Okuto Honten Kofu Ekimae

Okuto Honten opened in Kofu in 1913 and claims the origin of tori motsuni, chicken offal glazed with sugar and soy sauce that became popular in the city in the post-war period. This Marunouchi branch is close to Kofu Station and keeps the character of a soba house: its menu brings together handmade noodles, tempura and regional dishes, with tori motsuni as a reason to make the stop more than an everyday meal.

Tori motsuni combines chicken liver, heart, gizzard and other cuts cooked until glossy and concentrated; it is not a brothy stew. The restaurant says it prepares the dish from raw ingredients after an order is placed, so it takes about 15 minutes. The soba is handmade, and set meals make it easy to try both local flavours in one visit.

Public feedback for this branch often praises the noodle texture, tempura and the sweet-savoury glaze on the offal; some visitors find tori motsuni intense and mention waits during busy periods. It can work well as a shared side dish, while diners who do not eat offal can focus on the soba. This station-front shop should not be confused with the Kokubo branch.

It is about a two-minute walk from Kofu Station’s south exit. Hours are split between lunch and dinner, and Thursday is usually the weekly closing day; the restaurant posts monthly notices and asks guests to call because it may close early when soba sells out. Tori motsuni takes roughly 15 minutes to prepare, so do not order it when you have a very tight train connection. Okuto is the most direct choice for pairing the local dish with handmade soba.