Expat Reporter Douglas Peris Reviews Hokkaido’s Motsu Nabe Specialty Restaurant, Kurohanabi

Nestled in various Japanese eatery specialities in Eat At Seven at Suntec,  Kurohanabi is possibly the only place in Singapore you can find unique Wagyu innards dishes. 

I had never heard of Motsu before so I was in for a treat. With fare like Motsu Nabe (Hokkaido sesame miso-based hotpot), Motsu Okonomiyaki (Japanese savoury eggs and vegetable pancakes) to Motsu Yakisoba (teppanyaki fried thick noodles) who wouldn’t be looking forward to it?

Kurohanabi, established In Hokkaido in 2008, is famous for using Wagyu Offal and innards, blended with vegetable goodies to create their unique flavourful soups and stew in hotpot style. This cozy space tucked right at the end of the Japan Food corner identified by the shape of the restaurant’s logo (black flower).  

I began the meal with a side called Kamo Hananbi. Only $14.80, it was beautifully presented in the shape of the restaurant logo black flower. Thinly sliced duck breast, tender pink and juicy, it was first pan-fried then marinated in a house-made sauce. 

This technique used is similar to sous-vide which locked in moisture and tenderness of the duck meat. Refreshing garnish with julienned spring onions atop and radish purée on the side made it perfect. 

The Motsu nabe ($32) served in a hot pot was made with the signature sesame miso soup base, loaded with generous amounts of cabbage, enoki mushrooms, tofu, chives and small chunks of beef intestines. Fat from intestines release into the soup to thicken the broth while the immense sweetness from vegetables balanced the richness. 

Everyone at the table asked for a bowl of rice, which is unusual for food tasting as we normally want to save space for other dishes. But this rich broth and intense flavour were hard to get by without indulging in rice that soaked up the luscious broth. Such heart-warming comfort food with good portions to share amongst 3-4 people. 

If you are a Japanese die-hard foodie, try the Natto Motsu Nabe ($42) which is  ultra-satisfaction - a rich and bold combination from Motsu, fat mixed with earthy fermented soybean soup. You’d have to be a big fan of Natto I guess. It’s one of those things that you either love or don’t.

Okonomiyaki, a Japanese popular street food, is made to perfection here. The Motsu Okonomiyaki ($19.80) has small chunks of intestines hidden in the fluffy savoury pancake. Bursting with a creamy texture similar to oysters although more aromatic and richer in taste. 

It wowed me coz it reminded me of Taiwanese oyster pancakes, something from my childhood that really made the impression. The perfect combination of Japanese mayonnaise and Okonomiyaki sauce on top highlighted flavours even more. I loved it! 

Yakisoba (pan fried thick noodles), is another popular item on Japanese restaurant menus. On the sweet side hence a kids’ favourite. The Wagyu Motsu version at Kurohanabi adds on exciting elements with not only juicy Wagyu chunks but even more with pan-seared intestines which make it crispy on the outside but with a melt-in-the-mouth texture. This lifted the noodles a whole lot more, much tastier compared to its original recipe.

At Kurohanabi, apart from Motsu specialty creations, extensive choices in authentic Japanese Okonomiyaki and Yakisoba are on offer for those who are not big fans of innards. Options with pork, beef, seafood and pork kimchi and many appetising sides for those who like variety. 

Lamb Tsukune ($15.80) is one delicious non-innards dish that’s well worth a try. I would liken it to a posh version of a Japanese Hamburger Patty. The lamb itself was juicy yet not strong or gamey. Well flavoured with nagaimo, onions and chives, garnished with generous radish purée and Shiso leaf which balanced the meaty flavour. 

A raw egg yolk atop provided the extra creamy texture, as it oozed down the sides of the patty. With this dish alone if I visited Kurohanabi, I could easily polish another bowl of rice without a struggle!

A meal like this can’t be perfect without some refreshing drinks. I had an iced green tea though Kurohanabi offers a comprehensive selection of beer and sake, as well as shochu based cocktails in refreshing fruity flavours. 
My take? I’d say this is a lovely place to come with family and friends and share the exquisite innards specialties and Japanese street delights at its most authentic.

The Kurohanabi Restaurant is located at the EatAtSeven, a group of Japanese restaurants located at Level Three of Suntec Tower 1 in Singapore. Kurahanabi opened in December 2022 and is helmed by Chef Jason, who trained in restaurants in Japan and other cities in Asia.

Kurohanabi features Wagyu motsu (organs such as cows' small and large intestines) and is usually served in a hotpot of thick, bubbling sesame miso soup. This speciality of Hokkaido would seem the perfect dish to serve on a freezing winter’s day. We in Singapore can now experience this unique and delicious cuisine.

The Hokkaido Motsu Nabe is the traditional way to have beef motsu. The hotpot dish consists of  Kurohanabi's signature sesame miso soup base, in which beef intestines, tofu, chives, cabbage, and enoki mushroom cook together in the soup. If you’ve done hotpot before, you know that as the soup boils down, it intensifies in richness and flavour. You get the same here. This is the first time I’ve tried motsu nabe, and wow, what a wonderful experience. It would be best to have the motsu nabe when you dine in Kurohanabi.

The Motsu Okonomiyaki is a popular street food made of eggs, seafood, vegetables, and motsu. It looks like a veggie omelette and cooks on an iron griddle that’s part of your dining table. It’s supposed to be crispy on the bottom and fluffy inside. Perhaps I had mine a tad early, and it didn’t have that crispy crunch. However, all the expected tastes and flavours were not missing. It is a light dish, easy to eat and topped with a special okonomiyaki sauce.

My third dish was the Wagyu Motsu Yakisoba. Not a visually appealing dish, but it makes up wonderfully in taste.  Thick noodles are cooked with beef, motsu and cabbage. Great flavours, and the cabbage was chunky enough to retain some crunch. Again, an unexpected taste discovery for me.

Now, no worries if motsu is not your thing and you happen to be dining with motsu devotees. At Kurohanabi, you can indulge in non-motsu dishes like the Lamb Tsukune, a dish of minced lamb mixed with a Japanese yam, onions, and chives shaped into a thick patty and pan-fried. It comes topped with grated radish and fresh egg yolk. Check out the photo. 

You can also have the Kamo Hanabi, a thinly sliced duck breast marinated with a house-made sauce. It is served with a chiffonade spring onion. Interestingly, it is plated in the shape of the restaurant’s logo.

Kurohanabi is the place to be if you want something different from Japanese cuisine. It’s different but well worth the experience. It is highly recommended.