Official information
This restaurant is registered on Tabelog as a corporate member. Business information is released by the staff.
Ganso Muhoumatsu
(元祖無法松)- Nearest station：
- Categories：
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- Budget：
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- Fixed holidays：
- Thursday
You can switch between official photos from restaurants and user-posted photos.
Pictures were taken when users had dinner there at that time so the information it contains may not be the latest. Please confirm before you use this information.
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Official photo
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33年間変わらぬ本物の和牛下がりを是非一度...（by Restaurant）
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和牛生タンステーキ（上）・生の和牛の黒タン...（by Restaurant）
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ホルモン炒め：プリッとした和牛の小腸を玉ね...（by Restaurant）
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福岡の焼き鳥といえば豚バラ！ 鹿児島産の豚...（by Restaurant）
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『寺塚 無法松』と言えば『下がり！』と言う...（by Restaurant）
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無法松自慢の酢モツです。 自家製ポン酢と...（by Restaurant）
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豚の軟骨を包丁で食べやすく細かく砕き串打ち...（by Restaurant）
Photographs posted by users
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牛たん（by 魚太）
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とり皮（by 魚太）
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とり皮（by 魚香）
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レバー（by 魚香）
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サガリ（by 魚香）
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豚バラ（by 魚香）
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しろ（by もちもち）
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牛テール（by もちもち）
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（by 天孫降臨）
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和牛下がり（by tetsuji0811）
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豚バラ（by tetsuji0811）
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（by tetsuji0811）
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豚白もつ上 タレ（by tetsuji0811）
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豚白もつ上 塩（by tetsuji0811）
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豚白もつ上をひっくり返したところ（by tetsuji0811）
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玉ねぎ串（by tetsuji0811）
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冷蔵ケースの中の牛タン（by tetsuji0811）
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和牛タンステーキ上（by tetsuji0811）
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和牛タンステーキ上（by tetsuji0811）
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和牛タンステーキ上（by tetsuji0811）
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和牛下がり（by tetsuji0811）
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和牛下がり（by tetsuji0811）
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和牛タン先串（by tetsuji0811）
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ネタケース（by tetsuji0811）
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鹿児島産・豚バラ（by tetsuji0811）
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鹿児島産・豚バラ（by tetsuji0811）
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（by tetsuji0811）
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鳥皮 塩（by tetsuji0811）
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（by tetsuji0811）
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鳥皮 タレ（by tetsuji0811）
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和牛テールスープ（by tetsuji0811）
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和牛テールスープ 骨なしテール肉がゴロゴロ（by tetsuji0811）
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ベーコンエノキ巻（by tetsuji0811）
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玉ねぎ（by tetsuji0811）
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豚キモ 塩（by tetsuji0811）
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豚キモ タレ（by tetsuji0811）
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豚なんこつ（by tetsuji0811）
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和牛下がり（by tetsuji0811）
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（by tetsuji0811）
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左から 豚バラ様、砂ズリ様、豚白もつ(塩)様（by minappu）
Restaurant information
Details
| Restaurant name |
Ganso Muhoumatsu（Ganso Muhoumatsu）
|
|---|---|
| Categories | Yakitori (Grilled chicken)、Kushiyaki (Grilled skewer)、Gyutan (Beef tongue) |
| Phone number (for reservation and inquiry) |
092-512-4073 |
| Reservation Availability |
Reservations available |
| Address |
福岡県福岡市南区寺塚1-26-18 東野興産第２ビル １Ｆ |
| Transportation |
Nearest station: Get off at Nishitetsu Takamiya Station, take the Nishitetsu Bus to Terazuka bus stop, then it's a 10-second walk. Or get off at Nishitetsu Takamiya Station, take the Nishitetsu Bus to Nagazumi 2-chome stop, then it's a 5-minute walk. If you are coming by car, it's 20-25 minutes from Tenjin, Chuo-ku, Fukuoka City via Hirao Cemetery. It's 25-30 minutes from Hakata Station. (Times are just estimates and may vary.) 1,792 meters from Takamiya. |
| Opening hours |
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| Budget |
￥3,000～￥3,999 |
| Budget（Aggregate of reviews） |
￥4,000～￥4,999
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| Method of payment |
Credit Cards Not Accepted Electronic money Not Accepted |
Seats/facilities
| Number of seats |
45 Seats （ 10 counter seats, 35 tatami room seats） |
|---|---|
| Private dining rooms |
not allowed |
| Private use |
OK |
| Non-smoking/smoking |
Smoking establishment Please check with the restaurant before visiting as the law regarding passive smoking countermeasures (revised Health Promotion Law) has been in effect since April 1, 2020 and may differ from the latest information. |
| Parking lot |
OK There are 5 parking spaces behind the store. There is also a paid parking lot nearby. |
| Space/facilities |
Comfortable space,Counter,Tatami seats,Horigotatsu seats,Wheelchair accessible |
Menu
| Drink |
Japanese sake (Nihonshu),Japanese spirits (Shochu),Wine,Cocktails,Particular about Japanese spirits (Shochu) |
|---|
Feature - Related information
| Occasion |
This occasion is recommended by many people. |
|---|---|
| Website | |
| The opening day |
1977.11.1 |
| PR for restaurants |
If you're looking for delicious Yakitori (grilled chicken skewers) in Fukuoka, try Muhomatsu in Terazuka, Minami Ward, which is famous for its Wagyu beef tongue!
Our restaurant was founded in 1977. We only use fresh meat, and do not use frozen products. We purchase everything in blocks, butcher it in the restaurant, and skewer it with love. Of course, we use d
...omestically produced Kuroge Wagyu beef. This is evidenced by the Wagyu beef sashimi, Wagyu black tongue, white offal (top), which has been described as a mythical dish in gourmet books, and the limited edition oxtail soup. All of our staff look forward to welcoming customers who want to eat delicious yakitori. By the way, the second-generation chef is 45 years old lol