After having a late dinner of udon noodles, I found myself hungry again! In the outskirts of Kumamoto, most shops close early. But I was craving a midnight snack!
Just a 5-minute walk from the hotel… I spotted the vibrant red lanterns hanging outside “赤穗屋” (Akahoso-ya), a renowned yakiniku (Japanese BBQ) joint in the vicinity. It’s a popular spot for locals and visitors alike, serving up delicious horse meat dishes and other grilled delights.
The owner, who once operated in the Kanto region of Japan, stumbled upon this century-old Showa-era building during a visit to Kumamoto. Inspired by its rich history, the owner transformed it into a bustling izakaya (Japanese pub) where the aroma of grilled meat fills the air. Under the traditional “yakiton” noren (entrance curtain), patrons flock in, creating a lively atmosphere.
Before taking our seats and placing our orders, we decided to start with a refreshing beer. The small appetizer is perfect for whetting our appetites. They include onion-cooked pork, potatoes, and bean sprouts.”
Handwritten in calligraphy on rice paper, the menu at this establishment features an array of skewered dishes, with yakitori taking center stage. They also offer signature dishes like vinegar-marinated beef intestines, potato salad, and salmon cartilage. Prices range from $150 to $300, varying based on the type and cut of meat.
Interestingly, this place used to be a standing bar ( where we ate and drank while standing), but now it boasts wooden tables and semi-open kitchen.
Even in the remote Kumamoto region, the vibrant atmosphere of Showa-era downtown is just as lively as Tokyo. Many patrons gather here to sit, chat, and enjoy drinks, all while savoring the delectable yakitori.
The owner of this restaurant, who previously ran a shop in Japan’s Kanto region, is a skilled barbecue master. They’ve brought their expertise to Kumamoto, emphasizing freshness by sourcing ingredients directly from their origins. Try their signature dish: succulent grilled beef intestine rich in collagen!
At 赤穗屋, the standout feature is their grilled pork and beef offal. Think beef intestines, pork intestines, beef lungs, beef heart, and even beef cartilage. But this time, we took it up a notch by venturing into the world of horse meat!
We eagerly followed the magazine’s recommendation and started with a tantalizing selection of five different meat skewers to savor.
Grilled beef cartilage and beef liver.
From left to right, we have grilled pork intestines, chicken skewers, and a first-time delicacy for us: grilled beef diaphragm. The beef diaphragm has a unique texture—reminiscent of tuna belly with a hint of beef flavor.
The texture is truly unique—reminiscent of chewing on tuna belly with a hint of beef flavor.
Grilled pork intestines—while they sizzle on the grill, you can hear the delightful sound of oil dripping onto the hot plate. But when you take a bite, they’re both crispy and succulent, showcasing the chef’s impressive grilling skills.
I ordered my personal favorite: grilled chicken skewers. Pairing them with beer is pure satisfaction!
The grand finale was the grilled horse meat, which surprisingly shares a texture similar to beef but with an even more pronounced meaty aroma.
