Izakaya in Kumamoto Prefecture! 20 picks including places where you can enjoy local ingredients

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Yakitori Hanabi is a Japanese-style izakaya centered on charcoal-grilled yakitori, a classic izakaya dish made by skewering chicken from Kyushu and grilling it over hot binchotan (high-grade white charcoal).

It is about a 5-minute walk from the busy Sakura Machi Moto area in Sakuramachi, Kumamoto City. The interior has Private room seating with Sunken kotatsu seating, where you can relax and enjoy your time.

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Yakitori made with Kurosatsuma-dori (black Satsuma chicken), known for its rich umami and well-balanced fat. Fresh cuts sourced that day are carefully skewered.

The fragrant aroma of charcoal infuses the meat, and the deep flavor that spreads with each bite is said to be excellent. Each cut is seasoned to match it, with tare sauce, salt, lemon, and more.

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Basashi (horse sashimi), one of Kumamoto's signature local foods, is especially popular. The standard way to enjoy it is to eat thin slices of fresh horse meat with wasabi soy sauce or garlic.

The “basashi assortment” includes rare cuts such as marbled meat, futaego (a rare fatty cut), and heart, so you can fully enjoy a dining experience unique to Kumamoto.

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Kozara Ryori to Kamayaki KAMANO is an izakaya (Japanese pub) popular for its boldly grilled dishes cooked in a kama (oven) and small plate dishes that are easy to enjoy a little at a time, located in the downtown area of Shinshigai where many well-known hotels stand.

The stylish counter seats are the main feature, making it a great fit for small group meals. The open kitchen, where you can watch the cooking unfold right in front of you, is part of its appeal.

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This restaurant stands out for making the most of local Kumamoto ingredients and serving them in a small plate style. It is nice that you can enjoy a variety of local dishes.

The "sashimi assortment" includes several kinds of Special selected cuts. It features the recommended fresh fish of the day, and each one has outstanding freshness and beautiful color.

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They offer courses with All you can drink, and you can also enjoy a full meal.

For the main, the lineup is said to feature dishes packed with the best flavors of Kumamoto, including grilled Amakusa Daio (local chicken from Kumamoto) cooked in the in-house oven.

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Tsugumi is an izakaya where you can enjoy Amakusa Daio (a Kumamoto brand chicken) and jidori (local chicken) dishes from around Kyushu, located in the downtown area a 5-minute walk from Hanabatamachi Station.

This popular restaurant, where reservations are essential, offers a luxurious pure Japanese-style setting with Private room seating, and a full lineup of dishes unique to Kumamoto.

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They bring in fresh chicken butchered that morning, and serve yakitori (grilled chicken skewers) cooked with different grilling methods for each cut. The skewers are grilled over charcoal until fragrant, with a great balance of crispy skin on the outside and juicy meat inside.

The meat is said to have a springy texture and rich flavor, making each skewer excellent. It is the kind of skewer where both the freshness and the skill of the chef really stand out.

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The popular Omakase course lets you enjoy Kumamoto gourmet all at once. Centered on Kyushu jidori (local chicken), it is a luxurious spread that mixes in Appetizers and a la carte dishes.

The "Amakusa Daio Tataki" is prepared in a style you can only taste in the jidori production region. The chicken is only lightly seared, so you can fully enjoy its natural sweetness and texture.

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Nishigin Botan is an izakaya serving Kumamoto local cuisine and creative Japanese dishes, with menu items that make the most of local ingredients such as Amakusa Daio (a branded chicken from Kumamoto) and the rare Wagyu Akaushi.

Although it stands in a lively area near "Sakuramachi Kumamoto," the interior has a calm atmosphere. The counter seats, where you can watch the cooking, are especially popular.

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You can enjoy Kumamoto’s top grade Wagyu, akaushi (Japanese Brown beef) and Waou, prepared in many different ways such as charcoal grilling and sushi.

The "wara-tataki (straw-seared preparation)" in the photo is a cooking method that quickly sears the ingredients over the strong heat of burning straw, giving them a rich aroma. It is said to be a dish where the toasty smell of the straw and the fresh notes of the yakumi (condiments) make a perfect match.

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There is also a wide selection of local dishes from Kumamoto. The menu is packed with items that pair perfectly with drinks, such as the exceptionally fresh basashi (horse sashimi) "Five-Item Horse Sashimi Assortment" and karashi renkon (lotus root with mustard) "Karashi Renkon," made by stuffing lotus root holes with mustard.

For drinks, they offer a lineup of Kyushu Japanese sake and rare shochu, making it easy to find a combination you like.

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Nana Kumamoto Ten is a Japanese izakaya where you can enjoy dishes that make the most of local ingredients and the feel of the season. It is popular for serving high quality basashi (horse sashimi) and premium ingredients such as the brand beef Akaushi (Japanese Brown beef) in a casual style.

The interior has a traditional Japanese feel. With Sunken kotatsu seating in Semi-private room settings and fully private rooms, the layout lets you relax and take your time.

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The menu offers plenty of dishes made with akaushi (Japanese brown beef), known for its tender texture and sweet fat. You can enjoy it in styles such as steak and sushi.

The "Ishiyaki" here is a dish served on a heated stone plate, letting you cook it to your liking. They say that quickly searing both sides brings out the sweet fat at its best.

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After enjoying drinks and food, locals say the standard way to finish is with dago-jiru (Kyushu dumpling soup). It is a local Kyushu dish made by simmering kneaded wheat flour dough with seasonal vegetables.

The chewy texture of the dough is said to be delicious. The rich, gentle dashi broth soaks in, making it a warming bowl.

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"Hama Ryori Samurai" is a long established seafood izakaya, founded in 1983, located close to Shimotori Shotengai (Shimotori Shopping Street). Inside, there is a fish tank where fish swim, and they serve fresh seafood dishes.

The 3rd floor has lively counter seating, while the 4th floor is equipped with Japanese style Private rooms. It is a spacious restaurant with more than 100 seats in total.

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They prepare fish just taken from the tank, fillet it, and cook the whole fish without wasting any part, serving it as sashimi, dressed dishes, and miso soup.

They offer a wide selection of local sake from Kumamoto and shochu from Kyushu, with a menu designed to highlight pairings with the drinks.

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The most popular item is “honkawahagi (thread-sail filefish) usuzukuri (thin-sliced sashimi) with liver.” The kawahagi is skillfully sliced paper-thin with expert knife work, and served with liver and skin on the side.

The standard way to eat it is to mix the liver into the house-made ponzu sauce. The rich flavor and the fresh, pleasantly firm texture are said to be a great match.

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Hibiki is a Japanese-style izakaya where you can enjoy local dishes from Kumamoto Prefecture along with Japanese sake and shochu, located in Kumamoto Shinshigai, an area lined with business hotels and restaurants.

Inside, the restaurant has a calm space with a Japanese feel. It also has Sunken kotatsu seating, creating a relaxing atmosphere.

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You can enjoy Kumamoto cuisine in a kaiseki course, including basashi (horse sashimi), which is eaten raw, and sashimi made with fresh fish sourced from Amakusa. There is a fish tank inside the restaurant, and they prepare the seafood while it is still very fresh.

From the Appetizers to dessert, everything has a stylish presentation, and some say the dashi and sauces are very good.

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This is tempura made with anago (conger eel) and kisu (Japanese whiting). The ingredients are coated in batter and fried at high heat, giving them a light, crisp texture.

The fish is said to be thick and full of firm flesh inside. It also goes well with beer and Japanese sake, no matter the category.

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Sakaminato is an izakaya (Japanese pub) specializing in fresh seafood and local dishes from Kumamoto. It is within walking distance of Kumamotojo (Kumamoto Castle), one of the city's best known sightseeing spots.

On the first floor, there is a huge fish tank with live fish swimming in it, creating a lively setup where you can enjoy the sense of food being prepared right in front of you. The staff call out to each other, adding to the energetic atmosphere.

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They use live fish shipped directly from the Amakusa area of Kumamoto Prefecture, where the owner is from. The tank is said to hold kuruma ebi (Japanese tiger prawns), Sea Bream, and Spear Squid.

The “Amakusa Gokyo assortment,” an assortment of the tastiest fish of the day, is served with dry ice. It is presented in a way that is fun to look at as well.

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The Kumamoto specialty "Special basashi (horse sashimi) assortment" is also said to be so good that even serious food lovers are impressed. You can compare 5 different cuts, each with a different level of marbling and texture.

There was also a review saying that the "lean Tenderloin" had a great balance of the rich flavor unique to lean meat and a clean, light texture, making it especially memorable.

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Tennyo no Hagoromo is a creative izakaya (Japanese-style pub) along Shimotori Shotengai (Shimotori Shopping Street), about a 2-minute walk from Karashimacho Station, where you can casually enjoy Japanese dishes such as freshly fried tempura and yakitori (grilled chicken skewers).

It has the lively feel of Kumamoto’s entertainment district and is very comfortable. The staff, dressed in kimono, are said to provide warm hospitality.

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They are known for assorted varieties available tempura made with seasonal ingredients at that time of year. The ingredients are coated in a light batter, giving them a crisp and airy bite.

You can enjoy Kumamoto Akaushi (Kumamoto red beef), a Kumamoto brand meat known for its tasty lean meat, as well as seafood such as shrimp and horse mackerel caught nearby.

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The daily "Happy Hour" offers excellent value for money. If you visit early, right after opening, you can enjoy items at better prices than usual.

With easy to order à la carte dishes such as oden (Japanese stew) soaked with dashi broth, it is said to be perfect for a quick drink.

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Higo no Jinya is a Japanese-style izakaya specializing in fresh seafood from Kumamoto and local Kumamoto cuisine, located along the bar street of Shitamachi Arcade, in an area lined with many izakayas.

The 1st floor mainly has counter seating facing a huge 5m fish tank. The 2nd and 3rd floors have Private room and zashiki (tatami seating) seating.

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The seafood is shipped directly from fishing ports and kept swimming in tanks, then caught and prepared on the spot when an order comes in, so its standout appeal is the incredible freshness.

The “Iki Yariika no Sugata-zukuri” is said to be excellent, with its clear flesh and pleasantly crunchy texture. It uses high quality Spear Squid from Yobuko in Saga Prefecture, one of Japan’s most famous production regions for squid.

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The set of the "Kumamoto Gurume 6-Sara Set" and the local specialty dago-jiru (dumpling soup) brings together the basics of Kumamoto's famous dishes.

The "Tako Steak" with sweet simmered octopus and "Tako Meshi" are said to stand out for their texture and flavor. You can also enjoy small portions of seafood and basashi (horse sashimi).

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Kyodo Ryori & Sumibi Kushiyaki Warau Kado is a popular restaurant where you can enjoy tasty basashi (horse sashimi), a famous Kumamoto specialty. They also serve many Kumamoto local dishes, which you can enjoy with drinks.

The interior has a warm wood-based look. Another draw is the wide selection of fine sake on display. There are many zashiki (tatami seating) seats, making it a comfortable space where you can relax.

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Many people say the basashi (horse sashimi) is delicious, and the course options are also extensive. Kumamoto's local specialty basashi is a regional dish eaten raw like sashimi.

This is one plate from the "Kumamoto Otameshi Mini Course." It is a set packed with Kumamoto dishes, perfect when you are not sure what to order first.

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Ichimonji Guruguru is a local Kumamoto dish that goes perfectly with alcohol. It is made by boiling ichimonji (scallions) and curling them into loops. It is said to pair well with sumiso (vinegared miso), made by adding seasonings such as sugar and vinegar to miso.

It also goes well with Imo Shochu made from sweet potatoes.

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Tori Ryori Ichiwa is an izakaya that mainly serves Amakusa Daio (local free-range chicken from Kumamoto), one of Kumamoto’s most well-known jidori, and is located a 5-minute walk from Hanabatacho Station along Ginza-dori, a street lined with restaurants.

All seats are in Private room spaces, with Sunken kotatsu seating so you can relax and take your time. Privacy is well kept, and the restaurant is also used for important occasions.

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The "Amakusa Daio (large native chicken breed from Kumamoto)" delivered directly from contracted farms is purchased whole, one bird at a time, which allows the restaurant to consistently serve rare cuts that can only be taken in very small amounts.

The charcoal grilled skewers are cooked until nicely fragrant, and the classic choice is salt seasoning that brings out the natural flavor of the ingredients. You can also enjoy pairing them with local sake from Kumamoto.

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The "Amakusa Daio Tataki and Kyushu Jidori (local chicken) Course" lets you enjoy jidori (local chicken) to the fullest. You can taste branded chickens from (Each) prefecture in Kyushu.

The "Amakusa Daio tataki" can only be enjoyed because it is so fresh, and it is said to be a dish with a light yet deep flavor that lets you directly taste the chicken's natural sweetness.

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Izakaya Nishigin is an izakaya where you can enjoy long aged Beef Tongue and dishes made with local fish caught off the coast of Kumamoto.

It has Private rooms and a stylish Japanese modern atmosphere that blends wood with chic colors.
There is a wide range of seating options, including tables and Sunken kotatsu seating, making it easy to use for different occasions.

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Beef Tongue, the meat cut from the tongue, is known for its great texture and rich flavor, and at this restaurant you can enjoy items like “Beef Tongue yukhoe (Korean-style raw beef dish),” made slowly at a low temperature, and the “Premium Beef Tongue Cutlet,” which is coated in batter and deep-fried.

There is also a luxurious menu item served with white truffle salt, and it is said to impress with its elevated flavor.

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They also offer a wide range of seafood dishes, and the fresh local fish caught nearby are popular. The jidako Teppan-yaki (local octopus teppan-grilled dish) made with octopus from Amakusa, Kumamoto Prefecture, is the restaurant's signature dish.

Fresh off the grill, it has a great bite that lets you feel its freshness. It is recommended to pair it with Japanese sake.

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Akagyu to Basashi Izakaya Gu-Gu Shimotori Ten is an izakaya where you can enjoy Kumamoto specialties and Kumamoto-grown akagyu (Japanese brown beef). It is a 3-minute walk from Karashimacho Station, so access is convenient.

The restaurant offers a range of seating options for different occasions, including table seats and Private room seating. The rows of bottles lined up inside also give the space a stylish feel.

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The restaurant is particular about buying whole horses from a ranch in Kumamoto, including premium cuts for its horse meat. The akaushi (Japanese Brown beef) raised on the vast grasslands of Aso City, Kumamoto Prefecture, is said to have a juicy finish.

The courses feature a lineup of luxurious dishes such as an assortment of basashi (horse sashimi) and steak made with akaushi.

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The popular menu item "gu tofu" is tofu with a pleasantly chewy texture. At this restaurant, it comes topped with a spicy sauce with a bit of heat. Since they serve it sizzling as it cooks on a Teppan-yaki griddle, you can enjoy it piping hot.

They also offer an All you can drink plan with 80 kinds of alcohol, which is a nice perk for drink lovers.

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Ebisuya Kumamoto Shinshigai Ten is an izakaya offering a wide selection of drinks and Kumamoto specialties, located in Kumamoto Shinshigai and just a short walk from Karashimacho Station.

All seats are in Private room or Semi-private room settings, so guests can relax at their own pace. They also have stylish rooms with sofas and chandeliers.

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You can enjoy fresh, high quality basashi (horse sashimi) at a reasonable price. They offer a range of cuts, including lean meat and tategami (horse mane fat), and the recommended choice is an assortment that lets you compare different flavors.

Rare cuts such as horse liver and Heart are hard to find, and only a limited number of restaurants serve them.

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They offer not only Kumamoto ryori (Kumamoto cuisine) but also dishes from nearby parts of Kyushu. Fukuoka's specialty sumotsu (vinegared pork offal) has a light, refreshing taste that pairs well with alcohol.

The All you can drink plan, where you can order as much as you like within the time limit, also includes a self serve shochu corner. More than 40 kinds of shochu are lined up, making for an impressive sight.

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Taishu Namiki Sakaba Mitsubachi is an izakaya (Japanese pub) located in the downtown area of Kumamoto City, in the Shimomachi Arcade. They offer a wide selection of more than 70 menu items, mainly focused on Japanese food.

The stylish interior keeps the feel of a casual drinking spot while adding wa-modern (Japanese modern) design elements, making it an exceptionally comfortable place to relax.

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The A la carte dishes come in small portions, making them perfect as snacks to go with drinks. Their "ika (squid) yuzu-kosho (yuzu pepper paste)" is said to be a dish where the salty taste of the squid pairs well with the heat of yuzu-kosho, making drinks go down easy.

They also offer a "Happy Hour" when draft beer, highballs, and other drinks are discounted for a certain period, which adds to the appeal with its good value.

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One of the popular menu items with lots of orders is "Charcoal-Grilled Chicken Outside skirt." This dish grills an organ cut over charcoal, and the toasty aroma of the charcoal fills your mouth.

Many reviews gave it high marks, saying it has a nice springy texture and that the green onions on top add a good accent, making it very tasty.

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Aji-dokoro Koiki is an izakaya where you can enjoy local dishes and local sake made with plenty of ingredients from Kumamoto Prefecture, such as jidori (local chicken) and fresh seafood, and it has great access just a 1-minute walk from Kumamoto Station.

The interior has a calm atmosphere, and the sake decorations are said to be lovely. It has spacious counter and table seating, and the second floor is also equipped with fully private rooms.

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You can enjoy ingredients unique to Kumamoto, such as chicken nanban made with Amakusa Daio (one of Japan’s largest native chickens) and steak made with Aso Akaushi (Aso red beef), naturally raised mainly in the Aso region of Kumamoto Prefecture.

Kumamoto is also known for basashi (horse sashimi), eaten raw, which is said to be tasty and low in fat.

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The otoshi (small appetizer served at the start) that comes out first is colorful and appealing. Sometimes the otoshi lets you enjoy dishes that are not on the menu.

They also have a wide lineup of shochu, with local sake from Kumamoto and 15 varieties available. Since local sake is made in that area, it is said to be popular with tourists as well.

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Sharaku is an izakaya where you can enjoy fresh seafood and local dishes from Kumamoto Prefecture. They also offer a wide selection of appetizers that pair well with drinks.

The seating is also well regarded, as every room has partitions that help keep your space private. There are also fully private room round table seats, where you can spend time in a stylish atmosphere.

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You can enjoy seafood shipped directly from Amakusa (a coastal area in Kumamoto Prefecture). It is Specially selected by the trained eye of experienced chefs, so the sashimi is especially recommended.

The "Amakusa-san (from Amakusa) fresh fish assortment" lets you try a wide range of fish, and each one is said to have great sweetness and texture.

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Not just fish, the meat menu is also extensive. Basashi (horse sashimi), made with horse meat that is high in protein and low in fat, is a specialty of Kumamoto Prefecture. It is a rare dish that can be eaten raw.

Other popular options include shabu-shabu made with pork from Kumamoto Prefecture. You swish it through the boiling broth with chopsticks to cook it, making it a warming dish.

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Yakitori Torisora is a popular restaurant where you can enjoy yakitori (grilled chicken skewers) in a casual atmosphere. They also hold a "Happy Hour," when some drinks are available at a good price during certain hours.

There are 130 seats in total, with counter and table seating, making for a spacious interior.

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"Amakusa Daio (brand chicken)" from Kumamoto Prefecture is a branded chicken known for its firm texture and juicy taste. They serve it in a range of dishes, including "yakitori (grilled chicken skewers)" and "tataki (lightly seared chicken sashimi)" that you can enjoy rare.

For the final dish, they recommend the "Yakitori Rice bowl," which is topped with "yakitori" over rice. It is said to be packed with umami and very tasty.

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The otoshi (small appetizer served before the meal) you can enjoy while waiting for the dishes you ordered to arrive is crunchy cabbage. You can get refills as many times as you like for an extra charge.

It comes with plenty of addictive sauce, and it is said to be perfect as a snack with drinks. It is also recommended when you want to freshen up your palate.

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"Basashi (horse sashimi) & Yakitori Ebisumon" is an izakaya where you can enjoy dishes and drinks made with local ingredients from Kumamoto Prefecture and ingredients sourced from around Japan. It is located along Ginza-dori, a 2-minute walk from Hanabatacho Station.

Inside, the restaurant also offers stylish Semi-private room seating. You can relax without worrying about the people around you, and the place has a pure Japanese style with a nice atmosphere.

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Basashi (horse sashimi) is a local specialty of Kumamoto Prefecture, a Japanese dish made by thinly slicing fresh raw horse meat. At this restaurant, you can enjoy an assortment of basashi using a variety of cuts.

It gets high marks for having few off notes and being easy to eat. They also offer many rare cuts, and some say they are well worth trying.

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Karashi renkon (lotus root stuffed with mustard miso) is a local dish from Kumamoto Prefecture known for its sharp, spicy kick. The holes in the lotus root are filled with karashi miso, then the whole thing is fried until crisp.

You can also enjoy rare drinks that pair perfectly with Kumamoto cuisine, such as Mao and Moriizo.