Hotpot takes on a new game with Kurohanabi, Hokkaido’s motsu nabe specialty restaurant, cooking up hearty Wagyu motsu (aka innards) in a bubbling hotpot of its famed sesame miso flavour soup! This unique experience now arrives in Singapore, alongside other Wagyu motsu dishes like okonomiyaki and yaki soba.
Born in Hokkaido in 2008, Kurohanabi seeks to introduce the flavours and textures of Wagyu offal and innards as a cut that can be appreciated on its own. The restaurant cooks them up into flavourful soups and stews with its signature sesame miso soup base that delicately fragrances the beef intestines and sweetens them with a variety of fresh vegetables. As the soup boils down, the fats from the beef intestines melt into the soup along with the sweetness of the vegetables for the best flavours you can get.
Launching right in the heart of Singapore, Kurohanabi shines the spotlight on the often-overlooked innards of beef. Look forward to experiencing the bolder flavours and more intense gaminess of motsu in three new dishes.
The Hokkaido Motsu Nabe ($32) is the most classic way to taste the best of beef motsu innards. The popular hotpot dish boils up Kurohanabi's signature sesame miso soup base, in which beef intestines, tofu, chives, cabbage, and enoki mushroom cook to immense sweetness. It is also available in a Natto Motsu Nabe ($42) laced with the earthy flavours of natto-fermented soybeans. Rich and bold, this soup adds complexity to the motsu innards for extra satisfaction.
The Motsu Okonomiyaki ($19.80) brings the meaty innards to fluffy okonomiyaki as the popular street food made of eggs, seafood, and vegetables sizzles to satisfaction on an iron griddle. The fats of the beef intestine melt into the okonomiyaki, and the taste is further heightened with Kurohanabi’s drizzle of special okonomiyaki sauce and mayonnaise.
Another dish not to be missed is the Wagyu Motsu Yakisoba ($21.80). The standard teppanyaki staple of thick noodles cooked in a savoury rich sauce with ingredients of meat and seafood of your choice is elevated with extra lashings of beef chunks and innards for a dish that ranks high on the scale of taste, texture, and satiation.
Tempting the tastebuds are also non-innards dishes for a classic taste of Japan. Kurohanabi’s Okonomiyaki (from $13.80) comes with flavour options of pork kimchi, seafood, beef, or pork, while the Modan-Yaki (from $16.80) and Yakisoba (from $13.80) also come with regular flavours as above, each with the option to add on toppings like cheese, bonito flakes, mentai mayo and spring onion.
Complete your meal with sides just as appetizing. The Lamb Tsukune ($15.80) cuts no corners with minced lamb mixed with nagaimo, onions, and chives shaped into a thick patty before it is pan-fried, topped with radish and fresh egg yolk, and then finished off with a drizzle of house-made teriyaki sauce.
Alternatively, the Kamo Hanabi ($14.80) pan-fries a whole duck breast before marinating it a house-made sauce in temperatures of 70-75 degrees while constantly flipped for thorough seeping of flavours. It is arranged and served as the house signature logo of Kurohanabi.
Kurohanabi offers a comprehensive selection of beer and sake to complete your meal, each selected to best complement the flavours of each dish.
For the perfect pairing, look no further than the Chitosetsuru Ginjyo Koori Wo Ukabete Sake, a Hokkaido production made from the sub-soil water of the Toyohira River for a smooth balance when savoured. It is refreshing with a mild acidity yet fruity with a delicate tail, perfect to be enjoyed on its own or the rocks.
Cocktail lovers will revel in the new selection of Hokkaido signature shochu cocktails. Made of your choice of fruit, shochu, syrup, and soda, each glass is tart and tingly, perfect to kickstart the appetite or cleanse the palate after a meal.
There are also non-alcoholic mocktails of lemon, orange, or tomato flavours so everyone may have a taste.
a. 3 Temasek Boulevard, Tower 1, #03-316 Suntec City, Singapore 038983
ig. www.instagram.com/kurohanabi.sg
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