Yoshio's Motsuya, a former painting business that has opened a motsuni restaurant, opens every Friday at Ebisu-ya, a shared kitchen space in Kofu City. Starting in April, they will be fully operational in preparation for the opening of a brick-and-mortar store, and you can enjoy their food at Ebisu-ya until the end of this month.

Before the physical store opens, we tried Yoshimotsu's popular stewed offal at Ebisu-ya!

The signature dish, stewed offal, is made using domestically produced raw pork offal that is carefully prepared before being simmered, releasing the umami, sweetness, and richness of the fat into the broth, making it possible to drink the broth down to the last drop.

Yoshio's father, who left his painting business to open a motsu-ni restaurant, speaks volumes about its deliciousness. He stands silently in the kitchen, never compromises, and works single-mindedly with the motsu. He originally made it as a snack to go with his drinks, but his children fell in love with the flavor and it has since become a regular side dish for dinner, a testament to his own approval.

It's delicious whether grilled or boiled!

Yoshio's Motsuni is made by simmering a blend of white miso from a long-established local miso shop and Koshu miso, resulting in a slightly sweet and rich flavor.

Even after being simmered, the meat remains firm, yet has a rich, creamy flavor. The skin of the fatty offal is particularly soft, and the fat melts in your mouth.

The grilled offal is finally flavored with ginger. It's not too soft, but has a chewy, plump texture that's sure to become addictive. The homemade sauce, with a perfect balance of salt, pepper, and vinegar, transforms the rich, rich flavor of the offal into a refreshing aftertaste.
"This is my offal!"
I'm also looking forward to the completion of Yoshio's Motsuya's physical store.

*Business days in March 2026Instagramcheck.