Commitment to Motsunabe
The motsunabe of "Yamanaka" uses only the small intestine of cows born and razed in Japan.
Wagyu Motsunabe is originally a B-grade gourmet for enjoying hormones deliciously.
Perhaps because of this background, when we started the restaurant, it was common to use various beef parts in motsunabe other than the small intestine.
However, depending on the part used, miscellaneous tastes and odors may appear.
Therefore, we decided to use only the small intestine of carefully selected beef because we wanted to make the motsunabe a feast to eat.
Yamanaka cherishes the commitment to provide moderately greasy Motsu in a size that is satisfying to eat, with no unpleasant taste or odor.
The balance of other ingredients is essential for the pot.
The vegetables used are cabbage, leek, and burdock, and we pay attention not only to the taste but also to the texture, assuming that the vegetables will eat them with Motsu.
For example, if cabbage is too soft, it will not fit in a Motsunabe.
Therefore, I dare to choose a slightly hard cabbage instead of the soft early cabbage.
The leek is soft and fresh, and the burdock is chopped to the limit while retaining the crispy texture.
The tofu, which gives you a good taste of soybeans, is about halfway between silk and cotton.
The balance with Motsu and the speed of being cooked are calculated, and the optimum materials are combined.
Garlic, which is the decisive accent of the taste, uses grated garlic instead of slices to give a punch that seems "Yamanaka."
The Motsunabe of "Yamanaka" has been keeping its taste since its establishment in 1984.
The biggest feature is that it is based on miso instead of the soy sauce base common until then.
We can't tell you the details because it's a secret, but we're blending several types of miso from Kyushu.
This process is an important step to achieve sweetness, richness, and rich taste.
We'll continue to make the original soup, which has a memorable taste, by adding soy sauce, sake, and mirin, too.
Motsunabe is a local dish that has been loved as a B-class gourmet for many years, so while valuing a certain amount of punch and impact, it is finished so that it is elegant, not too persistent, and has a lingering finish that makes you want to eat it again.
The Motsunabe of "Yamanaka" is delivered to the table in a ready-to-eat state, so we want to bring the excitement of "it looks delicious!" At first glance.
For example, it may be the beauty of the presentation, the color, or the steam rising from the nabe.
We are always conscious of how to convey the thoughts and commitments we put into cooking to our customers and produce them in detail until the moment they eat them to think "it looks delicious" and "I want to reach out immediately."
We will deliver it to the state to be eaten immediately within 10 minutes for the waiting hungry customers.
Also, we pay close attention to space and communication from the staff because we hope that you will enjoy the two hours at the store to your heart's content and think, "I'm glad I came to" Yamanaka "today, and I'll come again."
Each of the stores has a different theme of comfort because we want you to spend an irreplaceable time with your loved ones in a space where you can feel an extraordinary uplifting feeling. We hope that you will feel the charm of various "Yamanaka."