Iwabe Shoten

Among the dishes filling the tables, the vibrant color of raw horse meat, or basashi, immediately catches the eye. Iwabe Shoten sources its meat directly from partner ranches in Kumamoto, offering a broad spectrum of cuts beyond lean meat, including mane fat (tategami), rib meat (nakaochi), and heart. Ordering an assortment lets you sample contrasting textures and flavors piece by piece, from the mellow savor of lean red meat to rich fat and distinct chewiness.

A large part of the restaurant's charm lies in pairing Kyushu flavors with the island's regional drinks. The drink list features Kumamoto sakes such as Hananoka and Zuiyo, alongside rare shochu labels curated in collaboration with Tachibana Saketen, a respected local liquor merchant, providing ample structure to match the hearty meat dishes. Those looking for something light and crisp will also find relaxed options like ice-cold sour highballs made with frozen lemon.

From Seared Jidori Chicken to Nagasaki Ago-Dashi Oden

Beyond basashi, the kitchen prepares dishes centered on Amakusa Daio free-range chicken, including natural sea-salt seared skewers, chicken sashimi, and mizutaki hot pots. For a soothing simmered dish, Nagasaki ago-dashi oden pairs fish cakes with a broth brewed from flying fish, served with spicy yuzu kosho. A varied lineup of small plates, such as salads featuring organic vegetables shipped directly from farmers in Yamato, Kumamoto, and house-made braises, rounds out the evening.

Split across the 1st and 2nd floors, the dining space works well for groups of friends as well as twosomes lingering over dinner. Course menus with all-you-can-drink options are available to sample regional dishes across the board, making advance reservations a sensible plan before you go.