AOYAGI (郷土料理 青柳)

About

Basashi (raw horse meat sashimi) from Towada - a representative example of this Kumamoto specialty. Image: Richard W.M. Jones / Wikimedia Commons (CC BY-SA 3.0)

AOYAGI (郷土料理 青柳 - Kyodo Ryori Aoyagi, meaning "Regional Cuisine Aoyagi") stands as one of Kumamoto's most respected traditional Japanese restaurants, having served authentic local cuisine for over 75 years since its establishment in 1949. Located in the heart of Kumamoto's bustling Shimotori shopping district, the restaurant occupies a five-story building featuring an elegant atmosphere with table seating and private rooms dressed in traditional Japanese style, complete with waitresses in kimono. 🔗 🔗

The restaurant's signature specialty is basashi (馬刺し - horse meat sashimi), representing Kumamoto's unique culinary heritage that traces back approximately 400 years to 1592, when Kato Kiyomasa, the first lord of the Higo Kumamoto domain, began consuming horse meat during Toyotomi Hideyoshi's campaign in Korea. Today, Kumamoto prefecture accounts for 40% of Japan's horse meat production, making it the undisputed leader in both production and consumption of this delicacy. 🔗 🔗

Cultural & Culinary Significance

AOYAGI's basashi represents the pinnacle of Kumamoto's horse meat tradition. The restaurant serves premium marbled basashi featuring multiple cuts including Akami (lean meat), Harami (belly), Nakaochi (back), and liver - each offering distinct textures and flavors described by diners as "very tender and melts in your mouth." The basashi is presented artfully arranged on shiso leaves and onion slices, garnished with grated garlic and ginger. The traditional Kumamoto-style preparation pairs the tender, pink-hued meat (nicknamed "sakura" or cherry blossom meat for its color) with sweet Kumamoto soy sauce. 🔗 🔗 🔗

Aoyagi Specialty Horse Sukiyaki:

The restaurant's signature "Aoyagi Specialty Horse Meat Sukiyaki" features thin slices of horse shoulder prepared with their special sweet and savory warishita sauce. Following traditional Japanese sukiyaki etiquette, diners cook the meat at their table and dip it in fresh raw egg, creating a rich, luxurious coating. 🔗

Beyond Basashi - Kumamoto Regional Cuisine:

AOYAGI showcases the full spectrum of Kumamoto's regional cuisine: 🔗 🔗

• Karashirenkon: Deep-fried lotus root stuffed with spicy mustard and miso
• Ichimoji no Guruguru: Local green onion preparation with vinegared miso
• Dago-jiru: Miso-based soup with flour dumplings
• Amakusa Seafood: Fresh catches from the surrounding seas
• Honmaru Gozen: Historical Edo-period samurai cuisine recreated with modern refinement 🔗

Visiting Information

Operating Hours:

• Lunch: 11:30 AM - 2:30 PM (Last Order 1:30 PM)
• Dinner: 5:00 PM - 10:00 PM (Last Order 9:00 PM)
• Closed: December 31 - January 1, irregular holidays 🔗 🔗

Admission & Pricing:

• Lunch: Average ¥6,000-7,999 per person
• Dinner: Average ¥10,000-14,999 per person
• Higo Local Cuisine Kaiseki: From ¥6,600 (with sashimi from ¥11,000)
• Aoyagi Seasonal Kaiseki: From ¥6,600 (with sashimi from ¥8,800)
• Celebration Kaiseki (reservation required): From ¥7,700
• Kamameshi (pot rice): From ¥1,500 🔗 🔗

Reservations:

• Phone: 096-353-0311
• Web booking: https://aoyagi.ne.jp/
• Private room reservations accepted for orders of ¥4,400 and above
• Reservations recommended, especially for private rooms 🔗

Current Status:

• Open and operating normally as of 2025 research date
• Capacity: 210 seats across five floors 🔗

Accessibility:

• 2-minute walk from Shiyakusho-mae (City Hall) tram stop 🔗
• Located directly adjacent to Shimotori Shopping Arcade, just past Daiei department store 🔗

The Dining Experience

How to Properly Eat Basashi:

1. Condiment Preparation: Place sweet Kumamoto soy sauce in a small dish. Add sliced or grated garlic and ginger to taste - many locals prefer a 1:1 ratio, though you can adjust to preference. 🔗

2. Assembly: Place a slice of basashi on the provided shiso leaf with onion, then top with your garlic-ginger mixture. 🔗

3. Serving Temperature: Basashi is served cold (near-frozen in the middle) and should be consumed immediately as horse fat has a low melting point. 🔗 🔗

4. Cutting Preference: Request thin slices when ordering - the thicker the cut, the chewier the texture. Thin slices provide the signature "melt in your mouth" experience. 🔗

5. Traditional Pairing: Small cups of warm sake traditionally accompany basashi. 🔗

Horse Sukiyaki Experience:

Following traditional Japanese sukiyaki etiquette, diners cook the meat at their table and dip it in fresh raw egg, creating a rich, luxurious coating. Reviewers consistently praise this dish: "Service was great and both the small dishes and sukiyaki was as good as anyone can imagine!" 🔗

Lunch Sets:

The restaurant's popular lunch service (11:30-14:30) features comprehensive set meals that provide excellent value. The "Kyodo Kaiseki with Premium Marbled Basashi" and "Bamboo Basket Lunch" (takekago lunch) combine basashi, horse sukiyaki, dago-jiru, and various regional specialties in one beautiful presentation. 🔗

Kaiseki Dining:

Evening service offers multi-course kaiseki meals featuring seasonal ingredients and traditional preparation methods. Private rooms radiate traditional Japanese atmosphere, with kimono-clad waitresses providing attentive service. 🔗

Practical Visiting Tips

Menu Navigation:

• English menu available 🔗
• Staff are helpful in explaining dishes and assisting with sake selection
• Lunch sets provide good introductions to multiple regional specialties
• The basashi assortment allows tasting different cuts and preparations

Value Optimization:

• Lunch service (¥6,000-8,000) offers better value than dinner (¥10,000-15,000)
• Private rooms require minimum ¥4,400 order but enhance the traditional experience
• Course meals provide better variety and presentation than à la carte
• Consider the "Bamboo Basket Lunch" for a comprehensive regional cuisine sampler

Service and Atmosphere:

• Service consistently praised in reviews: "Service was great"
• Traditional atmosphere with kimono-clad waitresses in private rooms
• Professional staff accustomed to international visitors

Dining Etiquette:

• Remove shoes when entering tatami private rooms
• Use provided wet towels (oshibori) before dining
• Don't pour your own drinks; pour for dining companions who will reciprocate
• Say "itadakimasu" before eating and "gochisousama deshita" after finishing
• When sharing sukiyaki, use serving chopsticks, not personal ones

Cultural Context:

Horse meat consumption in Kumamoto carries deep historical and cultural significance. Today, Kumamoto enforces strict safety standards for serving raw horse meat - typically flash-frozen to -20°C for at least 48 hours to eliminate parasites, with only certified restaurants permitted to serve it. Horse meat is nutritionally exceptional: very low in fat, high in protein, low in calories, and rich in iron. 🔗 🔗

November Timing:

• November offers comfortable autumn weather for dining
• No special seasonal restrictions or closures during early November
• Basashi is served year-round and not seasonal
• Lunch (11:30-14:30) offers excellent value with comprehensive sets
• Early dinner service (5:00-6:00 PM) typically less crowded

Photography:

• Generally permitted for food photography
• Ask permission before photographing in private dining rooms
• The beautifully presented basashi and kaiseki courses make excellent photos

Nearby Attractions:

• Shimotori Shopping Arcade: Directly adjacent, Kumamoto's busiest shopping street 🔗
• Kamitori Shopping Arcade: Another major shopping district within walking distance
• Kumamoto Castle: Approximately 10-15 minutes walk

Location: View on Google Maps

Source: attractions/kumamoto/aoyagi.md