Higo Straße

Every morning, the owner personally goes to the market to select seasonal local fish. The platter features a selection of local fish from Kumamoto, primarily from Amakusa.

For those who want to enjoy a variety of dishes for two. Available at a discount of 420 yen compared to ordering for one.

This is a sashimi platter suitable for 3 to 4 people. It is perfect for those who want to enjoy the seasonal delicacies from Kumamoto. Additionally, it is available at a discount of 770 yen.

When it comes to the Higo region, mackerel sashimi is a must. The mackerel selected by the owner from Amakusa is exquisite.

Kibinago, which has been commonly consumed in Kumamoto since ancient times, served as sashimi. You can also enjoy the bones of the kibinago raw.

We offer rare horse liver from Kumamoto as fresh sashimi. Due to its limited availability, it is offered in limited quantities.

This is a platter of four types of Kumamoto's famous horse sashimi (including Karasuta, Filet, Futae-go, and Mane). It is the most popular horse sashimi that allows two people to fully enjoy it. It is 420 yen cheaper than ordering for one.

A platter of four types of Kumamoto specialty horse sashimi (Kurasita, Filet, Futae-go, and Tategami). Perfect for those who want to try various cuts.

This is a platter of 4 types of Kumamoto's specialty horse sashimi (including Kurashita, Filet, Futae-go, and Tategami). It is suitable for 3 to 4 people. It is a great deal at 860 yen off.

The perfect amount for two people. It's 380 yen cheaper than ordering for one, ideal for those who want to fully enjoy horse sashimi.

This is a specialty of Kumamoto, sliced raw horse meat. We procure high-quality horse meat with excellent freshness every day. We use rare cuts such as Kainomi and Kurashita. It is just the right amount for one person.

This is a good amount for 3 to 4 people to enjoy. We are offering it at a special price of 680 yen off. You can fully enjoy this Kumamoto specialty with an impressive quantity.

We lavishly serve raw horse meat for sashimi, marinated in our homemade sweet and spicy sauce, topped only with an egg yolk. Please enjoy it in a different way than traditional horse sashimi.

A dish that combines sashimi-grade horse meat with Kumamoto natto. Please mix the onion, horse meat, natto, and green onions before enjoying.

We grill the tenderloin part of horse meat, which is low in fat and allows you to better appreciate the flavor of the horse meat. Unlike sashimi, you can enjoy it refreshingly with ponzu sauce.

This is a part of the horse's rib, offering a firm texture and allowing you to experience the unique sweetness of horse meat to the fullest.

This is a stew made with horse meat. It includes three types: sinew, offal, and Achilles tendon, each simmered with a different flavor.

The tendon part of the horse is simmered until tender and then braised with Kumamoto soy sauce.

Using horse large intestine, it features a strong sweetness from a long-established miso from Kumamoto.

The horse's Achilles tendon is simmered for about three days until it becomes tender, resulting in a new texture.

We use the most tender and leanest part of the horse, the fillet. It is fresh enough to be eaten as sashimi, so it is served rare.

Using a lean cut of fillet, it is easy to enjoy even 200g. It is offered at a discount of 420 yen compared to 100g.

After receiving your order, we stuff Kumamoto-grown lotus root with spicy miso and serve it freshly fried. While the cold version of spicy lotus root is often associated with souvenirs, the freshly fried version from Higo is a different experience.

This is a rare item that is not available in the market as it is produced by a single producer. It is not seaweed from the ocean, but a rare type of nori from freshwater.

A Kumamoto specialty cherished by the frugal lord of the Kumamoto domain, the Hosokawa clan. It remains popular today as a side dish for snacks.

While miso-based soup is common for Dago soup, the Dago soup from the Higo region is a clear broth. It contains no unnecessary ingredients, allowing you to enjoy it refreshingly after drinking alcohol. The Dago is made with sweet potato flour, which spreads a gentle sweetness.

It will be served in a bowl, making it perfect as a finishing dish.

We serve it freshly fried after receiving your order. A special sauce is poured over the ganmodoki, making it a popular menu item that everyone enjoys one piece at a time.

Using Kumamoto's specialty long eggplants and red eggplants, it is generously topped with a slightly sweet homemade dengaku miso.

The daikon is simmered until tender and thoroughly infused with flavor, then generously topped with a slightly sweet homemade dengaku miso.

We simmer the fish heads sourced that day in a sweet soy sauce from Kumamoto.

Served in a teppanyaki style, featuring mushrooms such as maitake, shiitake, and king oyster mushrooms, cooked with olive oil and various spices.

[Seasonal Menu] Fresh bamboo shoots cooked in a light flavor, generously topped with our homemade dengaku miso.

[Seasonal Menu] Steamed clams harvested from the tidal flats of Ariake Sea. You can enjoy the unique flavor of the clams.

[Seasonal Menu] Majaku caught in the Ariake Sea is boiled with salt. Depending on the season, it may also be stuffed with eggs, making it perfect as a snack with sake.

[Seasonal Menu] Enjoy the creamy flavor of large oysters with kabosu ponzu sauce.

[Seasonal Menu] A representative dish of winter. It is briefly blanched, making it feel creamier.

[Seasonal Menu] Carefully processed monkfish liver is steamed to perfection.

We use seasonal vegetables to create and serve a fresh salad.

Sardines rich in fat that can be eaten as sashimi, grilled with salt.

Grilled salt-seasoned horse mackerel from Amakusa, shaped beautifully.

Large cuts of ribbonfish, a specialty of Kumamoto, grilled with salt.

We carefully select well-shaped sweetfish, primarily from the Kumagawa River. Depending on the season, we also offer larger ones called 'shaku ayu' that exceed 30 cm.

[Seasonal Menu] A taste of autumn. Please enjoy it grilled over an open flame with a squeeze of kabosu to enhance the aroma and flavor.

[Seasonal Menu] A representative grilled fish that allows you to feel the season. We carefully select those with a good shape.

We make a paste of sardines mixed with aromatic vegetables like onions and garlic chives, then sandwich it with seaweed from the Ariake Sea and deep-fry it. The crispy fish bones are also served as a snack.

We use fresh ones that can be eaten as sashimi and prepare them luxuriously as tempura. Enjoy with matcha salt for a refreshing taste.

It is fried crispy over high heat so that you can eat everything from the head to the backbone. Please enjoy it with our homemade three-sauce vinegar.

This dish features Kibinago, a specialty of Kumamoto, fried to a crispy exterior and tender interior. It's a dish you can eat as much as you like.

We use locally sourced vegetables from Kumamoto for our tempura.

We are deep-frying domestically produced garlic. The smell is not too overwhelming, and you can enjoy a fluffy texture.

[Seasonal Menu] We have prepared tempura with spring vegetables such as bamboo shoots, wild fuki shoots, and others.

[Seasonal Menu] Tempura made with fresh Tara no Me.

[Seasonal Menu] Tempura made with fresh bamboo shoots.

[Seasonal Menu] Tempura made with seasonal summer vegetables such as eggplant, tomato, bitter melon, and okra.

[Seasonal Menu] Tempura made with Majaku caught in the Ariake Sea. A seasonal specialty dish that can be enjoyed whole, shell and all.

[Seasonal Menu] Enjoy the crispy outside and fluffy inside, a different texture and flavor from raw.

[Seasonal Menu] Crispy texture and healthy. Although it's tempura, it can be enjoyed lightly.

[Seasonal Menu] A dish that enhances the flavor of mushrooms. Popular among women.

[Seasonal Menu] Thickly cut sweet potatoes (Satsumaimo) from Otsu Town in Kumamoto. You can enjoy a fluffy texture and sweetness.

[Seasonal Menu] The moment you bite into it, the creamy cod milt bursts in your mouth. We carefully select large pieces.

This specialty features horse meat tendon stewed in soy sauce placed on top of softly cooked daikon radish, with a thick slice of sautéed foie gras on top. It can be enjoyed with a sauce made from red wine and balsamic vinegar.

The smoked duck loin is coated in breadcrumbs and fried. It is seasoned, so you can enjoy it as is.

Pork belly is cut into large pieces and simmered with star anise and soy sauce.

We are simmering pork trotters rich in collagen until tender.

Pork belly is salted with bay leaves and Amakusa salt. Please enjoy it refreshingly with Kabosu ponzu sauce.

・Pickled Mustard Greens・Salt・Plum