01 / ABOUT THE PLACE
About this place
Just off Nakasugi-dori in Saginomiya, Munisai sits up a flight of stairs on the 2nd floor, greeting guests with an offal hot pot centered on a choice of 3 broths: red, white, or black. The red is a classic clear soy sauce base spiked with sliced garlic and red chilli peppers, gently coaxing tender umami from the beef offal and drawing out the natural sweetness of cabbage and garlic chives as it simmers. By contrast, the black broth blends squid ink richness into a fragrant curry soup, delivering a distinct personality rarely encountered elsewhere that pairs effortlessly with wine or shochu.
The small plates that fill the wait while the pot heats up are equally well considered. From refreshing, finely sliced daikon radish salad and fluffy rolled omelettes stuffed with spicy pollock roe to marbled or lean cuts of horse sashimi and aromatic Daisen chicken grilled with yuzu pepper, each dish arrives thoughtfully arranged. After washing down the first bites with a draft Heartland beer, sipping the limited-run maewari shochu—pre-diluted to roughly 14.5% alcohol and served neat or with soda—feels right at home at this table.
Diners can supplement the hot pot with extra offal and vegetables, or introduce sliced tomato for an unexpectedly harmonious twist. Once the broth is deeply infused with the flavors of the simmered ingredients, finishing with thick champon noodles or a cheesy rice porridge allows every last drop of soup to be savored.
The interior maintains an easygoing, comfortable feel that accommodates casual group gatherings just as easily as smaller parties. Because tables fill quickly from dusk into the evening, booking a reservation ahead of dinner is recommended.
