Motsunabe

Motsunabe

Special feature Motsunabe

Motsunabe

Motsunabe is a type of nabemono in Japanese cuisine, which is made from beef or pork tripe or other offal.
It is a popular stew made with guts portions of various types of meat, prepared in a conventional kitchen cooking pot or a special Japanese nabe pot (nabe).
When it is cooked, it is filled with soup, prepared beef or pork offal and boiled for a while; cabbage and garlic chives are added.
The base soup is usually soy sauce with garlic and chili pepper, or miso.
Champon noodles are often put into the pot and boiled to complete the dish.
The offal used in motsunabe is mostly beef intestines, but various kinds of offal can be used.

Quoted from Wikipedia - Motsunabe

motsunabe

All seats private room, for 2 to 20 people room is about 20 rooms. Most of the room is "Hori-kotatsu" type.

motsunabe

[Ganso] Ginnabe's specially Motsunabe.
Commitment to natural soup, because it uses the fresh cow hormone, collagen plenty & low-calorie.

motsunabe

And sweetness of lipid, chewy texture there is proof of freshness.

motsunabe

Secret of soup in the soy sauce base, mouthfeel lightly, aftertaste is addicting as chunky taste.
Motsunabe want to [new] regional cuisine of Osaka.

motsunabe

Finish of Motsunabe, ramen or zosui.

motsunabe

Very delicious!

Boasting of raw liver thickness like dice. Chijimi using beef tendon of homemade. etc..Also a la carte dish enhancement.

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Ginnabe Rikyu

Hanaya Center 2F, 11-3 Namba sennichimae, Chuo-ku, Osaka-shi

Ginnabe Website (Japanese)

Ginnabe Rikyu
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