-choice course from ¥5,000; ask about its contents and the hot-pot price when booking. The branch is a six-minute walk from either Tenjin-Minami or Kushida Shrine Station and accepts web reservations through its official page. (restaurant-yamaya.com)

Ohashi: visit Yamanaka’s original branch

9. Yamanaka, Ohashi Honten

Yamanaka’s original branch is worth the trip when the restaurant itself is the evening’s destination. Set away from central Hakata and Tenjin, it has a Japanese-style interior designed for a calmer meal. Its signature miso broth blends Kyushu misos; soy sauce is another choice.

Both miso and soy are listed at ¥2,480 per serving, with a two-serving minimum. Champon, udon or rice for a final porridge are each listed at ¥350. For two people, the minimum hot-pot order plus one portion of champon is ¥5,310, before drinks and other charges.

Reserve online from the Ohashi branch page or call 092-553-6915. The branch also lists lunch on Saturdays, Sundays and holidays, making it an option for a daytime excursion. (motsunabe-yamanaka.com)

How to order and budget for motsunabe

Choose the broth first. Miso tends to be rich and savory; soy sauce can give the pot a clearer, more seasoned taste. A ponzu-style pot offers a lighter, tangier direction. If several people are sharing, decide together before ordering, as the table will generally share one pot.

Read the price as a serving price. Among the à la carte examples above, a serving costs ¥1,870–¥2,480. At restaurants with a two-serving minimum, multiply that figure by two even when the food arrives in one shared pot. Then add the seat or otoshi charge where listed, plus drinks, side dishes and your finishing noodles.

Leave room for the finish. Once the offal and vegetables have flavored the broth, many diners order shime: champon noodles, udon or rice cooked in the remaining soup. Ask staff to help if you are unsure when to add them. The finishing dish can be a satisfying part of the meal, so consider it before ordering too many sides.

Ask about ingredients that matter to you. This is a meat-based dish, and broths and dipping sauces may contain ingredients such as fish, soy, wheat or garlic. A useful question is: “Does this broth contain fish or wheat? Can the dish be made without garlic?” For an allergy, name the ingredient explicitly rather than relying on the word “vegetarian.”

Reservations, timing and getting around

For a weekend dinner or a specific dining time, book ahead. Online booking is available from the Tashu, Yamasho, Ooyama and Yamanaka branch pages; Ichifuji and Rakutenti also provide telephone numbers. Echigoya’s linked booking page lets you select a table or course.

Have the branch name, date, time and number of guests ready. If your plans depend on price or seating, add a practical request:

“A table for two at 6:30 p.m., please. What is the minimum hot-pot order, and is there a table charge?”

For a larger group, ask whether everyone needs to order the same course, whether a private room costs extra, and how long the table is available. If you are dining alone, ask specifically for a one-person pot or set: Rakutenti’s Solaria lunch and Echigoya’s half-size pot are useful starting points.

For an easy Tenjin itinerary, shop in Daimyo before dinner at Tashu or Ichifuji. Pair Yamasho with an evening around Tenjin-Minami and Haruyoshi. Ooyama works well around Gofukumachi, while Yamanaka Hakata and Echigoya are convenient choices for a Hakata-based stay. Allow time for the pot to cook and for the final noodles; at Yamanaka Hakata, the stated two-hour reservation period gives a useful planning benchmark.

FAQ

Is motsunabe spicy?

Not necessarily. Miso and soy versions are often savory rather than strongly spicy, although garlic and chili may be used. Yamaya’s green-chili broth is a specific option for diners seeking more heat.

Can one person eat motsunabe?

Yes. Rakutenti’s Solaria Stage lunch set includes one serving, and Echigoya lists a half-size pot for one. Other restaurants may require a two-serving order, so ask when booking.

Can I eat motsunabe at lunch?

Yes. Rakutenti Solaria Stage lists a lunch set, Yamanaka Hakata serves lunch, and Yamanaka Ohashi lists lunch on weekends and holidays. Tashu also posts lunch hours on Saturdays, Sundays and holidays.

What does “otoshi” mean on the bill?

It is a small appetizer charge at some restaurants. At Ichifuji Tenjin Nishidori, the published charge is ¥495 per person. Include it when comparing the cost of an à la carte pot with a set course.

Should I book a course or order the pot separately?

A course is useful if you want several local dishes and a more predictable food budget. À la carte works well when you mainly want the pot and a finishing dish. Compare what is included: Ooyama’s ¥4,500 set includes its seat charge but not champon, while Ichifuji’s ¥4,000 basic course includes champon.

References

• Tashu, Fukuoka Daimyo Honten — menu and reservations
• Yamasho, Hakata Honten — menu and reservations
• Ichifuji, Tenjin Nishidori — menu
• Rakutenti, Solaria Stage — branch and lunch menu
• Echigoya — official menu
• Echigoya, Hakata Ekimae Honten — reservations
• Ooyama, Honten — menu and branch information
• Yamanaka, Hakata — menu and reservations
• Hakata Yamaya, Fukuoka Honten — menu and branch information
• Yamanaka, Ohashi Honten — menu and reservations

Prices and hours checked November 7, 2026; confirm your chosen branch’s details before visiting.