Concept
MOTSUNABE ICHIFUJI
【Concept】
The taste To build more than
a hundred years of history
a hundred years of history
Our original Blended Miso has
the best quality and taste
Our original blended miso is made by hand for each process
You can enjoy this thick and tasty soup only at this restaurant.
Garlic is necessary for the soup
We chose garlic from Aomori because it matched well to our Miso
It makes you that you to never forget that taste.
To add the good one from Kyushu (it depends on the season), the soup from vegetables and Kuroge Wagyu Beef Motsu make ICHIFUJI MOTSUNABE to be the best Nabe.
You can enjoy this thick and tasty soup only at this restaurant.
Garlic is necessary for the soup
We chose garlic from Aomori because it matched well to our Miso
It makes you that you to never forget that taste.
To add the good one from Kyushu (it depends on the season), the soup from vegetables and Kuroge Wagyu Beef Motsu make ICHIFUJI MOTSUNABE to be the best Nabe.
The Best blended Soy sauce
from kelp and bonito
To make the tasty soup, leave the kelp in the soup for a day and add bonito.
For dashi, we use kelp and dried bonito shaving.
Different from Miso, to put sliced garlic, which is from Aomori, into the soy sauce Nabe, the flavor is soft and it is very tasty.
And also add one from Kyushu (it is depend on the season).
That makes the great Soy sauce MOTSUNABE with the juice of vegetables and Kuroge Wagyu Beef Motsu.
For dashi, we use kelp and dried bonito shaving.
Different from Miso, to put sliced garlic, which is from Aomori, into the soy sauce Nabe, the flavor is soft and it is very tasty.
And also add one from Kyushu (it is depend on the season).
That makes the great Soy sauce MOTSUNABE with the juice of vegetables and Kuroge Wagyu Beef Motsu.
All process is done
by hand
To let our ideal taste to be able to make,
we do all the process by hand,
and we carefully do each step.
That makes the most delicious Nabe.
we do all the process by hand,
and we carefully do each step.
That makes the most delicious Nabe.