Umayarou

A sashimi platter is a good way to compare the different cuts. Umayarou’s premium horse-sashimi selection may include belly, skirt, mane, loin and fillet, depending on what has come in. One visitor commented that the sashimi was better after being left for a little while. Take your time with this plate and savour the character of each cut.

Grilled meat is another way to enjoy horse meat at this specialist restaurant. Diners have mentioned liking the grilled ramudago and belly string; the menu describes ramudago as rich and juicy, while belly string develops sweetness and savouriness as you chew. You can order individual cuts or try a grilled assortment of 5–6 varieties to find a favourite. If you are unsure how to cook it, the course guidance recommends serving horse meat rare. It is an appealing choice for anyone keen to try something beyond sashimi.

For a different preparation, there is sakura hot pot in a Kyoto-style broth based on white miso. The meal pairs sashimi-grade marbled horse meat with vegetables, horse-meat dumplings and tofu, and you can choose rice porridge or champon noodles to finish. Umayarou accepts reservations, so for a group meal it may be helpful to enquire in advance, including about the courses.