What they serve: motsunabe and other regional dishes from Kyushu
Motsunabe is a rich and hearty stew of offal simmered with vegetables in a miso-based broth. It’s considered to be a local speciality of Hakata, Fukuoka, where motsunabe is typically served with the addition of mentaiko (spicy cod roe) to give the stew an extra kick.
To the uninitiated, a hodgepodge made with the entrails of pork, chicken or beef might not sound particularly appetising, but these morsels are similar in taste and texture to the chewy bits of fat that come on your steak. Throw in some garlic chives for extra depth and you end up with a pot of liquid gold best enjoyed with a cold, frothy beer.
The classic Hakata motsunabe at Yamaya is made with black beef offal and can be ordered in different portion sizes from ¥2,000 per person. For ¥3,500 per person, you can get the hot pot as well as a selection of other dishes from Kyushu, including a regional sashimi platter and squid dumplings from the fishing town of Yobuko.