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The birthplace of Kofu Soulfood, Chicken Motsuni.
This veteran shop founded in 1913 is the place to try hand-cut soba noodles and regional Kofu favorites. One especially popular regional dish to try is the Kofu Chicken Motsuni, which was made famous by this very store. The Kofu style of chicken motsuni is different from other heavily broiled styles as its made by braising chicken livers, heart, gizzards and more in a sweet soy sauce topped with sweet and spice glaze. It makes a great side to eat with rice or pair with a delicious sake.
You can’t have Yamanashi without mentioning wine.
Here you’ll find all of the famous brands and even a welcome sip of wine. There’s a full range of drinks to enjoy along with our meal, including regional sakes and shochu made with the snowmelts of Mt. Fuji.
Okutou Main Store is famous for more than just its regional fare. If you come here for a bite you’re sure to love their long-loved hand-cut soba made with select ingredients that’s served with a delicately made dipping broth. The hearty dipping broth only get’s better when you add a hit of raw wasabi for a perfect, unbeatable bite.
Delight your tastebuds with an all original Shingen Pudding made by hand at the shop and flavored with black sugar and kinako sesame powder. It’s the perfect way to top off your meal.
Kofu’s heart and soul on a plate: Kofu Chicken Motsuni
The prized hand-cut soba.
The Kofu Ekimae shop is the 2nd location, opened in 2011.
