After arriving in Fukuoka for a Kyushu independent trip, we dropped off our luggage and got settled. For dinner, we naturally headed to pay homage to one of Fukuoka’s most iconic dishes: motsunabe (offal hot pot).

Many people think of Hakata ramen when Fukuoka is mentioned, but motsunabe is also a soul food that locals have grown up eating. For the first meal of this trip, we visited the long-established favorite “Ganso Motsunabe Rakutenchi” (もつ鍋専門店元祖もつ鍋楽天地博多駅前店), which has been in business for 49 years.

Rakutenchi currently operates 15 branches across Fukuoka city. We visited the most convenient Hakata Ekimae branch, just a few minutes’ walk from Hakata Station—ideal for travelers who have just arrived by plane or are about to board a Shinkansen.

Fukuoka Gourmet 「元祖牛腸鍋樂天地博多站前店」 A Mountain of Chives, The Classic Motsunabe You Must Eat in Hakata!

The 元祖牛腸鍋樂天地博多站前店 is located in the commercial area around Hakata Station and can be reached in about 5 minutes on foot from JR Hakata Station.

Walking through the lively Hakata streets at night, we saw many izakaya and restaurants, but Rakutenchi’s sign stands out clearly and is easy to find with navigation.

📍Store Information｜元祖牛腸鍋樂天地博多站前店

Address: 福岡縣福岡市博多區博多站前3-20-5

Phone: 050-5596-4697

Hours: 17:00～01:00

Inside, the dining area has a very warm and relaxed atmosphere. There are regular sofa tables as well as Japanese-style seating that requires removing shoes, but the floor is thoughtfully sunken so you can comfortably rest your feet without sitting cross-legged—an excellent touch for tourists who have been walking all day!

The walls are lined with retro beer posters and Japanese banners. Every table is gathered around a steaming pot, enjoying cold beer or drinks while chatting animatedly, capturing the lively local nightlife of Hakata.

The entire menu is full of hand-drawn illustrations and fun artwork. Even if you can’t read Japanese, the pictures convey the restaurant’s confidence and passion for motsunabe.

For first-timers, there’s no need to overthink it. The most popular item is the signature motsunabe set meal—just order the popular set and you can’t go wrong.

(Menu photographed during the meal; please refer to the actual menu on site)

We ordered the signature motsunabe set, which includes the signature motsunabe, basic ingredients (such as tofu, kimchi, and a special vinegar-marinated offal side dish), and the must-not-miss chanpon noodles at the end.

The table also comes with Rakutenchi’s signature all-purpose umami powder and seasonings so you can adjust the flavor to your liking.

When the meal arrived, we couldn’t help but exclaim—the visual impact of the motsunabe was incredible!

The pot was filled with six kinds of fresh mixed raw offal carefully selected by the chef, and the most eye-catching feature was the mountain of fresh, vibrant green Kyushu-grown garlic chives and cabbage piled high on top! This is also a unique way of eating offal hot pot that originated in Hakata.

As the secret broth at the bottom slowly heats up, the vegetables gradually soften and sink into the soup.

The broth itself has an impressive pedigree—it is simmered slowly using a secret soy-sauce recipe developed by the owner’s wife over 40 years. We had worried that a Japanese soy-based hot pot might be too salty, but the vegetables released plenty of natural sweetness during cooking, perfectly blending with the rich flavor of the raw offal. The result was a sweet, full-bodied yet light and refreshing taste.

What makes Rakutenchi stand out is its strict selection of the finest seasonal offal from Kyushu. The offal is meticulously prepared, removing excess fat that can feel heavy and leaving only the most premium parts.

The texture ranges from tender and juicy beef intestine to springy, chewy cuts, with no offal smell at all! The semi-cooked offal absorbs the essence of the soy broth, and when dipped in the all-purpose spicy powder and eaten with crisp garlic chives, it is incredibly satisfying.

The tofu served with the meal soaks up the sweetness of the offal and chives, becoming silky and juicy.

Since this was our first time eating motsunabe in Fukuoka, we wanted to enjoy it to the fullest and ordered an extra portion of beef intestine.

The fresh beef intestine becomes more fragrant the longer it cooks, offering a bouncy, gelatinous texture with none of the usual offal odor. If you love beef intestine, we highly recommend adding extra—it’s especially satisfying.

If motsunabe is the star, then the final chanpon noodles are undoubtedly the highlight of the entire meal.

Many people are already nearly full by this point, but it’s worth saving room. After all the ingredients have simmered for a long time, the flavors of the beef intestine, vegetables, and broth have fully merged. Adding the Nagasaki chanpon noodles at the end allows the thick noodles to absorb every bit of the rich broth—each bite is incredibly flavorful.

We only intended to try a bite, but ended up unable to stop. No wonder many gourmets say the final chanpon noodles are the true soul of motsunabe.

For our party of two adults and two children, the bill came to just over 10,000 yen. The freshness, satisfying portions, and overall dining atmosphere gave us a sense of fulfillment and enjoyment that typical izakaya cannot match.

「元祖牛腸鍋樂天地博多站前店」 is not only conveniently located with late hours, but its nearly half-century of heritage also won us over completely. Next time you visit Fukuoka, be sure to add it to your foodie list or late-night itinerary for an authentic Hakata dining experience!

■ More Kyushu Travel & Food:

https://eeooa0314.tw/blog/categories/17004539131

⚠️ Notes:

Everyone’s travel, sightseeing, and dining experiences are different. This article is based on personal experience only—please use it as a reference and decide for yourself whether to visit.

We recommend checking the latest information before your trip to ensure a smooth and enjoyable meal or itinerary!

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