No. 1 in Fukuoka Sales: A Complete Guide to Hakata Motsunabe Oyama One Building Directly Connected to Tenjin Station
Hakata Motsunabe Oyama One Building specializes in the Hakata-born local dish "motsunabe" (offal hotpot).
Located inside the new Tenjin landmark ONE FUKUOKA BLDG., it is a perennial favorite bustling every day with locals and travelers alike.
This article explains how to get there, the appeal of its offal hotpot, and recommended menu items in detail.
If you want to savor authentic Hakata comfort food or try offal hotpot for the first time, use this as your guide.
What Kind of Place Is Hakata Motsunabe Oyama One Building?
Centered on Hakata’s beloved offal hotpot, Hakata Motsunabe Oyama One Building offers a focused menu built around quality ingredients.
Here we highlight its appeal from four angles: key features, atmosphere, best use cases and busy hours, and budget and payment methods.
Fukuoka’s No. 1 Offal Hotpot Specialist by Sales
Hakata Motsunabe Oyama operates 29 specialty restaurants across Japan with Fukuoka as its home base.
Among them, Hakata Motsunabe Oyama One Building stands out in Fukuoka’s competitive hotpot scene as the prefecture’s top seller.
Its offal hotpot uses bouncy, tender beef small intestine, simmered in a signature "rich and delicious" soup that blends multiple miso pastes with a house tare. Beloved by both locals and visitors, it consistently ranks among the most-ordered dishes.
Open, Welcoming Front-Easy to Enter Even Solo
The exterior has an open design with sightlines into the dining room from outside.
Beyond the noren-style entrance, a bright, spotless space unfolds.
Inside is a calm, modern-Japanese setting with both tables and counter seats.
There are 78 seats in total.
Tables accommodate parties from 2 people up to groups of about 30.
The semi-circular counter has 8 seats and is especially comfortable for solo diners.
It is lively day and night with many locals and travelers.
Peak times are 12:00 pm-2:00 pm at lunch and 7:00 pm-9:00 pm at dinner.
While cooked dishes are not available as-is for takeout, the storefront sells a frozen raw offal hotpot set (serves 2) and a retort-pouch offal hotpot (1 box serves 1-2).
You can also purchase the brand’s original Kyushu sashimi shoyu co-developed with a long-established soy sauce maker in Fukuoka.
Access to Hakata Motsunabe Oyama One Building
The restaurant sits inside ONE FUKUOKA BLDG., a large multi-use complex in the Tenjin area of Chuo Ward, Fukuoka City.
It is about a 2-minute walk from Tenjin Station on the Fukuoka City Subway Airport Line.
Tenjin Station connects directly to Tenjin Chikagai, an extensive underground mall surrounded by many commercial facilities.
Alongside Hakata, it is one of Fukuoka City’s most popular downtown areas.
From Fukuoka Airport to the Nearest Station
From Fukuoka Airport to Tenjin Station on the Fukuoka City Subway Airport Line takes about 11 minutes by train.
From Hakata Station, one of the city’s most popular hubs, it is about 5 minutes on the same line.
You can also reach Tenjin by bus from Hakata Station.
From Tenjin-minami Station on the Fukuoka City Subway Nanakuma Line, it takes about 10 minutes on foot via the underground mall.
From Tenjin Station to the Restaurant
From the nearest station-Tenjin Station on the Fukuoka City Subway Airport Line-the East ticket gate offers the easiest access.
Exit the East gate and the entrance to ONE FUKUOKA BLDG. is right in front of you.
To reach Hakata Motsunabe Oyama One Building directly, enter via the entrance about a 1-minute walk from the East gate.
Head to the plaza with the Tenjin Chikagai Information Desk, turn left, and look for the entrance marked "East 5."
Enter at "East 5," where the elevators are nearby, and it is an easy route to Hakata Motsunabe Oyama One Building.
3 Highlights of Hakata Motsunabe Oyama One Building
Hakata Motsunabe Oyama One Building is packed with quality ingredients, special touches that make a visit feel memorable, excellent access, and a comfortable setting.
Here are three standout highlights.
1. Only Tender, Easy-to-Eat Small Intestine From Kagoshima Kuro-ushi
For the star ingredient-offal-the restaurant uses beef small intestine from Kagoshima Kuro-ushi (Japanese Black wagyu).
Each batch is screened for freshness, marbling, skin thickness, and aroma to ensure it is clean-tasting and easy to enjoy.
While some hotpot shops mix parts like heart, large intestine, and omasum, Oyama insists on "small intestine only" to keep flavor and texture consistently high.
2. Feast on Kyushu Specialties Like Horse Meat Sashimi
Beyond hotpot, the menu features many Kyushu favorites.
You will find Vinegared organ meats, the house-original Marinated cod roe, and other Fukuoka-centric dishes.
Horse meat sashimi-a Kyushu specialty-is sourced fresh directly from ranches in Kumamoto.
The Assorted edible horse meat lets you enjoy two cuts at once: a fatty "otoro" cut and a lean red meat cut.
3. Directly Connected to the Underground Mall: Stay Dry on Rainy Days
Another draw is how easy it is to reach Hakata Motsunabe Oyama One Building from the nearest stations.
The restaurant is on B1F of ONE FUKUOKA BLDG., within Tenjin Norengai, a zone lined with seven celebrated local eateries.
ONE FUKUOKA BLDG. connects directly to Tenjin Chikagai, an underground mall about 590 meters long that links Tenjin Station on the Airport Line and Tenjin-minami Station on the Nanakuma Line.
If you walk through the underground mall from Tenjin Station, you can arrive without getting wet even on rainy days.
Tenjin Chikagai is lined with souvenir shops and cafes, so you can enjoy sightseeing and shopping before or after your meal.
If You Want to Enjoy the Signature Offal Hotpot, the Miso Flavor Is Recommended
The signature dish at Hakata Motsunabe Oyama One Building is, of course, offal hotpot.
As a Hakata specialty, offal hotpot is a much-loved dish among Japanese diners.
What sets the restaurant’s hotpot apart is the tender beef small intestine and the carefully crafted broth.
There are three soups to choose from-Offal hotpot (miso flavor), Offal hotpot (soy sauce flavor), and Offal hotpot (mizutaki style)-and you select your preferred taste.
The soy sauce broth is mellow, built on a proprietary blend of Kyushu shoyu.
The mizutaki-style broth uses no garlic and is finished lightly with dashi and light soy sauce.
The miso broth blends several miso pastes, including Kyushu miso and Saikyo miso, with Oyama’s tare, adjusted garlic, and dashi to create a deeply rich soup.
As the brand’s signature and top recommendation, the miso flavor is extremely popular, with roughly 80-90 percent of Japanese guests ordering it.
The secret behind the popularity of Offal hotpot (miso flavor) lies in its luxuriously rich broth with a gentle sweetness.
The finishing garlic and a generous shower of chili threads give the soup a punchy accent that keeps you coming back for more.
Ingredients include carefully selected beef offal, cabbage, burdock root, tofu, and garlic chives.
As the pot simmers, each ingredient releases umami, making the broth richer and more complex.
They even standardize the size of each piece of offal at about 10 g per piece so you can taste the sweetness and umami of the fat in ideal balance.
The plump fat is sweet and springy, and the more you chew, the more flavor blooms.
A thorough simmer coaxes out even more depth from the offal for an addictive finish.
There is no off-odor at all, so even first-timers will find it easy to enjoy.
Cabbage and garlic chives soaked with the broth’s offal umami taste naturally sweet.
Thinly sliced burdock root adds a crisp texture that brightens each bite.
For the finishing starch, chanpon noodles are highly recommended.
Thicker and chewier than ramen, chanpon noodles grab the broth beautifully so you can savor the hotpot’s layered flavors right down to the last bite.
Customize Your Offal Hotpot to Taste
For the finishing starch, choose from chanpon noodles, udon, or zosui.
Chanpon noodles are the top pick, but soft, easy-to-eat udon and rice-based zosui are also worth trying.
If beef offal is not your thing, you can substitute pork belly.
Customizing the combinations to your preferences is part of the fun.
Enjoy More Than Hotpot: 4 Recommended Side Dishes
One charm of Hakata Motsunabe Oyama One Building is a lineup that lets you taste Kyushu comfort foods beyond the hotpot.
Here are four popular picks.
1. Vinegared Organ Meats
Sumotsu is a Hakata staple: briefly blanched offal served with ponzu, yuzu kosho, negi, and other condiments.
It is popular among Japanese diners and a frequent order here.
While pork offal is more common, Oyama uses beef offal, which is remarkably tender; with each bite, rich umami spreads through your mouth.
The ponzu is Oyama’s house-made blend, whose balanced acidity lightens the flavor and leaves a clean, refreshing finish.
When enjoying Vinegared organ meats, be sure to add yuzu kosho-its bright citrus aroma and sharp, peppery kick further bring out the offal’s deep umami.
Simple yet layered, it’s a dish that keeps you reaching for more.
2. Assorted Edible Horse Meat (Direct from Kumamoto)
This assortment lets you enjoy two cuts of horse meat sashimi on one plate, delivered fresh directly from ranches in Kumamoto.
The meat has a subtle sweetness and a melt-in-the-mouth texture distinct from beef or pork.
The platter features marbled “otoro” and a premium lean red cut.
The lean cut delivers solid, meaty umami-tender yet with a satisfying bite.
The otoro is even softer, marked by richly sweet fat; the balance of meat and fat is exquisite, with a silky texture that seems to melt the moment it touches your tongue.
Though richly marbled, it isn’t heavy-just full-bodied and savory.
It’s served with Kyushu sashimi shoyu co-developed by Oyama and a long-established soy sauce maker in Fukuoka; its slightly sweet, full-bodied profile further enhances the meat’s umami.
Horse meat sashimi is widely known as a Kyushu specialty and is a popular choice among Japanese diners.
3. Marinated Cod Roe (Oyama Original)
This is Oyama’s house-made mentaiko with distinctly firm grains that pop in the mouth.
The pieces are thick and substantial, so even a single slice is satisfying.
The spice level is moderate and easy to eat, pairing well with rice or drinks like Japanese sake and shochu.
It is a simple way to enjoy the taste of Hakata.
4. Deep-Fried Offal
This dish tempts with the toasty aroma of its crisp coating.
While the outside is crisp, the inside has a pleasantly springy, chewy texture.
Tender yet resilient, and with each bite the offal’s flavor spreads through your mouth.
Its sweetness and umami are tightly concentrated, making it a great match with drinks.
Frequently Asked Questions About Hakata Motsunabe Oyama One Building
Q
Is there a multilingual menu?
Yes. Menus in English, Chinese, and Korean are available, and the offal hotpot eating guide is also provided so you can dine with confidence.
Q
How much is the typical budget per person?
Expect around 2,000 yen at lunch and about 3,000-4,000 yen at dinner per person.
Q
What payment methods are accepted?
Cash, credit cards, transit e-money, other e-money, and QR code payments are accepted.
Q
Is there a value-savvy way to order?
The Oyama Zanmai Set is recommended, which lets you enjoy Offal hotpot (miso flavor), Vinegared organ meats, Assorted edible horse meat, and Marinated cod roe together.
Wrap-up
Located in the heart of Fukuoka’s Tenjin area, Hakata Motsunabe Oyama One Building combines superb access with authentic flavors.
Its signature offal hotpot pairs a painstakingly crafted rich broth with carefully selected beef offal for outstanding harmony.
With a wide range of side dishes that showcase Kyushu’s culinary charm, it is beloved by locals and a must-visit when you are in Fukuoka.