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[Osaka] Fresh offal at Motsu Arata (和風もつ料理 あらた)


When it comes to meat in Osaka, yakiniku in Tsuruhashi area occur us at first. But I don’t post about it this time. There’s a pig’s offal shop located about 5 minutes walk from Nishi-Nakajima Minamikata station. The shop’s name is Motsu Arata (和風もつ料理 あらた). “Motsu” means (pig’s) offal and “ryori” means dishes. They don’t accept reservation. So, people start to gather around 1 hour before the opening time.

There’s a only L-shaped counter table. 12 seats or so. They have cozy atmosphere and they looks long-established shop. Though they have menu on the wall, they accept “chef’s choice” (Omakase in Japanese) around 3000 yen. So, if you visit there for the first time, chef’s choice is better. Actually many of visitors order chef’s choice. So, we ordered chef’s choice, too.

They don’t have a variety of drinks. Beer, Japanese sake, and original highball only. Original highball is their specialty. They pour shochu into the glass and then pour ginger ale (WILKINSON). I think 90 % of container is shochu. Because of ginger ale, it’s sweet and easy to drink. But I said. 90% is shochu ! Strong !

Original highball (特製ハイボール) 250 yen

After we toasted, dishes were served one after another. Almost all dishes were listed on the menu. If you order them separately, almost all dishes are around 400 yen each.

At first nikomi was served. It was seasoned with salt lightly. Plenty of shredded green onions were served separately. We put much of it onto the nikomi and ate. Delicious. As you see, it was simmered until soft. So soft. Melted in my mouth.

Nikomi (Simmered giblet / 煮込み)

Spleen sashimi. quail’s yolk was at the center. The spleen had sticky texture and was good. It’s like liver sashimi.

Spleen sashimi (チレ刺身)

Pork tongue stew. It’s not like normal stew. I think it’s like simmered pork tongue with miso. It went with mustard well.

Pork tongue stew (タンシチュー)

Boiled rumen. It had crunchy texture. As you see, it was so fresh.

Boiled rumen (ミノ湯引き)

Neck smoke. Smoked neck. It was smoked lightly. It was chewy. And good.

Neck smoke (ネックスモーク)

Omasum. With sesame oil. Its texture was good. I love it.

Omasum (生せんまい)

Kushiyaki. Both was well-cooked. Flavorful.

Kushiyaki (串焼き)

Cold tongue. As its name, it was served cold. We ate it with salt and mustard. We could feel the texture and tastes of it to the full.

Cold tongue (コールタン)

Heart tataki. This pink color means its freshness. It had refreshing tastes and had good texture. Delicious.

Heart tataki (こころのたたき)

Pig’s tail stew. It was simmered until soft. It tasted similar to tongue stew.

Pig’s tail stew (テールシチュー)

After that, lung teriyaki was served. But I deleted the photo by mistake. Pig’s lung had no tastes and it was soft like sponge. The shopkeeper said to us that the lung is for enjoying its texture more than its tastes. I agree.

Last, we ordered tail porridge after chef’s choice. We were two and shared this one porridge. The amount was just for us. Though it was seasoned lightly, it had much extracts of pig’s tail.

Tail porridge (テール雑炊, 450 yen)

Pickles. Shiba-duke. It is sour deprived from plum.

They don’t accept reservation. It means we don’t have to reserve in advance. When you can’t reserve somewhere or you don’t have any plan to eat, Arata is one of the good choice !


Name Motsu Arata (和風もつ料理あらた)
Open Dinner
Reservation Unavailable
Credit card Unavailable
URL Twitter

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