Ichifuji | Fukuoka's Rich Miso Motsunabe

After I landed at Fukuoka Airport and unpacked at my hotel, the exhaustion hit me all at once. At times like that, there’s only one answer: a steaming hot soup to wash away the fatigue.

For my long-awaited first meal in Fukuoka, I headed over to Ichifuji (a famous Hakata motsunabe restaurant) near my hotel. It’s so popular with locals that I’d booked a reservation in advance. Sure enough, even on a weekday, every table was filled.

The entrance to Ichifuji welcomed me with an elegant wooden sign and traditional curtain screens.

It somehow gave off that unmistakable local-favorite vibe before I even stepped inside. ㅎㅅㅎ

As soon as I walked in, everyone received a motsunabe fan.

🍲 Diving into Local Flavors With Fukuoka Side Dishes

Ichifuji’s menu.

As soon as I sat down, I carefully looked through the menu. I’d already selected the course meal and all-you-can-drink option when making my reservation, but I could choose the motsunabe broth on-site.

I briefly debated between soy sauce (shoyu) and miso, but once I saw “Most Popular Choice (1番人気)” proudly written on the menu, I immediately went with the miso motsunabe.

Even the appetizer featured offal! Is Fukuoka the city of intestines?

The accompanying dishes were set out shortly afterward.

The item on the left was called “sumotsu,” a pickled beef intestine dish. It’s one of Fukuoka’s signature vinegar-marinated specialties and a popular drinking snack among locals. Who would’ve thought intestines could taste refreshing? It was a flavor I’d never imagined, but it cut through the richness nicely, so I ended up enjoying it quite a bit.

Next to it was another Fukuoka specialty: popping mentaiko. It was exactly that delicious salty flavor we all know and love! Haha.

🐴 Trying Something New With Horse Sashimi

Before the motsunabe arrived, basashi (horse meat sashimi) came out first. Dramatic entrance!

I’d never tried horse meat in my life.

Horse sashimi arranged like a rose! They clearly put a lot of effort into the presentation.

I’d heard horse meat has a distinctive aroma, so I nervously gave it a try. It felt a bit richer and fattier than regular yukhoe, I’d say.

Honestly, it wasn’t bad at all, but I couldn’t help thinking that beef yukhoe still went down a little easier for me. 😅

A soup containing horse meat came out as well.

This actually felt even richer than the sashimi to me, so I took one bite and set it aside. I found it quite oily. Sorry, horse. 🙏

At that point, I couldn’t wait for the motsunabe to show up.

🍻 Warming Up With Ichifuji’s Ultimate Broth

My first encounter with Fukuoka motsunabe.

The main event finally arrived. Fresh garlic chives were neatly lined up across the creamy miso-based broth, while tofu and plump beef intestines hid underneath.

Once the broth started bubbling away, we soaked the chives into the soup. Even now, the presentation still looked exciting.

One of my teammates took the first bite and described it as “the kind of flavor that tightens up relaxed blood vessels.” 😂

As funny as that sounded, the broth really was incredibly rich, and the savory depth from the beef intestines came through in a powerful way.

That teammate didn’t usually enjoy offal, but even they ended up loving the thick, deeply flavored broth and ate it enthusiastically.

As we kept eating and the soup level dropped, we got a broth refill as well.

Skipping draft beer with a dish this rich would’ve been a crime. Paired with an Asahi Super Dry draft beer, the richness washed right away and I kept going back for more.

🍜 Finishing Strong With Essential Ramen Noodles

Once you’ve eaten through a good portion of the ingredients, adding ramen noodles isn’t optional—it’s mandatory.

The noodles soaked up all the beef fat and concentrated miso broth, gradually turning the dish into something reminiscent of tonkotsu ramen. By the end, the broth became almost creamy and thick. Even if you’re full, you have to order this. It’s basically the motsunabe equivalent of fried rice at a Korean barbecue restaurant.

After the meal, they served yuzu sherbet for dessert, and it was a brilliant finishing touch.

It refreshed my palate and reset all that richness, making the ending absolutely perfect.

💡 Who Should Come Here?

1. Travelers who want to experience Fukuoka’s signature dish, motsunabe, properly on the first day of their trip.

2. Anyone looking for a genuine local favorite loved by residents.

3. People who enjoy rich, thick, and creamy broths.

💬 Wrapping Up With Final Thoughts

If you prefer light and delicate flavors, this rich style might feel a little overwhelming. However, if you’d like to experience the essence of Fukuoka-style beef offal hot pot, Ichifuji’s miso motsunabe is an excellent choice.

It was the richest and most flavorful motsunabe I’d ever tried. And with the refreshing yuzu sherbet at the end, there was no need to worry about the richness lingering for too long. It made for an incredibly satisfying and hearty first meal in Fukuoka.

📍 Location: 3–5 minutes on foot from Hakata Station Hakata Exit (west side)
⏰ Hours: Sun–Thu 17:00–23:00 / Fri, Sat, and holidays 17:00–23:30
💰 Price Range: Motsunabe from approximately 2,000 yen per person (drinks and table charge separate)
🅿️ Parking: No dedicated parking lot; nearby paid coin parking is recommended if driving

📍 Finding Ichifuji With Google Maps

Search for “이치후지 하카타점 (Ichifuji Hakata Branch)” or “Motsu Nabe Ichifuji Hakata” on Google Maps, or access it through the link below. Following the directions, you’ll easily spot the large three-story standalone building.

Motsu Nabe Ichifuji Hakata

2-chōme-4-16 Hakata Ekimae, Hakata Ward, Fukuoka, 812-0011, Japan