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Basashi (Horse Sashimi)

horse sashimibasashilocal specialtyKumamotounique

Photo: Raita Futo from Tokyo, Japan / Wikimedia Commons (CC BY 2.0)

Kumamoto is Japan's capital of basashi (馬刺し) — raw horse meat sliced thin and served with garlic, ginger, and sweet soy sauce. The meat is lean, sweet, and tender with a texture between tuna and beef. Kumamoto produces 40% of Japan's edible horse meat, and locals eat basashi as regularly as sashimi in coastal cities.

The tradition originated in the 1600s when Kato Kiyomasa brought Korean horses to Kumamoto. Today, basashi is sold at every izakaya and supermarket in the prefecture.

Essential Information

Opening Hours

Suganoya lunch 11:30 AM – 2:30 PM, dinner 5:00 PM – 11:00 PM

Closed: Check individual restaurant — Suganoya typically open daily

Entrance Fee

Basashi set meals ¥1,500–3,000. Frozen take-home basashi ¥1,200–2,000 per 200g.

Best Season

Year-round; best enjoyed at local izakaya with shochu during evening dining hours

Visit Duration

60–90 minutes for full basashi dinner with multiple cuts and shochu pairing

Getting There

Access Information

Recommended restaurants: Suganoya (菅乃屋, multiple locations in Kumamoto City, original in Kamitori shopping arcade). Basashi set meals: ¥1,500–3,000.

Insider Guide

Premium

**Cuts to order:** Premium basashi sets include multiple cuts — akami (lean red), toro (fatty), futaego (cheek meat, most tender), and tategi (neck, chewier). First-timers should order omakase (chef's choice, ¥2,500) for a full cut comparison. **Pairing:** Basashi pairs specifically with shochu on the rocks, not sake. The local iichiko barley shochu complements the sweet meat without overpowering. Ask for 'basashi to shochu' set. **Take-home:** Frozen vacuum-packed basashi is sold at Kumamoto Airport and major supermarkets (¥1,200–2,000/200g). Legal to bring back to most countries as it's frozen and sealed.

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