Higo Dining Soro

About

Traditional basashi moriawase (assorted presentation) showing various cuts of horse meat sashimi - the signature dish of Kumamoto cuisine. Source: Wikimedia Commons

Higo Dining Soro offers an authentic window into one of Kumamoto's most distinctive culinary traditions - basashi, or horse meat sashimi. This delicacy traces its origins back approximately 400 years to 1592, when Kato Kiyomasa, the first lord of the Higo Kumamoto domain, found himself short of food during Toyotomi Hideyoshi's campaign in Korea. When Kiyomasa's forces were under siege and supply lines were cut off, he and his soldiers stayed alive by eating their horses. The meat was so delicious that Kiyomasa continued to enjoy horse meat and basashi after returning to Japan, establishing a tradition that has become deeply ingrained in Kumamoto culture. 🔗 🔗

Today, Kumamoto is Japan's largest producer of horse meat, accounting for approximately 40% of the nation's supply. Basashi is affectionately called "sakura niku" (cherry meat) due to its delicate pink color, and has become one of Kumamoto's most famous local specialties. 🔗 🔗

Located on the first floor of Matsubaya Bekkan near Suizenji Park, Higo Dining Soro offers a refined twist on traditional Japanese tavern dining with soft lighting, private rooms (up to 8 people), and 90 seats including stylish sunken seating (horigotatsu). 🔗 🔗

Cultural & Culinary Significance

Basashi represents a 400-year evolution from wartime necessity to celebrated culinary art. The tradition expanded significantly in the 1950s post-war period when horses began being raised specifically for consumption in the Aso region. By 1965, dedicated horse meat ranching established basashi as a Kumamoto culinary cornerstone. Beyond its cultural significance, horse meat offers exceptional nutritional benefits: high protein, low fat, and rich in iron, calcium, and zinc. 🔗

The restaurant showcases multiple basashi cuts, each offering distinct textures and flavors: 🔗

• Toro: The finest part of the horse's rib meat - tender, completely trimmed, and highly prized
• Shimofuri: Fabulously marbled premium meat with intricate fat distribution
• Akami: Lean red meat offering clean, pure horse meat flavor
• Tategami: Horse neck fat - soft, creamy, and collagen-rich

Basashi is traditionally served with thinly sliced onions, grated fresh ginger, grated garlic, finely chopped green onions, and sweet soy sauce (the Kumamoto way). 🔗 🔗

Visiting Information

Operating Hours:

• Monday-Saturday: Lunch 11:00 AM - 2:30 PM | Dinner/Bar 5:30 PM - 12:30 AM
• Sunday: Lunch 11:00 AM - 2:30 PM | Dinner 5:30 PM - 11:00 PM (last order 10:30 PM)
• Closed: Year-end and New Year holidays 🔗

Admission & Pricing:

• Lunch: ¥1,000-1,999 per person
• Dinner: ¥4,000-5,999 per person 🔗

Reservations:

• Online reservations: byFood platform (no Japanese required) 🔗
• Phone: 096-213-1331 🔗
• Cancellation policy: Full refund minus 3.2% transaction fee if cancelled 1 week before

Payment Methods:

• Credit cards accepted
• QR code payments accepted 🔗

Current Status:

• Operational as of research date
• Rating: 3.27/5 based on 33 reviews on Tabelog 🔗

Accessibility:

• 5-minute walk from Suizenji Koen tram stop 🔗
• 5-10 minute walk from Shin-Suizenji Station (JR Hohi Line) 🔗
• Limited parking available 🔗

The Dining Experience

For First-Time Basashi Eaters:

Understanding basashi enhances the experience. Horse meat is leaner than beef with a subtle, delicate flavor and tender texture. The pink color comes from the meat's natural myoglobin content - it's completely fresh and safe when sourced from reputable establishments. 🔗

How to Eat Basashi:

1. Take a slice of horse meat with your chopsticks
2. Dip lightly into sweet soy sauce 🔗
3. Add grated garlic or ginger according to preference (start with small amounts)
4. Place sliced onions on top if desired
5. Enjoy the tender texture and subtle flavor
6. Pair with local shochu, especially rice-based varieties from Kumamoto 🔗

Izakaya Cultural Experience:

Upon seating, you'll receive a small appetizer (otoshi) automatically. This functions as a table charge (typically a few hundred yen) and should not be refused - think of it as similar to a tip or cover charge. 🔗

If no call button or tablet is available, politely say "sumimasen" (excuse me) to call the waiter. The first toast accompanies a cheerful "Kanpai!" with light glass clinking. 🔗

Additional Menu Items: Beyond basashi, the restaurant excels in deftly prepared sashimi platters, carefully executed tempura sets, and seasonal autumn vegetables (kabocha, taro, sweet potato, mushrooms, aubergine). 🔗

Practical Visiting Tips

Reservation Strategy:

• Book at least one week in advance through byFood for guaranteed seating and full refund flexibility 🔗
• Consider lunch service for lighter, more affordable introduction to basashi
• Request private room when booking if traveling with a group (up to 8 people)

Cultural Preparation:

• Be prepared to remove shoes if seated at horigotatsu (sunken seating) - wear clean socks 🔗
• Learn basic phrases: "Sumimasen" (excuse me), "Kanpai" (cheers), "O-kaikei onegaishimasu" (check, please) 🔗

Approaching Basashi:

• Start with a small mixed platter to gauge your comfort level
• Begin with toro or shimofuri cuts (tender and mild) before trying tategami (fatty) or organ meats
• Use condiments sparingly at first - you can always add more
• Pair with local shochu to enhance the authentic Kumamoto experience

Dietary Considerations:

• Obviously not suitable for vegetarians or those avoiding red meat
• Horse meat is naturally lean and lower in fat than beef (health benefit)
• Gluten concerns: soy sauce contains gluten; inquire about gluten-free alternatives
• If uncomfortable with raw horse meat, ask about cooked preparations (sukiyaki, katsu, steak) 🔗

November Seasonal Highlights:

• Peak season for sweet potatoes in Ikinari Dango 🔗
• Autumn vegetables (kabocha, taro, mushrooms) feature prominently in izakaya menus
• Lotus roots at peak nutrition for Karashi Renkon 🔗

Photography:

• Food photography generally acceptable and encouraged in izakaya settings
• Take photos before eating, not during the meal
• Avoid flash photography that may disturb other diners
• Soft lighting creates pleasant atmosphere but may require higher camera sensitivity 🔗

Payment Protocol:

• Take the check to the register at the entrance to pay as you leave 🔗
• No tipping required or expected 🔗

Nearby Attractions:

• Suizenji Jojuen Garden (5-minute walk): Stunning traditional Japanese garden with 53 Stations of the Tokaido road replicas 🔗
• Kumamoto Castle: Accessible in less than an hour on foot for walking enthusiasts 🔗

Location: View on Google Maps

Source: attractions/kumamoto/higo-dining-soro.md