［Kyo Motsunabe Kamehachi is located in a back alley connecting the elegant Ponto-cho Street and Kiyamachi Street, Kyoto's bustling downtown area. The restaurant opened in 2008. In 2015, Kamehachi expanded to Osaka and Tokyo, and is now well known as a Kyoto-based motsunabe restaurant in various parts of Japan.

The motsu nabe, which has sold a total of more than 1 million servings since its establishment, was perfected by the owner, who ordered ingredients from all over Japan and made many prototypes. The soup is made by simmering beef bones for a long time, then adding broth made from bonito and kelp, and white miso paste to give it a Kyoto-like flavor. The beef intestine is made from the small intestine of Omi beef. The tenderness of the tender meat is so refreshing that it overturns the conventional image of hormone, and its melt-in-your-mouth texture combined with the fatty meat will make you fall in love with it. The secret to the delicious taste is that the meat is prepped by hand, without using any machines, to preserve the original flavor. For the end of the nabe, add zosui (rice porridge) or noodles to fully enjoy the soup that is infused with the delicious taste of motsu.