Tokyo Food Page
šBakuro/
Ebisu: Kyushu
₯5459-8348
€Data
If you're not well
acquainted with the
subtleties of horse-
meat cuisine, Bakuro
can be a revelation.
The food here is
fantastic, showcas-
ing a surprisingly
wide range of fla-
vors and styles. The
atmosphere is lively
and fun, the drinks
list is well put
together, and prices
are very reasonable
for this level of
quality.

Bakuro occupies a
narrow two-story
residential building
filled with antique
furnishings and
horse-themed bric-a-
brac, which contrib-
ute to the charming
retro-chic ambience.
The upstairs dining
area, reached via a
steep staircase, is
especially cozy,
with little nooks,
bottle-lined book-
shelves and an art-
fully hidden toilet.
Sitting on a quiet
side street sur-
rounded by other
tiny drinking spots,
it attracts a mostly
young and well-
dressed crowd - even
by Ebisu standards.

The horsemeat here
comes raw, charcoal-
grilled, and served
sukiyaki-style. All
are worth trying,
but the grilled
section of the menu
really highlights
the diverse flavors
of the meat. Horse
belly is deliciously
fatty and reminds us
of prime beef, while
the richly flavored
sausage and bacon
seem closer to pork,
but with an extra
oomph. The tsukune
(meatballs) on the
other hand are quite
heavy and gamey, but
definitely worth
experiencing. Our
grilled platter
arrived with a big
pile of rocket
greens, a much nicer
match than the usual
cabbage or lettuce
that one might ex-
pect in a typical
izakaya.

The basashi (raw
horse) platter makes
a good starter,
letting you compare
several different
cuts of meat. Every-
thing we tried was
tender and flavorful
- in fact Bakuro
serves some of the
tenderest raw horse
we've found in town.
We finished off the
meal with a filling,
and quite economi-
cal, nabe pot. The
thinly sliced meat
is quick-cooked in a
light broth, making
it closer to sukiya-
ki than a heavy
winter stew. It
comes complete with
stacks of vegeta-
bles, something we
had missed in the
earlier part of the
meal (although we
did enjoy an excel-
lent Caesar salad
with horse bacon).
As with any good
nabe dish, you can
opt for an order of
a filling starch -
in this case udon
noodles - to soak up
the broth at the
end.

If we had one com-
plaint it would be
that the menu is
perhaps a bit too
tightly focused - we
would have loved
some grilled season-
al vegetables to go
with our grilled
meats. Satsuma-age
(Kyushu-style deep-
fried fishcake) was
one of the few non-
equine items on the
menu, and it was
outstanding - fluf-
fier, moister and
less greasy than is
typical for this
dish. (We noticed
that the other
branch of this res-
taurant, in Kanda,
seems to have a
slightly wider menu
which includes fish
sashimi.)

Since horse cuisine
is a Kyushu special-
ty, the drinks menu
naturally leans
towards shochu,
however we also
found several excel-
lent, unusual sake
labels. If you like,
you can treat Bakuro
as a drinking spot -
just order some
grilled meat and
basashi to accompany
your sake or shochu
- or add on a pot of
nabe at the end to
turn it into a full
meal. Budget around
Y3000-4000 for a
substantial dinner
with drinks.
₯Photo
₯Google Map
₯Map for AU phones
₯Map for DoCoMo
₯Nearest restau-
rants

₯Nearest cafes/
bars


Shibuya-ku, Ebisu-
Nishi 1-7-12. 
Open 5-11:30pm.
Closed Sundays.
 Tokyo Food top