A Luxurious Moment at Hakata Motsunabe Oyama Tenjin Bettei in Fukuoka

For the “motsu,” or offal, that plays the leading role in the motsunabe, the restaurant uses only the small intestine of Japanese Black wagyu, mainly from Kyushu.
By limiting it to young cattle with the finest fat and cutting each piece to 10 grams, the restaurant brings out a plump texture and rich umami.
Its quality clearly sets it apart from ordinary mixed offal, and you can taste the difference from the first bite.

Among the soups, the especially popular choice is the miso flavor.
The brand’s signature rich and delicious flavor is created by blending several types of miso, including Kyushu miso and Saikyo miso, then combining them with dashi made from kelp and bonito flakes and a special sauce.
The collagen from the beef offal and the richness of the miso melt together, creating a deep flavor.
If you are visiting for the first time, the miso flavor is the one to try first.

The interior is designed with calm lighting and refined decor, creating a space where guests can enjoy their meal at a relaxed pace.
It is a special space that stands apart from the many Hakata Motsunabe Oyama locations.
The seats are spaciously arranged, and private rooms are also available, making it appealing for those who want to enjoy a private moment.
In the Tenjin area, it is valued as a restaurant where guests can enjoy a quiet meal.

The motsunabe is made using only the small intestine of domestic Japanese Black wagyu, mainly from Kyushu.
By using cuts with the finest fat, guests can enjoy a plump texture and rich umami.
There are three soup options: a deeply rich miso flavor made by blending several types of miso, a mellow soy sauce flavor, and a light mizutaki style.
The soup is packed with umami and can be enjoyed fully through the final chanpon noodles.

This luxurious dish uses oxtail soup packed with the umami of beef.
A rich flavor spreads through its fluffy texture, creating a simple yet memorable taste.
It is one of the most satisfying items in the course.

This dish lets guests enjoy the contrast between a crisp, light coating and juicy beef.
It offers a different side of the appeal of beef from motsunabe, making it a dish worth ordering even a la carte.

This course lets guests enjoy a well-balanced selection of Hakata-style specialties centered on motsunabe.
In addition to the signature motsunabe, it includes popular side dishes such as Tender Vinegared Beef Offal and Hakata Mentaiko, or spicy cod roe, allowing first-time visitors to fully experience what makes Oyama unique.
The overall course is simple yet highly satisfying, making it suitable for those who want to enjoy authentic flavors while keeping the price reasonable.

This course has a classic structure that covers everything from appetizers and meat dishes to motsunabe and the final dish.
In addition to the signature motsunabe, it also incorporates ingredients with a Kyushu character, such as horse meat sashimi, allowing guests to enjoy the appeal of Hakata throughout the meal.
It has a good balance of flavor, volume, and price, making it easy to use for a wide range of occasions, including sightseeing meals and business dining.
Although it is a motsunabe specialty restaurant, the course is structured to increase satisfaction throughout the entire meal.

If you value a more substantial lineup of dishes, the top-tier Oyama Course is the choice to consider.
Based on the Yamakasa Course, it is upgraded with more luxurious additions such as Horse Meat Yukhoe, a Korean-style seasoned raw horse meat dish, Assorted Horse Meat Sashimi, and meat dishes made with domestic beef.
Its defining feature is that guests can fully enjoy not only motsunabe, but also the appeal of meat kaiseki.
It is ideal for special dinners, anniversaries, and other occasions when you want the meal itself to be the centerpiece.