Tokyo Food Page
šBakuro Kanda
South/
Kanda: Japanese
regional
₯3516-8348
€Data
Some of the best
horse sashimi and
grilled horse in
town are served at
this lively after-
work spot, all at
very reasonable
prices. The assorted
sashimi platter
featuring five dif-
ferent cuts of meat
is most highly rec-
ommended (Y1080 for
two) - all the cuts
are very tender, and
this is a great way
to compare the dif-
ferent flavors.
Yukke, minced raw
horsemeat mixed with
raw egg, onions and
soy sauce, is sweet-
er and less spicy
than your typical
Korean beef yukke,
and also worth a
try.

Bakuro is set up
like a yakiniku
restaurant, with a
small grill and
exhaust chimney at
each table, so you
can grill your cho-
sen cuts of meat and
vegetables at your
own pace. The big
"oba" steak is quite
good - a thick cut
of meat with a good
amount of fat, sea-
soned simply with
salt and pepper. Our
waiter prepared this
for us at the table,
cutting the meat
into bite-size
chunks with a pair
of scissors. Kimchee
and namuru are
available as side
dishes, just like in
a Korean-style yaki-
niku spot.

Shochu is the main
drink here, but they
usually have a few
seasonal craft sake
available upon re-
quest, as well as
Korean makkoli. The
dining room is at-
tractively ap-
pointed, with suffi-
cient space around
tables to keep it
from feeling
crowded. Budget
around Y3000 for
dinner with drinks.
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Chuo-ku, Nihonba-
shi Hongokucho 4-4-
12.  Open 5-11:
29pm (Sat 4-10).
Closed Sundays.
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