01 / ABOUT THE PLACE
About this place
At Motsunabe Icchan, choosing a broth is part of the fun. The motsunabe comes in soy sauce and miso flavours, and the menu also lists a wagyu motsunabe. Diners’ preferences vary: some favour the miso, while others say they prefer the soy sauce. Ordering different flavours to share could make for an enjoyable comparison.
Before or after the hot pot, there is motsu karaage (fried offal) and grilled motsu to try. One diner who ordered both recalled that the grilled motsu stood out in particular. Another visitor enjoyed it with a sweet-leaning sauce. A diner who chose motsu stir-fried with yuzu pepper also remarked that, with the hot pot and karaage, the meal was full of motsu and went well with drinks. Beer and other alcoholic drinks are listed, too, giving you options while the hot pot cooks.
For the final course, go with rice or noodles. One diner made rice porridge in the hot-pot broth and enjoyed the flavour of the motsu and vegetables that had infused it. The menu offers a porridge set with nori and spring onion, as well as champon noodles; mochi is another possible addition. Whether you want to savour the broth to the last spoonful or finish with noodles, there is a choice to make.
If you would like something to nibble on beyond the hot pot, options include tako wasabi (octopus with wasabi), edamame and kimchi. This Hakozaki izakaya is suited to a group dinner. Dinner reservations are available, and booking is recommended.
