The Rakutenchi story

From Hakata to Le Thanh Ton — the Motsunabe Rakutenchi story, recorded entry by entry.

Entry Hakata

From old Hakata

Motsunabe was born in Hakata — an offal hotpot for cold evenings, rich broth simmered with beef offal, closed with champon noodles.

Entry The craft

Offal, prepared by hand

Good offal is all in the prep — cleaned thoroughly, kept just rich enough, so each piece is at its best in miso or soy broth.

Entry Evenings only

Open evenings only

Rakutenchi opens 17:00–23:00 daily — an intimate Japanese dining room built for dinner, a simmering pot on every table.

A true motsunabe pot: carefully prepared offal, a simmering broth, and an evening on Le Thanh Ton.Motsunabe Rakutenchi

Photos: Motsunabe Rakutenchi / Google Maps · 10/2026