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Sakura An in Kumamoto delivers a refined, hyper-local dining experience centered around the region’s celebrated horse meat. Nestled in a serene, traditional setting with tatami mats, private rooms, and minimalist decor, the restaurant exudes calm and quiet elegance. The service is gracious and knowledgeable, with staff who embody the spirit of omotenashi, anticipating your needs without intrusion.
The highlight of the meal was undoubtedly the basashi (horse sashimi), featuring two prized cuts: from beneath the mane and from the belly. The mane-side cut, tategami, arrived as translucent white slices with a lustrous sheen. Its slightly chewy texture yielded to a rich, almost creamy mouthfeel, releasing deep, lingering flavors as it warmed on the tongue. In contrast, the belly offered a firmer bite with a clean, subtle sweetness—equally refined but texturally distinct. Served simply with freshly grated ginger, garlic, scallions, and a splash of soy, the accompaniments enhanced without overpowering the meat’s natural character.
The horse shabu-shabu, prepared in spring water from Aso, continued the theme of minimalism and purity. Thin slices briefly poached at the table remained tender and absorbed just enough heat to coax out their savory essence. Paired with crisp seasonal vegetables and delicate dipping sauces, the dish struck a balance of comfort and elegance.
Sakura An’s approach—eschewing additives and chemical seasonings—underscores its reverence for clean flavors and quality ingredients. It’s a meal that doesn’t shout but resonates deeply, offering a quiet yet profound expression of Kumamoto’s culinary identity.
8 / 10
