About
Basashi (horse meat sashimi), one of Kumamoto's three great specialties served at Yokobachi. This delicacy is also called "sakura meat" for its cherry blossom-like pink color. Photo from Wikimedia Commons.
Yokobachi is a traditional izakaya dining establishment located in the heart of Kumamoto's Kamitori shopping district, specializing in authentic Kumamoto regional cuisine. This atmospheric restaurant occupies a renovated traditional house that evokes the charm of the early Showa era, offering both indoor tatami seating and outdoor terrace dining in a cozy courtyard setting. 🔗
The restaurant occupies a renovated traditional house with a warm wooden interior featuring the "pure retro" atmosphere of the Showa era. 🔗 The establishment's layout includes tatami floor seating, sunken kotatsu areas, and a few regular tables, accommodating up to 140 guests across its spacious interior and outdoor terrace. 🔗
The restaurant specializes in Kumamoto's three great local specialties: basashi (horsemeat sashimi), karashi renkon (mustard-stuffed deep-fried lotus root), and regional Akaushi beef dishes. These offerings connect directly to Kumamoto's culinary heritage dating back over 400 years. 🔗 🔗
Cultural & Historical Significance
Basashi (Horse Meat Sashimi)
Basashi traces its origins to the 16th century when Kiyomasa Kato, the first lord of Kumamoto domain, discovered horse meat's culinary potential during military campaigns in Korea. Finding the meat delicious, he continued enjoying it after returning to Japan, establishing a tradition that has defined Kumamoto cuisine for over 400 years. 🔗 Today, Kumamoto Prefecture produces approximately 40% of Japan's horse meat supply and leads the nation in consumption. 🔗
The dish is euphemistically called "sakura (cherry blossom) meat" for its delicate pink color and is renowned for its tenderness, mild sweetness, and nutritional benefits. Low in fat and calories while high in protein, iron, calcium, and zinc, basashi has become increasingly popular among health-conscious diners. 🔗
Karashi Renkon (Mustard Lotus Root)
Karashi renkon was invented approximately 400 years ago as a health food for Lord Tadatoshi Hosokawa, who suffered from severe anemia when he took over the Higo domain (Kumamoto) in 1632. A Zen monk advised the lord to eat lotus root, prompting a vassal to prepare the vegetable by stuffing its holes with barley miso mixed with Japanese hot pepper powder, coating it in batter, and deep-frying it. 🔗
The sliced lotus root's appearance remarkably resembles the Hosokawa family's crest (the Kuyo pattern), which led to the recipe being kept secret until the 19th century. This historical connection explains why karashi renkon remains unique to Kumamoto Prefecture. 🔗
Visiting Information
Getting There
Address: 11-40 Kamitoricho, Chuo-ku, Kumamoto-shi, Kumamoto, 860-0845
From JR Kumamoto Station by Tram:
- Take the A-line tram toward Kengunmachi (15 minutes)
- Alight at Torichosuji Station
- Walk 3-4 minutes (100 meters) to the restaurant 🔗
- The restaurant is located off the Kamitori Shopping Arcade on an adjacent backstreet 🔗
Alternative Access:
- 4-minute walk from Kumamoto Dentetsu Fujisaki Line Fujisakigumae Station 🔗
Parking: No dedicated parking; paid parking lots available nearby 🔗
Operating Details
Hours:
- Monday-Thursday, Sunday: 5:00 PM - 11:30 PM (Last Order 11:00 PM)
- Friday-Saturday and days before holidays: 5:00 PM - 12:00 AM (Last Order 11:30 PM) 🔗
Closed: Open year-round with no regular holidays 🔗
Average Cost: ¥3,000-3,999 per person for dinner 🔗
Menu Pricing:
- Small plates: ¥480-1,800
- Basashi (horsemeat sashimi): ¥880
- Beef skewers, chicken wings, and creative dishes: Various prices 🔗
Reservations: Highly recommended - phone 096-351-4581 🔗
Language Support: English menus available 🔗
The Experience
Dining Atmosphere
Yokobachi offers an immersive encounter with traditional izakaya culture in an atmospheric setting that combines indoor comfort with outdoor charm. The restaurant features multiple seating options including tatami floor areas, sunken kotatsu seating (especially popular in the courtyard), and conventional tables. 🔗 The outdoor terrace operates as a beer garden with heaters for comfortable year-round dining. 🔗
Menu Highlights
Essential Kumamoto Specialties:
- Basashi (horsemeat sashimi) - the signature dish, consistently praised for being fresh with delicate flavor
- Karashi renkon (mustard-stuffed lotus root) - described as "a must try"
- Higo no Akaushi beef dishes - featuring local Kumamoto red beef 🔗
Additional Popular Dishes:
- Spicy tebasaki (chicken wings) - stand-out appetizer
- Caesar salad with fried gobo (burdock root) chips - creative fusion
- Taro croquettes and fried mabo tofu
- Beef skewers - described as "exceptionally flavorful and tender" 🔗
Beverages:
- 13 varieties of shochu (distilled spirits)
- Sake selection, draft beer, wine and cocktails 🔗
Practical Visiting Tips
Cultural Etiquette for Traditional Izakaya
Arrival and Ordering:
- Make reservations in advance (096-351-4581)
- Remove shoes before entering tatami areas
- Order drinks first, typically starting with beer ("Toriaezu, biiru")
- Place multiple orders as the evening progresses
- Conclude with a rice or noodle dish 🔗
Drinking Customs:
- Wait for everyone's drinks before toasting with "Kanpai!"
- Lift your glass slightly when someone pours for you
- Pour for others when their cups run low 🔗
Dining Protocol:
- Dishes are for sharing - transfer food to your personal plate
- Take modest portions to ensure everyone gets a taste
- Pace drinking with food consumption
- Keep noise levels reasonable 🔗
Recommended Ordering Strategy
For First-Time Visitors:
- Start with draft beer or shochu
- Order basashi (horsemeat sashimi) - signature specialty
- Add karashi renkon (mustard lotus root)
- Include beef skewers for familiar comfort
- Try one creative dish
- Finish with a rice dish
- Budget approximately ¥3,500-4,000 per person including drinks
Best Times to Visit
- Optimal timing: Weekday evenings (5:00-7:00 PM) to avoid weekend crowds
- Duration: Allow 1.5-2 hours minimum for authentic izakaya experience
- November considerations: Mild autumn temperatures make outdoor terrace seating comfortable with provided heaters
Location: View on Google Maps
Source: attractions/kumamoto/yokobachi.md