I met up with a long-time colleague in Tachikawa for drinks. I believe there are many hidden gem restaurants in Tachikawa, and the restaurant we went to this time was really great. We arrived around 7:30 pm, and thanks to our reservation, we were promptly shown to our seats. The staff explained the restaurant's recommendations and the contents of the course menu for the day. We ordered the luxurious and extravagant course menu. We started with a toast with a glass of draft beer, Suntory Premium Malt. The first dish was a platter of fresh vegetables with homemade miso pork miso. The vegetables included cabbage, pumpkin, daikon radish, and chestnut pumpkin tempura, showcasing a variety of fresh vegetables. Next, we had sashimi, mentaiko (spicy cod roe) over flying fish, pickled kibinago (small fish), and jumbo shiitake mushrooms simmered in sansho pepper. The sashimi included fatty tuna, lean tuna, and summer mackerel. Personally, I loved the summer mackerel the most for its light and firm texture. The appetizers were all delicious, and my favorite was the jumbo shiitake mushrooms with the kick of sansho pepper. Then came the motsunabe (offal hot pot). The motsunabe was cooked in a soy sauce-based soup invented by a former Yokohama BayStars player, Watarai. They used only the small intestines of black wagyu beef, cut in a way that makes it easy to chew, and the staff prepared it until it boiled. We enjoyed highball cocktails next. Following that was A5-ranked wagyu beef yukhoe (Korean-style beef tartare), which was seared on the spot and mixed with a special sauce and egg yolk. The searing enhanced the richness and tenderness of the beef, and the juices spread in the mouth with each bite. Then, we had charcoal-grilled Kagoshima black pork loin, which was also prepared with the best quality meat and cooking method. The meat was incredibly tender, with perfect seasoning. Next was Nagasaki's hato-shi (shrimp bread), a breaded shrimp wrapped in bread, which was a delightful experience. We also had motsunabe again when it started boiling. The soup was the highlight, with a rich and flavorful broth that soaked into the vegetables, making them delicious. The offal was also cut in a way that made it crispy and easy to eat. We added an extra order of A5-ranked wagyu beef thigh meat and anchovy garlic sautéed edamame. The beef was lean, tender, and had a deep umami flavor. The edamame was simply addictive. The motsunabe was finished with champon noodles, which were simply outstanding with that broth. For dessert, we had Amaou strawberry ice cream and sweet potato chips, and the meal concluded. Each dish was executed wonderfully, and I could feel the dedication and quality in every bite. The passion of the staff to convey the excellence of their dishes was also commendable. I think this restaurant is suitable for various occasions such as parties or dates.

This restaurant is located on the 5th floor of a commercial building called "Chushin Building" within a 1-2 minute walk from JR Tachikawa Station South Exit. It is an izakaya run by former professional baseball player Nakano Wataru, who played for the Yokohama BayStars for four years before retiring. The restaurant specializes in motsunabe, a dish that was originally served at "Motsunabe Watari" in Kokubunji, which Nakano took over and expanded into a chain with branches in Tachikawa, Kokubunji, and Mitaka along the Chuo Line. The restaurant's charm lies in incorporating the unique flavors of individual stores rather than following the typical chain restaurant model. The ingredients are carefully selected, and the quality is high, offering a satisfying dining experience compared to other restaurants in the same price range. The large restaurant space offers counter seating and private rooms, making it suitable for both small and large groups. The menu features a variety of regional dishes from Kyushu, such as Karaage from Nakatsu, fresh mackerel from Nagasaki, and Udon from Goto. In addition to motsunabe, there are other main dishes that are well-prepared and showcase the high-quality ingredients. The motsunabe is particularly delicious, with a flavorful sauce and a homemade soup that is rich and satisfying. The restaurant also serves a delicious ramen as a finishing dish, similar to Hakata ramen. The selection of Kyushu sake is impressive, and the lineup includes popular choices that will please sake enthusiasts. The restaurant also offers a variety of shochu, including rare options like the Akashika Highball made with a unique potato variety called Norin 56. The prices for food are reasonable, but drinks are affordably priced, making it easy to control the total cost of dining. The drink all-you-can option is a good value and can accommodate large groups. Overall, this restaurant stands out in the neighborhood for its excellent service and offerings.

Located just a 2-minute walk from Tachikawa Station, this restaurant specializes in Kyushu cuisine using carefully selected fresh ingredients, including a special motsunabe made with domestic black wagyu beef intestines. The restaurant offers a variety of seating options, including counter seats, table seats, private rooms, and sunken kotatsu tables, making it suitable for various occasions such as casual gatherings, large parties, and business dinners. On this particular day, we tried the "Watarikyushu Saimai Set" along with three recommended dishes, and everything was truly delicious. The motsunabe had a fresh and chewy texture, and the soup was so addictive that we enjoyed it until the last drop. The chicken sashimi included in the set was made from a special breed of chicken that had been raised for over 450 days, resulting in a rich flavor and texture. The presentation of the sashimi with sweet Kyushu soy sauce was also excellent. In addition to the set menu, we also tried the recommended dishes of Pacific saury sashimi, young maguro tuna sashimi, and low-temperature cooked wagyu liver, all of which were of high quality and pleasantly surprising. The Pacific saury sashimi was fresh and fatty, served with liver sauce which complemented the fish perfectly. The maguro tuna sashimi was made from young farmed tuna, offering a nice balance of lean meat and fatty tuna. The restaurant even served a crispy snack made from the leftover head and bones of the saury, which was surprisingly delicious. Overall, the quality of the dishes, especially the sashimi, was outstanding. I would definitely recommend asking for the daily recommended fish sashimi when visiting this restaurant in Tachikawa. I look forward to returning here on my next visit to the area. Thank you for the wonderful meal!

This time, I went drinking with a friend in Tachikawa as usual. Both of us were in the mood for drinking, so we opted for a course with all-you-can-drink! We chose the luxurious all-you-can-drink course with a variety of drinks for 7100 yen. The interesting thing about this all-you-can-drink option is that there is no separate menu, and all drinks are provided in bottles or cans. Surprisingly, Ichiro's Malt Highball was included in the all-you-can-drink menu! We were amazed and started our evening with an Ichiro's Malt Highball toast. The Maker's Mark glasses were nicely chilled and the drink was delicious. The Ichiro's Malt Highball was surprisingly tasty and got us really excited. We enjoyed a platter of fresh seasonal vegetables with homemade pork miso, followed by a dish of fresh tuna sashimi marinated in-house soy sauce. The highlight was the Miyazaki specialty charcoal-grilled local chicken and Nagasaki specialty Hatoshi (shrimp bread). The grilled chicken was incredibly delicious, and we felt like we were at a BBQ party. The Hatoshi was a unique and tasty dish that we had never tried before. We also indulged in deep-fried breaded shrimp paste, which was a delightful treat. The restaurant's special beef tripe hot pot with a secret soy sauce base was served with a generous portion of cabbage. The beef tripe was prepared in a special way to ensure a tender and flavorful experience. We ended our meal with a satisfying bowl of champon noodles. The restaurant exceeded our expectations with its high-quality dishes and attentive staff who provided detailed explanations of each dish. The staff, all of whom were handsome, made our dining experience even more enjoyable. We had a great time indulging in the all-you-can-drink option, especially with the Ichiro's Malt and AO drinks. It was a fantastic dining experience!

Nice to meet you. I'm Makaron. I mainly research and review places near my workplace during weekdays at lunchtime. Since lunch breaks are limited, I try to evaluate the crowdedness of the restaurants as well. I focus on three criteria: fast, cheap, and delicious for weekday lunches. On weekends, I often visit restaurants that have caught my interest with my parents, wife, sister, or friends. I consider not only the taste but also the atmosphere of the restaurant when visiting on weekends. When visiting with my wife, I also include her feedback (from a female perspective) in my reviews. One weekday evening, I visited a restaurant with friends. It was conveniently located near the station, with a clean interior and polite service that left a great impression. After shopping in Tachikawa and feeling tired, we started with a toast with beer. - Appetizer: Eggplant tempura and pork miso The appetizers are usually not something I crave, but the appetizers at this restaurant were different. The eggplant tempura, vegetable sticks, and pork miso were delicious, stylish, and perfect for beer. - Senmai (pork intestine) sashimi The spicy garlic sauce was very tasty, and the senmai was fresh and had a nice texture. - Motsunabe (offal hot pot) It inherits the taste of a legendary shop and is known as the winning hot pot among baseball players, even eaten before matches. The soy sauce-based soup with a nutty flavor is rich and delicious, making the alcohol go down smoothly. We finished all the offal and vegetables, and the noodles in the soup were also delicious. - Horse sashimi Eating horse sashimi with soy sauce from Kyushu, which has a sweet and rich flavor, was exquisite. It was delicious with ginger, garlic, and condiments without any unpleasant smell. The presentation was also very beautiful. - Today's sashimi The Ishigaki sea bream sashimi had a firm texture and was very delicious. It was also tasty when eaten with salt around the plate, not just soy sauce. - Butter-steamed clams After finishing the clams, we enjoyed the remaining broccoli and corn in the soup until the end. The soup was not too salty, and the sweetness of the broccoli and corn complemented each other perfectly. The restaurant was very clean, and the service was very polite. The motsunabe was excellent, and the other dishes were delicious and varied, so I would like to revisit to try more dishes. Thank you for the meal.

I happened to enter a motsunabe (tripe hot pot) restaurant and was very satisfied with the delicious food. I had the watarimotsu nabe set for lunch, which came with a variety of fresh vegetables and three side dishes beautifully arranged like a traditional Japanese meal. The vegetables were so fresh and I enjoyed dipping them in miso and mayonnaise. The shiitake mushrooms simmered in sansho pepper and the vinegar-marinated small fish made me crave for some alcohol. I also ordered the tuna sashimi, which was incredibly delicious and melted in my mouth. The motsunabe soup came in three flavors, and I chose the soy sauce one. It was so rich and flavorful that I couldn't believe it was soy sauce based. I enjoyed it so much that I almost finished the whole pot. For the finishing dish, I couldn't decide between zosui (rice porridge) and champon noodles, but ended up choosing the noodles. Despite being so full, I asked for extra soup and managed to finish it all because it was so delicious. They have counter seats which make it easy for solo diners, and their lunch menu has a variety of options so I wouldn't mind coming back multiple times. It seems like a great place for a relaxing dinner as well.

Let's heal summer fatigue by enjoying delicious motsunabe together with someone I recently met as a social gathering. We chose this place located on the 5th floor of a building on the left side of the elevated bridge straight ahead from Tachikawa Station South Exit. The entrance of the restaurant had a stone pavement and a heavy sliding door with the uniform of Yokohama BayStars in front, which was number 52, worn by Nakano Wataru. Inside the restaurant, there were signatures of Watarisan and other sports players displayed. Motsunabe Watarisan was originally opened by Nakano Wataru after retiring and was successful but sadly closed down. It was later revived by Hayashi Chikara as the 2nd generation owner 6 years later. Upon entering, we took off our shoes and were led to a private room. The menu featured not only motsunabe but also various dishes using ingredients from Kyushu. We ordered popular menu items and enjoyed drinks like Miyazaki Prefecture's Hebes Highball and Fukuoka Prefecture's Hakata Amaou Spark. The food we ordered included various dishes like raw beef liver, sashimi platter, sweet potato potato salad, chicken sashimi, and the specialty motsunabe with secret soy sauce broth. The food was delicious, especially the flavorful and thick motsunabe soup. We also had tempura from Kagoshima Prefecture and champon noodles to finish the meal. The restaurant was family-friendly and had good hospitality. It would be great if they opened a branch in central Tokyo as well. I was really impressed by the secret soy sauce soup of motsunabe.

The other day, I had "motsunabe" for lunch in Yokohama, and ever since then, I've been hooked on having motsunabe for lunch. Since Tachikawa is where my friend lives, I come here quite often, and I recently found out that there is a restaurant in Tachikawa where you can enjoy motsunabe from lunchtime. That restaurant is "Kyushu Cuisine Nidaime Motsunabe Watari Tachikawa Branch" located right near Tachikawa Station South Exit!! ★-Three Recommended Points of "Kyushu Cuisine Nidaime Motsunabe Watari Tachikawa Branch"-★ 1. Authentic Kyushu cuisine with carefully selected fresh ingredients 2. Motsunabe made with only domestic black wagyu beef intestines. The soup is also carefully prepared, so it's bound to be delicious! 3. Private rooms available, and children are welcome, making it a very convenient restaurant This place definitely exceeded my expectations! I took the elevator to the 5th floor of the building and arrived at the entrance with a cool stone pavement. The staff welcomed me right away. The restaurant has traditional Japanese-style rooms with sliding doors and private rooms. This is great for dates, families with children, and groups. They also have a counter for 1-2 people, which is perfect for small groups. The Japanese decor in the restaurant is very calming. The menu is not just motsunabe; they have a wide variety of dishes, such as fresh fish delivered from Kyushu, sashimi, and dishes that make good use of locally sourced vegetables. The selection of drinks is also impressive, and the menu is very carefully curated. ▼ Motsunabe Set Meal - Soy Sauce Flavor (2,200 yen) First, a large plate of side dishes was brought to the table. Just this alone is perfect for sake and rice! The simmered pumpkin was deliciously soft, and the way it was peeled was meticulous. The simmered shiitake mushrooms were one of my favorites! The combination of acidity and umami was great, and the texture was soft. The daikon radish had a hint of yuzu, and the crispy texture combined with the slight spiciness of the red chili pepper was delicious. The assorted fresh vegetables included pumpkin, baby corn, red radish, and cabbage. The crunchy texture and the sweetness of the vegetables paired perfectly with mayonnaise and miso. ▼ Motsunabe Set Meal - Soy Sauce Flavor (2,200 yen) - continued You can choose from soy sauce, spicy, or salt flavor for the motsunabe, but personally, I prefer soy sauce. When the mountain of motsunabe arrived, I was excited. The soy sauce broth has been passed down for 50 years from the previous owner, which was surprising! The tofu, cabbage, and garlic chives were plentiful. The red chili pepper and garlic added a nice touch, but the broth was so delicious! Each sip was rich in umami that resonated inside my cheeks. The beef intestines were from domestic wagyu beef, and they were plump, glossy, and chewy. The more you chew, the more the sweet fat oozes out, making it easy to bite through. The cabbage and garlic chives were crispy at first. As they cooked, they became tender and sweet. The tofu also absorbed the flavor well and was excellent. Honestly, I have eaten motsunabe at various restaurants and even made it at home, but this one is incomparable. It is the best motsunabe I have ever had. ▼ Assorted Sashimi Platter The order got mixed up, but this was a snack while waiting for the motsunabe. It was more luxurious than I expected and got me excited. The selection of fish was unique, not commonly found in the Kanto region. The raw natsuka mackerel was raised eating fruit oranges from Hirado, making it a fish without any fishy smell. It had a refreshing taste with a solid umami flavor, highlighting its freshness. The sea bream is not commonly heard of in the Kanto region, but the crispy seared skin was fragrant, and the fat was rich.

I visited a restaurant that serves motsunabe (tripe hot pot) during the day, and they also offer motsunabe set meals. The appetizers included fresh vegetables and three side dishes. The A5 wagyu beef yukhoe was delicious, and the motsunabe was made with tender tripe and flavorful broth. I ended the meal with a delicious champon noodle soup. The meal was satisfying and the non-alcoholic sparkling drinks were a nice touch. The restaurant's atmosphere was cozy and inviting.

I just went to Fukuoka last month, but I already miss Kyushu. No, I miss the food I ate in Fukuoka... I heard there is a great Kyushu cuisine restaurant in front of Tachikawa Station, so I went there. Kyushu Cuisine Nidaime Motsunabe Watari Tachikawa Branch. It's right in front of Tachikawa Minami Monorail Station, and it's also close to JR Tachikawa Station. As soon as you enter, you see lots of signs, so I asked and found out that this restaurant is the second branch of a place called Watari, and the original shop was created by former Yokohama BayStars player Nakano Susumu. They specialize in motsunabe (offal hot pot) and other delicious dishes, and it seems that many sports athletes who are food connoisseurs visit this place. This is promising! They have a variety of drinks, not just alcohol but also non-alcoholic options, which is great. I especially appreciate the drinks made with Kyushu fruits and fruits. I tried the Fruity Tomato Spark made with Kumamoto's Fruity Tomato. It has a refreshing tomato acidity, carbonation, and sweetness, with a hint of tomato in the background. The mentaiko (spicy cod roe) with crispy dried daikon radish and shredded kelp mixed in plenty of mentaiko was delicious. The crispy texture and spicy flavor of the mentaiko make it go well with alcohol. The Chutoro (medium fatty tuna) sashimi was fresh and tender, and the homemade soy sauce served with it was light and complemented the tuna well. The motsunabe (offal hot pot) for one person in soy sauce flavor was a delight. In izakayas, hot pots are usually served for two people or more, so I often have to give up ordering them when I want to try other dishes, but a hot pot for one person is a real treat. It's perfect for the slightly chilly office air conditioning in the summer. The soup was elegant and delicious. It had a soy sauce flavor, but the color and taste were like a mix of miso and tonkotsu broth. The abundant garlic aroma was excellent, and the chewy offal pieces were irresistible. The restaurant's chairman, Nakano Susumu, who used to play for the BayStars, supervised the taste of the hot pot. I finished with champon (noodle dish), which was my first time trying raw champon noodles. The noodles were chewy, and although they felt strange at first, I was sad when they were gone because I got addicted to the taste. The black pepper chicken wings had the bones removed, making it easy to eat, and they were full of black pepper and shichimi (seven-flavor chili pepper), making them spicy but delicious. The juicy and tender chicken wings were irresistible. By the way, my family is from Kyushu, and my mother's hometown also serves chicken wings like these. I also tried the deep-fried kibinago (silver-stripe round herring), which I was recommended when I visited Kagoshima. I had it as sashimi before, but the tempura version was overwhelmingly delicious. The perfect balance of the batter and flavor was excellent. Sprinkling curry salt and sudachi (citrus fruit) on it gave it a different twist and made it enjoyable. The Wenzhou mandarin orange Spark made with Saga's Wenzhou mandarin orange was fizzy and had the taste of Saga's Wenzhou mandarin orange. It was nice to feel the countryside in Tachikawa. There were many other menu items that caught my attention, such as sesame mackerel and hatoshi (Japanese sea bass), so I must visit again to try them. I was full and satisfied, and I also found out from Google reviews that you can get one free topping for the motsunabe dish, so it might be a good idea to do that first.

Kyushu cuisine second-generation motsu nabe Watari Tachikawa store ◼︎ Budget 8000 yen per person ◼︎ Within 3 minutes walk from Tachikawa station ◼︎ Recommended for solo, friends, company, casual date Menu ordered this time ↓ ・Motsu nabe one serving soy sauce flavor 1650 yen ・Shime chanpon 440 yen ・Avocado mentaiko cheese grill 1320 yen ・Sashimi assortment one serving 1760 yen ・Domestic Wagyu liver sashimi 1210 yen ・Homemade tanuki tofu 550 yen ・A5 black Wagyu thigh meat seared 1430 yen ・Homemade syrup lemonade 440 yen The most recommended this time is the homemade tanuki tofu! The tofu is handmade and melts in your mouth, which is amazing. It goes perfectly with alcohol. It is refreshing with tempura crumbs, pickled ginger, myoga, seaweed, cucumber, etc. The broth is also delicious. Motsu nabe comes in soy sauce, salt, and umami spicy flavors to choose from. Today's recommendation was the special secret soy sauce! It contains garlic, vegetables, nuts, and more in a soy sauce base. It has a miso-like richness and sweetness, very rich and delicious. It has a slightly spicy kick too. The motsu is made using only domestic Wagyu small intestines, which shows their dedication. It has plenty of large pieces and is a great deal! It is available from one serving, so even one person can enjoy motsu nabe, which is convenient! If you write a review on Google, you will receive one free topping on the spot, which is a nice service. The shime chanpon is a style where you boil the fresh noodles yourself. The fresh noodles have a good texture and were delicious. The sashimi includes bluefin tuna toro, lean tuna, mackerel from Nagasaki, and bonito, all of which are completely farm-raised instead of frozen, showing their dedication. It's quite rare to have raw mackerel! It was all soft and delicious. It makes you want rice. Haha The avocado cheese mentaiko includes mentaiko, cheese, avocado, eggplant, sweet potato, and plenty of vegetables for a satisfying meal. The seared black Wagyu thigh meat uses Shinshin today. The thinly sliced meat has a good amount of fat and is tender and delicious. It also has a good amount of salt, so it is enjoyed with wasabi. The variety of soft drinks at the shop is quite extensive. I am in the non-alcoholic group, so I am very happy about this. There are so many choices that I get confused about what to drink! Haha Visited during the evening opening hours on a weekday. It wasn't too crowded yet, and more people came in after 6 pm. The prices are not cheap overall, but the delicious food justifies the price. It gives off an adult-oriented izakaya vibe rather than a student vibe! There is a counter and private rooms, and the atmosphere is welcoming even for solo diners, making it great for a post-work drink. The staff were friendly, explained the dishes in detail, and served quickly, making it stress-free and enjoyable. You need to take off your shoes before entering, so women need to be careful! A restaurant I would like to visit again. ◼︎ Business hours Lunch 12:00-15:00 [LO 14:30] Dinner 17:00-23:00 [LO 22:00] Saturday 12:00-23:00 [LO 22:00] Sunday, ===========

◼️Previous Tabelog Score: 3.07 (July 2023) Genre: Offal hot pot, Izakaya, Local cuisine ◼️Overall Impression Great place for a company drinking party with a higher budget, especially because of the delicious offal hot pot soup which I loved. The quality of dishes other than the hot pot was also high. The service was excellent, and all the girls working there were super cute! ◼️Watarin's Luxurious Set (¥5,000 per person) - Hakata Agootoshi Mentaiko and seasonal small dishes - Fukuoka specialty sesame mackerel - Kumamoto horse sashimi - Miyazaki specialty charcoal-grilled local chicken - Nagasaki specialty Hatoshi (shrimp bread) - Offal hot pot (soy sauce/spicy salt) - Noodles to finish (champon noodles/ramen) ◆Some Nice Veggie Dishes - I named them Collinky and Man'nenji Togarashi! The meat miso made with mayo and Kyushu miso was delicious. The salad was not just a tossed salad but made with high-quality vegetables. ◆Sake - Nabeshima In addition to Nabeshima, they have other good sake options. They even have pufferfish fin sake here! ◆Hakata Agootoshi Mentaiko and Seasonal Small Dishes The mentaiko was better than usual, with larger roe grains. The eggplant was well-prepared and left a good impression. ◆Fukuoka Specialty Sesame Mackerel Such a beautiful presentation! The mackerel with rich fat was delicious. They change the type of mackerel depending on the season. ◆Kumamoto Horse Sashimi Such a beautiful presentation! The texture was moist and delicious. It's different from the cheap izakaya versions. ◆Miyazaki Specialty Charcoal-Grilled Local Chicken You can smell the charcoal and it has the texture of local chicken with firm muscles. It comes with red yuzu pepper, which is really delicious. The salad miso and seasonings were also well-prepared. ◆Nagasaki Specialty Hatoshi (Shrimp Bread) Crispy on the outside with shrimp inside, it was plump and delicious. It's like the Menbosha that's popular in Korea. Even though you can find similar dishes in Thai restaurants, I like this one. ◆Offal Hot Pot (Soy Sauce/Spicy Salt) ◆Noodles to Finish (Champon Noodles/Ramen) Definitely order the soy sauce soup, it's so delicious! Seriously amazing and I almost finished it all! I was so impressed that I went to another place with a Tabelog score of 3.4 for a fatty Chachara Ramen, but I liked the champon noodles as the finishing touch here better. The soup was so good! ◼️Interior It was clean and they even have a counter! You have to take off your shoes at the entrance, so sorry for the smelly feet after walking all day! ◼️Crowdedness It's better to make a reservation just in case! ◼️Service Everyone was really kind and friendly! And seriously, all the girls were so cute! ◼️Difficulty for a Woman Dining Alone There is a counter, so it should be fine. They also serve lunch, which I think is delicious!

Today, I searched online for a delicious motsunabe (tripe hot pot) restaurant and came to a Kyushu cuisine izakaya near Tachikawa Station. The motsunabe here is said to be a perfect reproduction of former professional baseball player Nakano Wataru's exquisite motsunabe, so I came with high expectations. The atmosphere of the restaurant is a traditional Japanese style with a tasteful calmness of brown wooden decor. Today, I ordered the 6000 yen course menu. ■Dishes and Impressions ◎Assorted Fresh Vegetables I love vegetable sticks with homemade pork miso and mayonnaise, and they were delicious. ◎Watari Motsunabe [Secret Soy Sauce / Salt with Japanese Broth / Spicy] I chose the recommended secret soy sauce flavor. The hot pot arrived before the motsunabe was ready to eat. The soup color is brown. This doesn't look like a regular soy sauce soup, right!? ◎Agodashi Mentaiko (Horse Mackerel Sashimi with Spicy Cod Roe) ◎Free-range Chicken Tataki Before the Kyushu soy sauce motsunabe was ready, we had chicken tataki and mentaiko. The chicken meat consisted of breast and thigh, and it was delicious with sweet soy sauce and condiments. The presentation was also fantastic. Now, the main event, motsunabe, was ready, so we decided to enjoy it at this point. Oh, the secret soup was really delicious. The tripe was cut into small pieces, easy to eat, and had a good volume, showcasing the culinary skills. There was plenty of leeks and cabbage, and in every aspect, this motsunabe was of high quality. I have eaten motsunabe at various restaurants before, but the motsunabe here is exceptional! The rumors about its excellence were true. I was very satisfied. ◎Miyazaki Prefecture Specialty Charcoal-Grilled Local Chicken with Red Yuzu Pepper Grilled over charcoal, it was slightly firm but makes a perfect appetizer. ◎Kumamoto Prefecture Specialty Spicy Lotus Root Lotus root filled with spicy paste, it's moderately spicy. This dish may vary in taste preference, but I enjoyed it. ◎Finishing Noodles [Chanpon Noodles / Ramen] I chose ramen with the secret soup for the finishing noodles. Oh, the final ramen was also exceptional. The combination of this soup and ramen makes you feel very happy. ◎Amaou Strawberry Ice Cream and Sweet Potato Chips I was full by the end with dessert. The dishes were all made with carefully selected ingredients and cooking techniques. The presentation was also fantastic. Overall, the quality was high. The motsunabe lived up to its reputation. If I'm in Tachikawa again, I would definitely want to dine here. Thank you for the meal.

I went to the second-generation motsunabe restaurant Watari Tachikawa store, located right near Tachikawa Station. The spacious restaurant offers counter seats, private rooms, and tatami seating. This time, we were seated at a private table. We chose the luxurious Watari course (including 2-hour all-you-can-drink) for 7000 yen. We could choose from three types of motsunabe soup: Watari's secret soy sauce, refreshing Japanese dashi salt, or addictively tasty spicy. I chose the recommended Watari's secret soy sauce. We started with a toast with beer. The draft beer served in a Premium Malt's glass tasted delicious. We enjoyed a plate of fresh vegetables, homemade pork miso with Kyushu miso, and mayonnaise, as well as various appetizers like mentaiko and goya salad. The Kagoshima-produced Roppaku Kurobuta pork loin charcoal-grilled with green chili miso was juicy and tender. The motsunabe was also delicious, with a rich and thick secret soup. We finished the meal with ramen and dessert. The staff was efficient, and the atmosphere was lively. It was a pleasant dining experience.

From the south exit of Tachikawa Station, head to this shop right away. It's located on the 5th floor of a building where Coffee Shop is located. As you enter the entrance, you'll see a Yokohama BayStars uniform on display. Inside the shop, a sign stands out prominently. Apparently, among athletes, this place is known for its motsunabe, which is considered a good luck meal before important matches. Take off your shoes and enter the store. There are counter seats as well as private rooms with doors that can be closed. The spacious and calming atmosphere is welcoming. On this day, we opted for the luxurious and colorful 7000 yen course (including 2 hours of all-you-can-drink). First, we quenched our thirst with Suntory Premium Malt's draft beer. The appetizer consisted of a platter of fresh vegetables, including crunchy pumpkin. The homemade pork miso made with miso from Kyushu was delicious. Then, a platter with three items was served: premium brand dried mullet roe, fresh tuna and bonito sashimi from Kindai, and a side of bitter melon. The homemade sashimi soy sauce was sweet and complemented the sashimi well. A potato salad with sweet potatoes, charcoal-grilled Kagoshima-raised Roppaku Kurobuta pork loin that was juicy and tender, and the signature motsunabe made with motsu from Wataru. The soup came in three flavors: soy sauce, salt, and umami spicy, and we chose soy sauce. The large cabbage, tofu, and garlic chives in the pot were cooked by the staff. The soy sauce soup was rich and flavorful, and the motsu had a firm texture and the richness of fat was addictive. We got a refill of beer and enjoyed the motsunabe in the air-conditioned room. Next up was Nagasaki's specialty, Hatoshi (shrimp bread), which had a crispy texture and a fluffy shrimp filling. The fried green peppers were a good palate cleanser. For the finishing touch, we had the option of Chanpon or Ramen noodles. The ramen noodles were thin and paired well with the flavorful soup. The dessert was Amaou strawberry ice cream and sweet potato chips, which were slightly warm and fluffy. A warm tea was served along with it, marking the end of the meal. The course filled with delicious Kyushu dishes left us completely satisfied. The staff was friendly and the service was excellent.

Located in Tachikawa, "Kyushu Cuisine Nidaime Motsunabe Watari Tachikawa" is a restaurant that carries on the flavors from the former "Motsunabe Watari" that used to be run by Shin Nakano, a former Yokohama Baystars player, in Kokubunji. The owner, Mr. Hayashi, who met Shin Nakano in Kokubunji, has inherited the concept and flavors to create this new restaurant. The shoyu (soy sauce) broth is a must-try for first-time visitors, although it is so rich that it may seem like miso at first! The restaurant uses only domestic black wagyu beef intestines, ensuring a tender and chewy texture. The staff will prepare the motsunabe for you, making the dining experience hassle-free. The champon noodles at the end are also easy to enjoy as the staff provides laminated instructions and a timer. Other dishes we ordered included: - Fresh tuna sashimi from Kindai University - Sesame mackerel - Wagyu beef yukhoe - Plain rolled omelette - Tofu marinated in miso paste The fresh tuna and sesame mackerel were melt-in-your-mouth delicious, with homemade sesame sauce. The wagyu beef yukhoe is seared at the table, and you can mix the sauce yourself. The rolled omelette was juicy with a flavorful broth, and the unique tofu marinated in miso paste was a delightful snack. They offer great value courses with all-you-can-drink options, and you can also order drinks separately. The restaurant is conveniently located near the station, with mainly private rooms for a relaxing dining experience. They are open from lunchtime, making it a great choice for any time of the day. Thank you for the wonderful meal.

On this day, we had a meal at this restaurant♪ "Kyushu Cuisine Nidaime Motsunabe Watari Tachikawa Branch" The restaurant is located in a building right in front of Tachikawa Station. You have to take off your shoes before entering the restaurant, so be careful of any holes in your socks. Laugh We had a toast with drinks made with Kyushu's seven prefectures local syrups♪ We had two types: Hakata Amaou Spark with Fukuoka syrup and Wenzhou Mandarin Orange Spark with Saga syrup. The sweetness of the fruits was delicious. First, we had the motsunabe, which was the highlight of the day, prepared for us. We ordered the motsunabe with Nidaime Watari's secret soy sauce flavor. They use a secret sauce blended with garlic and vegetables on a soy sauce base. The motsu used was only the small intestine of domestic wagyu beef. It was slowly cooked over the fire. The staff pressed the motsu to ensure it was cooked through and poured soup over it. The motsunabe was full of plump motsu! The cabbage soaked in the soup was delicious! Isn't motsunabe in a cool room in summer great?! We also ordered various items while waiting for it to cook. We had high-sugar content fruit tomatoes, sesame mackerel, sweet potato with honey mayonnaise, Unzen ham assortment, and Hatoshii, which are all local specialties. We enjoyed the variety of local dishes and drinks, it was interesting! Check out Shiroko's blog here♪ http://kapilog.yutabi.net/

I was made to realize that I had never eaten a proper motsunabe before. This motsunabe was my first experience. It cost 3,000 yen for lunch, but it was so soothing... I can't wait to come back again. If you come to Tachikawa, I highly recommend selecting this restaurant. It's a wonderful space in a building next to the monorail station. The entrance to the restaurant is lined with gravel and marbles, which boosts your mood. As soon as we sat down, we were served three types of cold appetizers. The chicken tataki was made with chicken thigh and breast meat from Kagoshima that had been aged for over 450 days. It had a good texture and was tender without any gristle. The slightly sweet soy sauce unique to Kyushu was a perfect match. The portion was quite generous. The sliced onions served with it were well soaked and not spicy. There was also plenty of raw senmai (beef intestine) sashimi. This is usually an 800 yen dish on the regular menu, so this course felt like a great deal! I had actually been wanting to eat it yesterday, so it was perfect timing. The rich vinegar miso sauce was appetizing. I enjoyed it with mentaiko (spicy cod roe) while sipping on fragrant tea. The Kagoshima satsuma-age (deep-fried fish cake) was served next. It was hot and freshly fried, making me feel happy. Then, it was time for the motsunabe to start cooking over medium heat. It didn't look like a single serving, but would I be able to finish it all? When about half of it was cooked, the staff submerged the vegetables into the pot. They did it quietly without stirring... it felt solemn. The motsu had already been cooked, so whenever the cabbage and garlic chives reached your desired tenderness, you could eat them. When I scooped out the motsu, it was glistening and translucent. It was not tough at all and slid down my throat immediately. The recommended soy sauce-based soup had a great depth of flavor from various ingredients, and the thickness of the garlic was irresistible. This motsunabe was my first experience. What had I been eating before this...? I probably wouldn't be satisfied with motsunabe from other restaurants now. The cabbage was tender, and the motsu was melting. It was endless. It wasn't heavy at all, and I couldn't stop eating... I had eaten about 2/3 of it when it was time for the soba noodles. The soup, which had condensed umami flavors, was perfect for soaking the champon noodles. When I slurped up the noodles as they bubbled, the sweetness intensified even more compared to before. The champon noodles were chewy with a satisfying bite. I wondered if I could finish the noodles, but they disappeared in no time. I finished it all! The staff were efficient and provided excellent service. Thank you very much.

I visited a restaurant I had been curious about for a while. I enjoyed delicious sake and motsunabe (tripe hot pot). Since motsunabe was recommended with soy sauce, I ordered it that way. It was indeed flavorful and delicious, almost like a miso flavor. For the finale, I had champon noodles, which had a firm texture. Thank you for the meal!

I went to eat motsunabe for lunch. I ordered the recommended soy sauce flavored motsunabe, which came with a small side dish and plenty of motsu. Despite being soy sauce flavored, the taste resembled miso flavor in both appearance and taste. Next time, I want to order various dishes for lunch and have a drink during the day at this restaurant.

I went to a drinking party and there were quite spacious private rooms where friends could drink and eat without worrying about others. The menu mainly consists of motsu nabe (offal hot pot) and Kyushu specialties like charcoal-grilled chicken. You can order by scanning a QR code with your smartphone and using the app to select items. It's necessary for one person to consolidate and send the order, as we were told by the staff to have a representative do it. This is probably because they can't bring everything at once if everyone orders individually. The food was delicious and they even recommend a plate for solo diners. It's a good restaurant.